CN103355622B - Accurate Pickles method - Google Patents

Accurate Pickles method Download PDF

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CN103355622B
CN103355622B CN201310249817.8A CN201310249817A CN103355622B CN 103355622 B CN103355622 B CN 103355622B CN 201310249817 A CN201310249817 A CN 201310249817A CN 103355622 B CN103355622 B CN 103355622B
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brewed
pickles
sal
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CN103355622A (en
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杜斌
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Abstract

The invention discloses a kind of accurately Pickles method.Comprise the following steps: a. by Sal by brewed equivalent subpackage, b. the brewed spatial volume of target is measured, c. putting into the subpackage Sal that brewed total unit is equal with the brewed spatial volume of target, salt-free food materials or/and fresh water renders to container for pickle, are made Pickles water level reach the brewed water level of target by d..The invention also discloses the functional relationship between brewed equivalent, Sal consumption and finished product Pickles target salinity, the salinity after finished product pickle fermentation can be accurately controlled, especially the salinity of Pickles after stability contorting continuous fermentation.The present invention substantially increases fermented quality, adds the safety of Pickles, decreases discharge of wastewater.Namely the present invention can be used for the safe Pickles of Homemade, it is also possible in commercial production high-quality Pickles, also provide quantitative basis, environmental protection and low-carbon (LC) for Pickles scientific research.

Description

Accurate Pickles method
Art
A kind of method that the present invention relates to Pickles, especially can accurately control the accurate Pickles method of finished product Pickles salinity.
Background technology
At present, known Pickles method is first Sal (sodium chloride) and fresh water to be configured to solution that concentration is fixing by a certain percentage, and this solution is commonly referred to as pickled vegetable brine.Again above-mentioned solution (pickled vegetable brine) and food materials infused are loaded in container for pickle, soak food materials with above-mentioned solution (pickled vegetable brine).Carry out a period of time pickled, fermentation after, produce the finished product Pickles contained salt.Pickles are the traditional health food with bimillennium above history, unique flavor.China, the custom that German, French, there are making and edible Pickles in Spain.But, modern study shows: Pickles usually can accumulate this harmful substance of nitrite, is also usually polluted by film-forming yeast.Only the salinity of finished product Pickles is when some fixed numbers, and nitrite just can obtain the most quickly degrading.And the salinity of finished product Pickles is when the numerical value that other is fixing, film-forming yeast just can be effectively suppressed.Various Pickles methods to produce the local flavor of the best, needs especially each to control in an only small scope salinity of finished product Pickles.Accordingly, it is capable to the salinity of no accurate control finished product Pickles is related to quality and the safety of Pickles.
Pickles pickled, fermentation in, the Sal in pickled vegetable brine constantly can enter food materials and cause that the brine concentration of Pickles water reduces, while food materials salinity be continuously increased.Existing Pickles method can only quantitatively calculate and control the initial concentration of pickled vegetable brine, and the above-mentioned change of pickled vegetable brine concentration after pickling and fermenting but cannot quantitatively be calculated and be controlled.Therefore, really important pickled vegetable brine (pickled, fermentation after) ultimate density cannot be determined on the contrary, certainly also cannot accurately calculate and control the salinity of finished product Pickles.Even if in the research of Pickles, usually also simply it is equal to the salinity of finished product Pickles by the concentration that pickled vegetable brine is initial, or initial concentration is simply multiplied by the coefficient salinity as finished product Pickles.These data are obviously all conjesture, not accurately.Therefore, there is the deficiency being difficult to accurately control finished product Pickles salinity in existing Pickles method.
Summary of the invention
In order to overcome existing Pickles method can not accurately control the deficiency of finished product Pickles salinity, the present invention provides a kind of accurately Pickles method, this accurate Pickles method can not only pickled, fermentation after, make finished product Pickles contain Sal, and can accurately control the salinity of finished product Pickles.
The technical solution adopted for the present invention to solve the technical problems is: a kind of accurately Pickles method, loads food materials and Pickles flavoring agent and water, above-mentioned Pickles flavoring agent at least partially Sal, it is characterised in that comprise the following steps: in container for pickle
A. by the Sal of rated weight by corresponding brewed equivalent subpackage,
B. the brewed spatial volume of target in container for pickle is measured,
C. putting into subpackage Sal described in step a in container for pickle, the brewed equivalent summation of above-mentioned subpackage Sal is equal with the brewed spatial volume of target,
D. by salt-free food materials or/and fresh water renders to container for pickle, brewed water level is made to reach the brewed water level of target,
The definition of the brewed equivalent of above-mentioned Sal is " putting into the Sal of constant weight to brewed space, in order to make brewed rear finished product Pickles reach target salinity, need correspondence to put into the salt-free food materials of container for pickle or/and the brewed spatial volume that takies of fresh water ".
It is preferred that, in step a, the subpackage weight following equation of the Sal of specified brewed equivalent calculates:
W=λVRA(1+FC-F)/(S-A)
Wherein, W represents the subpackage weight of Sal, A represents the target salinity of finished product Pickles, V represents the brewed equivalent that Sal is corresponding, R represents the proportion of fresh water, and F represents that salt-free food materials soak ratio, and C represents the free water content ratio of salt-free food materials, S represents the free water content ratio of finished product Pickles, and λ represents pickled degree-of-difficulty factor.
Pickles on general concept, food materials used are constituted by ripe plant cell.In Pickles food materials, except the solid matter constituting the organelles such as cell wall, Cytoplasm, nucleus and irreducible water, usually contain substantial amounts of Free water.The Free water of food materials is present in the vacuole in plant cell membrane and between the cell membrane of neighboring plants cell, can isolate, the solute such as solubilized Sal.Irreducible water in food materials then combines with solid matter, it is impossible to evaporates, can not isolate, loses mobility and dissolubility, especially will not dissolve and precipitate out Sal.Therefore, Sal contained by food materials (including the food materials of finished product Pickles state) is all dissolved in the Free water (solution) in food materials.
The average brine concentration of the interior contained Free water (solution) of finished product Pickles and the product of finished product Pickles free water content ratio, equal to the salinity of finished product Pickles.Available following equation represents:
A=NS
Wherein, A represents the salinity of finished product Pickles, and N represents the brine concentration of Free water (solution) in finished product Pickles, and S represents the free water content ratio of finished product Pickles.
The common recognition of modern biology is: regard ripe plant cell as completely osmosis system.Moisture can pass through osmosis and enter high concentration side from low concentration side, food materials surface, and the ion that Sal dissolves simultaneously can also pass through to assist diffusion to enter low concentration side from high concentration side.In, sweat pickled at food materials, above-mentioned infiltration and diffusion will be performed continuously over, and finally make the brine concentration of solution inside and outside food materials equal, reach balance.As can be seen here after pickling and fermenting a period of time, the brine concentration settled out after pickled vegetable brine fermentation outside finished product Pickles is equal with the average brine concentration of Free water (solution) in finished product Pickles.Therefore, the salinity of finished product Pickles is also equal to the product of brine concentration and the finished product Pickles free water content ratio of pickled vegetable brine after pickled, fermentation.
According to above-mentioned scientific discovery, inventor is through computing and experiment, it is determined that the salt-free food materials of Sal consumption, finished product Pickles salinity input corresponding to Sal and fresh water total amount, the functional relationship between three:
WΣ=λVRA(1+FC-F)/(S-A)
Wherein, WΣRepresent the consumption of Sal, A represents the target salinity of finished product Pickles, VR represents the salt-free food materials of input corresponding to Sal and the total amount of fresh water, F represents that salt-free food materials soak ratio, C represents the free water content ratio of salt-free food materials, S represents the free water content ratio of finished product Pickles, and λ represents pickled degree-of-difficulty factor.
Above-mentioned " the salt-free food materials of input corresponding to Sal and the total amount of fresh water " is by the brewed equivalent of inventor's called after.The brewed equivalent of Sal can be understood as: in order to reach target salinity, and the Sal putting into constant weight in container for pickle needs the salt-free food materials of correspondence input and/or the total amount of fresh water.
Owing to the proportion of salt-free food materials is typically less than or equal to the proportion of pickled vegetable brine, the gross mass of salt-free food materials and fresh water is directly proportional to displacement and the fresh water volume sum of salt-free food materials.The displacement of above-mentioned salt-free food materials and fresh water volume sum are salt-free food materials and fresh water takies the brewed spatial volume of container for pickle.This brewed spatial volume can pass through salt-free food materials or/and fresh water throws in front and back, and the change of Pickles water level is measured intuitively.Therefore, the brewed equivalent that certain consumption Sal is corresponding, it is possible to more intuitively with needing correspondence to put into the salt-free food materials of container for pickle or/and the brewed spatial volume that fresh water takies represents under target salinity.In present specification, brewed equivalent is if no special instructions all referring to the brewed equivalent (stereometer) represented with corresponding brewed spatial volume.
The rated weight of Sal is except calculating by above-mentioned formula, the method that can also pass through repeatedly trial and error actual measurement obtains: throw in the Sal of multiple gravimetric values respectively to the salt-free food materials in the brewed space of nominal target and/or fresh water, pickle every time, ferment after measure the salinity of finished product Pickles.When the salinity measured value of finished product Pickles is exactly equal to target salinity, this time the Sal weight in test is the rated weight of (the salt-free food materials making the brewed space of nominal target reach target salinity needs correspondence to throw in) Sal.Vice versa, and the brewed spatial volume of this nominal target is exactly the brewed equivalent of above-mentioned rated weight Sal.
Needing correspondence to add in the various Pickles methods of Pickles adjuvant, the various consumptions of Pickles adjuvant and the consumption of Sal are respectively provided with fixing proportionate relationship.Therefore, the concept of above-mentioned brewed equivalent still can be applicable to Pickles adjuvant: Pickles carry out pickled, fermentation time, the Pickles adjuvant of certain consumption needs the food materials of adjuvant without Pickles that correspondence is added and/or the brewed equivalent (weighing scale) that the gross weight of fresh water is above-mentioned Pickles adjuvant, it is necessary to the brewed equivalent (stereometer) that volume is above-mentioned Pickles adjuvant in brewed space shared by the food materials of the corresponding adjuvant without Pickles added and/or fresh water.In present specification not specified time Pickles adjuvant brewed equivalent all referring to the brewed equivalent (stereometer) represented with brewed spatial volume.
Because the ion transport channel of minority food materials cell has certain specificity, or owing to some Pickles method requires that the short time is pickled, finished product Pickles in order to reach target salinity, the actual Sal consumption thrown in be likely to fully pickled, full through the Sal weight ideally should thrown in have certain difference.Different food materials carry out pickled, and for reaching target salinity, the ratio of the Sal consumption that reality need to be thrown in and ideally Sal consumption is the pickled degree-of-difficulty factor λ of food materials.Above-mentioned coefficient is determined by brewing method and food materials attribute, can pass through fine setting plus-minus Sal pickled, surveys finished product Pickles salinity, and contrast target salinity obtains:
Pickled degree-of-difficulty factor λ is assumed to be 1, calculates the Sal rated weight that brewed equivalent is corresponding.With the Sal of this weight press that designation method is pickled, fermentation and the salt-free food materials of above-mentioned brewed equivalent equal volume and fresh water.After fermentation, the salinity of actual measurement finished product Pickles.If measured value is different from target salinity, fine setting plus-minus Sal consumption tests the salinity of finished product Pickles after continuing fermentation, until equal with target salinity.Sal input weight when finished product Pickles salinity reaches desired value and initial pickled degree-of-difficulty factor λ are assumed to be the Sal rated weight of 1, and both ratio is these food materials pickled degree-of-difficulty factor λ value under this brewing method.
Inventor is by the computing formula of the Sal consumption ideally derived with corresponding brewed equivalent, and the pickled degree-of-difficulty factor λ of application food materials is modified.By above-mentioned correction, Sal consumption goes for more Pickles method and special food materials with the reduction formula of corresponding brewed equivalent, the food materials that especially non-plant cell is constituted.Such as the food materials that chicken feet, Corii Sus domestica etc. are made up of zooblast.
Owing to the gross weight of the brewed spatial volume of target with food materials infused and/or fresh water exists fixing proportionate relationship, brewed equivalent and the brewed spatial volume of target, all can pass through to be multiplied by the proportion of brewed fresh water, measure by corresponding weight.This conversion will not change the technological essence of the present invention, and the accurate Pickles method that therefore brewed equivalent and the brewed spatial volume of target convert through weight is also among the claim of the present patent application.
The present invention, by the above-mentioned whole new definition to Sal consumption unit, makes the salinity accurately controlling finished product Pickles become simple, directly perceived.
In the container for pickle emptied, put into, according to the dischargeable capacity of container for pickle, the Sal that brewed equivalent summation is equal with this dischargeable capacity.Pickled, fermentation after, the salinity of finished product Pickles is target salinity.Thus having reached the purpose of accurate control finished product Pickles salinity.
It is being complete pickled, fermentation more than once, and in the container for pickle not emptied, the pickled vegetable brine of residual has had the brine concentration corresponding with finished product Pickles target salinity with Free water (solution) in finished product Pickles.The volume in the brewed space of target can be accurately measured by the Pickles water level put into before and after salt-free food materials and fresh water.Put into the Sal that brewed equivalent summation is equal with above-mentioned volume, add salt-free food materials and/or fresh water simultaneously, make Pickles water level reach the brewed water level of target.Through aforesaid operations, the new Sal put into and whole moisture of the new solubilized Sal put into (including the fresh water of new input and the new Free water putting into salt-free food materials) in container for pickle, among both summations, the percentage ratio of Sal is the brine concentration inside and outside finished product Pickles after solution equilibria.This concentration is multiplied by the free water content of finished product Pickles than namely equal to the target salinity of finished product Pickles.In pickled, sweat again, add materials forward and backward all Sal and free moisture, will diffusion repeatedly, infiltration in all food materials and pickled vegetable brine in container, until the brine concentration inside and outside food materials balances again, make all new and old finished product Pickles all have target salinity.Thus continuous Pickles have also reached the purpose of accurate control finished product Pickles salinity in non-empty container.
The invention has the beneficial effects as follows, it is possible to simple, intuitive ground accurately controls the salinity of finished product Pickles and the final brine concentration of pickled vegetable brine.The present invention controls the error of target salinity can reach less than 1%, accurate more than 25 times than traditional method.The present invention makes that finished product Pickles can reliably reach taste the best, fermentation high-quality, nitrite degradation is quick, lactobacillus inoculation is abundant, single lactic acid bacterium number maximization etc. is various with the finished product closely-related optimum target of Pickles salinity, thus producing all kinds of high-quality Pickles.The present invention also can the accurate salinity of stability contorting finished product Pickles in continuous Pickles.Above-mentioned continuous pickled vegetable making technique, decreases the heavy operation of cleaning, dry and disinfecting container, greatly reduces the workload making Pickles.The present invention, while controlling finished product Pickles salinity, remains rational brewed water level.Rational brewed water level can be avoided leaving a blank too much to the destruction of anaerobic environment in container for pickle, makes the lactic acid bacteria in container for pickle be easier to continued propagation, continues to optimize and accumulate, thus gradually improving the quality of fermentation in container for pickle.The above-mentioned advantage lactobacillus continued to optimize and accumulate, during fermentation, degrading nitrite can be faster more thorough, thus substantially increasing again the edible safety of finished product Pickles.The pickled vegetable brine concentration precision that fixing quantity of the present invention is formed is high, can meet the post-directed training various functional lactate strains strict demand to brine strength easily.Can effectively realize various functional (lactic acid bacteria) anaerobic fermentation the deep layer of food materials Pesticide Residues, sulfanilamide, purine is degraded, and food materials unduly acidifying and salinization.The continuous Pickles in indefinite duration that the present invention supports; by to completing the recycling of pickled vegetable brine after fermentation; emissions-reducing COD(COD) the high discarded pickled vegetable brine more than 80% of value; reduce the pickle wastewater destruction to surrounding body; be conducive to protection environment, the sustainable development of Pickles industry is had certain meaning.
Accompanying drawing explanation
Below in conjunction with drawings and Examples, the present invention is further described.
Fig. 1 is the vertical section schematic diagram of accurate first embodiment of Pickles method.
Fig. 2 is the schematic diagram of accurate first embodiment container for pickle of Pickles method.
Fig. 3 is the vertical section schematic diagram of accurate second embodiment of Pickles method.
Fig. 4 is the vertical section schematic diagram of accurate the 3rd embodiment of Pickles method.
Fig. 5 is the schematic diagram of accurate the 3rd embodiment brew process of Pickles method.
Fig. 6 is the schematic diagram of accurate the 4th embodiment brew process of Pickles method.
Fig. 7 is the schematic diagram of accurate the 5th embodiment brew process of Pickles method.
Fig. 8 is the schematic diagram of accurate the 6th embodiment brew process of Pickles method.
1. container for pickle in figure, 2. pickled vegetable brine, 3. saliferous food materials, 4. fresh water, 5. salt-free food materials, brewed water level before 6. throwing in, the 7. brewed water level of target, 8. containing mark, 9. target brew water bit line, capacity of 10. leaving a blank identifies, 11. food materials water outlets, 12. ice cubes.
Detailed description of the invention
All features disclosed in this specification, or disclosed all methods, or the step in process, all can be combined in any way except mutually exclusive feature and/or step.
First embodiment shown in Fig. 1, Fig. 2, a kind of accurately Pickles method, container for pickle loads food materials and Pickles flavoring agent and fresh water, above-mentioned Pickles flavoring agent at least partially Sal, it is characterised in that comprise the following steps:
A. the Sal of Pickles will be used for by weight subpackage corresponding to specified brewed equivalent,
B. the brewed spatial volume of target in container for pickle is measured,
C. putting into subpackage Sal described in step a in container for pickle, the brewed equivalent summation of above-mentioned subpackage Sal is equal with the brewed spatial volume of target,
D. by salt-free food materials or/and fresh water renders to container for pickle, brewed water level is made to reach the brewed water level of target,
The definition of the brewed equivalent of above-mentioned Sal is " putting into the Sal of constant weight to brewed space, in order to make brewed rear finished product Pickles reach target salinity, need correspondence to put into the salt-free food materials of container for pickle or/and the brewed spatial volume that takies of fresh water ".
Being preferably, in step a, the subpackage weight following equation of the Sal of specified brewed equivalent calculates:
W=λVRA(1+FC-F)/(S-A)
Wherein, W represents the subpackage weight of Sal, A represents finished product Pickles target salinity, V represents the brewed equivalent that Sal is corresponding, R represents the proportion of fresh water, and F represents that salt-free food materials soak ratio, and C represents the free water content ratio of salt-free food materials, S represents the free water content ratio of finished product Pickles, and λ represents pickled degree-of-difficulty factor.
Experiments show that, when the salinity of finished product Pickles is 5%, free water content ratio (C value) is the cherry radish of 89%, and after anaerobic fermentation, the relatively low lactic acid bacteria of multiple salt tolerance remains to amount reproduction and film-forming yeast bacterium is subject to reasonable suppression.Continuing to increase lactic acid bacteria to reach and avoid Pickles water meter to look unfamiliar colored purpose, the target salinity of finished product Pickles is set as 5% by the present embodiment.The specified brewed equivalent of subpackage Sal is set as 500ml(milliliter).The free water content of finished product Pickles (pickled radiss) is 87% than S;Whole immersion cherry radish in pickle jar, 700g water can the cherry radish of submergence 300g, therefore salt-free food materials soak ratio F is 30%;Radix Raphani is ideal easy to be pickled food materials, is 1 through the pickled degree-of-difficulty factor λ of experiment test.
Formula according to above-mentioned subpackage Sal rated weight Yu brewed equivalent can calculate: brewed equivalent is 500ml(milliliter) Sal, subpackage weight is 29.5g(gram).Therefore Sal is divided into every 29.5g(gram) a.Obtain the Fructus Pruni pseudocerasi pickled radiss that salinity is 5%, often put into above-mentioned Sal a, it is necessary to the corresponding salt-free cherry radish put into and fresh water take brewed space 500ml.
Pickles flavoring agent includes Pickles major ingredient and Pickles adjuvant.Sal can be greatly improved the osmotic pressure of Pickles, is the indispensable key factor suppressing and killing harmful bacteria in Pickles process, is that Pickles have to use for flavoring agent.So, Sal also referred to as Pickles major ingredient, i.e. the main flavoring agent of Pickles.In order to accelerate fermentation; or lifting local flavor; even realize various health care; Pickles usually also can add in the materials such as sugar, wine, flavorant, lactic acid bacteria, preservative, crispness retaining agent, colour fixative, flavor agent, vitamin one or more; the Pickles flavoring agent that these help out except Sal, is referred to as Pickles adjuvant.
According to the conventional Kimchi method of Chengdu Pickles, outside except with the main flavoring agent Sal of Pickles, also can throw in the Pickles adjuvants such as sugar, wine, flavorant in proportion.The input ratio that Sal, sugar, wine, flavorant are corresponding is 100:40:10:5.Therefore, often throw in the Sal of a above-mentioned 29.5g, need correspondence to put into the flavorant of the sugar of 11.8g, the wine of 3g, 1.5g.Flavorant can be thrown in after pulverizing.
The present invention puts into the Pickles method of Pickles adjuvant to adapt to various needs, in step a, by Pickles adjuvant according to the corresponding injected volume subpackage with the Sal of specified brewed equivalent, in step c, putting into subpackage Pickles adjuvant described in step a, the brewed equivalent summation of above-mentioned subpackage Pickles adjuvant is equal with the brewed spatial volume of target.Pickles adjuvant includes one or more in the materials such as sugar, wine, flavorant, lactic acid bacteria, preservative, crispness retaining agent, colour fixative, flavor agent, vitamin.
Subpackage Sal together with Pickles adjuvant, can be thrown in simultaneously;Also can separate with part Pickles adjuvant, throw in respectively at different fermentation stages.The present embodiment adopts the mode simultaneously thrown in.In order to further facilitate, in step a, being encapsulated in same storing apparatus by least one Pickles adjuvant and Sal, above-mentioned Pickles adjuvant is identical with the brewed equivalent of Sal.The present embodiment is preferably and is all divided in together with Sal in same storing apparatus by three kinds of Pickles adjuvants.
The storing apparatus of above-mentioned Sal and Pickles adjuvant is preferably the plastic cup that sealed membrane seals.Equipped with Sal 29.5g(gram in each above-mentioned plastic cup), sugar 11.8g(gram), wine 3g(gram), flavorant 1.5g(gram).Sal and the brewed equivalent of Pickles adjuvant in above-mentioned storing apparatus are 500ml(milliliter).This means: throw in the Sal in above-mentioned storing apparatus and Pickles adjuvant in container for pickle 1, can make to take 500ml(milliliter) the salt-free cherry radish in brewed space and fresh water, the salinity at brewed rear finished product Pickles accurately reaches 5%.Therefore, in order to more directly perceived simple in throwing in, in step a, arrange in the storing apparatus observable portion of subpackage Sal and brewed work as quantitative character, above-mentioned brewed when the brewed equivalent of bright the held Sal of quantitative character subscript.The present embodiment preferably printing on the sealed membrane of above-mentioned plastic cup " brewed equivalent=500ml(milliliter) ".Simultaneously in order to avoid obscuring, label target salinity on the storing apparatus of subpackage Sal.The present embodiment is preferably prints " target salinity=5% " on the sealed membrane of above-mentioned plastic cup.
Container for pickle refers to accommodation food materials and pickled vegetable brine, carries out device pickled, fermentation.Including safe pickle jar, pickle jar, Pickles bottle, Pickles pond, Pickles bucket.The container for pickle 1 of the present embodiment uses the pickle jar with single-way exhaust function.The chamber wall of container for pickle 1 described in step b and step c and step d arranges containing mark.Simultaneously, the chamber wall of container for pickle 1 described in step b and step c and step d arranges target brew water bit line 9, and at least one graduation mark of containing mark 8 is arranged around leaving a blank capacity mark 10, the numerical value of above-mentioned capacity mark 10 of leaving a blank corresponding to container for pickle 1 from above-mentioned graduation mark water level to target brew water bit line 9 volume of inner chamber.Containing mark 8 and capacity mark 10 of leaving a blank can be made as the protruding lines of chamber wall, it is possible to directly print, sinter, be carved on container or to be printed to pressure sensitive adhesive attached on the wall.The present embodiment selects the transparent non-setting adhesive of waterproof, prints the outer wall being attached to container for pickle 1 after containing mark 8, and the cavity volume of every 500ml arranges a correspondence and leaves a blank capacity mark 10.
The container for pickle 1 of the present embodiment remains through pickled, fermentation once more than pickled vegetable brine 2.The concentration of above-mentioned pickled vegetable brine 2 is 5.7%, identical with the brine concentration of Free water (solution) in the Fructus Pruni pseudocerasi pickled radiss that salinity is 5%.Through once containing abundant lactic acid bacteria with the old saline of the Pickles of top fermentation, it is usually used to and inoculates as strain.Research shows, the inoculation of advantage lactic acid bacteria can thoroughly degrading nitrite, quickening sweat, the taste of General Promotion finished product Pickles and safety.
The water level of residual pickled vegetable brine 2 is exactly salt-free food materials 5 and fresh water 4 throws in front brewed water level 6.Before above-mentioned input, between brewed water level 6 and target brew water bit line 9, the lumen portion of container for pickle 1 is exactly the brewed space of target.The containing mark 8 arranged by container for pickle 1 can easily measure the volume in the brewed space of above-mentioned target.In the present embodiment, the volume in the brewed space of target is directly read by the capacity mark 10 of leaving a blank that containing mark 8 is other.As in figure 2 it is shown, the volume in the brewed space of target is 1500ml(milliliter).
The brewed equivalent summation of 3 glasss of subpackage Sal (and Pickles adjuvant) described in step a and the volume 1500ml(milliliter in the brewed space of above-mentioned target) equal.Above-mentioned 3 glasss of subpackage Sal (and Pickles adjuvant) are rendered in container for pickle 1, adds salt-free food materials 5 and fresh water 4 makes brewed water level reach target brew water bit line 9.The present embodiment is preferably after adding cherry radish and adds fresh water 4 arrives target brew water bit line 9.Covered container lid, after pickled, fermentation 5 days, salt-free food materials 5 by by brewed for the finished product Pickles that salinity is 5%, and the Pickles water of whole container for pickle 1 also will expand into as rich in the old saline of Pickles (Pickles mother's water) that lactic acid bacteria, concentration are 5.7%.
In the present embodiment, fresh water 4 can be the veterinary antibiotics juice that pure water can also be free from salt.But when calculating the subpackage weight of Sal, the proportion R of fresh water should pass through to survey the proportion of veterinary antibiotics juice and obtain.
Target brew water bit line 9 is generally set under container for pickle 1 oral area the position of 2-5 centimetre, and the present embodiment is preferably below container for pickle 1 oral area 3 centimeters.The brewed water level 7 of too high target, it is easy to because expanding with heat and contract with cold generation Pickles water spilling accident.The brewed water level of too low target, can produce bigger leaving a blank, and is unfavorable for generation and the maintenance of anaerobic environment.
From the container for pickle completing fermentation, after taking finished product Pickles, leave the old saline of part Pickles.Without cleaning and sterilization container for pickle, namely repeatable abovementioned steps starts new one and takes turns Pickles process.So constantly repeatedly, it is possible to no time limit, without the continuous Pickles in number of times restriction ground.Brewed time and number of times are more many, and in container for pickle, the kinds of lactobacillus of accumulation is also more abundant, and the taste of finished product Pickles is more good, safety is more high.
Owing to the brewed equivalent of stereometer and the brewed equivalent of weighing scale exist obvious conversion relation, the present invention can also be realized by the comparison pattern of the brewed equivalent of weighing scale.Brewed to brewed equivalent and target spatial volume is multiplied by respectively the proportion of brewed fresh water used, all uses the weight of correspondence to measure, comprise the following steps:
A. being used for the Sal of Pickles by weight subpackage corresponding to specified brewed equivalent, above-mentioned brewed equivalent (stereometer) is multiplied by the proportion of fresh water, measures with corresponding brewed equivalent (weighing scale),
B. measuring the brewed spatial volume of target in container for pickle, above-mentioned measurement renders to the salt-free food materials being full of the brewed space of target in container for pickle or/and the gross weight of fresh water carries out by weighing,
C. in container for pickle, put into subpackage Sal described in step a, brewed equivalent (weighing scale) summation of above-mentioned Sal with render in container for pickle the salt-free food materials in the full brewed space of target described in step b or/and the gross weight of fresh water is equal,
D. by salt-free food materials or/and fresh water renders to container for pickle, brewed water level is made to reach the brewed water level of target,
The definition of the brewed equivalent (weighing scale) of above-mentioned Sal is " putting into the Sal of constant weight to brewed space, in order to make brewed rear finished product Pickles reach target salinity, need correspondence to put into the salt-free food materials of container for pickle or/and the gross weight of fresh water ".
In the pattern of the brewed equivalent proportion pair of operating weight meter, the subpackage weight of Sal again may be by repeatedly trial and error actual measurement and obtains, it is also possible to calculates still through aforementioned formula:
W=λVRA(1+FC-F)/(S-A)
Wherein, VR represents the brewed equivalent of weighing scale that Sal is corresponding.That is, in order to make finished product Pickles reach target salinity, the Sal putting into constant weight needs correspondence to put into the salt-free food materials being full of the brewed space of target in container for pickle or/and the gross weight of fresh water.
Render to the salt-free food materials being full of the brewed space of target in container for pickle or/and the gross weight of fresh water then can by weighing the salt-free food materials throwing in the above-mentioned brewed space of full target or/and the weight difference before and after fresh water completes.
The comparison pattern of the brewed equivalent of operating weight meter, in step a, arranges in the storing apparatus observable portion of subpackage Sal and brewed works as quantitative character, above-mentioned brewed when (weighing scale) brewed equivalent of bright the held Sal of quantitative character subscript.The present embodiment then develops into: by 500g(gram) Sal of brewed equivalent is encapsulated in plastic cup together with Pickles adjuvant, prints " brewed equivalent VR=500g " and " target salinity A=5% " on the plastic foil of encapsulation.Being computed, above-mentioned subpackage Pickles flavoring agent every part must include Sal 29.5g(gram).
In step a, by Pickles adjuvant according to the corresponding injected volume subpackage with the Sal of specified brewed equivalent, in step c, put into subpackage Pickles adjuvant described in step a, (weighing scale) brewed equivalent summation of above-mentioned subpackage Pickles adjuvant with the salt-free food materials in the brewed space of full target or/and the gross weight of fresh water is equal.Brewing method selected by the present embodiment, the corresponding ratio of Pickles adjuvant and Sal, above-mentioned subpackage every part of palpus of Pickles flavoring agent separately includes sugar 11.8g(gram), wine 3g(gram), flavorant 1.5g(gram).
Weigh the container for pickle 1 remaining pickled vegetable brine 2, then, put into, to container for pickle 1, the Radix Raphani and fresh water that ratio is 3:7, be full of the brewed space of target, and make brewed water level reach the brewed water level of target.Again weigh the container for pickle 1 reaching reasonable bottling amount.Result is deducted the weight before input, the gross weight of salt-free food materials and the fresh water rendering to the full brewed space of target in container for pickle can be obtained.In the present embodiment, the gross weight of above-mentioned salt-free food materials and fresh water is 1500g.
The brewed equivalent proportion of operating weight meter is to pattern, and container for pickle 1 can arrange scale of leaving a blank can also be not provided with scale of leaving a blank.It is contemplated that Pickles place does not usually have the situation of weighing-appliance, it is preferred to, the chamber wall of container for pickle 1 described in step b and step c and step d arranges (weighing scale) containing mark 8.Above-mentioned (weighing scale) containing mark 8 is used for indicating the salt-free food materials of full container for pickle each several part inner chamber or/and each weight of fresh water.Corresponding to (weighing scale) containing mark 8 can arrange (weighing scale) leave a blank capacity mark 10.The unit of capacity of (stereometer) shown in Fig. 2 being left a blank mark 10 is directly from ml(milliliter) it is replaced by g(gram).Even with the capacity mark 10 mark containing mark 8 simultaneously of leaving a blank of two kinds of units, it also it is feasible technical scheme.
The subpackage Pickles flavoring agent of the 3 bags brewed equivalent of 500g (weighing scale) is equal with the gross weight 1500g of the cherry radish in the above-mentioned brewed space of full target and fresh water.Subpackage Pickles flavor pack described in 3 bag step a (including the Pickles major ingredient Sal that brewed equivalent is 500g and the Pickles adjuvant sugar that brewed equivalent is 500g, wine, flavorant) is put in container for pickle.Cover pickled, fermentation more than 5 days, can be the same to pattern with the brewed equivalent proportion of stereometer, accurately obtain the finished acid Radix Raphani with 5% target salinity.
In shown in Fig. 3 second embodiment, the brewed target that the container for pickle of use, food materials, method reach with needs is all identical with first embodiment.The specified brewed equivalent of subpackage Sal (and Pickles adjuvant) is also identical with first embodiment with subpackage mode.Except remaining pickled, fermentation pickled vegetable brine 2 at least one times in the container for pickle 1 of the present embodiment, also remain the finished product Pickles (saliferous food materials 3) having target salinity.Pickled vegetable brine 2 concentration remained in container for pickle 1 is 5.7%, and the salinity of residual finished product Pickles (saliferous food materials 3) is 5%, and in residual finished product Pickles, Free water (solution) concentration is 5.7%.
In the present embodiment, the subpackage weight of the Sal of specified brewed equivalent, the method surveyed by trial and error is obtained: throw in the Sal of multiple gravimetric values respectively to the salt-free food materials (cherry radish) and fresh water that take the brewed space of 500ml.Pickle every time, ferment after measure finished product Pickles salinity.When the salinity measured value of finished product Pickles is equal to target salinity 5%, this time the Sal weight in test is the rated weight of (the salt-free food materials making the brewed space of nominal target reach target salinity needs correspondence to throw in) Sal.
The present embodiment is selected 25g, 26g, 27g, 28g, 29g, 30g, 31g totally seven Sal to throw in weight and is tested.The salinity of finished product Pickles is tested respectively after having fermented.The wherein Sal injected volume of 29g, the salt-free cherry radish of brewed 500ml and fresh water, the salinity of finished product Pickles is 5.1%, closest to target salinity.Therefore, the Sal subpackage weight of brewed for 500ml equivalent is regarded as 29g.
The subpackage computation method for hot of other Pickles adjuvants is then identical with embodiment one.According to the rated weight 29g of Sal, in the Pickles flavor pack of every part of brewed equivalent of 500ml, correspondence is needed to allocate sugar 11.6g, wine 2.9g, flavorant 1.5g into.
In the present embodiment, namely the saliferous food materials 3 of residual and the water level of pickled vegetable brine 2 are salt-free food materials 5 and fresh water 4 throws in front brewed water level 6.Containing mark 8 according to water level 6 correspondence brewed before above-mentioned input, it is possible to before directly reading salt-free food materials 5 and fresh water 4 input, the volume in the brewed space of target in container for pickle 1.Put into the brewed equivalent summation subpackage Sal equal with above-mentioned volume (containing Pickles adjuvant).Then, in container for pickle 1, put into salt-free food materials 5 and fresh water 4 makes Pickles water level reach target brew water bit line 9.In the present embodiment, first put into cherry radish and then slowly inject fresh water 4, make brewed water level gradually rise to target brew water bit line 9.Container for pickle 1 is covered, after pickled, corresponding time of fermenting, finished product Pickles new, old that whole tank salinity is 5% can be obtained again and corresponding concentration is the pickled vegetable brine of 5.7%.
In above-described embodiment one, two, if the salinity of the finished product Pickles of residual is not 5%(target salinity in container for pickle), or/and the concentration of residual pickled vegetable brine 2 is not the pickled vegetable brine concentration of 5.7%(correspondence finished product Pickles target salinity 5%).The present invention is pickled in application, after the corresponding time of fermenting, the salinity of finished product Pickles and target salinity will have certain deviation.But owing to the inoculum concentration of pickled vegetable brine usually requires that at 1%-10%, this species diversity can be very little.It is essential that along with the increase of continuous Pickles number of times, above-mentioned error can reduce by the order of magnitude every time, make the salinity increasingly convergence target salinity 5% of finished product Pickles.Therefore remain the concentration of pickled vegetable brine 2 and the salinity of finished product Pickles, do not become the essential features of constraint the claims in the present invention scope.And in above-mentioned residual pickled vegetable brine concentration situation devious, the application present invention controls finished product Pickles salinity, although the first round brewed accuracy declines to some extent, but the error produced compared to existing technology is still more reliable.
In the shown in Fig. 4, Fig. 5 the 3rd embodiment, use container for pickle 1 used by embodiment one.Food materials select the vegetables (one can be selected simultaneously to select multiple) such as Caulis et Folium Lactucae sativae, Caulis et Folium Brassicae capitatae, Radix Dauci Sativae, green pepper, green cucumber, young Rhizoma Zingiberis Recens.The food materials of selection are cut to strip.In step d, only adding food materials, be added without fresh water, therefore, it is 1(100% that salt-free food materials soak ratio F).In step a, brewed equivalent and the subpackage weight of Sal are converted by following formula:
W=λVRAC/(S-A)
Wherein, W represents the subpackage weight of Sal, and A represents finished product Pickles target salinity, V represents the brewed equivalent that Sal is corresponding, and R represents the proportion of fresh water, and C represents the free water content ratio of salt-free food materials, S represents the free water content ratio of finished product Pickles, and λ represents pickled degree-of-difficulty factor.
By conventional Free water and Bound moisture method of testing, it is possible to measure the free water content of three kinds of fresh vegetables than the free water content ratio with finished product Pickles.First test the free water content ratio of three kinds of fresh vegetables and total moisture content, then test the total moisture content of finished product Pickles of three kinds of vegetables.The present embodiment selects Caulis et Folium Brassicae capitatae, Radix Dauci Sativae and young Rhizoma Zingiberis Recens, and blend proportion is 2:1:1.Through actual measurement, the free water content of three kinds of fresh vegetables is 84% than C value, and the finished product Pickles free water content ratio of three kinds of vegetables is 78%.
The present embodiment adopts 4 hours Pickles methods, is commonly called as Pickles of having a bath.By finely tuning increase and decrease Sal test, above-mentioned three kinds of vegetables can be measured and use the pickled degree-of-difficulty factor λ of 4 hours Pickles methods to be 1.1.The target salinity of finished product Pickles is set to 2%.Such finished product Pickles have lighter taste, and will not the failure of fermenting because osmotic pressure is too low.Brewed equivalent is set to 500ml(milliliter).Bringing above-mentioned formula into can try to achieve, the Sal of the brewed equivalent of 500ml, subpackage weight is 12.2g(gram).Pickles adjuvant selects sugar and flavorant, the custom of Pickles of having a bath by Sichuan, and sugar and flavorant are each relative to the input ratio of Sal respectively 30% and 1%.The Sal often putting into 12.2g needs equal proportion to put into sugar 3.7g, flavorant 0.1g.Above-mentioned Sal is contained in same plastic bag with corresponding Pickles accessory package.
Container for pickle 1 puts into the old saline of Pickles, from container for pickle 1, reads void capacity, the i.e. volume in the brewed space of target.The present embodiment is 1500ml.The brewed equivalent summation stating Pickles flavoring agent (including Sal and Pickles adjuvant) is wrapped equal with 3.Put into 3 bag Pickles flavoring agent (often wrapping brewed equivalent 500ml) to container for pickle 1, more progressively put into the Caulis et Folium Brassicae capitatae of strip, Radix Dauci Sativae and young Rhizoma Zingiberis Recens, make brewed water level reach target brew water bit line 9.Food materials volume in input process is it may happen that shrink, it is possible to wait food materials to continue after shrinking to put into above-mentioned food materials, until water level is maintained at target brew water bit line 9.Capping fermentation 4 hours, can obtain the finished product Pickles that target salinity is 2%.
As the scheme more optimized, brewed to brewed equivalent and target spatial volume also can be multiplied by the proportion of brewed fresh water used by the present embodiment respectively, all uses the weight of correspondence to measure, comprises the following steps:
A. being used for the Sal of Pickles by weight subpackage corresponding to specified brewed equivalent, above-mentioned brewed equivalent (stereometer) is multiplied by the proportion of fresh water, measures with corresponding brewed equivalent (weighing scale),
B. measuring the brewed spatial volume of target in container for pickle, above-mentioned measurement renders to the salt-free food materials being full of the brewed space of target in container for pickle or/and the gross weight of fresh water carries out by weighing,
C. in container for pickle, put into subpackage Sal described in step a, brewed equivalent (weighing scale) summation of above-mentioned Sal with render to described in step b in container for pickle be full of the brewed space of target salt-free food materials or/and the gross weight of fresh water is equal, namely it is equal to, brewed equivalent (stereometer) summation of above-mentioned subpackage Sal is equal with the brewed spatial volume of target
D. by salt-free food materials or/and fresh water renders to container for pickle, brewed water level is made to reach the brewed water level of target.
The definition of the brewed equivalent (weighing scale) of above-mentioned Sal is " putting into the Sal of constant weight to brewed space, in order to make brewed rear finished product Pickles reach target salinity, need correspondence to put into the salt-free food materials of container for pickle or/and the gross weight of fresh water ".
The input mode therefore adjustable of the present embodiment is as follows: by the brewed equivalent of 500g, Sal and corresponding Pickles adjuvant are carried out subpackage.The subpackage weight of Sal can pass through repeatedly trial and error measuring, it is possible to is calculated by following formula:
W=λVRA(1+FC-F)/(S-A)
Wherein, VR represents and renders to the salt-free food materials being full of the brewed space of target in container for pickle or/and the gross weight of fresh water, equal to the product of the brewed spatial volume of target Yu brewed fresh water proportion.
For the present embodiment, only putting into food materials, do not put into the situation of fresh water, above-mentioned formula can be derived as:
W=λVRAC/(S-A)
Wherein, VR represents the brewed equivalent of weighing scale.Namely put into the Sal of constant weight to brewed space, in order to make brewed rear finished product Pickles reach target salinity, need the gross weight of the salt-free food materials of correspondence input container for pickle.
In stepb, the brewed space of target can deduct, by total brewed space, the brewed space that pickled vegetable brine 2 is about to take and obtain, and this numerical value is multiplied by the proportion of fresh water and namely obtains salt-free food materials infused or/and the gross weight of fresh water.As more practical method, after substantially can estimating according to brewed space, by salt-free food materials infused of weighing or/and fresh water, obtain its gross weight accurately.
Weigh the strip Caulis et Folium Brassicae capitatae of 1500g, Radix Dauci Sativae and young Rhizoma Zingiberis Recens, be 500g(gram with the 3 brewed equivalent of bags (weighing scale)) Pickles flavoring agent pickled 1 hour in advance.Pickled container can select container for pickle 1, it is also possible to selects other open-top receptacles.The present embodiment is preferably open-top receptacle.Through pickled food materials become salty can precipitate out simultaneously part (saliferous) Free water.(saliferous) Free water of above-mentioned precipitation is called food materials water outlet 11.
The above-mentioned strip food materials of pickled deliquescing are loaded compacting in container for pickle 1, pours ready pickled vegetable brine 2 into.Finally supplement food materials water outlet 11.Capping fermentation 4 hours, can obtain the finished product that salinity is 2% and have a bath Pickles.
As a method more often, described in step b, render to the salt-free food materials being full of the brewed space of target in container for pickle or/and the gross weight of fresh water, it is also possible to by twice weighing throw in before and after the overall weight of container for pickle, ask difference to obtain.
Disposable the completing of step c and step d is a kind of conventional mode, and step c and step d adopt alternate combinations, repeatedly throw in also is the mode of a practical, and does not change the technical spirit of the present invention.
According to the mode repeatedly repeatedly thrown in, in the present embodiment, weigh the strip Caulis et Folium Brassicae capitatae of 1000g, Radix Dauci Sativae and young Rhizoma Zingiberis Recens, be 500g(gram with the 2 brewed equivalent of bags (weighing scale)) Pickles flavoring agent pickled in advance.After 1 hour, the food materials of ready pickled vegetable brine 2 and pickled mistake and food materials water outlet 11 are thrown in container for pickle 1.After container for pickle entirety after bottling is weighed, continuing to put into salt-free food materials (strip Caulis et Folium Brassicae capitatae, Radix Dauci Sativae and young Rhizoma Zingiberis Recens) and make brewed water level reach the brewed water level of target, entirety is weighed again.Second time puts into the weight difference before and after salt-free food materials, is second time and puts into the gross weight of salt-free food materials in container for pickle (strip Caulis et Folium Brassicae capitatae, Radix Dauci Sativae and young Rhizoma Zingiberis Recens).The equiponderant subpackage Sal putting into weighing scale brewed equivalent summation with putting into salt-free food materials for the second time is again supplemented in container for pickle.Capping fermentation 4 hours, can obtain having the finished product of target salinity 2% and have a bath Pickles.
In the present embodiment, no matter being disposable input or repeatedly throw in, the accurate salinity Pickles that can both make to have a bath produce best edible flavor.
In the shown in Fig. 6 the 4th embodiment, use container for pickle 1 used by embodiment one.In step d, only adding fresh water, be added without food materials, therefore, it is 0 that salt-free food materials soak ratio F.In step a, brewed equivalent can derive into following formula conversion with Sal subpackage consumption:
W=VRN/(1-N)
Wherein, N represent pickled vegetable brine pickled, fermentation after steady concentration, equal to the salinity of finished product Pickles divided by the free water content ratio of finished product Pickles, the i.e. concentration of Free water (solution) in finished product Pickles, W represents the subpackage weight of Sal, V represents the brewed equivalent that Sal is corresponding, and R represents the proportion of fresh water.
Completing brewed, equipped with the container for pickle of the old saline of finished product Pickles and Pickles, after partly taking, brewed water level can decline.Too low brewed water level, causes excessive leaving a blank.Lactic acid bacteria is had great infringement by oxygen and miscellaneous bacteria in leaving a blank, supplements food materials or/and fresh water is necessary.The present embodiment is by supplementing fresh water 4, and does not supplement food materials minimizing and leave a blank.The finished product Pickles salinity of brewed for brew water bit recovery to target water level 7 and maintenance residual is not changed.
In container for pickle 1, existing finished product Pickles target salinity A is 3.5%, and finished product Pickles free water content is 85% than S.Thus can obtaining, the ultimate density that pickled vegetable brine 2 is corresponding with finished product Pickles target salinity is 4.1%.In the present embodiment, brewed equivalent is set as 250ml(milliliter).Being calculated by above-mentioned formula, the subpackage weight that can obtain corresponding Sal is 10.7g.Every for Sal 10.7g is packaged in sealed plastic bag, prints " V=250ml " and " N=4.1% " in the observable portion of sealed plastic bag, identify the brew concentration that the brewed equivalent of subpackage Sal is corresponding with target salinity.
In the present embodiment, after finished product Pickles 3 take food part in container for pickle 1, produce leaving a blank of 500ml.This value is the volume in the brewed space of target, it is possible to read the containing mark 8 of container for pickle 1.The brewed equivalent summation of 2 bag subpackage Sal is 500ml, equal with the volume in the brewed space of above-mentioned target.Put into 2 bag subpackage Sal in container for pickle 1, supplement fresh water 4 and arrive target brew water bit line 9.After stirring, the brine concentration of overall pickled vegetable brine remains as 4.1%.Wherein brewed finished product Pickles, it is constant that salinity can maintain 3.5% too.
As the situation that the present embodiment is equivalent.In step d, the fresh water of addition can also be partly or entirely the frozen fresh water (ice cube) of solid.Add ice cube 12 to contribute to delaying finished product Pickles to continue acidifying, reduce the effect of film-forming yeast bacterium fertility.
In the shown in Fig. 7 the 5th embodiment, container for pickle 1 uses water seal altar.Sal is according to 1L(liter) specified brewed equivalent subpackage, the target salinity of finished product Pickles is set as 5%.Fresh cherry Radix Raphani free water content is 89% than C;The free water content of finished product Pickles (pickled radiss) is 87% than S;In pickle jar, whole is soaked cherry radish, 400g water can the cherry radish of submergence 600g, therefore salt-free food materials soak ratio F is 60%;Cherry radish is ideal easy to be pickled food materials, is 1 through the pickled degree-of-difficulty factor λ of experiment test.
Calculating by the formula of step a, the rated weight of subpackage Sal every part is 57g(gram).With plastic bag, the Sal of specified brewed equivalent is packed, during encapsulation correspondence load 28.5g(gram) glucose, 5.7g(gram) flavorant and 2.9g(gram) lactobacillus powder.The input ratio of above-mentioned Pickles adjuvant correspondence Sal respectively sugar 50%, flavorant 10%, lactobacillus powder 5%.Lactobacillus powder is one or more lactic acid bacterias at least including the bright beading coccus of goldbeater's skin.The plastic bag sealed is the storing apparatus of Sal, prints the mark of " brewed equivalent=1L, target salinity=5% " on plastic bag.
Dry after water seal altar internal washing, infiltrate altar inwall with Chinese liquor.For the water seal altar emptied, the volume of nominal is exactly the volume in the brewed space of target.This volume also can be actually measured by effective installation of water.The jar nominal volume that the present embodiment uses is 25L(liter).Load clear water with water seal altar, when reaching target brew water bit line 9,25kg(kilogram of water can be filled), thus also can extrapolate after this water seal altar empties, the volume in the brewed space of target is 25L(liter).
Water seal altar puts into salt-free food materials 5(fresh cherry Radix Raphani), and simultaneously interval puts into 25 bags of above-mentioned brewed equivalent 1L(liters) subpackage Sal.The total brewed equivalent of 25 bags of above-mentioned subpackage Sal is equal with the volume 25L in the brewed space of water seal altar target.Often throw in one layer of salt-free food materials 5, just shed one layer of subpackage Sal taken apart (and corresponding Pickles adjuvant).After salt-free food materials 5 are thrown in all subpackage Sal (and corresponding Pickles adjuvant), in water seal altar, inject fresh water 4, make water level reach target brew water bit line 9.Above-mentioned fresh water 4 can be pure water, it is also possible to is the salt-free temper of rice wine, cooking wine, Chinese liquor and water.
Cover altar lid, pour clear water in the groove portion of altar eaves.Salt-free food materials 5 are pickled in water seal altar, after the corresponding time of fermenting, can obtain the finished product Pickles pickled radiss that salinity is 5%.Using water seal altar to carry out Pickles with the method for the present embodiment, compared with traditional method, the salinity of finished product Pickles is more accurate, brewed also simpler.
In the shown in Fig. 8 the 6th embodiment, container for pickle 1 uses the Pickles pond of cubic.Sal is according to 100L(liter) specified brewed equivalent subpackage, the target salinity of finished product Pickles is set as 6%.Free water content is than the Caulis et Folium Brassicae capitatae silk that C value is 90% after anaerobic fermentation, and the free water content of finished product Pickles moral formula sauerkraut is 88% than S;Pickles pond is soaked Caulis et Folium Brassicae capitatae silk, often throw in the Caulis et Folium Brassicae capitatae silk of 500g need 500g water can submergence, therefore salt-free food materials soak ratio F is 50%;Caulis et Folium Brassicae capitatae is ideal easy to be pickled food materials, is 1 through the pickled degree-of-difficulty factor λ of experiment test.
The reduction formula of brewed equivalent and Sal consumption described in embodiment one, and by fermentation test actual measurement finished product Pickles salinity checking: 100L(liter) the subpackage Sal of brewed equivalent, the rated weight of every part is 7kg(kilogram).With plastic bag, the Sal of specified brewed equivalent is packed.Caulis et Folium Brassicae capitatae fermentation typically requires and puts into the glucose of 50% and the lactobacillus powder of 1% according to Sal capacity.In the brewing method that the present embodiment is selected, Pickles adjuvant and Sal put into respectively at different time.Therefore, in step a, at least one Pickles adjuvant separates packaging with Sal, arranges in the storing apparatus observable portion of above-mentioned Pickles adjuvant and brewed works as quantitative character, above-mentioned brewed when the brewed equivalent of bright the held Pickles adjuvant of quantitative character subscript.In the present embodiment, plastic bag correspondence subpackage 3.5kg(kilogram with other) glucose and 70g(gram) lactobacillus powder.Above two Pickles adjuvant is with other plastic bag packaging together.In the present embodiment, encapsulate the mark all printing " brewed equivalent 100 liters, target salinity 6% " on the plastic bag of Sal and the plastic bag of encapsulation glucose and lactobacillus powder.
Inwall in Pickles pond marks containing mark 8.Containing mark 8 is chosen target brew water bit line 9.Height according to target brew water bit line 9 and the length and width size in Pickles pond, it is possible to calculate the volume in the brewed space of target in Pickles pond.
Caulis et Folium Brassicae capitatae infused is cleaned shredding, puts in Pickles pond as salt-free food materials 5.Meanwhile, interval puts into the subpackage Sal that brewed equivalent summation is equal with the volume in the brewed space of target in Pickles pond.Often throw in one layer of salt-free food materials 5, just shed one layer of subpackage Sal taken apart.Caulis et Folium Brassicae capitatae silk in pond is beaten and is smash water outlet after throwing in by Caulis et Folium Brassicae capitatae silk and all subpackage Sal, pickled more than 1 day of compacting.
When needs ferment, Pickles adjuvant subpackage bag equal with the brewed spatial volume of target for total brewed equivalent is put into Pickles pond.Injecting fresh water 4 makes brewed water level reach the brewed water level 7 of target.With water pump circulation, all Pickles water are stirred.Polypropylence Sheet in the top cover of Pickles pond, seals Polypropylence Sheet surrounding and is fixed on Pickles pool side.Ferment the corresponding time, the finished product Pickles sauerkraut silk that whole pond target salinity is 6% can be obtained.
When not being eager to sell, Caulis et Folium Brassicae capitatae silk high salt in pond pickled time can extend to half a year.When market demand, add Pickles adjuvant and water carries out less salt fermentation.Above-mentioned substep puts into Pickles flavoring agent can control the pickled of Pickles and sweat, it is possible to reach to store vegetable, the on-demand purpose produced.

Claims (10)

1. an accurate Pickles method, loads food materials and Pickles flavoring agent and fresh water, above-mentioned Pickles flavoring agent at least partially Sal, it is characterised in that comprise the following steps: in container for pickle
A. the Sal of Pickles will be used for by weight subpackage corresponding to specified brewed equivalent,
B. the brewed spatial volume of target in container for pickle is measured,
C. putting into subpackage Sal described in step a in container for pickle, the brewed equivalent summation of above-mentioned subpackage Sal is equal with the brewed spatial volume of target,
D. by salt-free food materials or/and fresh water renders to container for pickle, brewed water level is made to reach the brewed water level of target,
The definition of the brewed equivalent of above-mentioned Sal is " putting into the Sal of constant weight to brewed space, in order to make brewed rear finished product Pickles reach target salinity, need correspondence to put into the salt-free food materials of container for pickle or/and the brewed spatial volume that takies of fresh water ".
2. accurate Pickles method according to claim 1, is characterized in that: in step a, and the subpackage weight following equation of the Sal of specified brewed equivalent calculates:
W=λVRA(1+FC-F)/(S-A)
Wherein, W represents the subpackage weight of Sal, A represents finished product Pickles target salinity, V represents the brewed equivalent that Sal is corresponding, R represents the proportion of fresh water, and F represents that salt-free food materials soak ratio, and C represents the free water content ratio of salt-free food materials, S represents the free water content ratio of finished product Pickles, and λ represents pickled degree-of-difficulty factor.
3. the accurate Pickles method according to claim 1 and any one of claim 2, it is characterized in that: in step a, arrange in the storing apparatus observable portion of subpackage Sal and brewed work as quantitative character, above-mentioned brewed when the brewed equivalent of bright the held Sal of quantitative character subscript.
4. the accurate Pickles method according to claim 1 and any one of claim 2, it is characterized in that: in step a, by Pickles adjuvant according to the corresponding injected volume subpackage with the Sal of specified brewed equivalent, in step c, putting into subpackage Pickles adjuvant described in step a, the brewed equivalent summation of above-mentioned subpackage Pickles adjuvant is equal with the brewed spatial volume of target.
5. accurate Pickles method according to claim 4, is characterized in that: in step a, is encapsulated in same storing apparatus by least one Pickles adjuvant and Sal, and above-mentioned Pickles adjuvant is identical with the brewed equivalent of Sal.
6. accurate Pickles method according to claim 4, it is characterized in that: in step a, at least one Pickles adjuvant separates packaging with Sal, arrange in the storing apparatus observable portion of above-mentioned Pickles adjuvant and brewed work as quantitative character, above-mentioned brewed when the brewed equivalent of bright the held Pickles adjuvant of quantitative character subscript.
7. the accurate Pickles method according to any one of claim 1 and claim 2, is characterized in that: arrange containing mark on the chamber wall of container for pickle described in step b and step c and step d.
8. accurate Pickles method according to claim 7, it is characterized in that: target brew water bit line is set on the chamber wall of container for pickle described in step b and step c and step d, and at least one graduation mark of containing mark is arranged around leaving a blank capacity mark, the numerical value of above-mentioned capacity mark of leaving a blank corresponding to container for pickle from above-mentioned graduation mark water level to target brew water bit line the volume of inner chamber.
9. accurate Pickles method according to claim 2, is characterized in that: in step d, only adds food materials and is added without fresh water, and in step a, brewed equivalent and the subpackage weight of Sal are converted by following formula:
W=λVRAC/(S-A)
Wherein, W represents the subpackage weight of Sal, and A represents finished product Pickles target salinity, V represents the brewed equivalent that Sal is corresponding, and R represents the proportion of fresh water, and C represents the free water content ratio of salt-free food materials, S represents the free water content ratio of finished product Pickles, and λ represents pickled degree-of-difficulty factor.
10. accurate Pickles method according to claim 1, it is characterised in that after brewed to brewed equivalent and target space size is multiplied by respectively the proportion of brewed fresh water used, measures with corresponding gravimetric value, comprise the following steps:
A. being used for the Sal of Pickles by deal subpackage corresponding to specified brewed weight, above-mentioned specified brewed weight is the proportion that brewed equivalent is multiplied by fresh water,
B. measuring the size in the brewed space of target in container for pickle, above-mentioned measurement renders to the salt-free food materials being full of the brewed space of target in container for pickle or/and the gross weight of fresh water carries out by weighing,
C. in container for pickle, put into subpackage Sal described in step a, the brewed weight summation of above-mentioned Sal with render in container for pickle the salt-free food materials in the full brewed space of target described in step b or/and the gross weight of fresh water is equal,
D. by salt-free food materials or/and fresh water renders to container for pickle, brewed water level is made to reach the brewed water level of target.
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CN104814410A (en) * 2014-02-03 2015-08-05 杜斌 Edible fruit and vegetable enzyme safe production method
CN105361049A (en) * 2015-10-19 2016-03-02 四川省泸州市百绿食品有限公司 Making method of pickled vegetables

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CN101301056A (en) * 2008-05-30 2008-11-12 峨眉山市老农民食品有限公司 Technique for preparing pickled vegetable and pickled vegetable by one-step fermentation
CN101455313A (en) * 2007-12-11 2009-06-17 上海市延安中学 Pickle preserving method
CN102488169A (en) * 2011-12-26 2012-06-13 朱风印 Manufacturing method of pickled vegetable
CN103027260A (en) * 2011-10-10 2013-04-10 张汉秋 Method for preparing Sichuan pickled vegetable food

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CN101455313A (en) * 2007-12-11 2009-06-17 上海市延安中学 Pickle preserving method
CN101301056A (en) * 2008-05-30 2008-11-12 峨眉山市老农民食品有限公司 Technique for preparing pickled vegetable and pickled vegetable by one-step fermentation
CN103027260A (en) * 2011-10-10 2013-04-10 张汉秋 Method for preparing Sichuan pickled vegetable food
CN102488169A (en) * 2011-12-26 2012-06-13 朱风印 Manufacturing method of pickled vegetable

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