CN102334663B - Preparation method of low salt fermented dry vegetable - Google Patents
Preparation method of low salt fermented dry vegetable Download PDFInfo
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- CN102334663B CN102334663B CN2010102342804A CN201010234280A CN102334663B CN 102334663 B CN102334663 B CN 102334663B CN 2010102342804 A CN2010102342804 A CN 2010102342804A CN 201010234280 A CN201010234280 A CN 201010234280A CN 102334663 B CN102334663 B CN 102334663B
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 28
- 150000003839 salts Chemical class 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 230000018044 dehydration Effects 0.000 claims abstract description 3
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 18
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 18
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 18
- 244000178993 Brassica juncea Species 0.000 claims description 8
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 6
- 244000026811 Brassica nipposinica Species 0.000 claims description 5
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 5
- 241001131796 Botaurus stellaris Species 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 239000012267 brine Substances 0.000 abstract description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract description 6
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 238000005554 pickling Methods 0.000 abstract description 4
- 229910052799 carbon Inorganic materials 0.000 abstract description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract 1
- 238000005265 energy consumption Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000220259 Raphanus Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000003351 Brassica cretica Nutrition 0.000 description 3
- 235000003343 Brassica rupestris Nutrition 0.000 description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000010460 mustard Nutrition 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 241000219198 Brassica Species 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241001237160 Kallima inachus Species 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000013138 pruning Methods 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 241000219193 Brassicaceae Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000000571 Nopalea cochenillifera Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
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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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- 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
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Abstract
The invention relates to a preparation method of low salt fermented dry vegetable, comprising the following steps: selecting fresh vegetable with no rot and no mildew as raw material, washing, and draining; sending whole bunch of the drained fresh vegetable or crushed drained fresh vegetable with adding 6-9 % salt in a pickling tank or a container, using a weight to compact the vegetable tightly, pickling for more than 72 h, when the pH value of the pickled brine is below 4, taking out the vegetable; carrying out mechanical dehydration on the vegetable until the water content reaches below 25wt%, and drying until the water content reaches below 5 wt%. The preparation method disclosed herein, changes the traditional way of outdoor drying and drying in the sun after pickling and fermentation, has no need of sunlight, the production process is controllable, the process is health and safe; according to using the means of removing brine, the total content of salt in the dry vegetable can be reduced, the drying time is reduced, energy consumption is reduced, and the requirement of low carbon production is satisfied.
Description
Technical field
The invention belongs to cure foods and processing technique field, specifically is a kind of less salt salted-and-sun-dried Chinese cabbage and preparation method.
Background technology
The salted-and-sun-dried Chinese cabbage main product ground and Huiyang, Guangdong one band such as in ShaoXing,ZheJiang, Xiaoshan, Tongxiang.Zhejiang product person pickles with spire or broad-leaved potherb mustard.Guangdong product person pickles with a kind of mutation leaf mustard, and also useful radish cauline leaf or mustard leaf are pickled, but of poor quality, and bitter taste is arranged.In addition, ground such as Jiangsu, Anhui, Fujian also produce.
The Shaoxing salted-and-sun-dried Chinese cabbage is glossy pitch-black, and is strong and brisk in taste, storage tolerance.Can be divided into that Chinese cabbage does, rape is done and three kinds of dry mustards, delicious flavour will be counted dry mustard.Dry mustard salts down with the kind of " hundred brain leaf mustard " again, and to dry Lay be superior." hundred brain leaf mustard " heart of a cabbage is many, and the stalk leaf is elongated, and to gather in quality fresh and tender in good time.Take this to plant vegetables and shine the dry vegetalbe of making, more steaming is more black, and more steaming is more soft, more steams more fragrant.Before the Ching Ming Festival, the cabbage heart of leaf mustard is dried, a tuftlet one tuftlet ground is pricked, be contained in little altar medium salting, treat that thick gravy falls after rise, take out ripe back, airing, cooks, after dish is reddish black, under the sun, shine, steam so repeatedly and shine repeatedly, until the color and luster glow, with fragrance striking the nose, seal in the dish altar of packing at last.
The salted-and-sun-dried Chinese cabbage nutritive value is higher, and it is outstanding that the content of its carrotene and magnesium shows especially.Its flavor is sweet, the therapeutic method to keep the adverse qi flowing downward of can whetting the appetite, supplementing blood and promoting the production of body fluid, qi-restoratives labor.The dish of cooking with dry vegetalbe is economical and practical, and the flavor of its bright perfume all makes the trencherman be difficult to forget.As the dry vegetalbe braised pork, because oozing the delicate fragrance of people's dry vegetalbe in the meat, and dry vegetalbe meat perfume (or spice) again, so bring out the best in each other, giving off a strong fragrance assails the nostrils, and is fertile and oiliness, unique flavor allows people hundred eat and does not mind.Dry vegetalbe Canton style roast pork importantly dry vegetalbe is cooked and must be fond of eating, if the unpalatable words of dry vegetalbe just can not done nice dry vegetalbe braised pork.The dry vegetalbe of selling on the market is one to plant vegetables, and does not have an orthodox dry vegetalbe of pickling way, can not cook delicacies.
But normally shine the mode of making to dry sunlight after traditional pickled fermented finishing of salted-and-sun-dried Chinese cabbage method for making, the one, salt still remains in the dish after the water evaporates, salinity is higher, the 2nd, by God's favor, poor controllability, production capacity is limited, and the 3rd, sanitary condition can not guarantee, thereby do not meet the requirement of modern healthy food health, safety, less salt, many consumers are hung back.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of less salt salted-and-sun-dried Chinese cabbage.
The technical scheme that realizes the object of the invention comprises following technology and step:
(1) chooses that not have the fresh vegetable rot, go mouldy be raw material, clean, drain;
(2) admix 6%～9% salt after the whole strain of the fresh vegetable after will draining or the chopping and send in pickled pond or the container, add a cover grate and be pressed on the grate with weight the dish compacting is compressed, pickle more than 72 hours, bittern pH value to be pickled is down to below 4, trips out;
(3) salted vegetables after tripping out, is dried to water content and is got final product below 5% by weight to water content by weight below 25% through mechanical dehydration.
And fresh vegetable can be spire or broad-leaved potherb mustard or leaf mustard or radish cauline leaf or Chinese cabbage or rape in the above-mentioned technology.
In the step of the above (3), dewatering machine can be centrifuge, filter press etc.
Less salt salted-and-sun-dried Chinese cabbage of the present invention and preparation method, adopt traditional pickled fermentation of high salt, can prolong the resting period of salted vegetables in the pond, be beneficial to the adjustment of production technology, adopt the mode that removes saltwater brine at drying stage, the one, can reduce the total salt amount in the dry vegetalbe, the 2nd, can reduce drying time, both reached product less salt health and met the healthy food requirement, production cost is reduced greatly.
Description of drawings
Fig. 1 is preparation method's flow chart of less salt salted-and-sun-dried Chinese cabbage of the present invention
The specific embodiment
The present invention is further illustrated below in conjunction with embodiment, and following embodiment only is used for explanation technical scheme of the present invention, but to not restriction of the present invention.
Embodiment 1
Spire or broad-leaved potherb mustard or leaf mustard or radish cauline leaf or Chinese cabbage or rape are put in order the strain finishing, the root of pruning, removing Lao Ye and dead leaf cleans, drains, 6%～9% salt mixing is admixed in chopping then, send into again in pickled pond or the container, add a cover bamboo grate above and be pressed on the grate with weight again the dish compacting is compressed, pickle more than 72 hours, bittern pH value to be pickled is down to below 4, trips out; Salted vegetables after tripping out is sloughed saltwater brine with centrifuge, to salted vegetables Halogen liquid measure by weight below 25%, dries at last to the salted vegetables water content and gets final product below 5% by weight.
And after fresh vegetable was admixed 6%～9% salt in the above-mentioned technology, with stirring and evenly mixing by mixer, the salinity speed of infiltrating in the fresh vegetable was faster like this, fermentation better, faster.
Embodiment 2
Spire or broad-leaved potherb mustard or leaf mustard or radish cauline leaf or Chinese cabbage or rape are put in order the strain finishing, the root of pruning, removing Lao Ye and dead leaf cleans, drains, 6%～9% salt mixing is admixed in whole strain then, pile up in pickled pond or the container, add a cover bamboo grate above and be pressed on the grate with weight again the dish compacting is compressed, pickle more than 72 hours, bittern pH value to be pickled is down to below 4, trips out; Salted vegetables after tripping out is sloughed saltwater brine with centrifuge, to salted vegetables Halogen liquid measure by weight below 25%, dries at last to the salted vegetables water content and gets final product below 5% by weight.
Less salt salted-and-sun-dried Chinese cabbage and preparation method in above-described embodiment, after changing traditional pickled fermentation, dry the mode that outdoor sunlight dries, need not to rely on sunshine, production technology is arranged controlled, the process safe and sanitary, employing removes the mode of saltwater brine, can reduce the total salt amount in the dry vegetalbe, can also reduce drying time, cut down the consumption of energy, meet the requirement that low-carbon (LC) is produced.
Claims (3)
1. the preparation method of a less salt salted-and-sun-dried Chinese cabbage is characterized in that comprising following technology and step:
(1) chooses that not have the fresh vegetable rot, go mouldy be raw material, clean, drain;
(2) admix 6%～9% salt after the whole strain of the fresh vegetable after will draining or the chopping and send in the pickled pond, add a cover grate and be pressed on the grate with weight the dish compacting is compressed, pickle more than 72 hours, bittern pH value to be pickled is down to below 4 and is tripped out;
(3) salted vegetables after tripping out, is dried to water content and is got final product below 5% by weight to water content by weight below 25% through mechanical dehydration.
2. the preparation method of less salt salted-and-sun-dried Chinese cabbage as claimed in claim 1, it is characterized in that: fresh vegetable is spire or broad-leaved potherb mustard or leaf mustard or radish cauline leaf or Chinese cabbage or rape.
3. the preparation method of less salt salted-and-sun-dried Chinese cabbage as claimed in claim 1 or 2, it is characterized in that: in the described step (3), dewatering machine is filter press, centrifuge.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102342804A CN102334663B (en) | 2010-07-23 | 2010-07-23 | Preparation method of low salt fermented dry vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102342804A CN102334663B (en) | 2010-07-23 | 2010-07-23 | Preparation method of low salt fermented dry vegetable |
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| Publication Number | Publication Date |
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| CN102334663A CN102334663A (en) | 2012-02-01 |
| CN102334663B true CN102334663B (en) | 2013-08-28 |
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| CN2010102342804A Expired - Fee Related CN102334663B (en) | 2010-07-23 | 2010-07-23 | Preparation method of low salt fermented dry vegetable |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894307A (en) * | 2012-10-31 | 2013-01-30 | 黑龙江八一农垦大学 | Preparation method of low-salt white dried turnip pickle |
| CN103431343B (en) * | 2013-07-17 | 2015-09-16 | 石台县昌龙食品加工有限公司 | A kind of method for salting of salted dried mustard cabbage |
| CN103416701A (en) * | 2013-07-17 | 2013-12-04 | 石台县昌龙食品加工有限公司 | Delicious cabbage curing method |
| CN103704644A (en) * | 2013-12-12 | 2014-04-09 | 安徽省大地食品有限公司 | Dehydrated garlic chive with fermentation flavor, and making method thereof |
| CN103907866A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Novel method for preparing dehydrated and dried spicy cabbage chips |
| CN105211800A (en) * | 2015-10-14 | 2016-01-06 | 付晓陆 | A kind of method utilizing mustard leaf to make salted dried mustard cabbage |
| CN106072209A (en) * | 2016-06-30 | 2016-11-09 | 贵州晴隆肥姑食品有限责任公司 | A kind of manufacture method exempting to cut disposable salted dried mustard cabbage |
| CN114424770B (en) * | 2021-12-31 | 2024-05-14 | 云南省农业科学院农业环境资源研究所 | Composition for trapping and killing slugs, application thereof and method for controlling slugs |
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2010
- 2010-07-23 CN CN2010102342804A patent/CN102334663B/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| 刘青梅等.霉干菜加工技术的工艺优化.《食品工业科技》.2005, |
| 霉干菜加工技术的工艺优化;刘青梅等;《食品工业科技》;20050228;全文 * |
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| CN102334663A (en) | 2012-02-01 |
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Inventor after: Tong Qiufa Inventor after: Bao Yintang Inventor after: Cheng Hao Inventor after: Tong Weiming Inventor before: Tong Qiufa Inventor before: Bao Yintang Inventor before: Cheng Hao |
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Free format text: CORRECT: INVENTOR; FROM: TONG QIUFA BAO YINTANG CHENG HAO TO: TONG QIUFA BAO YINTANG CHENG HAO TONG WEIMING |
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Denomination of invention: Preparation method of low salt fermented dry vegetable Effective date of registration: 20140627 Granted publication date: 20130828 Pledgee: Zhejiang Chouzhou commercial bank Lanxi branch of Limited by Share Ltd Pledgor: Tong Qiufa Registration number: 2014990000521 |
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