CN102894414A - Preparation method of sea-weed pickle - Google Patents
Preparation method of sea-weed pickle Download PDFInfo
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- CN102894414A CN102894414A CN2012104011824A CN201210401182A CN102894414A CN 102894414 A CN102894414 A CN 102894414A CN 2012104011824 A CN2012104011824 A CN 2012104011824A CN 201210401182 A CN201210401182 A CN 201210401182A CN 102894414 A CN102894414 A CN 102894414A
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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
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- 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 preparation method of sea-weed pickle. The preparation method of the sea-weed pickle comprises the following steps that (1) sea-weed is placed into boiling water to be boiled, is cooled by cold boiled water after being taken out from the boiling water, and is drained; (2) fermentation brine is prepared, and is uniformly mixed with the drained sea-weed; (3) fermentation agents are inoculated and are subjected to sealing fermentation, and the sea-weed pickle is prepared. According to the preparation method, a lactobacillus fermentation method is applied to the sea-weed pickling processing for the first time, in addition, the operation of the method is simple and convenient, the method can be popularized and applied to the mass production of sea-weed pickle products, the nitrous acid content in the sea-weed pickle prepared by using the preparation method is lower, in addition, the flavor is unique, and the mouth feeling is very good.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of preparation method of sea grass pickles.
Background technology
The China sea grass also claims the sesame undaria pinnitafida, is subordinate to Phaeophyta, Alariaceae.It contains abundant nutritional labeling, according to data, contains crude protein 11.6g in every hectogram dry product, crude fat 0.32g, and carbohydrate 37.81g, ash content 18.93g also contains multivitamin.Wherein, the content of crude protein is higher than sea-tangle.In addition, it also contains the several amino acids that comprises eight kinds of essential amino acids, and the mineral matters such as calcium, iron, iodine, zinc, selenium, is the natural treasure-house of trace element and mineral matter.Its calcium content is 10 times of milk, zinc content is 3 times of beef, the iron-holder of 500g China sea grass equals 21 kilograms of spinach, containing the vitamin amount is to be equivalent to 1.5 kilograms of carrots, and protein content can compare favourably with 1.5 sea cucumbers, and its content of iodine is higher than sea-tangle simultaneously, add and be rich in amino acid, crude fibre etc., so that Chinese sea grass not only nutrition is high, and heat is low, and is very useful to children's bone, intelligence development.The China sea grass is the indispensable food on Japanese family dining table every day, also is the indispensable dish of Korea S children and student nutrition pantry.
The China sea grass is not only a kind of edible economic brown alga, and can do comprehensive utilization and extract alginic acid.Yet, because Chinese sea grass is a kind of temperate zone property brown alga, mainly originating in Northern Coastal Region in China, southern area sea grass processed food on the market is very rare.Simultaneously, sea grass at the restaurant in mainly with cold dish form supply, cold and dressed with sauce mode is simple, the quality health is without guarantee, bacterial content generally exceeds standard.There is not on the market the sea grass product that can break a seal instant yet.This has also just caused the edible form of sea grass processed goods single, the phenomenon of wastage of material.
Traditional sea grass preliminary working technique can also by adding a large amount of salt to suppress the corruption of sea grass, form the preliminary working product by spontaneous fermentation except the instant method of above-mentioned poach.Under the environment of high salt anoxic, the growth of lactic acid bacteria is preponderated, and produces a large amount of lactic acid, suppresses the growth of miscellaneous bacteria.Yet the same with other vegetables, the easy enrichment nitrate of sea grass, the nitrate in the sea grass are when the oxygen free condition bottom fermentation, because the effect of nitrate reductase generates nitrite.Behind the sea grass of edible this salt marsh, nitrite can accumulate in human body, thereby produces adverse influence.
Research is found, compares with natural strain fermentation, and the purebred lactic acid bacteria of introducing or mixing lactic acid bacteria can be accelerated fermenting speed in pickles, reduce the generation of nitrite, and be very effective to the abnormal accumulation that suppresses nitrite.In addition, introduce lactic acid bacteria and can produce multiple organic acid, the biocidal property materials such as a small amount of bacteriocin, hydrogen peroxide, biacetyl more effectively suppress the growth of harmful bacteria.
In addition, raw-food material is behind lactobacillus-fermented, can make protein, fat and sugar class be decomposed into the predigestion state that human body more easily absorbs, can also strengthen simultaneously the content of solubility calcium, phosphorus, iron and some B family vitamin, that improves them digests and assimilates performance and nutritive value.
Lactobacillus-fermented is a kind of processing mode of time-honored prolongation vegetables preservation term, and vegetables are made pickles after infusion processing, not only improve the utilization rate of vegetables, extend the shelf life, and are processed into the product of various mouthfeels, local flavor.But existing raw materials for production mainly are the vegetables such as radish, cucumber, Chinese cabbage, and the research of carrying out pickles processing take the aquatic products sea grass as raw material there is not yet report.
Summary of the invention
The invention provides a kind of preparation method of sea grass pickles, utilize the sea grass Nitrite in Pickles content of the method preparation lower, and unique flavor, excellent taste.
A kind of preparation method of sea grass pickles comprises:
(1) places boiling water to scald sea grass boiling hot, with cold boiling water cooling, drain after taking out;
(2) the preparation fermented brine mixes with the sea grass that drains;
(3) the access leavening carries out sealing and fermenting, makes described sea grass pickles.
Sea grass of the present invention is Chinese sea grass.
In the step (1), scalding to scald both can remove astringent taste, and also can remove most of miscellaneous bacterias in the sea grass, and the boiling hot time of scalding is preferably 1-2 minute, scalded that it is can sea grass more tender and crisp tasty and refreshing to cool off with cold boiling water after scalding, and did not bring miscellaneous bacteria into.
The prescription of fermented brine and addition are the principal elements that affects pickles, and preferably, in 1kg, described fermented brine comprises: 50～70g salt, 70～100g sucrose, an amount of spice; The weight ratio of fermented brine and sea grass is 1: 0.8～1.2.
The adding of salt can form the yeasting of high salt, is conducive to the lactobacter growth breeding; In addition, when first making pickles, suitably add a little vinegar or sugar and can accelerate fermenting speed, increase the lactic acid in the zymotic fluid, shorten the pickled vegetable making time.
The kind of spice can suitably be added according to different separately tastes.As preferably, described spice is at least a in capsicum, garlic, anise and the Chinese prickly ash.In the present invention, in the 1kg fermented brine, the consisting of of described spice: capsicum 2～3g, garlic 2-3g, anistree 0.5～0.8g, Chinese prickly ash 0.5～1g.
For reducing the content of Nitrite in Pickles, the present invention introduces other lactic acid bacterias as leavening when fermentation, and described leavening is fermentation pickled vegetable water, lactobacillus acidophilus bacterium liquid or Lactobacillus plantarum bacterium liquid.So just solved in traditional making process of pickled, the Nitrite in Pickles content that utilizes the single lactobacillus-fermented of self-sow to obtain general higher between topic.
The content of thalline can affect the speed of fermentation in the zymotic fluid, and thalline content is very few, cause fermentation slowly, and content is too much, produces at short notice too much lactic acid, affects pickle flavor.Described leavening is lactobacillus acidophilus bacterium liquid or Lactobacillus plantarum bacterium liquid, and concentration is 10
7～10
8Cfu/mL, with the weight ratio of sea grass be 3～5: 100.Described leavening is fermentation pickled vegetable water, and the weight ratio of fermentation pickled vegetable water and sea grass is 1: 8～12.
The container that sealing and fermenting adopts can be selected the pickle jar of ceramic, and the altar mouth projection of pickle jar has a circle spill pallet around the altar mouth, buckle bowl and just can seal.
As preferably, the fermentation temperature of described sealing and fermenting is 25～32 ℃, and fermentation time is 5～7 days.Too high for exempting from fermentation temperature, affect pickle flavor, pickle jar should be put in the cool.
After fermentation is finished, the sea grass pickles are taken out, remaining pickles water both can discard, the leavening when also can be used as next round and preparing pickles.The sea grass pickles that take out can directly be cooked edible after cleaning, and also can carry out sterilization treatment, vacuum packaging to it, obtain the sea grass pickled vegetable product.
Compared with prior art, beneficial effect of the present invention is:
(1) the present invention applies to fermented by lactic acid bacteria pickling in the processing of sea grass first, and the method is easy and simple to handle, can be applied in a large amount of productions of sea grass pickled vegetable product.
(2) utilize the sea grass Nitrite in Pickles content of the inventive method preparation lower, and unique flavor, excellent taste.
The specific embodiment
Comparative Examples
The sea grass pickles are that raw material is made by Chinese sea grass, salt, sucrose, capsicum, garlic, anise, Chinese prickly ash, water, do not add leavening.Preparation process is:
(1), sea grass preliminary treatment: the 1kg sea grass is cleaned up, placed the boiling water blanching 1 minute, place immediately the plain boiled water of cooling to cool off, and drain away the water.
(2), the preparation fermented brine: it is boiled to get proper amount of clear water, adds 50g salt, and 70g sucrose after salt and sucrose dissolve fully, adds capsicum 2g, garlic 2g, anistree 0.5g, Chinese prickly ash 0.5g complements to 1L with cold boiling water.
(3), fermentation: pour the fermented brine for preparing into pickle jar, add the Chinese sea grass that drains away the water, sea grass will be filled pickle jar, and the liquid level of fermented brine is to be advisable near the altar mouth.Buckle bowl, the pickle jar bead is placed under 28 ℃ of constant temperature with water-stop and pickled 5 days.
(4), post processing: after fermentation is finished, the sea grass pickles are taken out, pickles water can discard also can wait until when fermenting next time and use.The sea grass pickles can directly be cooked edible after cleaning, and also can carry out pasteurization, vacuum packaging to it, obtain the sea grass pickled vegetable product.
Embodiment 1
The sea grass pickled vegetable product is that raw material is made by Chinese sea grass, salt, sucrose, capsicum, garlic, anise, Chinese prickly ash, water and leavening.Leavening is fermentation pickled vegetable water.Preparation process is:
(1), sea grass preliminary treatment: the 1kg sea grass is cleaned up, placed the boiling water blanching 1 minute, place immediately the plain boiled water of cooling to cool off, and drain away the water.
(2), preparation fermented brine: it is boiled to get proper amount of clear water, adds 50g salt, and 70g sucrose after salt and sucrose dissolve fully, adds capsicum 2g, garlic 2g, anistree 0.5g, Chinese prickly ash 0.5g, complements to 1L with cold boiling water again.
(3), fermentation: pour the fermented brine for preparing into pickle jar, add the sea grass mixing that drains away the water, add 100mL pickle fermentation water.Sea grass will be filled pickle jar, and the liquid level of fermented brine is to be advisable near the altar mouth.Buckle bowl, the pickle jar bead is placed under 28 ℃ of constant temperature with water-stop and pickled 5 days.
(4), post processing: after fermentation is finished, the sea grass pickles are taken out, pickles water can discard also can wait until when fermenting next time and use.The sea grass pickles can directly be cooked edible after cleaning, and also can carry out pasteurization, vacuum packaging to it, obtain the sea grass pickled vegetable product.
Embodiment 2
The sea grass pickled vegetable product is that raw material is made by Chinese sea grass, salt, sucrose, capsicum, garlic, anise, Chinese prickly ash, water and leavening.Leavening is lactobacillus acidophilus bacterium liquid.Preparation process is:
(1), sea grass preliminary treatment: the 1kg sea grass is cleaned up, placed the boiling water blanching 1 minute, place immediately the plain boiled water of cooling to cool off, and drain away the water.
(2), preparation fermented brine: it is boiled to get proper amount of clear water, adds 50g salt, and 70g sucrose after salt and sucrose dissolve fully, adds capsicum 2g, garlic 2g, anistree 0.5g, Chinese prickly ash 0.5g, complements to 1L with cold boiling water again.
(3), leavening preparation: will preserve lactobacillus acidophilus in the pipe and be inoculated in the liquid MRS culture medium by 5: 100 volume ratio and activate, and activate 24h 37 ℃ times; After bacterial strain is activated, place low speed centrifuge, the centrifugal 20min of 3000r/min takes off a layer white precipitate, with aqua sterilisa flushing 2-3 time, and is diluted to 10
7-10
8Cfu/mL namely gets stand-by lactobacillus acidophilus leavening.
(4), fermentation: pour the fermented brine for preparing into pickle jar, add the Chinese sea grass mixing that drains away the water, add 40mL lactobacillus acidophilus bacterium liquid.Sea grass will be filled pickle jar, and the liquid level of fermented brine is to be advisable near the altar mouth.Buckle bowl, the pickle jar bead is placed under 32 ℃ of constant temperature with water-stop and pickled 4 days.
(5), post processing: after fermentation is finished, the sea grass pickles are taken out, pickles water can discard also can wait until when fermenting next time and use.The sea grass pickles can directly be cooked edible after cleaning, and also can carry out pasteurization, vacuum packaging to it, obtain the sea grass pickled vegetable product.
Embodiment 3
The sea grass pickled vegetable product is that raw material is made by Chinese sea grass, salt, sucrose, capsicum, garlic, anise, Chinese prickly ash, water and leavening.Leavening is Lactobacillus plantarum bacterium liquid.Preparation process is:
(1), sea grass preliminary treatment: the 1kg sea grass is cleaned up, placed the boiling water blanching 1 minute, place immediately the plain boiled water of cooling to cool off, and drain away the water.
(2), preparation fermented brine: it is boiled to get proper amount of clear water, adds 70g salt, and 100g sucrose after salt and sucrose dissolve fully, adds capsicum 3g, garlic 3g, anistree 0.8g, Chinese prickly ash 1g, complements to 1L with cold boiling water again.
(3), leavening preparation: will preserve Lactobacillus plantarum in the pipe and be inoculated in the liquid MRS culture medium by 5: 100 volume ratio and activate, and activate 24h 37 ℃ times; After bacterial strain is activated, place low speed centrifuge, the centrifugal 20min of 3000r/min takes off a layer white precipitate, with aqua sterilisa flushing 2-3 time, and is diluted to 10
7-10
8Cfu/mL namely gets stand-by lactobacillus acidophilus leavening.
(4), fermentation: pour the fermented brine for preparing into pickle jar, add the Chinese sea grass mixing that drains away the water, add 40mL Lactobacillus plantarum bacterium liquid.Sea grass will be filled pickle jar, and the liquid level of fermented brine is to be advisable near the altar mouth.Buckle bowl, the pickle jar bead is placed under 25 ℃ of constant temperature with water-stop and pickled 7 days.
(5), post processing: after fermentation is finished, the sea grass pickles are taken out, pickles water can discard also can wait until when fermenting next time and use.The sea grass pickles can directly be cooked edible after cleaning, and also can carry out pasteurization, vacuum packaging to it, obtain the sea grass pickled vegetable product.
The sea grass pickled vegetable product of producing in above-described embodiment all will carry out microorganism, physics and chemistry and sensory evaluation before packing, evaluation method is with reference to the SB/T10439-2007 catsup and pickled vegetables.Evaluation result sees Table 1.Wherein the standard of sensory evaluation sees Table 2.
Microorganism, physics and chemistry and the sense organ evaluating meter of table 1 sea grass pickled vegetable product
Table 2 sensory evaluation standard scale
Claims (9)
1. the preparation method of sea grass pickles is characterized in that, comprising:
(1) places boiling water to scald sea grass boiling hot, with cold boiling water cooling, drain after taking out;
(2) the preparation fermented brine mixes with the sea grass that drains;
(3) the access leavening carries out sealing and fermenting, makes described sea grass pickles.
2. preparation method as claimed in claim 1 is characterized in that, the described boiling hot time of scalding is 1-2 minute.
3. preparation method as claimed in claim 1 is characterized in that, in 1kg, described fermented brine comprises: 50～70g salt, 70～100g sucrose, an amount of spice; The weight ratio of fermented brine and sea grass is 1: 0.8～1.2.
4. preparation method as claimed in claim 3 is characterized in that, described spice is at least a in capsicum, garlic, anise and the Chinese prickly ash.
5. preparation method as claimed in claim 4 is characterized in that, in the 1kg fermented brine, and the consisting of of described spice: capsicum 2～3g, garlic 2-3g, anistree 0.5～0.8g, Chinese prickly ash 0.5～1g.
6. preparation method as claimed in claim 1 is characterized in that, described leavening is fermentation pickled vegetable water, lactobacillus acidophilus bacterium liquid or Lactobacillus plantarum bacterium liquid.
7. preparation method as claimed in claim 6 is characterized in that, described leavening is lactobacillus acidophilus bacterium liquid or Lactobacillus plantarum bacterium liquid, and concentration is 10
7～10
8Cfu/mL, with the weight ratio of sea grass be 3～5: 100.
8. preparation method as claimed in claim 6 is characterized in that, described leavening is fermentation pickled vegetable water, and the weight ratio of fermentation pickled vegetable water and sea grass is 1: 8～12.
9. preparation method as claimed in claim 1 is characterized in that, described fermentation temperature is 25～32 ℃, and fermentation time is 5～7 days.
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| CN107568669A (en) * | 2017-10-30 | 2018-01-12 | 甘肃省农业科学院农产品贮藏加工研究所 | A kind of pickling process of summer vegetable waste dish |
| CN113519805A (en) * | 2021-07-27 | 2021-10-22 | 大连珍奥生物技术股份有限公司 | Nucleotide probiotic pickled vegetables capable of regulating intestinal flora and preparation method of nucleotide probiotic pickled vegetables |
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| CN113519805A (en) * | 2021-07-27 | 2021-10-22 | 大连珍奥生物技术股份有限公司 | Nucleotide probiotic pickled vegetables capable of regulating intestinal flora and preparation method of nucleotide probiotic pickled vegetables |
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Application publication date: 20130130 |