CN102551008B - Chinese-style pickle, preparation method and special seasoning liquid formula - Google Patents

Chinese-style pickle, preparation method and special seasoning liquid formula Download PDF

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Publication number
CN102551008B
CN102551008B CN2012100086662A CN201210008666A CN102551008B CN 102551008 B CN102551008 B CN 102551008B CN 2012100086662 A CN2012100086662 A CN 2012100086662A CN 201210008666 A CN201210008666 A CN 201210008666A CN 102551008 B CN102551008 B CN 102551008B
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China
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raw
seasoning
pickles
pickle
finished
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CN2012100086662A
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Chinese (zh)
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CN102551008A (en
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贾佳
周婷
李远泗
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四川天成食品有限公司
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Abstract

The invention discloses Chinese-style pickle, and belongs to the fields of food and preparation thereof. The pickle is prepared by soaking fresh pickle raw materials into seasoning, freezing and performing vacuum drying. A preparation method for the Chinese-style pickle sequentially comprises the following steps of: raw material pretreatment, blanching, cooling, dehydrating, primary seasoning, secondary seasoning, soaking, freezing and vacuum drying. A special seasoning liquid formula consists of salt tomato sauce, monosodium glutamate, honey, garlic, ginger, red pepper, capsanthin, alcohol, hydrolyzed vegetable protein, disodium succinate, I+G, vitamin C, citric acid, and the balance of water. The pickle basically reserves nutritional substances, has attractive appearance and long quality guarantee period, and does not have nitrite serving as a harmful substance; the preparation method is simple and quick, is suitable for industrialized large-scale production and sale, and can be used for preparing the pickle; and the special seasoning liquid formula is prepared under the above conditions and has the flavor and the mouthfeel of the conventional Chinese-style pickle.

Description

A kind of Chinese style pickles and preparation method thereof and special-purpose formulation of flavoring liquid

Technical field

The invention belongs to food and preparation field thereof, be specifically related to pickles, preparation method and special-purpose baste thereof.

Background technology

Pickles are as a kind of traditional food of China, because its unique local flavor and mouthfeel are liked by broad masses of the people deeply, and a lot of families pickles of all can doing it yourself to make.But there are many shortcomings in domestic existing pickles technology and goods thereof: existing pickles complex process, all need the pickled fermented of long period, be not suitable for that industrialization is simple produces fast, pickle excessively for a long time simultaneously and also can produce harmful material (as nitrite etc.); The tradition pickles are usually all by salt, sugar, salty sauce, and taste with discrimination fish sauce in order to produce the normal fermentation of using of seafood flavor, and formations such as alec, shrimp paste, though fish sauce, and alec, shrimp paste etc. have guaranteed taste, but owing to bring many animal proteins into, make its shelf-life shorten greatly; Simultaneously, the tradition pickled vegetable product is for anti-preservation, all be the salt marsh product, salt content is very high, is unfavorable for healthyly, and taste seriously changes, and (saline taste is heavy, the local flavor of pickles itself is covered), even so, it is still guaranteed the quality and requires high, value preserving phase weak point, is not suitable for industrialization long-distance transport and the sale of putting on the shelf for a long time; The gross distortion of kimchi products own, change color is obvious, almost completely loses the original pattern of raw material, and pattern color and luster etc. is difficult to attractive; Nutriment is lost in a large number, at last surplus taste and do not had nutritive value substantially only.

Summary of the invention

An object of the present invention is: propose that a kind of nutriment keeps substantially, outward appearance is good, the kimchi products of long shelf-life, unharmful substance nitrite;

Another purpose of the present invention is, proposes a kind of fast simply, is fit to industrial-scale production, sale, can prepare the method for above-mentioned pickles;

The 3rd purpose of the present invention is to propose a kind of special-purpose formulation of flavoring liquid that possesses traditional Chinese pickle flavor mouthfeel of preparing under these conditions.

The object of the invention realizes by following technical proposals:

A kind of Chinese style pickles, described pickles are after fresh pickles raw material is added the flavoring dipping, to make through freezing vacuum drying again.

As preferably, after described fresh pickles raw material adds flavoring, under-30~-20 ℃, to freeze more than 8 hours, the moisture mass percent of pickles finished product is below 5% after the vacuum drying.

As preferably, described flavoring is made up of baste and lactose.

As further preferred, the recipe ingredient of described baste and percentage by weight thereof are:

Salt 7.7

Tomato sauce 14.7

Monosodium glutamate 10.6

Honey 10.2

Garlic 9.1

Ginger 0.3

Pimiento 1.3

Capsicum red pigment 0.9

Alcohol 2.2

Hydrolyzed vegetable protein 4.2

Dried scallop powder 0.6

I+G???????????????0.6

Vitamin C 2.3

Citric acid 0.3

Surplus is water.

5, Chinese style pickles as claimed in claim 4 is characterized in that: the fresh pickles raw material of every 4kg adds the 987g baste, and the 90g lactose.

A kind of above-mentioned Chinese style pickle preparation method may further comprise the steps successively:

1) pretreatment of raw material;

2) blanching: with the blanching 30~60 seconds in the water more than 90 ℃ of pretreated raw material;

Compared to existing technology, fresh feed is removed a part with salted back give birth to flavor, add a large amount of auxiliary materials again, through after 5-7 days the fermentation, give birth to flavor and just all remove, both destroyed nutriment and fresh, the original mouthfeel of raw material, lose time very much again and the space.And directly fast blanching slaking of the present invention had both kept nutriment and fresh, the original mouthfeel of raw material, and was simple, efficient again, simultaneously can also sterilization, and killing three birds with one stone.

3) cooling: the raw material cold water after the blanching is cooled to 20~30 ℃ rapidly;

The present invention by blanching after rapidly the cooling, can make the pickles mouthfeel clear and melodious.

4) dehydration: cooled raw material is removed surface water;

In the tradition making process of pickled, thereby the purpose that is to use salt to pickle to reach dehydration in tens of hours; The present invention passes through centrifugal dehydrator after blanching, large quantity of moisture is sloughed.Nutriment and fresh, the original mouthfeel that can keep raw material as much as possible, simultaneously better effects if, efficient are higher, are convenient to the tasty of back flavoring again more.

5) seasoning: in dehydrated raw material, add baste and fully mix;

6) secondary seasoning: the semi-finished product after the seasoning are added lactose fully mix;

Compare the direct seasoning fermentation of conventional method, the present invention is seasoning at twice, after a seasoning, condiment is attached to product surface, makes it tasty, but this moment, color and luster was relatively dimer, by secondary seasoning, added lactose, both seasoning thus, it is attached to the flavoring surface simultaneously, forms the skin that one deck is rich in gloss.

7) dipping: the semi-finished product behind the secondary seasoning were left standstill 50~70 minutes;

Traditional handicraft generally need be pickled 5-7 days, and the present invention only needs 50-70 minute.

8) freezing: the semi-finished product after will flooding freeze more than 8 hours under-30~-20 ℃;

In-30~-20 ℃ of quick freezing repositories, product in 10 minutes rapidly from normal temperature be down to-below 10, the moisture in the product has formed little ice crystal state, and underspeeds slow and causes volumetric expansion unlike the common slow product temperature that freezes, and makes the product distortion.

9) vacuum drying: the semi-finished product vacuum drying after freezing to moisture mass percent below 5%, is made the pickles finished product.

Under vacuum state, the low-temperature heat product is that the little ice crystal in the product is directly sublimed into steam, and product form, color, mouthfeel, nutriment are constant substantially.

Described raw material is generally all kinds of vegetable melon and fruits, and is all kinds of usually in order to prepare the vegetable melon and fruit of pickles as Chinese cabbage, radish etc.;

Described pretreatment of raw material generally includes raw material arrangement (removing hair and other foreign matters and withered and yellow leaf), clean and (clean and immersion cleaning at least one times towards drenching at least one times, fully clean earth and other possible foreign material on raw material surface), pre-sterilizing (500-550ppm liquor natrii hypochloritis soaking sterilization), cutting (machine cutting raw material becomes suitable size).

Described lactose, existing seasoning effect also makes pickled vegetable product have good gloss simultaneously.

As preferably, every 4kg dehydration raw material adds the 987g baste in the described seasoning.

As further preferred, every 4kg dehydration raw material adds the 90g lactose in the described secondary seasoning.

A kind of special-purpose formulation of flavoring liquid of above-mentioned Chinese style pickle preparation method, each component and percentage by weight thereof are:

Salt 7.7

Tomato sauce 14.7

Monosodium glutamate 10.6

Honey 10.2

Garlic 9.1

Ginger 0.3

Pimiento 1.3

Capsicum red pigment 0.9

Alcohol 2.2

Hydrolyzed vegetable protein 4.2

Dried scallop powder 0.6

I+G???????????????0.6

Vitamin C 2.3

Citric acid 0.3

Surplus is water.

Described salt is commercially available salt, and main component is sodium chloride;

Described monosodium glutamate is commercially available monosodium glutamate, and main component is sodium glutamate;

Described hydrolyzed vegetable protein liquid be vegetable protein under the acid catalysis effect, hydrolyzed product.Its constituent mainly is amino acid, so claim aminoacids solution again.Past attempts claims " flavor liquid " at home.Particularly American-European in the world, again hydrolytic liquid of plant protein and products thereof is called " HVP ".

Described dried scallop powder is disodium succinate, the seasoning food additives.

Described I+G be two kinds of flavor enhancements in conjunction with the abbreviation that takes away an English alphabet, namely 5 ' Sodium Inosinate-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5 ' bird sodium nucleinate-GMP (a kind of flavor enhancement of each 50% combination of DISODIUM GUANOSINE5 '-MONOPHOSPHATE).

Lower salt content in the above-mentioned prescription owing to guaranteed the shelf-life by other components, therefore can guarantee mouthfeel with lower salt content, more be conducive to health simultaneously.

Above-mentioned prescription creatively uses the unique combination of tomato sauce and other flavor enhancements (hydrolyzed vegetable protein etc.), realize color, the local flavor of salty sauce, alec, shrimp paste etc., easy the to be corrupt spoilage problems of simultaneously also having avoided animal protein to bring, and acid tomato sauce also makes the shelf-life further prolong.

Above-mentioned prescription creatively uses honey to substitute traditional white sugar, on the basis that guarantees sweet taste, more because the combination of the local flavor of honey itself and other components brings the not available peculiar flavour of traditional pickles, has more nutrition simultaneously.

Above-mentioned prescription uses alcohol, has both played bactericidal action, the similar seasoning effect that has fermentation to produce simultaneously again, and because the volatility of alcohol, this bactericide can noresidue.

Above-mentioned prescription creatively uses monosodium glutamate, dried scallop powder, I+G, citric acid etc., and the local flavor of fish sauce, easy the to be corrupt spoilage problems of also having avoided animal protein to bring are simultaneously tasted with discrimination in the realization fermentation.

Above-mentioned prescription creatively uses vitamin C, has both played the seasoning effect, and Wheat Protein makes the shelf-life further prolong simultaneously, can also eliminate issuable micro-nitrite in the pickles manufacture process simultaneously.

Above-mentioned prescription creatively uses citric acid and other flavouring, and the tart flavour of realizing the long-time pickled fermented generation of fermentation pickled vegetable is main mix of flavors, and simultaneously, acid citric acid also makes the shelf-life further prolong.

Beneficial effect of the present invention:

Kimchi products of the present invention: 1, the nutriment abundance.The salt marsh product can lose the nutriment of a large amount of raw materials itself in salting process, and product of the present invention can be preserved the nutriment more than 90% of raw material.2, outward appearance is very good.Compare with the salt marsh product, product external surfaces of the present invention is not shunk, and is smooth glossy, bright-colored.3, the shelf-life prolongs.Can reach 2 years (normal temperature condition), maximum 1 year of general salt marsh product.4, restore fast.Only needing one minute with the boiling water recovery is edible.

Pickle preparation method of the present invention: 1, fast simple, be fit to industrial-scale production, sale, can prepare the pickles of above-mentioned fine quality.

Formulation of flavoring liquid of the present invention: use unique some components and certain content thereof, make it can behind short time dipping, can obtain the flavor taste that just can obtain after long-time pickled fermented as traditional pickles technical recipe, on traditional basis, further promoted simultaneously its flavor taste, traditional relatively pickles have simultaneously guaranteed that nutrition avoids the generation of harmful substance again.

The specific embodiment

Following non-limiting examples is used for explanation the present invention.

A kind of Chinese style pickles, these pickles are after fresh pickles raw material is added the flavoring dipping, to make through freezing vacuum drying again.It is preparation by the following method specifically, and its preparation method may further comprise the steps successively:

1) pretreatment of raw material: raw material arrangement (removing hair and other foreign matters and withered and yellow leaf), clean and (dash for three times to drench towards the pouring platform and clean and the cleaning of ablution groove trine immersion, fully clean earth and other possible foreign material on raw material surface), pre-sterilizing (sterilization groove 500-550ppm liquor natrii hypochloritis soaking sterilization 3-5min), cutting (cutting machine 23*24mm vertical cut raw material).Raw material is generally all kinds of vegetable melon and fruits, and is all kinds of usually in order to prepare the vegetable melon and fruit of pickles as Chinese cabbage, radish etc.;

2) blanching: with the blanching 30~60 seconds in the water of blanching groove more than 90 ℃ of pretreated raw material; By blanching in order to sterilization and go to give birth to.

3) cooling: the raw material cooling bath flowing water after the blanching is cooled to 20~30 ℃;

4) dehydration: with cooled raw material centrifugal dehydration unit frequency: 25HZ, the time: 60S removes surface water;

5) seasoning: add baste and fully mix in dehydrated raw material, every 4kg dehydration raw material adds the 987g baste;

6) secondary seasoning: the semi-finished product after the seasoning are added lactose fully mix, every 4kg dehydration raw material adds the 90g lactose;

7) dipping: the semi-finished product behind the secondary seasoning were left standstill 50~70 minutes;

8) freezing: the semi-finished product after will flooding freeze more than 8 hours under-30~-20 ℃;

9) vacuum drying: the semi-finished product vacuum drying after freezing to moisture mass percent below 5%, is made the pickles finished product.

Formulation of flavoring liquid wherein, each component and percentage by weight thereof are:

Salt 7.7

Tomato sauce 14.7

Monosodium glutamate 10.6

Honey 10.2

Garlic 9.1

Ginger 0.3

Pimiento 1.3

Capsicum red pigment 0.9

Alcohol 2.2

Hydrolyzed vegetable protein 4.2

Dried scallop powder 0.6

I+G???????????????0.6

Vitamin C 2.3

Citric acid 0.3

Surplus is water.

Tradition pickles and Chinese style pickles of the present invention are preserved and sensory test contrast (method of testing adopts general conventional method):

1, experimental condition:

2, result of the test:

2.1 Chinese style pickles of the present invention:

2.2 traditional pickles:

3, evaluation criterion:

The above only is preferred embodiment of the present invention, not in order to limiting the present invention, all any modifications of doing within the spirit and principles in the present invention, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.

Claims (6)

1. Chinese style pickles is characterized in that: described pickles are after fresh pickles raw material is added the flavoring dipping, to make through freezing vacuum drying again; Described flavoring is made up of baste and lactose; The recipe ingredient of described baste and percentage by weight thereof are:
Salt 7.7
Tomato sauce 14.7
Monosodium glutamate 10.6
Honey 10.2
Garlic 9.1
Ginger 0.3
Pimiento 1.3
Capsicum red pigment 0.9
Alcohol 2.2
Hydrolyzed vegetable protein 4.2
Dried scallop powder 0.6
I+G???????????????0.6
Vitamin C 2.3
Citric acid 0.3
Surplus is water;
The concrete preparation method of these pickles may further comprise the steps successively:
1) pretreatment of raw material;
2) blanching: with the blanching 30~60 seconds in the water more than 90 ℃ of pretreated raw material;
3) cooling: the raw material cold water after the blanching is cooled to 20~30 ℃ rapidly;
4) dehydration: cooled raw material is removed surface water;
5) seasoning: in dehydrated raw material, add baste and fully mix;
6) secondary seasoning: the semi-finished product after the seasoning are added lactose fully mix;
7) dipping: the semi-finished product behind the secondary seasoning were left standstill 50~70 minutes;
8) freezing: the semi-finished product after will flooding freeze more than 8 hours under-30~-20 ℃;
9) vacuum drying: the semi-finished product vacuum drying after freezing to moisture mass percent below 5%, is made the pickles finished product.
2. Chinese style pickles as claimed in claim 1 is characterized in that: the fresh pickles raw material adding of every 4kg 987g baste, and 90g lactose.
3. the preparation method of Chinese style pickles is characterized in that may further comprise the steps successively:
1) pretreatment of raw material;
2) blanching: with the blanching 30~60 seconds in the water more than 90 ℃ of pretreated raw material;
3) cooling: the raw material cold water after the blanching is cooled to 20~30 ℃ rapidly;
4) dehydration: cooled raw material is removed surface water;
5) seasoning: in dehydrated raw material, add baste and fully mix;
6) secondary seasoning: the semi-finished product after the seasoning are added lactose fully mix;
7) dipping: the semi-finished product behind the secondary seasoning were left standstill 50~70 minutes;
8) freezing: the semi-finished product after will flooding freeze more than 8 hours under-30~-20 ℃;
9) vacuum drying: the semi-finished product vacuum drying after freezing to moisture mass percent below 5%, is made the pickles finished product;
The recipe ingredient of described baste and percentage by weight thereof are:
Salt 7.7
Tomato sauce 14.7
Monosodium glutamate 10.6
Honey 10.2
Garlic 9.1
Ginger 0.3
Pimiento 1.3
Capsicum red pigment 0.9
Alcohol 2.2
Hydrolyzed vegetable protein 4.2
Dried scallop powder 0.6
I+G???????????????0.6
Vitamin C 2.3
Citric acid 0.3
Surplus is water.
4. Chinese style pickle preparation method as claimed in claim 3 is characterized in that: every 4kg dehydration raw material adding 987g baste in the described seasoning.
5. Chinese style pickle preparation method as claimed in claim 4 is characterized in that: every 4kg dehydration raw material adding 90g lactose in the described secondary seasoning.
6. the special-purpose baste of the Chinese style pickle preparation method described in arbitrary claim in the claim 3 to 5 is characterized in that each component and percentage by weight thereof are:
Salt 7.7
Tomato sauce 14.7
Monosodium glutamate 10.6
Honey 10.2
Garlic 9.1
Ginger 0.3
Pimiento 1.3
Capsicum red pigment 0.9
Alcohol 2.2
Hydrolyzed vegetable protein 4.2
Dried scallop powder 0.6
I+G???????????????0.6
Vitamin C 2.3
Citric acid 0.3
Surplus is water.
CN2012100086662A 2012-01-12 2012-01-12 Chinese-style pickle, preparation method and special seasoning liquid formula CN102551008B (en)

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Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20150012721A (en) * 2013-07-26 2015-02-04 씨제이제일제당 (주) method for preparing vegetable topping with entended shelf life
CN103549351A (en) * 2013-11-14 2014-02-05 贵州李记食品有限公司 Multi-flavor pickled vegetables and preparation method thereof
CN104905200B (en) * 2015-05-28 2017-06-16 增城华栋调味品有限公司 A kind of pickles taste flavoring and preparation method thereof
CN105310036B (en) * 2015-11-11 2019-03-15 湖北吉姥爷农业科技股份有限公司 A kind of intelligent preparation method of vinegar-pepper taste fermentation pickled vegetable
CN105310037B (en) * 2015-11-11 2019-03-15 余湘集团股份有限公司 A kind of intelligent preprocess method of vinegar-pepper taste fermentation pickled vegetable
CN106174265A (en) * 2016-07-15 2016-12-07 昆明理工大学 A kind of yam bean Pickles are dry and preparation method thereof
CN106174264A (en) * 2016-07-15 2016-12-07 昆明理工大学 A kind of yam bean Pickles cold-dry powder and preparation method thereof
CN107594435A (en) * 2017-11-06 2018-01-19 四川东坡中国泡菜产业技术研究院 A kind of preparation method of tubers instant pickled vegetable and combinations thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6158544A (en) * 1984-08-28 1986-03-25 Masashi Hirakawa Method for accelerated osmotic treatment
JPH01202244A (en) * 1988-02-09 1989-08-15 Shoei Pack:Kk Preparation of pickle
JPH02215342A (en) * 1989-02-17 1990-08-28 Sanyoo Kk Production of pickle
CN101773234B (en) * 2010-03-28 2013-08-14 邵素英 Common sow thistle fermentation preparation method

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