CN1030514A

CN1030514A - The preparation method of in-pouch pickled vegetables

Info

Publication number: CN1030514A
Application number: CN87104273A
Authority: CN
Inventors: 宋淑敏
Original assignee: BEIJING FOOD RESEARCH INSTITUTE
Current assignee: BEIJING FOOD RESEARCH INSTITUTE
Priority date: 1987-06-20
Filing date: 1987-06-20
Publication date: 1989-01-25
Also published as: CN1010548B

Abstract

The present invention introduces a kind of preparation method of in-pouch pickled vegetables.It is to make container with polyethylene plastic bag that this method is made pickles, and the fresh vegetables that processes is packed in the bag together with nutrient solution, connects pure culture, and sealing then is placed on sweathouse and made in tens hours through forward and backward fermentation.The pickles that this method is made, health, pure taste all can be produced throughout the year.Sell, eat all very convenient.

Description

The preparation method of in-pouch pickled vegetables

Pickles are the pickles of going with rice or bread that are processed into fresh vegetables.China south, housewife big city does.But the pickles of family manufacture are to utilize the natural conditions fermentation, and fermentation period is long, and quality is also unstable.And, often can only make summer and autumn owing to be subjected to the restriction of natural conditions.

The pickles of pickled vegetables in western style and China's family manufacture are different again.Pickled vegetables in western style is that the fresh vegetables that will process soaks with acetin soup juice, and is different with the fermentation pickled vegetable local flavor of China.

Purpose of the present invention is studied a kind of new process exactly, and fermentation pickled vegetable can be made throughout the year, and batch production production remedies the deficiency of s.

Main points of the present invention:

New technology is made the process route of pickles: raw material dish → the select dish → nutrient solution → inoculation → primary fermentation → after fermentation → check → finished product of sterilizing → cut the dish → pack → add.

Sterilization: dish soaked in thimerosal 5-10 minute, used the clear water washes clean then, and drop removes surface moisture in the placement dish basket.

Cut the dish: dish processing or piece or section.

Pack: the dish that cuts is packed in the polyethylene plastic bag, and every dress dish 100 restrains Ensure Liquid liquid 100ml, inoculating lactic acid streptococcus 8-10%, heat sealing.

Fermentation: the temperature automatically controlled 28-30 of fermenting cellar ℃, fermentation time 20-28 hour, after fermentation 8-12 ℃, 72 hours.

Nutrient solution prescription: 3% salt, 5% granulated sugar, 92% water.

The preparation of nutrient solution: salt, white granulated sugar added in the entry boil, being cooled to 25 ℃ can use.

The preparation of I level seed liquor: original seed is seeded in the sugaring soybean juice culture medium, puts in 30 ℃ of temperature incubation chamber, cultivates 48 hours.

II level strain liquid preparation: get I level seed liquor and insert in sugaring soybean juice or the malt extract medium, put 30 ℃ and cultivated 24 hours by 10% inoculum concentration.II level seed liquor contains the bacterium number and is not less than 1,000,000,000/milliliter, PH4～4.5.

Advantage of the present invention is: 1. the new method in-pouch pickled vegetables can batch production production, makes throughout the year; 2. owing to be the closed fermentation of pure culture, so product health, quality are good, can pollution microbes; 3. this in-pouch pickled vegetables can be stored 2 months under 4-6 ℃ of condition.Therefore, can remedy the deficiency of slack season vegetables, sell, eat all very convenient.

Embodiment: cucumber pickles

1. fresh young cucumber 30000 grams add the disinfectant immersion eight minutes that water 15000ml makes with 60 gram disinfectants.

Disinfectant is the goldfish sterilization remover that Beijing No.2 Daily-use Chemical Factory goes out.

2. take out cucumber after eight minutes, rinse and be placed on that drop removes surface moisture in the dish basket with clear water well.

3. with the cucumber processing slivering of cleaning, the 0.03～0.04mm that packs into then is thick, 17 * 12cm ²Polyethylene plastic bag in, every bag of cucumber strip 100 gram Ensure Liquid liquid 100ml.

4. every bag connects totally 300 bags of II level strain liquids 10%, heat sealing.

5. with 300 bags of packed dishes, put 28 ℃ of sweathouses fermentations 24 hours, after fermentation 72 hours under 10 ℃ of conditions then.This moment acidity PH3.4～3.6, coliform salubrity standard.

Claims

1, a kind of preparation method of in-pouch pickled vegetables, pickles are the pickles of going with rice or bread of being packed into and allowing its fermentation make in the container after processing by fresh vegetables, feature of the present invention is that the vegetables that sterilization processes are packed in the polybag, inject nutrient solution in the bag, per 100 gram vegetables add the 100ml nutrient solution, connect pure culture-streptococcus lactis 8-10%, thereafter seal, through primary fermentation: fermentation temperature 28-30 ℃, fermentation time 20-28 hour, after fermentation: fermentation temperature 8-12 ℃, 72 hours time, operations such as check are made.

2, the preparation method of in-pouch pickled vegetables according to claim 1, the prescription that it is characterized in that nutrient solution are salt 3%, granulated sugar 5%, water 92%.

3, the preparation method of in-pouch pickled vegetables according to claim 1 is characterized in that round is the thick 17 * 12(cm of 0.03～0.04mm ²) polyethylene plastic bag.