CN102266028B - Pickling method for fresh vegetable and fruit - Google Patents
Pickling method for fresh vegetable and fruit Download PDFInfo
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- CN102266028B CN102266028B CN201010199802.1A CN201010199802A CN102266028B CN 102266028 B CN102266028 B CN 102266028B CN 201010199802 A CN201010199802 A CN 201010199802A CN 102266028 B CN102266028 B CN 102266028B
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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
The invention discloses a pickling method for fresh vegetables and fruits. The method comprises the following steps: a. vegetables and fruits selection and a preprocessing procedure; b. a vacuum deactivation procedure: mixing the vegetables and fruits with salt water in a set proportion, and maintaining vacuum pressure and setting time by vacuum equipment; c. a vacuum cleaning and water maintenance procedure: dripping salt water from the deactivated vegetables and fruits, mixing the vegetables and fruits with clear water, maintaining a near vacuum pressure and setting time by vacuum equipment; d. a dehydration procedure: dehydrating surface water on vegetables and fruits after cleaning and water maintenance; e. a vacuum pickling procedure for finished products: mixing the dehydrated vegetables and fruits with flavorings, maintaining a near vacuum pressure and setting time by vacuum equipment, resuming to an atmospheric pressure and removing pickled vegetables and fruits to obtain finished products. The pickling method can increase freshness, sanitation and pickling rate of vegetables and fruits and realize rapid batch production, and has promising business value.
Description
Technical field
The present invention, about the fresh vegetables and fruits dish of one brewing method, mainly refers to a kind of vegetables and fruits dish brewing method that promotes vegetables and fruits dish freshness, health and brewed tasty efficiency.
Background technology
Known vegetables and fruits dish adds various flavoring to promote mouthfeel often edible, but be only attached to vegetables and fruits dish surface and fail completely tasty because of flavoring, cause mouthfeel desirable not to the utmost, known brewed technology has the pickles that can promote the tasty mouthfeel of flavoring again, this kind of production method generally first chosen vegetables fruit vegetables raw material and the preposition processing of cutting into slices, again by manually saturated common salt solution being smeared to vegetables and fruits dish surface or being soaked vegetables and fruits dish more than approximately 2 hours, the permeable vegetables and fruits dish of salt inside is completed, and inhibition destroys vegetables and fruits dish raw material ferment enzymatic activity, and can remove peculiar smell, again after completing by manual cleaning vegetables desalination, and after cleaning, coordinate taste interpolation flavoring to mix immersion with vegetables and fruits dish, and be placed in and in container, pickle the about a few days and make the tasty finished product that completes of flavoring.
But aforementioned conventional pickles manufacture must time tediously long, often need could sell trial test after the pickled a few days, there is make efficiency not enough slowly, and complete, cleaning process is by a large amount of demand costs of labor, when this pickles commercialization is produced in a large number again, more need larger place, and palpus interpolation anticorrisive agent or high concentration salinity can be preserved food unavoidably, cause and reduce the fresh mouthfeel of pickles, in addition complete or the still parasitic ovum of possibility residual harmful human body of the incomplete seasonal vegetable fruit and vegetable of cleaning process surface, and this parasitic ovum has chorion protection, and be difficult for eliminating at curing process, cause the hidden danger still after edible these pickles of human body with health risk.
Summary of the invention
Main purpose of the present invention, is to provide a kind of vegetables and fruits dish brewing method of the freshness, health and the brewed tasty efficiency that promote vegetables and fruits dish.
In order to reach above-mentioned purpose, solution of the present invention is:
A kind of fresh vegetables and fruits dish brewing method, comprises the following steps: a. vegetables and fruits dish sorts, preposition procedure; B. the vacuum program that completes; C. vacuum cleaned, water are supported program; D. dehydration procedure; E. vacuum curing program completes finished product; Wherein the aforementioned b. vacuum program of completing is that vegetables and fruits dish is mixed with preset proportion saline solution, and maintains the vacuum pressure settings time by vacuum equipment, and the loose saline solution that makes of vegetables and fruits dish fiber can be infiltrated in vegetables and fruits dish fiber; Aforementioned c. vacuum cleaned, the foster program of water are that the vegetables and fruits dish after completing is drained to saline solution again, and make vegetables and fruits dish mixing clear water, and loose by vacuum equipment chien shih vegetables and fruits dish fibr tissue when maintaining convergence vacuum pressure settings, can remove fast salt residues, and make clear water can infiltrate vegetables and fruits dish fiber; Aforementioned d. dehydration procedure is the vegetables and fruits dish dehydration removal surface moisture after cleaning, water are supported again, aforementioned e. vacuum curing program is by vegetables and fruits dish and flavoring for mixture after dehydration again, and loose by vacuum equipment chien shih vegetables and fruits dish fibr tissue when maintaining convergence vacuum pressure settings, and make flavoring infiltrate fast fast tasty in vegetables and fruits dish fiber, and reply to take out after atmospheric pressure and pickle vegetables and fruits dish and complete finished product.
The above-mentioned b. vacuum program that completes; C. vacuum cleaned, water are supported program; E. in vacuum curing program process, be also combined with and stir or ultrasonic vibrations operation.
Complete program approximately 20 minutes of above-mentioned b. vacuum, aforementioned c. vacuum cleaned, water are supported program and can be repeated according to vegetables and fruits colza class again; The about 15-20 minute of aforementioned e. vacuum curing program again.
Above-mentioned vacuum equipment has vacuum pressure cabin bucket, and this vacuum pressure cabin bucket has room, lid, and vacuum pressure cabin bucket connecting line is connected with ambient pressure pumping.
Agitating device or ultrasonic vibrations device are also set in above-mentioned room, and this agitating device has paddle, and by extraneous motor driving, ultrasonic vibrations device has closure casing again again, and ultrasonic generator is set in housing.
The above-mentioned b. vacuum program of completing makes vegetables and fruits dish raw material move in the bucket of vacuum pressure cabin, in reservation bucket, volume space and raw material volume ratio are 3: 2, add 2-5 mole concentration saline solution, saline solution concentration can be adjusted to some extent according to vegetables and fruits dish raw material type difference, saline solution injection rate is covered raw material and is as the criterion to flood depending on the existing internal volume of vacuum pressure cabin bucket, after airtight vacuum pressure chamber bucket, extract pressure chamber bucket gas out, in the time that pressure drops to below 0.0006Torr from atmospheric pressure 760Torr, start additional agitating device and the ultrasonic vibrations device of vacuum pressure cabin bucket, complete, the operation of sterilizing worm.
It is that raw material after completing is drained after saline solution that above-mentioned c. vacuum cleaned, water are supported program, injecting clear water processes with vacuum equipment, water injection rate is vacuum pressure cabin barrel 1/2, after airtight vacuum pressure chamber bucket, extract pressure chamber bucket gas out, in the time that pressure drops to below 0.001Torr from atmospheric pressure 760Torr, restart agitating device, last 10-20 minute vacuum cleaned, water and support operation.
Above-mentioned e. vacuum curing program is for inserting raw material after dehydration in the bucket of vacuum pressure cabin, pour into adjusting in advance the flavoring of mixing simultaneously, after airtight vacuum pressure chamber bucket, extract pressure chamber bucket gas out, in the time that pressure drops to below 0.0006Torr from atmospheric pressure 760Torr, start the additional agitating device of vacuum pressure cabin bucket, steep stain operation, last after approximately 20 minutes, slowly return-air is depressed into after normal pressure again, can open barrel cover device, processed finished products has been poured out to finished product.
Adopt after such scheme, the present invention is omnidistance steams operation or the direct manual kneading of manpower without heating, and therefore processing procedure carries out ice temperature processing procedure entirely, and no matter raw material or water ice 5-10 degree conditions environmental production extremely Celsius all is in advance more secure to food hygiene freshness; In addition, the kimchi products that the present invention produces can keep the clear and melodious succulence mouthfeel of fast fried green vegetables, has again the tasty excellent local flavor of pickles deep layer simultaneously, and the present invention really can have the function that promotes vegetables and fruits dish freshness, health and brewed tasty efficiency.
Accompanying drawing explanation
Fig. 1 is making schematic flow sheet of the present invention;
Fig. 2 is vacuum equipment schematic diagram used in the present invention;
Fig. 3 is the schematic diagram that in the present invention, vacuum equipment arranges agitating device, ultrasonic vibrations device;
Fig. 4 is the complete schematic diagram of operation of vacuum of the present invention;
Fig. 5 is the schematic diagram that vacuum cleaned of the present invention, water are supported operation;
Fig. 6 is the schematic diagram of vacuum curing operation of the present invention.
Main element symbol description
A. vegetables and fruits dish sort, preposition procedure
B. the vacuum program that completes
C. vacuum cleaned, water are supported program
D. dehydration procedure
E. vacuum curing program completes finished product
1 vacuum pressure cabin bucket 11 room 12 lids
13 pipelines
2 pulsometers gush
3 agitating device 31 paddle 32 motors
4 ultrasonic vibrations device 41 housing 42 ultrasonic generators
5 vegetables and fruits dishes
6 saline solutions
7 clear water
8 flavorings
The specific embodiment
Refer to Fig. 1, preparation method of the present invention comprises the following steps: a. vegetables and fruits dish sorts, preposition procedure; B. the vacuum program that completes; C. vacuum cleaned, water are supported program; D. dehydration procedure; E. vacuum curing program completes finished product; Wherein aforementioned a. vegetables and fruits dish sorts, preposition procedure is to choose as various vegetables and fruits dishes such as Chinese cabbage, cabbage, radish, cucumber, water pears, and can slice processing processing; The aforementioned b. vacuum program of completing is that vegetables and fruits dish is mixed with preset proportion saline solution again, and maintain the vacuum pressure settings time by vacuum equipment, and make vegetables and fruits dish fiber loose, saline solution can be infiltrated in vegetables and fruits dish fiber, complete to have fast, effect of sterilizing, again aforementioned vacuum complete in process can be again by vegetables and fruits dish, saline solution stirs or ultrasonic vibrations mode mixed lifting completes, sterilizing worm efficiency.
Refer to Fig. 2, the vacuum equipment that the aforementioned vacuum program that completes is used mainly has vacuum pressure cabin bucket 1, this vacuum pressure cabin bucket 1 has room 11 and lid 12, and bucket 1 connecting line 13 in vacuum pressure cabin is connected with ambient pressure pumping 2, again as shown in Figure 3, in aforementioned room 11, agitating device 3 and ultrasonic vibrations device 4 can be set, and this agitating device 3 has paddle 31, and can be driven by extraneous motor 32, ultrasonic vibrations device 4 has closure casing 41 again, and in the interior ultrasonic generator 42 that arranges of housing 41, and can provide ultrasonic vibrating effect while making ultrasonic generator 42 move, this air pressure pumping 2 again, agitating device 3, ultrasonic vibrations device 4 can be controlled by controller (not indicating in figure).
Refer to Fig. 4, vegetables and fruits dish 5 raw materials after the present invention is selected move in vacuum pressure cabin bucket 1, can retain volume space and raw material volume ratio in bucket is 3: 2, add 2-5 mole concentration saline solution 6, the concentration of saline solution 6 can be adjusted to some extent according to vegetables and fruits dish 5 raw material types differences, the injection rate of saline solution 6 is covered raw material and is as the criterion according to vacuum pressure cabin bucket 1 existing internal volume and to flood, after airtight vacuum pressure chamber bucket 1, extract the gas in vacuum pressure cabin bucket 1 out, in the time that pressure drops to below 0.0006Torr from atmospheric pressure 760Torr, start vacuum pressure cabin bucket 1 additional agitating device 3 and ultrasonic vibrations device 4, complete, the operation of sterilizing worm.
Originally the operating type that completes is different from tradition and uses boiling to scald or saturated common salt solution osmotic pressure principle immersion kneading, with low concentration salt solution, utilize high vacuum pressure ring border to accelerate salt solution infiltration, suppress fast to destroy vegetables and fruits dish material plant ferment enzymatic activity, reach the effect that vegetables and fruits dish raw material completes and removes peculiar smell, when another collocation ultrasonic seismic wave is sent in the bucket of vacuum pressure cabin, except shortening operation time-histories 10-15%, parasitic ovum for harmful health also can be killed, because parasitic ovum has the protection of egg membrane shell, being enough to destroy parasitic ovum putamina via the concussion of 0.0006Torr vacuum pressure and sound wave is gone out and is removed, with practical operation illustration, 20 kilograms of vegetables and fruits dish raw material one-man services of single, processing procedure time that completes only needs more than 20 minutes, electric power energy uses 0.2 degree, than 200 times of traditional steam beating energy savings, soak kneading one-man service's time with saturated common salt solution osmotic pressure principle again and can save 240 times, raw material after completing again, extend 3 times of fresh keeping time at the blue or green vegetables and fruits dish of the comparable life of 5-8 degree cold storing and fresh-keeping Celsius raw material, seasonal production farming is had to its commercial value.Aforementioned c. vacuum cleaned, it is that the vegetables and fruits dish after completing is drained to saline solution that water is supported program, and make vegetables and fruits dish mixing clear water, and loose by vacuum equipment chien shih vegetables and fruits dish fibr tissue when maintaining convergence vacuum pressure settings, can remove fast salt residues, and make clear water can infiltrate vegetables and fruits dish fiber to promote clear and melodious succulence mouthfeel, and this program can repeat according to vegetables and fruits dish raw material type, again as shown in Figure 5, after the present invention completes, vegetables and fruits dish 5 raw materials drain after saline solution, injecting the clear water 7 of drinking of sterilizing processes with same equipment, water injection rate is 1/2 of vacuum pressure cabin bucket 1 volume, after airtight vacuum pressure chamber bucket 1, extract the gas in vacuum pressure cabin bucket 1 out, in the time that pressure drops to below 0.001Torr from atmospheric pressure 760Torr, can start again agitating device 3, last after 10-20 minute, the tube bank of plant capillary fiber and the cell tissue thereof of vegetables and fruits dish 5 raw materials are full of moisture, fast rehydrating does to contribute to the tube bank of turgid plant capillary fiber, except cleaning residual saline solution salt exceptionally, more make the clearer and more melodious succulence of food materials mouthfeel, this section of visual raw material type of processing procedure repeats.
Aforementioned d. dehydration procedure is that surface moisture is removed in the vegetables and fruits dish dehydration after cleaning, water are supported, and aforementioned dewatering type can pass through as centrifugal dehumidifier or alternate manner dewatering operation.
Aforementioned e. vacuum curing program is by vegetables and fruits dish and flavoring for mixture after dehydration, and loose by vacuum equipment chien shih vegetables and fruits fibr tissue when maintaining convergence vacuum pressure settings, and make flavoring infiltrate fast fast tasty in vegetable fibers, and reply to take out after atmospheric pressure and pickle vegetables and fruits dish and complete finished product.And as shown in Figure 6, aforementioned vacuum curing program is to utilize aforementioned vacuum equipment that vegetables and fruits dish 5 raw materials after dehydration are inserted in vacuum pressure cabin bucket 1, pour into adjusting in advance the flavoring 8 of mixing good taste simultaneously, after airtight vacuum pressure chamber bucket 1, extract pressure chamber bucket gas 1 out, in the time that pressure drops to below 0.0006Torr from atmospheric pressure 760Torr, start the additional agitating device 3 of vacuum pressure cabin bucket 1, steep stain operation, last after approximately 20 minutes, slowly return-air is depressed into after normal pressure again, can install by opening cover 12, processed finished products is poured out, can eat immediately trial test.
Combine knot aforementioned, the present invention is omnidistance steams operation or the direct manual kneading of manpower without heating, therefore processing procedure carries out ice temperature processing procedure entirely, no matter raw material or water all in advance ice to 5-10 degree conditions environmental Celsius produce, more secure to food hygiene freshness, production kimchi products of the present invention can keep the clear and melodious succulence mouthfeel of fast fried green vegetables, there is again the tasty excellent local flavor of pickles deep layer simultaneously, and the present invention really can have the vegetables and fruits of lifting dish freshness, the function of health and brewed tasty efficiency, and previous embodiment is that the present invention illustrates, not the present invention's restriction, all according to the present invention spirit institute for it equivalent way also should belong in category of the present invention.
Claims (1)
1. a fresh vegetables and fruits dish brewing method, is characterized in that comprising the following steps:
A. vegetables and fruits dish sorts, preposition procedure; B. the vacuum program that completes; C. vacuum cleaned, water are supported program; D. dehydration procedure; E. vacuum curing program, completes finished product; Wherein the aforementioned b. vacuum program of completing is that vegetables and fruits dish is mixed with preset proportion saline solution, and maintains the vacuum pressure settings time by vacuum equipment, and the loose saline solution that makes of vegetables and fruits dish fiber can be infiltrated in vegetables and fruits dish fiber; Aforementioned c. vacuum cleaned, the foster program of water are that the vegetables and fruits dish after completing is drained to saline solution again, and make vegetables and fruits dish mixing clear water, and loose by vacuum equipment chien shih vegetables and fruits dish fibr tissue when maintaining convergence vacuum pressure settings, can remove fast salt residues, and make clear water can infiltrate vegetables and fruits dish fiber; Aforementioned d. dehydration procedure is the vegetables and fruits dish dehydration removal surface moisture after cleaning, water are supported again; Aforementioned e. vacuum curing program is by vegetables and fruits dish and flavoring for mixture after dehydration again, and loose by vacuum equipment chien shih vegetables and fruits dish fibr tissue when maintaining convergence vacuum pressure settings, and make flavoring infiltrate fast fast tasty in vegetables and fruits dish fiber, and recover to take out after atmospheric pressure and pickle vegetables and fruits dish and complete finished product; Complete program, c. vacuum cleaned, water of described b. vacuum supported in program, e. vacuum curing program process and is also combined with and stirs and ultrasonic vibrations operation again;
Complete program 20 minutes of described b. vacuum, aforementioned c. vacuum cleaned, water are supported program and are repeated according to vegetables and fruits colza class again; Aforementioned e. vacuum curing program 20 minutes again;
Described vacuum equipment has vacuum pressure cabin bucket, and this vacuum pressure cabin bucket has room, lid, and vacuum pressure cabin bucket connecting line is connected with ambient pressure pumping;
Agitating device and ultrasonic vibrations device are also set in described room, and this agitating device has paddle, and by extraneous motor driving, ultrasonic vibrations device has closure casing again again, and ultrasonic generator is set in housing;
The described b. vacuum program that completes moves into vegetables and fruits dish raw material in the bucket of vacuum pressure cabin, in reservation bucket, volume space and raw material volume ratio are 3:2, add 2-5 molar concentration saline solution, saline solution concentration is adjusted to some extent according to vegetables and fruits dish raw material type difference, saline solution injection rate is covered raw material and is as the criterion to flood depending on the existing internal volume of vacuum pressure cabin bucket, after airtight vacuum pressure chamber bucket, extract vacuum pressure cabin bucket gas out, in the time that pressure drops to below 0.0006Torr from atmospheric pressure 760Torr, start additional agitating device and the ultrasonic vibrations device of vacuum pressure cabin bucket, complete, the operation of sterilizing worm,
It is that raw material after completing is drained after saline solution that described c. vacuum cleaned, water are supported program, injecting clear water processes with vacuum equipment, water injection rate is vacuum pressure cabin barrel 1/2, after airtight vacuum pressure chamber bucket, extract vacuum pressure cabin bucket gas out, in the time that pressure drops to below 0.001Torr from atmospheric pressure 760Torr, restart agitating device, last 10-20 minute vacuum cleaned, water and support operation;
Described e. vacuum curing program is for inserting raw material after dehydration in the bucket of vacuum pressure cabin, pour into adjusting in advance the flavoring of mixing simultaneously, after airtight vacuum pressure chamber bucket, extract vacuum pressure cabin bucket gas out, in the time that pressure drops to below 0.0006Torr from atmospheric pressure 760Torr, start the additional agitating device of vacuum pressure cabin bucket, steep stain operation, last after 20 minutes, slowly recover air pressure to normal pressure, can open barrel cover device, processed finished products has been poured out to finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010199802.1A CN102266028B (en) | 2010-06-07 | 2010-06-07 | Pickling method for fresh vegetable and fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010199802.1A CN102266028B (en) | 2010-06-07 | 2010-06-07 | Pickling method for fresh vegetable and fruit |
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| Publication Number | Publication Date |
|---|---|
| CN102266028A CN102266028A (en) | 2011-12-07 |
| CN102266028B true CN102266028B (en) | 2014-06-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201010199802.1A Expired - Fee Related CN102266028B (en) | 2010-06-07 | 2010-06-07 | Pickling method for fresh vegetable and fruit |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360791B (en) * | 2016-08-31 | 2021-05-11 | 台州金福桂再生资源利用有限公司 | Method for pickling food with dry salt by pickling machine |
| CN110916134A (en) * | 2019-10-30 | 2020-03-27 | 上海西贝周昕餐饮管理有限公司 | Preparation method of caulis et folium Boschniakiae Rossicae |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054522A (en) * | 1991-04-26 | 1991-09-18 | 中国农业机械化科学研究院 | Candied fruit vacuum pressure sugar-soaking drying technology and equipment |
| CN2602614Y (en) * | 2003-02-26 | 2004-02-11 | 胡耀忠 | Food pickling machine |
| CN1813574A (en) * | 2006-02-28 | 2006-08-09 | 浙江大学 | Non-fermented pickled vegetable processing method and its soaking liquid |
-
2010
- 2010-06-07 CN CN201010199802.1A patent/CN102266028B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054522A (en) * | 1991-04-26 | 1991-09-18 | 中国农业机械化科学研究院 | Candied fruit vacuum pressure sugar-soaking drying technology and equipment |
| CN2602614Y (en) * | 2003-02-26 | 2004-02-11 | 胡耀忠 | Food pickling machine |
| CN1813574A (en) * | 2006-02-28 | 2006-08-09 | 浙江大学 | Non-fermented pickled vegetable processing method and its soaking liquid |
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| CN102266028A (en) | 2011-12-07 |
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