CN101700108B - Vegetable low-salt preserving method - Google Patents

Vegetable low-salt preserving method Download PDF

Info

Publication number
CN101700108B
CN101700108B CN2009101537395A CN200910153739A CN101700108B CN 101700108 B CN101700108 B CN 101700108B CN 2009101537395 A CN2009101537395 A CN 2009101537395A CN 200910153739 A CN200910153739 A CN 200910153739A CN 101700108 B CN101700108 B CN 101700108B
Authority
CN
China
Prior art keywords
salt
preserving
vegetables
pickling liquid
vegetable
Prior art date
Application number
CN2009101537395A
Other languages
Chinese (zh)
Other versions
CN101700108A (en
Inventor
吴祖芳
翁佩芳
Original Assignee
宁波大学
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 宁波大学 filed Critical 宁波大学
Priority to CN2009101537395A priority Critical patent/CN101700108B/en
Publication of CN101700108A publication Critical patent/CN101700108A/en
Application granted granted Critical
Publication of CN101700108B publication Critical patent/CN101700108B/en

Links

Abstract

The invention discloses a vegetable low-salt preserving method; vegetable raw material is pre-dehydrated in a dehydration vessel by 3-6 percent (vegetable weight) of salt to obtain dehydrated vegetable and dehydration liquid, the dehydration liquid containing salt, glucose, calcium chloride and hot pepper is added in a preserving vessel for being used as the preserving liquid of the dehydrated vegetable, and then the dehydrated vegetable is compacted, sealed and preserved by the preserving liquid, the preserving can be carried out for more than 12 days, and then solid liquid separation is carried out to obtain the preserved vegetable and the preserving juice, the preserving juice is settled, filtered, blended, packaged and sterilized to obtain nutrition sauce, the preserved vegetable is processed, seasoned, packaged and sterilized to obtain the crisp and savory preserved vegetable, and the obtained nutrition sauce is full of nutriments; the preserving method has low preserving cost, high production efficiency and low environment pollution, and the obtained preserved vegetable is crisp and savory and the obtained nutrition sauce is full of nutriments.

Description

The low-salt preserving method of a kind of vegetables

Technical field

The present invention relates to the vegetable-pickling technology, be specifically related to the low-salt preserving method of a kind of vegetables.

Background technology

Salted vegetables behind the vegetable-pickling, pickles, hot pickled mustard tube and tarragon etc. are the traditional popular foods that is loved by the people.The normally high salt of the traditional pickling process method of vegetables (salt content reaches 11~17%) is pickled, and needs during edible or deep processing salted vegetables waftd with clear water to wash, and this causes part nutrition of vegetables to lose the saline pollution environment that wafts and wash with the wash that wafts.Vegetables low-salt pickled (salt content is below 7%) is the technology of development in recent years; Like Granted publication number is CN1454509; Name is called a kind of patent of invention of pickling process of hot pickled mustard tube, just discloses salt with salt content 3~5% and in fermentation tank, has rolled or shake pickling technology.Publication number is CN1864539, and name is called the application for a patent for invention of low-salt biofermentation technology for hot pickled mustard tuber preparation, then discloses under the low-salt conditions of salt content 7%, and the microbial fermentation of inoculation screening and purifying is pickled hot pickled mustard tube.Though above-mentioned two kinds of methods have been save the process of washing of wafing that high salt is pickled, the juice of pickling can't utilize, and all discharge and pickle juice, also can cause environmental pollution.The rolling that need be special in the pickling process of hot pickled mustard tube or the equipment that shakes roll or shake, and have increased production cost, have improved labour intensity, and it is higher relatively to pickle cost.Then need in the low-salt biofermentation technology for hot pickled mustard tuber preparation to separate, screening, purifying and special fermentative microorganism and the inoculation of cultivation, production process is complicated, conditional request is higher, the production cost increase is bigger, it is then higher to pickle cost.

Summary of the invention

Technical problem to be solved by this invention provides that a kind of to pickle cost lower, and production efficiency is higher, the low-salt preserving method of the vegetables that environmental pollution is less; The salted vegetables goods that obtain are blue or green crisp good to eat, and the baste that obtains is nutritious.

The present invention solves the problems of the technologies described above the technical scheme that is adopted: the low-salt preserving method of a kind of vegetables comprises the steps:

1) vegetable raw-material is put into dewatering container, evenly add the salt of vegetable raw-material weight 3~6%, dewatered in advance 12~24 hours, Separation of Solid and Liquid obtains dehydrated vegetables and dehydration liquid.

2) dehydrated vegetables is put into curing container, in the above-mentioned dehydration liquid of 2/5~3/5 (weight), add salt, glucose, calcium chloride and capsicum, stirring obtains pickling liquid; Said salt addition is 0~2.5% of a said pickling liquid weight, and the addition of said glucose is 0.1~0.5% of a said pickling liquid weight, and said calcium chloride addition is 0.05~0.3% of a said pickling liquid weight; The addition of said capsicum is 0.1~0.6% of a said pickling liquid weight, pickling liquid is poured in the curing container into the compacting dehydrated vegetables; Make pickling liquid cover the surface of vegetables; The closed container mouth is under 15~30 ℃ the condition in temperature, pickles to be no less than 12 days.Add glucose in the pickling liquid lactic acid bacteria in the vegetable-pickling (beneficial bacterium) is had proliferation function, glucose can make the fermentation starting of lactic acid bacteria very fast, and capsicum is inhibited to the assorted bacterium in the vegetable-pickling; Prevent assorted bacterium and lactic acid bacteria competition, promote lactic acid bacteria propagation indirectly, ferment effect is preferably arranged; And the very fast breeding of lactic acid bacteria helps the nutrition generation; Let the part solubility composition of vegetables be leached in the pickling liquid, capsicum also makes pickling liquid that the effect of pungent is arranged, and calcium chloride has the blue or green crisp effect of Pickle that makes; Compacting is to prevent the vegetables come-up and ingress of air generation oxidation or rotten, as pushing down vegetables with stone or yoke.

3) pickle after, Separation of Solid and Liquid obtains Pickle and pickles juice.

4) will pickle juice through natural clarification, refilter impurity elimination, the allotment of salinity and acidity, the sterilization of packing back obtains free amino acid and reaches 250mg/L, the nutritious flavouring juice of content of nitrite below 0.30mg/L; Salinity according to allotment nutritious flavouring juice such as the target level of product quality water of the design of nutritious flavouring juice or salt; Acidity with food acids or dietary alkali allotment nutritious flavouring juice; Like salinity is 4.5~5.5%, and acidity is the nutritious flavouring juice of pH in 3.5~4.5 quality standards.

5) with Pickle through processing, seasoning, packing back sterilization obtains the salted vegetables goods.

In step 2, the addition of said glucose is 0.25% of a pickling liquid weight, and the addition of said calcium chloride is 0.1% of a pickling liquid weight; The addition of said capsicum is 0.2% of a pickling liquid weight, and the preparation of this ratio makes pickling liquid preferable to the increment of lactic acid bacteria, and assorted bacterium is less; The fermentation starting is fast; Ferment effect is good, makes that to pickle juice nutrition abundanter, and Pickle is blueer or green crisp good to eat.

Said vegetable raw-material is a hot pickled mustard tube.

Said vegetable raw-material is a tarragon.

Compared with prior art, the invention has the advantages that the low-salt preserving method of a kind of vegetables, vegetable raw-material salt through 3~6% (vegetables weight) in dewatering container dewaters in advance, obtains dehydrated vegetables and dehydration liquid; In curing container, with being added with the pickling liquid of the partial dehydration liquid of salt, glucose, calcium chloride and capsicum as dehydrated vegetables, dehydrated vegetables through compacting, seal with pickling liquid and pickle; Pickle and be no less than 12 days, Separation of Solid and Liquid obtains Pickle and pickles juice, will pickle juice clarification, filtration, allotment and packaging sterilizing; Obtain nutritious flavouring juice,, obtain the salted vegetables goods Pickle processing, seasoning and packaging sterilizing; The salted vegetables goods that obtain are blue or green crisp good to eat, and the nutritious flavouring juice that obtains is nutritious, and free amino acid reaches more than the 250mg/L; Wherein be rich in multiple essential amino acid and account for about 30% of total amino acid content, contain multiple organic acid such as lactic acid, acetate, total acid content reaches about 0.70%; Reduced sugar is about 0.20%, and content of nitrite is reduced, only below 0.30mg/L; This method technology is simple and clear, does not need to establish in addition the equipment of pickling specially, also need not separate and inoculate special microorganism; Reduced production cost, when pickling, fermented with the lactic acid bacteria of nature, glucose and capsicum the lactic acid bacteria increment is promoted with capsicum to the bacterium inhibitory action of mixing under; The starting of fermenting is very fast, and the part solubility composition of vegetables is leached to pickling liquid, and fermentation has produced the nutrition edible juice of pickling that salinity is lower, content of nitrite is lower than enriching; So just can make the juice in the vegetable-pickling process obtain utilizing, produce the additional economy of vegetable-pickling, avoid discharging in the past the pollution that juice causes to environment.Therefore the present invention is that a kind of to pickle cost lower, and production efficiency is higher, the low-salt preserving method of the vegetables that environmental pollution is less; The salted vegetables goods that obtain are blue or green crisp good to eat, and the baste that obtains is nutritious.

The specific embodiment

Below in conjunction with embodiment the present invention is described in further detail.

Embodiment

100 kilograms of the fresh pickle of trimming and finishing and chopping or tarragon or Chinese cabbages etc. through ozone purification water cleaning and sterilizing, are put into dewatering container; Dewatered 15 hours in advance for 6 kilograms with salt, obtain dehydrated vegetables and dehydration liquid, subsequently dehydrated vegetables is put into clean curing container; Get 1/2 heavy dehydration liquid and add salt, glucose, calcium chloride and capsicum, stirring obtains pickling liquid, and the salt addition is 1.5% of a pickling liquid weight; The addition of glucose is 0.25% of a pickling liquid weight, and the calcium chloride addition is 0.1% of a pickling liquid weight, and the addition of capsicum is 0.2% of a pickling liquid weight; Pickling liquid is poured in the curing container,, made pickling liquid cover the surface of vegetables with the sub-compacting dehydrated vegetables of yoke; Sealing curing container mouth is under 15~30 ℃ of conditions pickled fermented about 20 days in temperature, after pickling; Separation of Solid and Liquid obtains pickling hot pickled mustard tube and pickles juice, to pickling hot pickled mustard tube with clean water spray, squeezing; Through the cooling bath cooling, obtain a kind of raciness at last, be of high nutritive value, about 60 kilograms of the high-quality hot pickled mustard tube goods of natural and safe after the seasoning packing then, 82 ℃, 20min sterilization; Allocate salinity and acidity to pickling juice through nature clarification, ultrafiltration membrance filter with food acids, water or salt etc.; Making nutritious flavouring juice salinity is 4.5~5.5%; Acidity is that pH is 3.5~4.5, after packing, 85 ℃, 20min sterilization obtain about 20 kilograms of nutritious flavouring juice, with the free amino acid and the nitrite of spectrophotometric determination nutritious flavouring juice; Free amino acid reaches 250mg/L, and content of nitrite is not higher than 0.30mg/L.

In advance dehydration etc. of also available 3,4 or 5 kilograms of salt in the foregoing description; In advance dewatering time also can be 12,18,21 or 24 hours etc.

Also can get the dehydration liquid of 2/5 or 3/5 weight in the foregoing description, be pickling liquid with furnishing behind salt, glucose, calcium chloride and the capsicum.

Salt can not add yet in the pickling liquid of the foregoing description; Addition also can be 0.5%, 1.0%, 2.0% or 2.5% etc.; The addition of glucose also can be 0.1% or 0.5% etc.; The addition of calcium chloride also can be 0.05%, 0.2% or 0.3% etc., and the addition of capsicum also can be 0.1%, 0.3%, 0.4%, 0.5% or 0.6% etc.

Pickled fermentedly in the foregoing description can be 12 days, January, February and longer time.

Claims (2)

1. the low-salt preserving method of vegetables is characterized in that comprising the steps:
1) vegetable raw-material is put into container, evenly add the salt of vegetable raw-material weight 3~6%, dewatered in advance 12~24 hours, Separation of Solid and Liquid obtains dehydrated vegetables and dehydration liquid, and said vegetable raw-material is hot pickled mustard tube or tarragon;
2) dehydrated vegetables is put into curing container, in the above-mentioned dehydration liquid of 2/5~3/5 (weight), add salt, glucose, calcium chloride and capsicum, stirring obtains pickling liquid; Said salt addition is 0~2.5% of a said pickling liquid weight, and the addition of said glucose is 0.1~0.5% of a said pickling liquid weight, and said calcium chloride addition is 0.05~0.3% of a said pickling liquid weight; The addition of said capsicum is 0.1~0.6% of a said pickling liquid weight, pickling liquid is poured in the curing container into the compacting dehydrated vegetables; Make pickling liquid cover the surface of vegetables; The closed container mouth is under 15~30 ℃ the condition in temperature, pickles to be no less than 12 days;
3) pickle after, Separation of Solid and Liquid obtains Pickle and pickles juice;
4) will pickle juice through natural clarification, refilter impurity elimination, the allotment of salinity and acidity; The sterilization of packing back obtains free amino acid and reaches 250mg/L, the nutritious flavouring juice of content of nitrite below 0.30mg/L; The salinity of said nutritious flavouring juice is 4.5~5.5%, and acidity is pH 3.5~4.5;
5) with Pickle through processing, seasoning, packing back sterilization obtains the salted vegetables goods.
2. the low-salt preserving method of a kind of vegetables as claimed in claim 1; It is characterized in that in step 2; The addition of said glucose is 0.25% of a pickling liquid weight, and the addition of said calcium chloride is 0.1% of a pickling liquid weight, and the addition of said capsicum is 0.2% of a pickling liquid weight.
CN2009101537395A 2009-11-05 2009-11-05 Vegetable low-salt preserving method CN101700108B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2009101537395A CN101700108B (en) 2009-11-05 2009-11-05 Vegetable low-salt preserving method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2009101537395A CN101700108B (en) 2009-11-05 2009-11-05 Vegetable low-salt preserving method

Publications (2)

Publication Number Publication Date
CN101700108A CN101700108A (en) 2010-05-05
CN101700108B true CN101700108B (en) 2012-05-09

Family

ID=42155051

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2009101537395A CN101700108B (en) 2009-11-05 2009-11-05 Vegetable low-salt preserving method

Country Status (1)

Country Link
CN (1) CN101700108B (en)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102334665A (en) * 2010-07-23 2012-02-01 童秋法 Comprehensive fermented brine utilization method for industrialized radish-pickling production
CN102106529A (en) * 2011-02-21 2011-06-29 宁波大学 Method for producing nutritional flavoring juice by using low-salt salted bittern of preserved vegetables
CN102150800A (en) * 2011-02-27 2011-08-17 甘宁 Pickled vegetable instant food producing process
CN102224919B (en) * 2011-06-13 2013-01-23 叶丰 Sterile ripening method for low-salt pickle
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
CN103099161A (en) * 2013-01-10 2013-05-15 杭州紫香食品集团有限公司 Method for recycling secondary pickling brine in primary pickling
CN103601320B (en) * 2013-11-21 2018-06-26 四川绿食佳农业有限公司 A kind of low concentration salt marsh brine recycling utilizes method and apparatus
CN103876084B (en) * 2014-04-19 2015-09-23 祁东县吉祥食品有限公司 A kind of processing method and curing container thereof pickling day lily
CN107279885A (en) * 2017-07-21 2017-10-24 江苏省翠源食品股份有限公司 A kind of staged vegetable-pickling technique
CN107712744A (en) * 2017-09-29 2018-02-23 宜宾学院 A kind of low-salt pickled and storage practice of major part leaf mustard

Also Published As

Publication number Publication date
CN101700108A (en) 2010-05-05

Similar Documents

Publication Publication Date Title
CN104397632B (en) Fermented capsicum product and preparation method thereof
CN102919805B (en) Fermented soybeans and preparation method thereof
CN102379410B (en) Method for preparing nutritious flavoring by using shellfishes and by-products of shellfishes
CN101524163B (en) Method for processing and seasoning prawn products by fully utilizing prawns
CN101595972B (en) Low-salt liquid state fermented soy sauce production process
CN101130730B (en) Method for producing flavourings cooking wine
CN105285625B (en) A kind of mulberry leaf enzyme beverage stoste rich in GABA and its preparation method and application
CN100591223C (en) Process for quick production of low salt fish sauce
CN105747166A (en) Hawthorn jam for promoting digestion and lowering lipid
CN101238875B (en) Fermentation pepper sauce and preparation thereof
CN102652558A (en) Chili sauce produced by fermentation of pure lactic acid bacteria and production method for chili sauce
CN101597583B (en) Greengage vinegar, preparation method thereof and application method thereof
CN101982104B (en) Process method for rapidly fermenting chopped hot peppers
CN100536690C (en) Nutrient flavouring made from fresh water fish protein, and its prodn method
CN102987435B (en) Preparation method for multifunctional complex-fermented powder for tenderization and fermentation and method for preparing fermented yak meat particles
CN105476018A (en) Segmented fermentation process for producing Nanfeng tangerine orange ferment
CN104509907A (en) Composite plant ferment vinegar beverage and preparation method thereof
CN101720901A (en) Ferment-fermented pickles and preparation method thereof
CN102370147A (en) Method for processing and producing pickle products by circularly utilizing bifida ferment lysate
CN103829281B (en) A kind of preparation method of high-moisture seasoning prawn
CN101984859A (en) Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent
CN101940342A (en) Method for making fermented surimi by utilizing lactic acid bacteria starter
JP2007236344A (en) Lactic acid bacterium lactobacillus sakei strain, method for producing beverage, method for producing food, method for producing pickling paste and method for producing modified breadmaking raw material
CN103436425B (en) Garlic vinegar oral liquid and preparation method thereof
CN102823847A (en) Production method of kelp sauce

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
EXPY Termination of patent right or utility model
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20120509

Termination date: 20141105