CN102077975B - Method for producing Yibin bean sprout flavoring liquid (paste) - Google Patents
Method for producing Yibin bean sprout flavoring liquid (paste) Download PDFInfo
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- CN102077975B CN102077975B CN2010105566900A CN201010556690A CN102077975B CN 102077975 B CN102077975 B CN 102077975B CN 2010105566900 A CN2010105566900 A CN 2010105566900A CN 201010556690 A CN201010556690 A CN 201010556690A CN 102077975 B CN102077975 B CN 102077975B
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Abstract
The invention discloses a method for producing Yibin bean sprout flavoring liquid (paste), which is characterized by comprising the steps of: air-drying the harvested green vegetables; adding salt; evenly mixing; pickling in a jar to produce plenty of pickled liquid; concentrating the pickled liquid to a half to one fifth of the original volume, wherein ammoniacal nitrogen content in the concentrated liquid is not less than 0.4g/100mL; transferring the concentrated liquid into a jacketed kettle; adding spices of star anise, kaempferia galangal, foeniculum vulgare and lithospermum with a mass ratio; heating and boiling out; filtering the boiled concentrated pickled liquid; and removing suspended matters and other impurities to obtain clear concentrated liquid. According to the invention, the Yibin Bean sprout flavoring liquid with special color, fragrance and taste of the Yibin Bean sprout is produced through processes of concentrating, filtering, mixing, sterilizing and filling by utilizing saliferous juice containing soluble nutrition constituents in the pickling process of the Yibin Bean sprout and the discharge of saliferous waste water in the Bean sprout manufacturing plant is greatly reduced. The Bean sprout flavor liquid has rich Bean sprout ferment flavor, delicious and mellow taste and is a good product for eating together with rice or bread and flavoring.
Description
Technical field
The present invention relates to a kind of is raw material with the clarification saliferous pickling liquid that from green vegetables, oozes out in the bud dish curing process of Yibin, Sichuan Province; The production technology of production Yibin bud dish baste and tartar sauce; Product has comfortable delicate flavour and strong bud dish ferment local-flavor; Be sepia or bronzing, delicious U.S.A, mellow, be go with rice or bread, the good merchantable brand of seasoning.
Background technology
Yibin bud dish is claimed again to chat mansion bud dish, is to be raw material with green vegetables; Through defoliation cut open silk, airing, mix salt, to go into altar salted; For typical case's representative of China tradition catsup and pickled vegetables, be the special product in Yibin, with Fuling hot pickled mustard tube, Nanchong preserved vegetable, inland river root-mustard and be called Sichuan " four big famous dishes ".The production of Yibin bud dish has long history, in the long-term production process, has formed fragrant, sweet, crisp, tender, bright peculiar flavour gradually, extremely consumer's favor.
All the time, Yibin bud dish is the green vegetables bar silk that utilizes after pickling, and through wash, shred, mix sugar, sterilization processing one-tenth crack rice shape or granular bud dish grain, does not utilize the pickling liquid that produces in the curing process.From the green vegetables silk, ooze out large quantity of moisture and nutritional labeling in the bud dish curing process, i.e. pickling liquid, what be translucent is light yellow; Ferment local-flavor with bud dish is direct discharging in the present production, and environment has been caused great pollution; Particularly its salt and organic concentration are high; Having had a strong impact on the irrigation in peripheral farmland and soil, restricted the development of bud dish factory, is the problem that solution is badly in need of in each big producer.
The inventor records according to GB/T5009.39-2003 amino-acid state nitrogen determination first method that ammonia nitrogen content is that 0.1-0.3g/100mL, brine concentration are that 5%-14%, organic concentration reach 2-26g/L in the pickling liquid.Because pickling liquid is rich in soluble nutritious components such as amino acid, the mineral matter that oozes out from the green vegetables silk, the attainment of supporting one's family, and has ferment local-flavor preferably.
The objective of the invention is to adopt rational production technology; The bud dish pickling liquid that comprehensive utilization Yibin bud dish oozes out from green vegetables in curing process; Explained hereafter such as warp concentrates, filtration, allotment, can, sterilization have the bud dish baste and the flavouring of special color, turn waste into wealth.
Summary of the invention
The production method that the purpose of this invention is to provide a kind of processing Yibin bud dish baste (sauce); The product that obtains according to this method has good delicate flavour, strong ferment local-flavor; Be go with rice or bread, the good merchantable brand of seasoning; For comprehensive utilization Yibin bud dish pickling liquid provides good approach, greatly reduced the wastewater discharge in the bud dish production process, for bud dish factory waste water zero discharge provides possibility.
The objective of the invention is to realize like this: Yibin bud dish baste (sauce) and production of condiments technology thereof is characterized in that:
Green vegetables are pickled: after the green vegetables defoliation after will gathering, washing, the finishing; Be divided into the filament of cross-sectional area 1-6 square millimeter; Then 1/3rd to 1/2nd of airing to former weight, add salt according to the ratio of 5%-15%, after mixing thoroughly; Go into to pickle 1-12 month in the cement pit of altar or interior subsides ceramic tile or floor tile, have a large amount of pickling liquids to produce.
Concentrate and infusion technology: adopt vacuum concentrating apparatus, pickling liquid is concentrated into 1/2nd to 1/5th of original volume, the ammonia nitrogen content in the concentrate is not less than 0.4g/100mL.Concentrate is gone in the jacketed pan; Add and press the spice of mass ratio 0.1%-0.5% anise, 0.1%-0.5% three a kind of apples, 0.05%-0.2% fennel, 0.1%-1% Asian puccoon; Be heated to 80-100 ℃ of insulation infusion 30-50 minute; Reach living perfume (or spice) and put forward the purpose of look, gained concentrates pickling liquid and has strong bud dish ferment local-flavor, is sepia.
Filtering technique: with the concentrated pickling liquid after 100-300 purpose filter cloth or the flame filter press filtration infusion, remove suspension and other impurity, must clarify concentrate;
Beneficial effect of the present invention is:
The present invention fully utilizes the saliferous juice that contains soluble nutritious components that from green vegetables, oozes out in the bud dish curing process of Yibin; Through Yibin bud dish baste that concentrates, filtration, allotment, sterilization, filling process production have the special color of Yibin bud dish, greatly reduced the discharging of bud dish factory brine waste.Bud dish baste has strong bud dish ferment local-flavor, is sepia or bronzing, delicious U.S.A, mellow, be go with rice or bread, the good merchantable brand of seasoning, in addition according to actual needs, can also in baste, add other composition, to obtain the baste of different brackets and taste.
Through embodiment, the present invention is described further below:
The specific embodiment
Embodiment 1:
After the green vegetables defoliation after gathering, washing, finishing; Be divided into the filament of cross-sectional area 1-6 square millimeter; Then 1/3rd to 1/2nd of airing to former weight, add salt according to 15% ratio, after mixing thoroughly; Go in the cement pit of altar or interior subsides ceramic tile or floor tile to pickle 1 month, have a large amount of pickling liquids to produce.Adopt vacuum concentrating apparatus, pickling liquid is concentrated into 1/2nd to 1/5th of original volume, the ammonia nitrogen content in the product is not less than and is 0.65g/100mL.Concentrate is gone in the jacketed pan; Add volume mass than 0.5% anise, 0.5% 3 a kind of apple, 0.2% fennel, 1% Asian puccoon spice, be heated to 80-100 ℃ of insulation infusion 30-50 minute, reach the purpose that living perfume (or spice) is carried look; Make product have concentrated bud dish fermentation fragrance, be sepia.With the concentrate after 300 order filter clothes or the flame filter press filtration infusion, remove suspension and other impurity, must clarify concentrate.
The clarification concentrate can directly use; Also can be according to the requirement of superfine baste ammoniacal nitrogen >=0.80g/100mL; Press mass ratio; Add the acid hydrolysis vegetable protein baste that meets the SB10338-2000 standard of 10-15% in the pickling liquid after concentrating, add the sodium glutamate of 2-3%, the new-nucleo of 0.3-0.5%, add the caramel colorant of 3-5%; Use salt to transfer to that salt content is 10%-20% in the final product, high pressure homogenizer 10-25MPa homogenization processing was adopted 15-20 minute in the back that stirs.The liquid baste of allotment behind the homogeneous packed in vial or the food pack through the liquid-filling machine branch; The water-bath under 60-80 ℃ of condition of sealing back was sterilized 20-30 minute; Take out cooling and blow away the moisture on the Packaging Bottle (bag) with 40-50 ℃ of hot blast, the vanning warehouse-in supplies to sell.Products obtained therefrom is superfine Yibin bud dish baste.
Embodiment 2:
After the green vegetables defoliation after gathering, washing, finishing; Be divided into the filament of cross-sectional area 1-6 square millimeter; Then 1/3rd to 1/2nd of airing to former weight, add salt according to 15% ratio, after mixing thoroughly; Go in the cement pit of altar or interior subsides ceramic tile (floor tile) to pickle 2 months, have a large amount of pickling liquids to produce.Adopt vacuum concentrating apparatus, pickling liquid is concentrated into 1/2nd to 1/3rd of original volume, the ammonia nitrogen content in the product is not less than 0.4g/100mL.Concentrate is gone in the jacketed pan; Add volume mass than 0.1% anise, 0.1% 3 a kind of apple, 0.05% fennel, 0.1% Asian puccoon spice, be heated to 80-100 ℃ of insulation infusion 30-50 minute, reach the purpose that living perfume (or spice) is carried look; Product has denseer bud dish local flavor, is sepia.With the concentrate after 300 order filter clothes or the flame filter press filtration infusion, remove suspension and other impurity, must clarify concentrate.In concentrating pickling liquid, add 5% the acid hydrolysis vegetable protein baste that meets the SB10338-2000 standard; New-nucleo and the volume mass of sodium glutamate, 0.2-1% that adds 1%-3% is than 50% bubble Chinese pepper; Use salt to transfer to the product salt content and be 10%-12%; Stir, divide in pack into metal can or the glass jar, adopts sterilize 40-50 minute or 110-125 ℃ high pressure steam sterilization 10-20 minute of 80-100 ℃ normal pressure boiling water.Take out, warm up and blow away the moisture on the Packaging Bottle (bag) with 40-50 ℃ of hot blast, the vanning warehouse-in supplies to sell.
Embodiment 3:
After the green vegetables defoliation after gathering, washing, finishing; Be divided into the filament of cross-sectional area 1-6 square millimeter; Then 1/3rd to 1/2nd of airing to former weight, add salt according to 15% ratio, after mixing thoroughly; Go in the cement pit of altar or interior subsides ceramic tile (floor tile) to pickle more than 1 month, have a large amount of pickling liquids to produce.Adopt vacuum concentrating apparatus, pickling liquid is concentrated into 1/2nd to 1/3rd of original volume, the ammonia nitrogen content in the product is not less than and is 0.40g/100mL.Concentrate is gone in the jacketed pan; Add volume mass than 0.3% anise, 0.3% 3 a kind of apple, 0.2% fennel, 1% Asian puccoon spice, be heated to 80-100 ℃ of insulation infusion 30-50 minute, reach the purpose that living perfume (or spice) is carried look; Product has denseer bud dish local flavor, is sepia.With the concentrate after 100 order filter clothes or the flame filter press filtration infusion, remove suspension and other impurity, must clarify concentrate.It is more last than 50% bud dish in concentrating pickling liquid, to add volume mass; 1% sodium glutamate, 0.2% new-nucleo, the 40% lean meat end, 5% that stirs fry in oil bakes grating peanut grain, 4-8% salad oil, 20-40% bamboo shoots silk; Using salt to transfer to the product salt content is 6%; Stir, divide in pack into metal can or the glass jar, 110-125 ℃ high pressure steam sterilization 30-40 minute.Take out, warm up and blow away the moisture on the Packaging Bottle (bag) with 40-50 ℃ of hot blast, the vanning warehouse-in supplies to sell.
Embodiment 4:
After the green vegetables defoliation after gathering, washing, finishing; Be divided into the filament of cross-sectional area 1-6 square millimeter; Then airing to former weight 1/3rd to 1/2nd; Add salt according to the ratio of 5%-10%, after mixing thoroughly, go in the cement pit of altar or interior subsides ceramic tile or floor tile and pickle more than 1 month.Adopt vacuum concentrating apparatus, pickling liquid is concentrated into 1/2nd to 1/5th of original volume, the ammonia nitrogen content in the product is not less than 0.55g/100mL.Concentrate is gone in the jacketed pan; Add volume mass than 0.4% anise, 0.3% 3 a kind of apple, 0.1% fennel, 0.4% Asian puccoon spice, be heated to 80-100 ℃ of insulation infusion 30-50 minute, reach the purpose that living perfume (or spice) is carried look; Make product have concentrated bud dish fermentation fragrance, be sepia.With the concentrate after 100 purpose filter clothes or the flame filter press filtration infusion, remove suspension and other impurity, get the clarification concentrate of ammoniacal nitrogen >=0.55g/100mL; The sodium glutamate of interpolation 3-5%, the new-nucleo of 0.4-0.5% and 1-2% caramel colorant, 0.2%-0.5% sodium alginate, 2% bake sesame; Use salt to transfer to that salt content is 5%-7% in the final product; The back branch that stirs is packed in metal can or the glass jar; At high pressure steam sterilization 30-40 minute of 110-125 ℃, take out cooling after the step-down after the sealing, the vanning warehouse-in.
Embodiment 5:
After the green vegetables defoliation after gathering, washing, finishing; Be divided into the filament of cross-sectional area 1-6 square millimeter; Then 1/3rd to 1/2nd of airing to former weight, add salt according to 15% ratio, after mixing thoroughly; Go in the cement pit of altar or interior subsides ceramic tile (floor tile) to pickle more than 1 month, have a large amount of pickling liquids to produce.Adopt vacuum concentrating apparatus, pickling liquid is concentrated into 1/2nd to 1/3rd of original volume, the ammonia nitrogen content in the product is not less than and is 0.40g/100mL.Concentrate is gone in the jacketed pan; Add volume mass than 0.3% anise, 0.3% 3 a kind of apple, 0.2% fennel, 1% Asian puccoon spice, be heated to 80-100 ℃ of insulation infusion 30-50 minute, reach the purpose that living perfume (or spice) is carried look; Product has denseer bud dish local flavor, is sepia.With the concentrate after 100 order filter clothes or the flame filter press filtration infusion, remove suspension and other impurity, must clarify concentrate.It is more last than 50% bud dish in concentrating pickling liquid, to add volume mass; 1% sodium glutamate, 0.2% new-nucleo, 10-20% bake grating peanut grain, 4-8% salad oil, 50-60% bamboo shoots silk, 0.2-0.4% zanthoxylum powder; Using salt to transfer to the product salt content is 6%; Stir, divide in pack into metal can or the glass jar, 110-125 ℃ high pressure steam sterilization 30-40 minute.Take out, warm up and blow away the moisture on the Packaging Bottle (bag) with 40-50 ℃ of hot blast, the vanning warehouse-in supplies to sell.
In the foregoing description, the clarification concentrate can directly use, and follow-up interpolation material and processing means can increase the taste and the kind of product, to satisfy different demands of consuming.
Claims (1)
1. the production method of Yibin bud dish baste is characterized in that:
Green vegetables are pickled: after the green vegetables defoliation after will gathering, washing, the finishing; Be divided into the filament of cross-sectional area 1-6 square millimeter; Then 1/3rd to 1/2nd of airing to former weight, add salt according to the ratio of 5%-15%, after mixing thoroughly; Go into to pickle 1-2 month in the cement pit of altar or interior subsides ceramic tile or floor tile, have a large amount of pickling liquids to produce;
Concentrate and infusion technology: adopt vacuum concentrating apparatus, pickling liquid is concentrated into 1/2nd to 1/5th of original volume, the ammonia nitrogen content in the concentrate is not less than and is 0.4g/100mL; Concentrate is gone in the jacketed pan; The spice that adds mass ratio 0.1%-0.5% anise, 0.1%-0.5% three a kind of apples, 0.05%-0.2% fennel, 0.1%-1% Asian puccoon; Be heated to 80-100 ℃ of insulation infusion 30-50 minute; Reach living perfume (or spice) and put forward the purpose of look, gained concentrates pickling liquid and has strong bud dish ferment local-flavor, is sepia;
Filtering technique: the concentrated pickling liquid after the filtration infusion, remove suspension and other impurity, must clarify concentrate.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105566900A CN102077975B (en) | 2010-11-24 | 2010-11-24 | Method for producing Yibin bean sprout flavoring liquid (paste) |
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| CN2010105566900A CN102077975B (en) | 2010-11-24 | 2010-11-24 | Method for producing Yibin bean sprout flavoring liquid (paste) |
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| CN102077975A CN102077975A (en) | 2011-06-01 |
| CN102077975B true CN102077975B (en) | 2012-11-21 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104432206A (en) * | 2014-11-20 | 2015-03-25 | 惠州市欧野科技有限公司 | Hakka flavor food and preparation method thereof |
| CN104605300B (en) * | 2015-02-03 | 2018-03-27 | 四川理工学院 | Cellar type bean sprout fermentation process |
| CN104664316A (en) * | 2015-03-25 | 2015-06-03 | 四川宜宾碎米芽菜有限公司 | Sprout soybean sauce and preparation method thereof |
| CN109619503B (en) * | 2019-02-20 | 2022-06-07 | 四川师范大学 | Production method of sprout juice condiment |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1810160A (en) * | 2005-01-26 | 2006-08-02 | 四川省宜宾辐射应用实验站 | Seasoning sauce and its production process |
| CN101849661A (en) * | 2010-05-18 | 2010-10-06 | 吴晓林 | Preparation method of instant seasoning bean sprout |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1810160A (en) * | 2005-01-26 | 2006-08-02 | 四川省宜宾辐射应用实验站 | Seasoning sauce and its production process |
| CN101849661A (en) * | 2010-05-18 | 2010-10-06 | 吴晓林 | Preparation method of instant seasoning bean sprout |
Non-Patent Citations (2)
| Title |
|---|
| 刘云秀.宜宾芽菜的研制.《中国调味品》.2007,(第8期),58. * |
| 李博 等.宜宾芽菜的新工艺.《食品研究与开发》.2010,第31卷(第9期),89-92. * |
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