CN102224919A - Sterile ripening method for low-salt pickle - Google Patents
Sterile ripening method for low-salt pickle Download PDFInfo
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- CN102224919A CN102224919A CN2011101560492A CN201110156049A CN102224919A CN 102224919 A CN102224919 A CN 102224919A CN 2011101560492 A CN2011101560492 A CN 2011101560492A CN 201110156049 A CN201110156049 A CN 201110156049A CN 102224919 A CN102224919 A CN 102224919A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
A sterile ripening method for low-salt pickle is characterized by the following steps: 1, rinsing vegetables and putting the clean vegetables in a pickling poor, putting heavy pressure on the surface, adding a brine or vegetable marinade having a salinity of 8-10% for soaking, wherein, the amount of the brine or vegetable marinade accounts for 35-45wt%; 2, soaking continuously for 7-15 days, controlling the temperature within the range of 8 to 27 DEG C, taking out the vegetables and draining after soaking, vacuum sub-packaging the drained vegetables in packing containers; 3, putting the vacuum packaged vegetables in a constant temperature water-cycle sterilizer for sterilization at a water temperature within the range of 65 to 75 DEG C; and 4, after sterilization, storing at a room temperature within the range of 10 to 40 DEG C for naturally ripening for 10-40 days. Compared with the prior art, the invention has the advantages of reducing application amount of water and salt, ensuring the original taste of vegetables and controllable sterilization time, and is suitable for large packing food.
Description
Technical field
The present invention relates to the ripe method of a kind of vegetables, relate in particular to a kind of less salt and steep the aseptic maturation method of vegetables that salts down.
Background technology
The pickles class product that salts down that appears on the market at present generally adopts traditional high salinity (the salt degree is 16%～20%) to carry out vegetable soaking and salts down and ask the shelf-life, after the immersion through the fresh water desalination, the steps such as processing, sterilization of re-refining at last, at first, need waste salt and water resource, processing cost is higher; Secondly, reduce the process of salinity, the sewage discharge of handling is fallen and contaminated environment; Once more, nutritional labeling intrinsic in the vegetables has loss, and edible back reduces human nutrition and absorbs; At last, the vegetables salinity is through product phase variation after the lifting, and food flavor also descends.Similarly prior art can application reference number be open " processing method of vegetable soaking, curing food " (publication number is CN101366487A) of Chinese invention patent application of 200810197189.2.
It is a very important procedure that food is sterilized.The purpose of sterilization is will kill to cause in the food material in the packing container that food at storage life or the endomorphosed harmful microorganism of title shelf life, has arrived the purpose that prolongs shelf life of products.Present existing Sterilization Kettle is generally full ability of swimming Sterilization Kettle, full ability of swimming Sterilization Kettle is the version that the product static immersing is sterilized in water, the advantage of this sterilized form is that product can contact completely with water, heat-transfer effect is relatively good, but the flowability at stacked sterilization tray centre recirculated water is not very desirable, the almost whole spaces of full ability of swimming Sterilization Kettle all are recycled water and are full of by sterilising prods, therefore the pressure in the Sterilization Kettle is bigger in the run duration fluctuation, and sterilization effect is relatively poor and energy consuming ratio is bigger; Secondly, sterilization temperature often is controlled at more than 100 ℃, causes the food material quality degeneration in the packing container to become fragile, and food flavor descends; At last, the whole input of sterilizing installation is bigger, and follow-up operation and maintenance cost are higher.
Also have and adopt the automatic production line bactericidal unit, though because this class bactericidal unit has adopted the pasteurization principle, the streamline sterilization, sterilization effect is limited, can only be at the following inner wrapping of 100 grams, just powerless to big packing or especially big packing.In addition, this class bactericidal unit sterilising temp has changed the original quality of food more than 85 ℃, and edibility reduces greatly.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of less salt that guarantees that vegetable nutrient does not run off to steep the aseptic maturation method of vegetables that salts down at the above-mentioned state of the art.
Another technical problem to be solved by this invention provides a kind of less salt of food material original flavor that can guarantee and steeps the aseptic maturation method of vegetables that salts down.
It is simple that another technical problem to be solved by this invention provides a kind of technological process, and lower-cost less salt steeps the aseptic maturation method of vegetables that salts down.
The less salt that another technical problem to be solved by this invention provides a kind of gained packaged food long shelf-life steeps the aseptic maturation method of vegetables that salts down.
Another technical problem to be solved by this invention provides a kind of less salt that can adapt to big packing and steeps the aseptic maturation method of vegetables that salts down.
The present invention solves the problems of the technologies described above the technical scheme that is adopted: a kind of less salt steeps the aseptic maturation method of vegetables that salts down, it is characterized in that comprising the steps:
1. vegetables are cleaned and be placed on bubble and salt down in the pond, weight is implemented on the surface, and putting into salinity is that 8～10% salt solution or vegetables thick gravy soak for the salt degree, and the amount that adds salt solution or vegetables thick gravy is 35%～45% of a vegetables weight;
2. continue to soak 7～15 days, temperature is controlled at 8 ℃～27 ℃, and vegetables were taken out and drain after immersion finished, and vacuum is sub-packed in the packing container;
3. the vegetables after the vacuum packaging are put into thermostatted water circulation bactericidal unit and carry out sterilization treatment, water temperature is 65 ℃～75 ℃;
4. after the sterilization, the storage natural maturity is 10～40 days under 10～40 ℃ of room temperatures.
Further, described vegetables thick gravy prepares as follows:
Clean being placed on of vegetables steeped in the pond that salts down, weight is implemented on the surface, putting into salinity is that 8～10% salt solution or vegetables thick gravy soak for the salt degree, the amount that adds salt solution or vegetables thick gravy is 35%～45% of a vegetables weight, continues to soak 7～15 days, and temperature is controlled at 8 ℃～27 ℃, after vegetables are taken out, produce vegetables bittern, add salt to vegetables bittern again, promptly obtain the vegetables thick gravy.
As preferably, the sterilization treatment time of step described in 3. is 30～60 minutes.
As preferably, the thermostatted water circulation bactericidal unit of step described in 3. comprises
Water tank, port inner wall has spray apertures;
Shower is located at the outer wall of aforementioned water tank and is had the apopore of being close to and communicating with aforementioned spray apertures;
Circulation pipe, first end are positioned at the inboard diapire of aforementioned water tank and have the inlet opening, and second end communicates with aforesaid shower water inlet; And
Water pump is located on the aforementioned circulation pipe, is used to provide the water circulation power.
As preferably, the outer wall of described water tank has a housing, this housing described shower is covered and and tank outer wall between have the gap and form air blanketing.
As preferably, described shower is arranged on the tank outer wall by a plurality of connection skins.
Further, the port of described water tank is square, and described shower is two, the every L-shaped and positioned opposite of shower, and accordingly, described circulation pipe also is two and correspondence shower connection setting separately.
Compared with prior art, the invention has the advantages that: salinity has only 1/3rd of traditional pickling process vegetables, need not to carry out desalination, so there is not the problem of nutrition waste, simultaneously, has also reduced the use amount of water consumption and salt, has guaranteed the original food flavor of vegetables.In addition,, guaranteed the security of food, can not cause the variation of the inherent material of vegetables simultaneously again, further made vegetables have genuineness by constant temperature (65 ℃～75 ℃) water circulation sterilization treatment.In addition, owing to be not to adopt existing automatic assembly line sterilization method, so sterilization time is controlled, can adapt to big packaged food, integrated artistic is simple, and is easy to operate feasible, and input cost is lower, is beneficial to popularization.
Description of drawings
Fig. 1 is a thermostatted water circulation bactericidal unit structural representation.
Fig. 2 is another visual angle structural representation of thermostatted water circulation bactericidal unit.
Fig. 3 removes structural representation behind the housing in the thermostatted water circulation bactericidal unit.
Fig. 4 is the part three-dimensional cutaway view of thermostatted water circulation bactericidal unit.
The specific embodiment
Embodiment describes in further detail the present invention below in conjunction with accompanying drawing.
As shown in Figure 1, Figure 2, Figure 3 and Figure 4, the less salt in the present embodiment steeps the aseptic maturation method of vegetables that salts down, comprises the steps:
1. vegetables are cleaned and be placed on bubble and salt down in the pond, weight is implemented on the surface, and putting into salinity is that 8～10% salt solution or vegetables thick gravy soak for the salt degree, and the amount that adds salt solution or vegetables thick gravy is 35%～45% of a vegetables weight;
2. continue to soak 7～15 days, temperature is controlled at 8 ℃～27 ℃, and under the low situation of temperature, the long point that soak time will be come relatively soak and finish back vegetables taking-up and drain, and vacuum is sub-packed in the packing container;
3. the vegetables after the vacuum packaging are put into thermostatted water circulation bactericidal unit and carry out sterilization treatment, the sterilization treatment time is 30～60 minutes, and water temperature is 65 ℃～75 ℃;
4. after the sterilization, storage spontaneous fermentation is 10～40 days under 10～40 ℃ of room temperatures.
Clean being placed on of vegetables steeped in the pond that salts down, weight is implemented on the surface, putting into salinity is that 8～10% salt solution or vegetables thick gravy soak for the salt degree, the amount that adds salt solution or vegetables thick gravy is 35%～45% of a vegetables weight, continues to soak 7～15 days, and temperature is controlled at 8 ℃～27 ℃, after vegetables are taken out, produce vegetables bittern, add salt to vegetables bittern again, promptly obtain the vegetables thick gravy.Be that the vegetables thick gravy can recycle repeatedly, make nutritional labeling reduce loss as much as possible.
Packing container can be flexible package, also can be rigid package.The big vegetables of stem piece such as radish, hot pickled mustard tube, root-mustard, lettuce, soak time, salinity ratio and sterilization time are greater than leaf vegetableses such as leaf mustard, cabbage, broccoli.Packing container can satisfy more than 3 kilograms.
The thermostatted water circulation bactericidal unit of step in 3. comprises water tank 1, housing 6, shower 2, circulation pipe 3, drainpipe 7 and water pump 4.
Corresponding each shower 2 is equipped with a circulation pipe 3, and circulation pipe 3 first ends are positioned at the inboard diapire of water tank 1 and have inlet opening 31, the second ends and communicate with shower 2 water inlets; Second end of circulation pipe 3 also is connected with a branched pipe 5, can be used for draining.This branched pipe 5 is provided with second control valve 51, and branched pipe 5 can be used for draining.Water pump 4 is located on separately the circulation pipe 3, is used to provide the water circulation power.
Steam heat exchanger tube 7 is located at the inboard diapire of water tank 1, and steam heat exchanger tube 7 has venthole 72 and water inlet port, and first control valve 71 is located at the water inlet port of this steam heat exchanger tube 7.When needs boiler steam adds hot water, adopt this steam heat exchanger tube.
Packaged food is put into water tank 1, close first control valve 71 and second control valve 51, pour into water,, make water temperature be elevated to the temperature of regulation the heating of water tank 1 bottom (perhaps adopting the steam heat exchanger tube to heat) by being connected with boiler.Start water pump 4 then, make current in circulation pipe 3 and shower 2, carry out circulated sprinkling, finish sterilization.Water temperature can be passed through thermometer, comes Artificial Control, also can come Electronic Control by temperature controller is installed.
Shower, circulation pipe and water pump synergy are finished the water circulation, and the packaged food in the water tank is finished sterilization, and simple in structure, less input for manufacturing cost, and operation back sterilization effect can satisfy actual needs, reaches hygienic requirements.
Claims (7)
1. a less salt steeps the aseptic maturation method of vegetables that salts down, it is characterized in that comprising the steps:
1. vegetables are cleaned and be placed on bubble and salt down in the pond, weight is implemented on the surface, and putting into salinity is that 8～10% salt solution or vegetables thick gravy soak for the salt degree, and the amount that adds salt solution or vegetables thick gravy is 35%～45% of a vegetables weight;
2. continue to soak 7～15 days, temperature is controlled at 8 ℃～27 ℃, and vegetables were taken out and drain after immersion finished, and vacuum is sub-packed in the packing container;
3. the vegetables after the vacuum packaging are put into thermostatted water circulation bactericidal unit and carry out sterilization treatment, water temperature is 65 ℃～75 ℃;
4. after the sterilization, the storage natural maturity is 10～40 days under 10～40 ℃ of room temperatures.
2. method according to claim 1 is characterized in that described vegetables thick gravy prepares as follows:
Clean being placed on of vegetables steeped in the pond that salts down, weight is implemented on the surface, putting into salinity is that 8～10% salt solution or vegetables thick gravy soak for the salt degree, the amount that adds salt solution or vegetables thick gravy is 35%～45% of a vegetables weight, continues to soak 7～15 days, and temperature is controlled at 8 ℃～27 ℃, after vegetables are taken out, produce vegetables bittern, add salt to vegetables bittern again, promptly obtain the vegetables thick gravy.
3. method according to claim 1 is characterized in that the sterilization treatment time described in step 3. is 30～60 minutes.
4. method according to claim 1 is characterized in that the thermostatted water circulation bactericidal unit described in step 3. comprises
Water tank, port inner wall has spray apertures;
Shower is located at the outer wall of aforementioned water tank and is had the apopore of being close to and communicating with aforementioned spray apertures;
Circulation pipe, first end are positioned at the inboard diapire of aforementioned water tank and have the inlet opening, and second end communicates with aforesaid shower water inlet; And
Water pump is located on the aforementioned circulation pipe, is used to provide the water circulation power.
5. method according to claim 4 is characterized in that the outer wall of described water tank has a housing, this housing described shower is covered and and tank outer wall between have the gap and form air blanketing.
6. method according to claim 4 is characterized in that described shower is arranged on the tank outer wall by a plurality of connection skins.
7. method according to claim 4 it is characterized in that the port of described water tank is square, and described shower is two, the every L-shaped and positioned opposite of shower, and accordingly, described circulation pipe also is two and correspondence shower connection setting separately.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101560492A CN102224919B (en) | 2011-06-13 | 2011-06-13 | Sterile ripening method for low-salt pickle |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011101560492A CN102224919B (en) | 2011-06-13 | 2011-06-13 | Sterile ripening method for low-salt pickle |
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| CN102224919A true CN102224919A (en) | 2011-10-26 |
| CN102224919B CN102224919B (en) | 2013-01-23 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103652759A (en) * | 2013-12-26 | 2014-03-26 | 株洲市民庆食品有限公司 | Chili curing method and device |
| CN104146316A (en) * | 2014-07-24 | 2014-11-19 | 叶丰 | Original ecological sterile loss reduction and supply increase method for resources of large-volume and small-volume raw fresh medicine fruit juice |
| TWI503081B (en) * | 2012-07-13 | 2015-10-11 | Nat Univ Chung Hsing | Accelerated thawing-curing automatically processing machine |
Citations (7)
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|---|---|---|---|---|
| JPS58220647A (en) * | 1982-06-16 | 1983-12-22 | Kuromatsu Sennenya Kk | Preparation of low salt pickled ume |
| CN1089087A (en) * | 1993-01-01 | 1994-07-13 | 吴玛琍 | Fresh-keeping vegetables for fast meal and processing method thereof |
| CN1144057A (en) * | 1995-08-30 | 1997-03-05 | 王禾 | Method for preparation of sauerkraut by multiple-strain fast fermentation |
| CN1813574A (en) * | 2006-02-28 | 2006-08-09 | 浙江大学 | Non-fermented pickled vegetable processing method and its soaking liquid |
| US20060228460A1 (en) * | 2005-04-08 | 2006-10-12 | Mcgee Timothy R | Sliced tomato pickle and process for making same |
| CN101700108A (en) * | 2009-11-05 | 2010-05-05 | 宁波大学 | Vegetable low-salt preserving method |
| CN101849660A (en) * | 2010-05-11 | 2010-10-06 | 重庆市涪陵榨菜集团股份有限公司 | Mustard tuber production process |
-
2011
- 2011-06-13 CN CN2011101560492A patent/CN102224919B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58220647A (en) * | 1982-06-16 | 1983-12-22 | Kuromatsu Sennenya Kk | Preparation of low salt pickled ume |
| CN1089087A (en) * | 1993-01-01 | 1994-07-13 | 吴玛琍 | Fresh-keeping vegetables for fast meal and processing method thereof |
| CN1144057A (en) * | 1995-08-30 | 1997-03-05 | 王禾 | Method for preparation of sauerkraut by multiple-strain fast fermentation |
| US20060228460A1 (en) * | 2005-04-08 | 2006-10-12 | Mcgee Timothy R | Sliced tomato pickle and process for making same |
| CN1813574A (en) * | 2006-02-28 | 2006-08-09 | 浙江大学 | Non-fermented pickled vegetable processing method and its soaking liquid |
| CN101700108A (en) * | 2009-11-05 | 2010-05-05 | 宁波大学 | Vegetable low-salt preserving method |
| CN101849660A (en) * | 2010-05-11 | 2010-10-06 | 重庆市涪陵榨菜集团股份有限公司 | Mustard tuber production process |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| TWI503081B (en) * | 2012-07-13 | 2015-10-11 | Nat Univ Chung Hsing | Accelerated thawing-curing automatically processing machine |
| CN103652759A (en) * | 2013-12-26 | 2014-03-26 | 株洲市民庆食品有限公司 | Chili curing method and device |
| CN103652759B (en) * | 2013-12-26 | 2015-07-15 | 株洲市民庆食品有限公司 | Chili curing method and device |
| CN104146316A (en) * | 2014-07-24 | 2014-11-19 | 叶丰 | Original ecological sterile loss reduction and supply increase method for resources of large-volume and small-volume raw fresh medicine fruit juice |
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| CN102224919B (en) | 2013-01-23 |
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