CN103251009A - Preparation method of raw material vegetable used for making active lactobacillus pickled vegetable - Google Patents
Preparation method of raw material vegetable used for making active lactobacillus pickled vegetable Download PDFInfo
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- CN103251009A CN103251009A CN2013101069813A CN201310106981A CN103251009A CN 103251009 A CN103251009 A CN 103251009A CN 2013101069813 A CN2013101069813 A CN 2013101069813A CN 201310106981 A CN201310106981 A CN 201310106981A CN 103251009 A CN103251009 A CN 103251009A
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Abstract
Belonging to the technical fields of biology and food, the invention relates to a preparation method of a raw material vegetable used for making an active lactobacillus pickled vegetable. The method includes: preparing vegetable raw materials according to the weight ratio that a main vegetable accounts for 70-80%, and auxiliary vegetables is composed of: 3.00-8.00% of fresh Erjingtiao, 2.00-10.00% of bell pepper, 5.00-15.00% of red-skin-radishes and 2.00-5.00% of dried chillies, and then subjecting the vegetable raw materials to finishing, cleaning and cutting, blending and disinfection, as well as water dripping, thus obtaining the raw material vegetable. The method provided in the invention realizes standardization preparation of vegetables, improves the quality of prepared vegetables, reduces the introduction of vegetable raw material saccharomycetes, improves product safety, and can achieve a best flavor and a most suitable taste, thus realizing upgrading and industrialized, large-scale, standardized production of traditional active lactobacillus pickled vegetables.
Description
Technical field
The present invention relates to a kind of compound method of making the raw material vegetables of biodiasmin pickles, belong to biology and food technology field.
Background technology
The fermented vegetable that Pickles, Sichuan Style mainly refers in the basin, Chengdu and even Sichuan the whole province makes with traditional altar foam method formula; the mode of its making has two kinds: a kind of is less salt lactic acid bacteria long-time (more than 30 days), the degree of depth fermentation infusion of the vegetable raw-material of producing season being carried out small-scaleization; characteristics with peracid, less salt, no residual sugar; the locals is commonly called as " old pickles ", mainly is the cooking for Sichuan cuisine.Another is to select vegetables in season for use, a small amount of short time less salt, shallow degree lactobacillus-fermented mode, characteristics are fermentations of 4～12 hours, indivedual kinds need 1～2 day, has active lactic acid bacterial content height, the characteristics that vitamins and other nutritious components is abundant, short locals is commonly called as " pickles of having a bath " because of fermentation time.
The pickles that dual mode is made all are to use pickles water to make, pickles water plays system and generally selects cold boiling water, salt, spice preparation for use, add the vegetables infusion, the new general local flavor of pickles water that rises is all not so good, needs more than 5 days infusion repeatedly could form local flavor preferably.Therefore also have and go to want old pickles water of the reasonable bubble altar of others' local flavor a bit to join in the new pickles water that plays system when playing pickles water processed, formation local flavor that can be very fast its essence is and inoculates good lactic acid bacteria culturers.If traditional pickles water does not have the problem on the local flavor generally can use down from the system beginning, the pickles water of managing has well generally had twenty or thirty year, and the pickles water of the like high mountain temple that indivedual times are long has reached 40 or five ten years always.
Along with expanding economy, traditional pickled vegetable product has carried out the industrialization upgrading because of the demand in market, the pickles processing of dual mode is because of the reason of technology, the old pickles of degree of depth fermentation have obtained fast development, but along with the continuation of product scale enlarges, the raw material of goods is made scale also in continuous expansion, in order to guarantee the quality safety of raw material, the variation of essence has also taken place in production method, raw material adopts the low fermentation mode of high salt to make, even much products have developed into the azymic goods, and kimchi products has lost the ferment making of traditional approach and has been rich in the characteristics of biodiasmin, becomes pure seasoning dish.
Solved under the situation of having enough to eat and wear substantially the consumer; safety to product; it is more urgent that nutritional requirement also can become; because the demand in market; contain biodiasmin; shallow degree fermentation; " pickles of the having a bath " product that is rich in vitamin just becomes the target of enterprise development; the development of similar products like Pickles has also indicated direction for the development in its market; but only according to traditional preparation method production; only be fit to a spot of pickled vegetable making that contains biodiasmin; large-scale its product property of making is uncontrollable; therefore; want industrialization; scale; the standardization making contains biodiasmin; low fermentation; be rich in the kimchi products of vitamin; just must carry out technological innovation, the manufacturing technology that forms system is that it is inevitable.
The making scale of tradition biodiasmin pickles is all smaller, and disperses, and generally is oneself to make oneself consumption, and perhaps the restaurant makes client's consumption, can be not for sale.Do not make because forming scale, so the use of vegetable raw-material is not had concrete requirements such as kind, shape, proportioning, natural selection is made when real estate, vegetables in season basically, and vegetable mixes, major-minor being regardless of.
Just must consider the selection of raw material and the exploitation of new preparation technology when scale is made, be attached to the equipment of equipment and the breakthrough of biotechnology again, enterprise has just possessed the possibility of a large amount of preparation biodiasmin pickles.
Summary of the invention
The present invention does not have the unified raw material vegetables of code requirement when being intended to solve the biodiasmin pickled vegetable making; can not form the problem of scale, industrialization production; provide a kind of rational vegetables proportion technique, modern food of utilizing to make the disinfection treatment technology of flavoring technology and raw material vegetables, by the raw material method for vegetable of rational major-minor dish collocation preparation making biodiasmin pickles.This method has realized the upgrading of traditional biodiasmin pickles and industrialization, scale, standardized production.
The objective of the invention is that following technical scheme realizes by implementing.
A kind of compound method of making the raw material vegetables of biodiasmin pickles is characterized in that: comprise following processing step:
A, vegetables configuration
Prepare vegetable raw-material by following making weight ratio, comprise entree and auxilliary dish:
Entree: 70.00～80.00%;
Auxilliary dish:
Bright two twigs of the chaste tree: 3.00～8.00%;
Bell pepper: 2.00～10.00%;
Red skin radish: 5.00～15.00%;
Chilli: 2.00～5.00%;
Described entree has the advantages that for throughout the year all can output price is low, output is high, the region is wide, thereby is the vegetable variety of buying easily, mainly contains that lotus flower is white, Chinese cabbage, asparagus lettuce etc.
Described bright two twigs of the chaste tree capsicums are the capsicum variety of medium peppery degree of the suitable infusion of Sichuan Chengdu Plain and neighboring area plantation.
Described bell pepper refers to pimento or dish green pepper, does not have peppery degree substantially, is specifically designed to and cooks use, mainly selects red bell pepper for use.
Described red skin radish refers to that crust is whole and is mauve radish that inside is normal shallow milky.
Described chilli refers to the red capsicum annum fasciculatum dried product that peppery degree is higher.
B, vegetables arrangement
Choose good, fresh vegetable raw-material, dispose unedible fibrillatable part, remove the crust of pollution, thick old siphonal lobe and the impurity of sneaking into etc. simultaneously;
The vegetables that described good, fresh vegetable raw-material refers to be no more than 2 days picking time, is stored in fresh-keeping warehouse.
C, cleaning cutting
To clean with flowing water through the vegetable raw-material that the B step is put in order and remove impurity, silt, be cut into corresponding shape according to different vegetable raw-materials again: the sheet of leaf vegetables cutting growth 4～5cm, wide 3～4cm, the bulk of tubers cutting growth 3～4cm, wide 1～2cm, solanberry class cutting growth 4～5cm, wide 0.5～1cm's is thread, and bright two twigs of the chaste tree and chilli are cut into the pipe nipple of 2～3cm;
D, allotment sterilization
To prepare according to the described making weight ratio of A step through the good fresh vegetable material of C step process, place the thimerosal of G/G=1.50～4.50/ ten thousand that is made into chloride disinfection effervescence tablet then, press thimerosal: the weight ratio of vegetable raw-material=1:1 is soaked disinfection in 20～30 minutes;
When vegetable raw-material once cannot not soak intactly, can soak in two batches, and thimerosal namely needs preparation again after using 2 times.
E, drip into altar
Vegetables after D step sterilization with running water rinsing twice, are removed chlorine residue, treat namely to get the raw material vegetables that add the infusion of bubble altar after the open fire drip-dry of vegetable surface.
Useful technique effect of the present invention shows:
1. realized the standardization preparation of vegetables
The tradition Pickles, Sichuan Style belongs to lactobacillus food.Be the altar foam method formula manufacturing according to the tradition nature for many years fully, do not form industrialization so far as yet.The use of vegetable raw-material is multifarious, and is random strong, can't carry out standardized operation, therefore can't form industry so far, selects raw material to make now in restaurant, Sichuan and family separately.The present invention has realized the standard preparation of biodiasmin pickles raw materials, for the scale of biodiasmin pickles, industrialization lay a solid foundation with entree and the auxilliary dish compatibility of specified weight ratio.
2. promoted the quality of preparation vegetables
The freshness of using raw material has been carried out standard, and regulation must be that the vegetable raw-material that is stored in 2 days picking time in the fresh-keeping warehouse could be as the raw material of making.
3. reduced that vegetable raw-material is saccharomycetic to be brought into
Handle by the sterilization soaking sterilization that cleaning is cut vegetable, cut off by vegetable raw-material and brought a large amount of saccharomycetic approach into, guarantee that the quality of fermentation pickled vegetable water reduces, guaranteed that also the quality of infusion product reduces.
4. improve the security of goods
Because to disinfecting that the raw material vegetables have carried out, reduced bringing into of virus, germ and worm's ovum in the vegetables, promoted the security of goods.
5. guaranteed the stability of index
Used the method for the standardization preparation of raw material vegetables, guaranteed physical and chemical index stable of pickled vegetable product, dwindled the amplitude of variation of the technical indicator of goods fermentation raw materials, homogeneity improves.
6. reached best local flavor and optimal mouthfeel
By adopting the vegetable raw-material of high-quality, and according to the manufacture craft of standard put in order, cleaning, cutting handle, selected raw material is carried out reasonable combination, thereby to have reached best local flavor and optimal mouthfeel, obtained unexpected technique effect by entree, auxilliary dish simultaneously.
7. in the whole compound method of the present invention; each processing step becomes an integral body; interrelated; and the control by specific process route, technological parameter and index; thereby effectively realized the upgrading of traditional biodiasmin pickles and industrialization, scale, standardized production, and obtained unforeseeable technique effect.
The specific embodiment
The preparation of the raw material vegetables of embodiment one 100kg biodiasmin Chinese cabbage pickles
Selecting fresh Chinese cabbage is entree, its arrangement is rejected to clean cutting behind siphonal lobe be long 4.00cm, wide 3.00cm, and it is standby to take by weighing 70.00kg; Alternative is selected the good auxilliary dish of arranging and splitting: bright two twigs of the chaste tree 8.00kg, sweetbell redpepper 5.00kg, red skin radish 15.00kg, chilli 2.00kg amount to 100.00kg raw material vegetables, disinfection then.With being made into thimerosal 100.00kg in the chloride disinfection effervescence tablet 15.00g adding 100.00kg running water, 100.00kg raw material vegetables were soaked 30 minutes in the 100.00kg thimerosal for preparing, twice of running water rinsing of container put in taking-up, put into the container of band filtering function at last, dripping adds the 100kg raw material vegetables of steeping infusion in the altar to not becoming line (after being the open fire drip-dry of vegetable surface) namely to get.
The preparation of the raw material vegetables of embodiment two 1000kg biodiasmin Chinese cabbage pickles
Selecting fresh Chinese cabbage is entree, its arrangement is rejected to clean cutting behind siphonal lobe be long 5.00cm, wide 4.00cm, and it is standby to take by weighing 800.00kg; Alternative is selected the good auxilliary dish of arranging and splitting: bright two twigs of the chaste tree 50.00kg, sweetbell redpepper 20.00kg, red skin radish 100.00kg, chilli 30.00kg amount to 1000.00kg raw material vegetables, disinfection then.With being made into thimerosal 500.00kg in the chloride disinfection effervescence tablet 225.00g adding 500.00kg running water, divide 2 batches in the 500.00kg thimerosal for preparing, to soak 20 minutes 1000.00kg raw material vegetables, twice of running water rinsing of container put in taking-up, put into the container of band filtering function at last, dripping adds the 1000kg raw material vegetables of steeping infusion in the altar to not becoming line (after being the open fire drip-dry of vegetable surface) namely to get.
The preparation of the raw material vegetables of the white pickles of embodiment three 100kg biodiasmin lotus flowers
Selecting fresh lotus flower is entree in vain, its arrangement is rejected to clean cutting behind siphonal lobe be long 4.00cm, wide 4.00cm, and it is standby to take by weighing 75.00kg; Alternative is selected the good auxilliary dish of arranging and splitting: bright two twigs of the chaste tree 5.00kg, sweetbell redpepper 2.00kg, red skin radish 15.00kg, chilli 3.00kg amount to 100.00kg raw material vegetables, disinfection then.With being made into thimerosal 100.00kg in the chloride disinfection effervescence tablet 45.00g adding 100.00kg running water, 100.00kg raw material vegetables were soaked 25 minutes in the 100.00kg thimerosal for preparing, twice of running water rinsing of container put in taking-up, put into the container of band filtering function at last, dripping adds the 100kg raw material vegetables of steeping infusion in the altar to not becoming line (after being the open fire drip-dry of vegetable surface) namely to get.
The preparation of the raw material vegetables of embodiment four 1000kg biodiasmin asparagus lettuce pickles
Selecting fresh asparagus lettuce is entree, will its arrangement rejects to clean cutting behind siphonal lobe crust and be the bulk of long 4.00cm, wide 1.00cm, and it is standby to take by weighing 700.00kg; Alternative is selected the good auxilliary dish of arranging and splitting: bright two twigs of the chaste tree 50.00kg, sweetbell redpepper 70.00kg, red skin radish 150.00kg, chilli 30.00kg amount to 1000.00kg raw material vegetables, disinfection then.With being made into thimerosal 500.00kg in the chloride disinfection effervescence tablet 150.00g adding 500.00kg running water, divide 2 batches in the 500.00kg thimerosal for preparing, to soak 30 minutes 1000.00kg raw material vegetables, twice of running water rinsing of container put in taking-up, put into the container of band filtering function at last, dripping adds the 1000kg raw material vegetables of steeping infusion in the altar to not becoming line (after being the open fire drip-dry of vegetable surface) namely to get.
The preparation of the raw material vegetables of embodiment five 100kg biodiasmin asparagus lettuce pickles
Selecting fresh asparagus lettuce is entree, will its arrangement rejects to clean cutting behind siphonal lobe crust and be the bulk of long 3.00cm, wide 2.00cm, and it is standby to take by weighing 77.00kg; Alternative is selected the good auxilliary dish of arranging and splitting: bright two twigs of the chaste tree 3.00kg, sweetbell redpepper 10.00kg, red skin radish 5.00kg, chilli 5.00kg amount to 100.00kg raw material vegetables, disinfection then.With being made into thimerosal 100.00kg in the chloride disinfection effervescence tablet 30.00g adding 100.00kg running water, 100.00kg raw material vegetables were soaked 28 minutes in the 100.00kg thimerosal for preparing, twice of running water rinsing of container put in taking-up, put into the container of band filtering function at last, dripping adds the 100kg raw material vegetables of steeping infusion in the altar to not becoming line (after being the open fire drip-dry of vegetable surface) namely to get.
The preparation of the raw material vegetables of the white pickles of embodiment six 100kg biodiasmin lotus flowers
Selecting fresh lotus flower is entree in vain, its arrangement is rejected to clean cutting behind siphonal lobe be long 4.50cm, wide 3.00cm, and it is standby to take by weighing 75.00kg; Alternative is selected the good auxilliary dish of arranging and splitting: bright two twigs of the chaste tree 6.00kg, sweetbell redpepper 5.00kg, red skin radish 10.00kg, chilli 4.00kg amount to 100.00kg raw material vegetables, disinfection then.With being made into thimerosal 100.00kg in the chloride disinfection effervescence tablet 20.00g adding 100.00kg running water, 100.00kg raw material vegetables were soaked 30 minutes in the 100.00kg thimerosal for preparing, twice of running water rinsing of container put in taking-up, put into the container of band filtering function at last, dripping adds the 100kg raw material vegetables of steeping infusion in the altar to not becoming line (after being the open fire drip-dry of vegetable surface) namely to get.
Further illustrating the useful technique effect that the present invention gives prominence to from above embodiment shows:
1. realized the standardization of pickled vegetable making raw material preparation
Kind according to goods requires to select appropriate proportioning ratio standard preparation raw material, the making difference that can not occur varying with each individual according to ratio range.
2. promoted the quality of preparation vegetables
The freshness of using raw material has been carried out standard, and regulation must be that the vegetable raw-material that is stored in 2 days picking time in the fresh-keeping warehouse could be as the raw material of making.
3. control harm bacterium brings into
Handle by the sterilization soaking sterilization that cleaning is cut vegetable, cut off the approach of bringing a large amount of harmful bacterium by vegetable raw-material into, guarantee that the quality of fermentation pickled vegetable water reduces, guaranteed that also the quality of infusion product reduces.
4. improve the security of goods
Because to disinfecting that the raw material vegetables have carried out, reduced bringing into of virus, germ and worm's ovum in the vegetables, promoted the security of goods.
5. guaranteed the stability of index
Used the method for the standardization preparation of raw material vegetables, guaranteed the stable of pickled vegetable product conventional index, dwindled the excursion of the technical indicator of goods fermentation raw materials, homogeneity improves.
Claims (8)
1. compound method of making the raw material vegetables of biodiasmin pickles is characterized in that: comprise following processing step:
A, vegetables configuration
Prepare vegetable raw-material by following making weight ratio, comprise entree and auxilliary dish:
Entree: 70.00～80.00%;
Auxilliary dish:
Bright two twigs of the chaste tree: 3.00～8.00%;
Bell pepper: 2.00～10.00%;
Red skin radish: 5.00～15.00%;
Chilli: 2.00～5.00%;
B, vegetables arrangement
Choose good, fresh vegetable raw-material, dispose unedible fibrillatable part, remove the crust of pollution, thick old siphonal lobe and the impurity of sneaking into simultaneously;
C, cleaning cutting
To clean with flowing water through the fresh vegetable material that the B step is put in order and remove impurity, silt, be cut into corresponding shape according to different vegetable raw-materials again: the sheet of leaf vegetables cutting growth 4～5cm, wide 3～4cm, the bulk of tubers cutting growth 3～4cm, wide 1～2cm, solanberry class cutting growth 4～5cm, wide 0.5～1cm's is thread, and bright two twigs of the chaste tree and chilli are cut into the pipe nipple of 2～3cm;
D, allotment sterilization
To prepare according to the described making weight ratio of A step through the good vegetable raw-material of C step process, place the thimerosal of G/G=1.50～4.50/ ten thousand that is made into chloride disinfection effervescence tablet then, press thimerosal: the weight ratio of vegetable raw-material=1:1 is soaked disinfection in 20～30 minutes;
E, drip into altar
Vegetables after D step sterilization with running water rinsing twice, are removed chlorine residue, treat namely to get the raw material vegetables that add the infusion of bubble altar after the open fire drip-dry of vegetable surface.
2. according to the compound method of the raw material vegetables of the described making biodiasmin of claim 1 pickles, it is characterized in that: the described entree of A step is selected from that lotus flower is white, Chinese cabbage or asparagus lettuce.
3. according to the compound method of the raw material vegetables of the described making biodiasmin of claim 1 pickles, it is characterized in that: described bright two twigs of the chaste tree capsicums of A step are the capsicum variety of medium peppery degree of the suitable infusion of Sichuan Chengdu Plain and neighboring area plantation.
4. according to the compound method of the raw material vegetables of the described making biodiasmin of claim 1 pickles, it is characterized in that: the described bell pepper of A step refers to pimento or dish green pepper.
5. according to the compound method of the raw material vegetables of the described making biodiasmin of claim 4 pickles, it is characterized in that: described pimento or dish green pepper are selected from red bell pepper.
6. according to the compound method of the raw material vegetables of the described making biodiasmin of claim 1 pickles, it is characterized in that: the described red skin radish of A step refers to the whole aubergine that is of crust, and inside is shallow milky radish.
7. according to the compound method of the raw material vegetables of the described making biodiasmin of claim 1 pickles, it is characterized in that: the described chilli of A step refers to the red capsicum annum fasciculatum dried product that peppery degree is higher.
8. according to the compound method of the raw material vegetables of the described making biodiasmin of claim 1 pickles, it is characterized in that: soak in two batches during the described vegetable raw-material disinfection of D step, and thimerosal is prepared after using 2 times again.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103584038A (en) * | 2013-11-29 | 2014-02-19 | 西华大学 | Method for making leaf vegetable pickled vegetable by dry ice quick-frozen forward/back high pressure broth repeated penetration process |
| CN108902660A (en) * | 2018-07-20 | 2018-11-30 | 成都吉食道食品有限公司 | Crisp bamboo shoot of a kind of fresh green pepper fermentation and preparation method thereof |
| CN110432465A (en) * | 2019-09-09 | 2019-11-12 | 四川佳谷食品科技有限公司 | It is a kind of using old pickles water by fermentation and to carry out the pickle preparation method of cold sterilization processing |
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2013
- 2013-03-29 CN CN2013101069813A patent/CN103251009A/en active Pending
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| 孙娟: "高效直投式乳酸菌菌剂的制备及其在泡菜循环发酵中的应用", 《中国优秀硕士学位论文全文数据库》 * |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584038A (en) * | 2013-11-29 | 2014-02-19 | 西华大学 | Method for making leaf vegetable pickled vegetable by dry ice quick-frozen forward/back high pressure broth repeated penetration process |
| CN103584038B (en) * | 2013-11-29 | 2015-01-14 | 西华大学 | Method for making leaf vegetable pickled vegetable by dry ice quick-frozen forward/back high pressure broth repeated penetration process |
| CN108902660A (en) * | 2018-07-20 | 2018-11-30 | 成都吉食道食品有限公司 | Crisp bamboo shoot of a kind of fresh green pepper fermentation and preparation method thereof |
| CN110432465A (en) * | 2019-09-09 | 2019-11-12 | 四川佳谷食品科技有限公司 | It is a kind of using old pickles water by fermentation and to carry out the pickle preparation method of cold sterilization processing |
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Application publication date: 20130821 |