CN102894316A

CN102894316A - Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable

Info

Publication number: CN102894316A
Application number: CN201210191724XA
Authority: CN
Inventors: 卢修堂
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-05-31
Filing date: 2012-05-31
Publication date: 2013-01-30

Abstract

The invention discloses a method for manufacturing a high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable. The method comprises the following steps of 1, a high-salinity preliminary salting process comprising selecting a fresh vegetable as a raw material, washing, cutting, adding an iodized salt having the content of 30% into the cut fresh vegetable, and carrying out salting, 2, a desalination and dehydration process comprising taking out the salted vegetable, immersing it in waster for desalination so that a large amount of the salt is removed, and carrying out squeezing dehydration, 3, a strain inoculation process comprising through a compound flora fermentation technology, carrying out flora inoculation and fast fermentation after vegetable slicing, 4, a salting process comprising adding 80% of fermented vinegar, 10% of fermented soy sauce, 5% of an iodized salt, 3% of a natural perfume and 2% of sugar into the fermented sliced vegetable, and carrying out salting, and 5, an unloading and vacuum package process. The method solves two technical problems of high-salinity salting and low-salinity fermentation of the common soy sauce-pickled vegetables, and is a novel biotechnology for producing the high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable which is healthful and wholesome and has a good taste.

Description

The preparation method of the little fermented vinegar saucing of many vinegar less salt dish

Technical field

The present invention relates to a kind of preparation method of vinegar saucing dish, the preparation method of the little fermented vinegar saucing of particularly a kind of many vinegar less salt dish.

Background technology

Vinegar saucing dish, salted vegetables, sauerkraut and pickles are vegetables that people like food, but people are still pickling vinegar saucing dish, salted vegetables, sauerkraut and pickles with traditional method at present.The content of traditional pickles and salted vegetables salt is higher, can cause damage to some organ of human body, such as kidney and cardiovascular system etc., easily produces hypertension and heart disease.Traditional sauerkraut and pickles all are fermented products, and content of nitrite is all higher, and are easily carcinogenic.Although therefore traditional vinegar saucing dish class is the vegetable that people like food, do not make the modern keep someone at a respectful distance owing to meeting modern health diet standard, associated production enterprise also does not quite always.

Summary of the invention

The object of the present invention is to provide the preparation method of a kind of health, health, the little fermented vinegar saucing of many vinegar less salt dish that mouthfeel is good.

The technical solution used in the present invention is, the preparation method of the little fermented vinegar saucing of this many vinegar less salt dish, and may further comprise the steps: the high salt of the first step just salts down, selecting fresh vegetables is raw material, hand picking, the vegetables of removing postmaturity, Huang Ye and hindered by machinery are after cleaning, cutting, adding 30% iodized salt pickles, when pickling, in time inverted engine or turn over dish, salted vegetables liquid floods vegetables fully, make vegetables and air isolated, pickled 30～60 days; The second step desalting and dewatering takes out the dish base that just salts down to be soaked in and carries out desalination in the water, sloughs contained high salinity, then carries out press dewatering; The 3rd step bacterial classification inoculation adopts the composite flora fermentation technique, and numerous bacterial classification that spreads cultivation is purified through laboratory screening, after the dish base behind the desalting and dewatering carries out the mechanization stripping and slicing, accesses the flora that spreads cultivation, under 20～32 ℃ of temperature, carried out Rapid Fermentation in 72 hours; The 4th step stain system adds in proportion 80% making vinegar, 10% make soy sauce, 5% iodized salt, 3% natural perfume material and 2% sugar and steeps system, stain system 30～60 days; The 5th step went out cylinder after the stain system is finished, vacuum packaging, sterilization, vanning warehouse-in after the cooling.

Owing to taked technique scheme, so the present invention has the following advantages: the one, adopt high salt just to salt down, utilize the high osmosis of salt, remove rapidly the moisture in the vegetables, kill each quasi-microorganism, suppress fermentation process, simultaneously by the decomposition of protein and the biological chemistry action of series of complex, suppress harmful microbe and produce, increase simultaneously the color, smell and taste of product, crisp and refreshing and mouthfeel.After high salt just salts down, take out and carry out desalting and dewatering, slough contained high salinity, remove simultaneously the peculiar smell such as bitterness that may affect mouthfeel.High salt is pickled and is added the tasty and refreshing property that desalinating process has kept vegetables, has preserved the nutrition such as original vitamin in the vegetables, mineral matter and trace element.The 2nd, little zymotechnique has greatly reduced content of nitrite, avoided people for a long time edible pickles and excess intake nitrite to the negative effect of health.The 3rd, in the process of stain system, changed and traditional be made as main mode with soy sauce, change into take making vinegar as main, making vinegar is not only the diet flavor enhancement, also has simultaneously reducing blood lipid, hypotensive, softening blood vessel, the effects such as reinforcing spleen to promote digestion is aid digestion, beauty treatment; In stain process processed, carry out further after-ripening, various ester classes and amino acid further act on, and the effect by microorganism, produce various special flavor substances.The 4th, iodizedsalt can improve the iodine deficiency phenomenon of the Northwest.The 5th, natural perfume material Chinese prickly ash, cassia bark, dried orange peel, kaempferia galamga, cloves, evodia rutaecarpa, nutmeg, galingal, ginger not only have seasoning, antisepsis and sterilization effect, also has loose cold effect in the temperature, utilize the product of their production, be fit to the edible of northwest extremely frigid zones people, not only delicious tasty and refreshing, and have abundant nutrition, and contain various vitamins and mineral matter, have certain health-care effect.The 6th, the present invention has changed the time restriction that the production of traditional saucing dish takes 1-4, is keeping on the former zestful basis, and the production time foreshortens to 2～4 months, thereby has shortened the production cycle, has reduced the circulating fund occupancy.In a word, the high salt that the invention solves conventional catsup and pickled vegetables existence is pickled, less salt fermentation two large technical barriers, has formed the biotechnology of the new little fermented vinegar saucing of many vinegar less salt dish.

The product examination criteria table that the present invention produces

The specific embodiment

Below in conjunction with specific embodiment the present invention is described in further detail.

Embodiment 1, the preparation method of the little fermented vinegar saucing of this many vinegar less salt dish, and may further comprise the steps: the high salt of the first step just salts down, selecting fresh vegetables is raw material, hand picking, the vegetables of removing postmaturity, Huang Ye and hindered by machinery are after cleaning, cutting, the iodized salt that adds vegetables weight 30% is pickled, when pickling, in time inverted engine or turn over dish, salted vegetables liquid floods vegetables fully, make vegetables and air isolated, pickled 30～60 days; The second step desalting and dewatering takes out the dish base that just salts down to be soaked in and carries out desalination in the water, sloughs contained high salinity, then carries out press dewatering; The 3rd step bacterial classification inoculation adopts the composite flora fermentation technique, and numerous bacterial classification that spreads cultivation is purified through laboratory screening, after the dish base behind the desalting and dewatering carries out the mechanization stripping and slicing, accesses the flora that spreads cultivation, under 20～32 ℃ of temperature, carried out Rapid Fermentation in 72 hours; The 4th step stain system adds in proportion 80% making vinegar, 10% make soy sauce, 5% iodized salt, 3% natural perfume material and 2% sugar and steeps system, stain system 30～60 days; The 5th step went out cylinder after the stain system is finished, vacuum packaging, sterilization, vanning warehouse-in after the cooling.

Embodiment 2, the preparation method of the little fermented vinegar saucing of many vinegar less salt dish as described in Example 1, and natural perfume material comprises Chinese prickly ash, cassia bark, dried orange peel, kaempferia galamga, cloves, evodia rutaecarpa, nutmeg, galingal, ginger.

Claims

1. the preparation method of the little fermented vinegar saucing of vinegar less salt more than kind dish, it is characterized in that may further comprise the steps: the high salt of the first step just salts down, and selecting fresh vegetables is raw material, hand picking, the vegetables of removing postmaturity, Huang Ye and hindered by machinery, after cleaning, cutting, add 30% iodized salt and pickle, when pickling, in time inverted engine or turn over dish, salted vegetables liquid floods vegetables fully, makes vegetables and air isolated, pickles 30～60 days; The second step desalting and dewatering takes out the dish base that just salts down to be soaked in and carries out desalination in the water, sloughs contained high salinity, then carries out press dewatering; The 3rd step bacterial classification inoculation adopts the composite flora fermentation technique, and numerous bacterial classification that spreads cultivation is purified through laboratory screening, after the dish base behind the desalting and dewatering carries out the mechanization stripping and slicing, accesses the flora that spreads cultivation, under 20～32 ℃ of temperature, carried out Rapid Fermentation in 72 hours; The 4th step stain system adds in proportion 80% making vinegar, 10% make soy sauce, 5% iodized salt, 3% natural perfume material and 2% sugar and steeps system, stain system 30～60 days; The 5th step went out cylinder after the stain system is finished, vacuum packaging, sterilization, vanning warehouse-in after the cooling.

2. the preparation method of the little fermented vinegar saucing of according to claim 1 described many vinegar less salt dish, it is characterized in that: natural perfume material comprises Chinese prickly ash, cassia bark, dried orange peel, kaempferia galamga, cloves, evodia rutaecarpa, nutmeg, galingal, ginger.