CN102440361A - Pickled vegetable with low salt and low nitrite contents - Google Patents
Pickled vegetable with low salt and low nitrite contents Download PDFInfo
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- CN102440361A CN102440361A CN2010105086693A CN201010508669A CN102440361A CN 102440361 A CN102440361 A CN 102440361A CN 2010105086693 A CN2010105086693 A CN 2010105086693A CN 201010508669 A CN201010508669 A CN 201010508669A CN 102440361 A CN102440361 A CN 102440361A
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- nitrite
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Abstract
The invention relates to a pickled vegetable with low salt and low nitrite contents, wherein the vegetable is pickled by the following seasonings by weight: 2-8g/kg of salt, 10-25mg/kg of nitrite, 0.3-0.5g/kg of vitamin C, 0.3-0.5g/kg of vitamin E, 104-105 pieces/g of lactic acid bacteria, 104-105 pieces/g of bacillus, 5-10ml of acetic acid, 5-10ml of alcohol and 1-5g/kg of sugar. Beneficial vitamins, such as lactic acid bacteria, bacillus and the like generated in the vegetable fermenting process, are added in the pickled seasonings; the pickling time of the vegetable is shortened; the nitrite dosage is reduced; the percolate is poured out in the pickling process; the salt and nitrite contents in the vegetable are reduced; and the pickled vegetable has better taste.
Description
Technical field
The present invention relates to a kind of Pickle of less salt low nitrite content, belong to field of food.
Background technology
China resident has the winter Pickle to reach the habits and customs that store purpose, and the product of vegetables has pickles, sauerkraut, pickles and salted vegetables, and the content of nitrate is different in the different quality of vegetable; But sweat has taken place in vegetables in pickled fermented process; Normal microorganism is main with lactic acid, a small amount of alcohol and acetic fermentation, and a large amount of nitrate are reduced to nitrite; Curing food there is anti-corrosion function, can brings certain tart flavour and fragrance again.But then have bad influence after excessive.So will in time seal cylinder when pickling, cause anaerobic environment, if because untimely envelope cylinder, acetic acid bacteria can make acetic acid further be oxidized to carbon dioxide and water, has consumed a large amount of glucides, brings loss for curing food local flavor and nutrition.And nitrite is produced carcinogen in human body.Someone adopt to improve the mode of salt consumption for the content that reduces nitrite, but adopts a large amount of salt equally can be unfavorable to health.
Summary of the invention
Technical problem to be solved by this invention provides a kind of Pickle of less salt low nitrite content.
For solving the problems of the technologies described above, the present invention realizes like this
A kind of Pickle of less salt low nitrite content contains by pickling condiment below the calculating of vegetables weight: salt 2-8g/kg, nitrite 10-25mg/kg, vitamin C 0.3-0.5g/kg, vitamin E 0.3-0.5g/kg, lactic acid bacteria 10
4-10
5Individual/g, bacillus 10
4-10
5Individual/g, acetic acid 5-10ml, alcohol 5-10ml, sucrose 1-5g/kg.
The Pickle of aforesaid less salt low nitrite content contains by pickling condiment below the calculating of vegetables weight: salt 2-5g/kg, nitrite 10-20mg/kg, vitamin C 0.3-0.5g/kg, vitamin E 0.3-0.5g/kg, lactic acid bacteria 10
4-10
5Individual/g, bacillus 10
4-10
5Individual/g, acetic acid 5-10ml, alcohol 5-10ml, sucrose 1-5g/kg.
But the present invention adds the useful vitamin that itself produces in the fermented vegetable processes such as lactic acid bacteria and bacillus in pickling condiment; Shortened the salting period of vegetables; Reduced the consumption of nitrite; And in curing process, diffusate is outwelled, having reduced salt and the content of nitrite in the vegetables, mouthfeel is good.
The specific embodiment
Below in conjunction with the specific embodiment the present invention is done further detailed description.
Embodiment 1
Chinese cabbage 10kg, salt 20g, nitrite 100g, vitamin C 3g, vitamin E 0.3g, lactic acid bacteria 10
8Individual, bacillus 10
8Individual, acetic acid 50ml, alcohol 55ml, sucrose 10g.
Pickle temperature 20-25 ℃, get salt earlier, spread upon the positive and negative of vegetables equably, vegetables nature water outlet after 2 hours; The vegetable juice that will ooze out is outwelled, and vegetables is immersed in boiling water dried after mentioning 2-3 time, and sign indicating number mixes the back with each additive and adds vegetable juice dissolving in jar; After stirring, add in the dish altar, do not have Chinese cabbage, the envelope altar; After half a day the dish altar being inverted, was edible after one day, and the vegetables mouthfeel is crisp, has shortened the salting period of traditional salted vegetables; And can store and the vegetables deliquescing can not take place January, problems such as foaming, tart flavour increase have prolonged the storage time.
Embodiment 2
Cabbage 10kg, salt 50g, nitrite 200g, vitamin C 4g, vitamin E 5g, lactic acid bacteria 10
7Individual, bacillus 10
7Individual, acetic acid 60ml, alcohol 65ml, sucrose 30g.
Embodiment 3
Cucumber 10kg, salt 80g, nitrite 250g, vitamin C 5g, vitamin E 5g, lactic acid bacteria 10
7Individual, bacillus 10
6Individual, vinegar 90ml, alcohol 80ml, sucrose 50g.
The preparation process of embodiment 2 and embodiment 3 is with embodiment 1.
The above-mentioned specific embodiment does not limit technical scheme of the present invention in any form, and the technical scheme that mode obtained that every employing is equal to replacement or equivalent transformation all drops on protection scope of the present invention.
Claims (2)
1. the Pickle of a less salt low nitrite content is characterized in that containing by pickling condiment below the calculating of vegetables weight: salt 2-8g/kg, nitrite 10-25mg/kg, vitamin C 0.3-0.5g/kg, vitamin E 0.3-0.5g/kg, lactic acid bacteria 10
4-10
5Individual/g, bacillus 10
4-10
5Individual/g, acetic acid 5-10ml, alcohol 5-10ml, sucrose 1-5g/kg.
2. the Pickle of less salt low nitrite content according to claim 1; It is characterized in that containing by pickling condiment below the calculating of vegetables weight: salt 2-5g/kg, nitrite 10-20mg/kg, vitamin C 0.3-0.5g/kg; Vitamin E 0.3-0.5g/kg, lactic acid bacteria 10
4-10
5Individual/g, bacillus 10
4-10
5Individual/g, acetic acid 5-10ml, alcohol 5-10ml, sucrose 1-5g/kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105086693A CN102440361A (en) | 2010-10-13 | 2010-10-13 | Pickled vegetable with low salt and low nitrite contents |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105086693A CN102440361A (en) | 2010-10-13 | 2010-10-13 | Pickled vegetable with low salt and low nitrite contents |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102440361A true CN102440361A (en) | 2012-05-09 |
Family
ID=46003687
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105086693A Pending CN102440361A (en) | 2010-10-13 | 2010-10-13 | Pickled vegetable with low salt and low nitrite contents |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102440361A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722578A (en) * | 2017-02-16 | 2017-05-31 | 赵淑杰 | A kind of sauerkraut and preparation method thereof |
| CN107890054A (en) * | 2017-12-15 | 2018-04-10 | 柳州飞升鹏科技有限公司 | A kind of preparation method for the dried fruit of Ficus carica being salted using salt |
| CN110506908A (en) * | 2019-08-16 | 2019-11-29 | 徐州工程学院 | A kind of less salt low nitrite fermented vegetable processing technology |
-
2010
- 2010-10-13 CN CN2010105086693A patent/CN102440361A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722578A (en) * | 2017-02-16 | 2017-05-31 | 赵淑杰 | A kind of sauerkraut and preparation method thereof |
| CN107890054A (en) * | 2017-12-15 | 2018-04-10 | 柳州飞升鹏科技有限公司 | A kind of preparation method for the dried fruit of Ficus carica being salted using salt |
| CN110506908A (en) * | 2019-08-16 | 2019-11-29 | 徐州工程学院 | A kind of less salt low nitrite fermented vegetable processing technology |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120509 |