CN103637132A - Rapid processing method of low-salt mustard leaf by inverted compaction - Google Patents
Rapid processing method of low-salt mustard leaf by inverted compaction Download PDFInfo
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- CN103637132A CN103637132A CN201310537511.2A CN201310537511A CN103637132A CN 103637132 A CN103637132 A CN 103637132A CN 201310537511 A CN201310537511 A CN 201310537511A CN 103637132 A CN103637132 A CN 103637132A
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- 241000219198 Brassica Species 0.000 title claims abstract description 33
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 33
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 33
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 33
- 235000010460 mustard Nutrition 0.000 title claims abstract description 33
- 238000003672 processing method Methods 0.000 title claims abstract description 24
- 238000005056 compaction Methods 0.000 title abstract 3
- 150000003839 salts Chemical class 0.000 claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims description 41
- 230000004151 fermentation Effects 0.000 claims description 41
- 238000011081 inoculation Methods 0.000 claims description 20
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 19
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 14
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- 238000005554 pickling Methods 0.000 claims description 12
- 235000013311 vegetables Nutrition 0.000 claims description 12
- 230000001580 bacterial effect Effects 0.000 claims description 11
- 235000021110 pickles Nutrition 0.000 claims description 11
- 238000006297 dehydration reaction Methods 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 8
- 244000005700 microbiome Species 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 238000012546 transfer Methods 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 abstract description 16
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000007789 sealing Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 3
- 238000009629 microbiological culture Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 244000026811 Brassica nipposinica Species 0.000 description 5
- 230000002269 spontaneous effect Effects 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 230000001105 regulatory effect Effects 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 229910052736 halogen Inorganic materials 0.000 description 3
- 150000002367 halogens Chemical class 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229920006284 nylon film Polymers 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000010902 straw Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 1
- 230000004308 accommodation Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to the field of agricultural product processing, and discloses a rapid processing method of low-salt mustard leaf by inverted compaction. The method comprises following steps: firstly, carrying out a pretreatment for raw material mustard leaves, and then preserving, fermenting for early stage, inoculating, sealing and fermenting for later stage; wherein, the inoculated bacteria is Lactobacill usplantarum, which is preserved in China general microbiological culture collection center with preservation number CGMCC No. 8171. The product has low salt and nitrite contents, and has the characteristics of good mouthfeel and bright color, and has a special local flavor of mustard leaf by inverted compaction.
Description
Technical field
The present invention relates to processing of farm products field, particularly relate to a kind of less salt and fall the fast processing method of sincere dish.
Background technology
The sincere dish that falls is rural area, Jiande City, Zhejiang Province every household from a kind of traditional salted vegetables that salt down, take nine mustard as raw material salted.The sincere dish curing process that falls is dish altar will be inverted, and at Jiande dish altar, be known as again " sincere ", and " fall sincere dish " hence obtains one's name
[1].
Nine mustard are a kind of of potherb mustard, are a kind of leaf mustards
[2], plantation potherb mustard has significant economic benefit, as proper in kind selection, and plantation is done in the proper way, and spring vegetable output generally can reach 4000-5000Kg/ mu, for pickling of potherb mustard provides sufficient raw material.Potherb mustard, after pickling, has not only extended the storage period of potherb mustard, and is conducive to preserve, transport, and regulates the dull and rush season of vegetables, accomplishes anniversary stable market supply
[3].According to incompletely statistics, ten thousand tons of the about 70-100 of material quantity of China's annual salted vegetables processing, ten thousand tons of the about 30-50 of salted vegetables annual production, salted vegetables is the average about 2kg of consumption figure for each person every year
[4].As can be seen here, production at home of Pickle and being in great demand.
It is the method that adopts spontaneous fermentation that tradition is fallen pickling of sincere dish, in fresh nine mustard, adds the salt of higher concentration, reduces water activity, improve osmotic pressure, thereby control selectively the activity of microorganism, suppress the growth of spoilage organisms, make nine mustard carry out lactic fermentation
[5-7].Although spontaneous fermentation can access good product, product quality is uneven, and seriously relies on the variation of the natural environments such as producer's qualification and weather temperature, and the product of gained is very easily putrid and deteriorated in storage; And the process-cycle of spontaneous fermentation is longer, once the accumulation that processes raw material can be easy to cause the putrid and deteriorated of raw material and generation waste
[8-9].
Summary of the invention
The shortcoming and defect existing for above-mentioned prior art, the object of this invention is to provide a kind of fast processing method that falls sincere dish, make salt and the content of nitrite of products obtained therefrom lower, product has the feature that mouthfeel is good, color and luster is vivid and has down the flavour of sincere dish.
For realizing goal of the invention of the present invention, inventor provides following technical scheme:
A kind of less salt falls the fast processing method of sincere dish, comprise the steps: first nine mustard of raw material to be carried out to pretreatment, then pickle, prior fermentation, inoculation, envelope altar and later stage fermentation, pickle and can obtain described less salt after maturation and fall sincere dish, wherein, the bacterial classification adopting in described inoculation is Lactobacillus plantarum (Lactobacillus plantarum), in on 09 11st, 2013, be preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number CGMCC No.8171.
Inoculation of the present invention refers to and joins in product falling the sincere dish required specified strain that ferments, and the specified strain that the present invention adopts is a kind of lactic acid bacteria, for ripe falling after separation sincere dish, purifying, evaluation to come through expanding cultivation again from pickling, this lactic acid bacteria is through identifying, bacterial classification is Lactobacillus plantarum (Lactobacillus plantarum).
In the present invention, fall sincere dish curing process will with waddy by nine mustard compactings cutting off in dish altar, compacting process waddy circles in dish altar.By surrounding to central authorities, compacting layer by layer, rod is smash and is wanted light and strong, take halogen as degree, reduces air residual in cylinder as far as possible, causes anaerobic environment to promote fermentation.
As preferred version, according to a kind of less salt of the present invention, fall the fast processing method of sincere dish, wherein: described pretreatment comprises several operations such as airing, stacking, cleaning, cut-out and dehydration, wherein: during airing by the root of nine mustard of raw material upward, cauline leaf down, in vegetable plot, ted 5-6 hour, make its natural-dehydration, during the immersion that prevents from drenching with rain; Nine mustard after tedding stack neatly by the height of 50-60 centimetre, stack 36-48 hour, transfer golden yellow to wither flat, leaf look of whole dish leaf, and the mass fraction of moisture is 60-70%; During segment, nine mustard must be cut into the segment of 0.5-1cm.
As preferred version, according to a kind of less salt of the present invention, fall the fast processing method of sincere dish, wherein: before pickling, the salt that is first 2-3% with mass fraction and nine mustard mix rubs dish, salting period is 2-4 hour, make dish dewater to moisture content be 55-65%, add dehydration of salt and be conducive to carrying out smoothly of next step sweat, the too high loss that easily causes later stage fermentation process bittern of moisture.
As preferred version, according to a kind of less salt of the present invention, fall the fast processing method of sincere dish, wherein: described pickling taked low-salt pickled, the mass fraction of salt adding is 4-6%.And the mass fraction of the conventional salt adding amount of pickling is 8-10%.
As preferred version, according to a kind of less salt of the present invention, fall the fast processing method of sincere dish, wherein: described prior fermentation mid-early stage fermentation time is generally 40-48 hour, until bubble appears in altar mouth.Prior fermentation is to create an environment that is conducive to bacterial classification Fast-propagation for next step inoculation, thereby shortens fermentation time.
As preferred version, according to a kind of less salt of the present invention, fall the fast processing method of sincere dish, wherein: before inoculation bacterial classification, the pH value of product be regulated with food grade acetic acid, make pH value within the scope of 3.5-5, to reduce the generation of later stage fermentation nitrite.
As preferred version, according to a kind of less salt of the present invention, fall the fast processing method of sincere dish, wherein: in described inoculation: after inoculating prior purifying, expand the Lactobacillus plantarum bacterium liquid that cultivation is made, the mass fraction of inoculum concentration is 3%-6%, and Lactobacillus plantarum bacterial concentration is 5 * 10
8-5 * 10
9cFU/ml.During inoculation, to slowly add bacterium liquid, allow it slowly infiltrate in altar, prevent that bacterium hydrorrhea from going out; Bacterium liquid infiltrates in altar and after sealing mouth completely, and altar mouth is placed 2-3 hour upward.Purifying agaric: will fall the bacterial strain filtering out sincere dish and carry out respectively the observation of morphological feature, cultural characteristic and various physiological and biochemical properties from pickling maturation, determine down the dominant bacteria in sincere dish sweat, expand and cultivate again, be mixed with the bacterium liquid of desired concn, be all this area current techique, repeat no more herein.Dominant bacteria described herein refers to Lactobacillus plantarum (Lactobacillus plantarum), is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number CGMCC No.8171 on 09 11st, 2013.
As preferred version, according to a kind of less salt of the present invention, fall the fast processing method of sincere dish, wherein: the sincere dish curing process that falls in described later stage fermentation must be that dish altar is inverted, to guarantee oxygen-free environment fermentation, later stage fermentation temperature is 20-25 ℃, and the time is 50-60 days.
Compared with prior art, tool of the present invention has the following advantages:
1, in the present invention, adopted inoculation fermentation method, inoculation fermentation has been avoided the pollution of miscellaneous bacteria, and has greatly shortened fermentation time, by the individual 50-60 days that shortens to of 90-100 days original spontaneous fermentation time;
2, the present invention is by regulating pH value and the inoculation Lactobacillus plantarum of yeasting to reduce down the content of nitrite in sincere dish finished product, useful health.
3, the present invention is 4-6% with the mass fraction of salt, much smaller than the 8-10% of spontaneous fermentation, has increased and has fallen the palatability of sincere dish.
4, simple and convenient processing method of the present invention is easily gone, and is convenient to promote.
The specific embodiment
Below in conjunction with embodiment, be described more specifically content of the present invention.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation that the present invention is made and/or change all will fall into protection domain of the present invention.
In the present invention, if not refer in particular to, all part, percentages are unit of weight, and all equipment and raw material etc. all can be buied from market or the industry is conventional.If without specializing, the method that embodiment adopts is this area current techique.
Main raw material(s) explanation:
The material of the embodiment of the present invention, Lactobacillus plantarum (Lactobacillus plantarum), deposit number CGMCC No.8171, inventor was collected in and pickled the ripe sincere dish that falls in January, 2013, collecting location Hangzhou, and on 09 11st, 2013, be preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center and (be called for short CGMCC, address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City Institute of Microorganism, Academia Sinica, postcode: 100101).Expansion cultivation after this Lactobacillus plantarum purifying is made to Lactobacillus plantarum bacterium liquid standby.
embodiment 1
Less salt falls the fast processing method of sincere dish, comprises the steps:
1, pretreatment:
Select to select nine mustard large, that stalk is many to remove Huang Laoye, by the root of nine mustard upward, cauline leaf down, teds in vegetable plot 5 hours, makes its natural-dehydration, during the immersion that prevents from drenching with rain; Nine mustard after tedding stack neatly by the height of 50 centimetres, stack 36 hours, transfer golden yellow to wither flat, leaf look of whole dish leaf, and the mass fraction of moisture is 65%; Then clean, the pretreatment such as segment, during segment, nine mustard must be cut into the segment of 0.5-1cm.
2, pickle:
Pickle the front salt that is first 2% with mass fraction and nine mustard and mix dish is rubbed, the time is 2 hours, makes dish dehydration, and rear nine the mustard moisture contents that dewater are 58%.With salt, in dish altar, pickle, the mass fraction of salt is 4%.Dish and salt are mixed to dress altar, and limit rim compresses tamping with wooden stick, and compacting process waddy circles in dish altar, by surrounding to central authorities, compacting layer by layer, rod is smash and is wanted light and strong, take halogen as degree.
3, prior fermentation:
Nine mustard of pickling carry out prior fermentation, and fermentation time is 40 hours, until the bubble that fermentation produces appears in altar mouth.
4, inoculation, envelope altar:
First with acetic acid, regulating the pH value of product in dish altar is 4, then inoculate, and inoculation Lactobacillus plantarum bacterium liquid, the mass fraction of inoculum concentration is 4%, bacterial concentration is 5 * 10
8cFU/ml; During inoculation, will slowly add bacterium liquid, allow bacterium liquid slowly infiltrate in altar, after bacterium liquid infiltrates completely, with nylon film and the capping of straw circle, after sealing mouth, altar mouth is placed 2 hours upward.
5, later stage fermentation:
Dish altar is transported into sweathouse, and temperature is 20 ℃, the fermentation of altar mouth down, and the time is 60 days.
embodiment 2
Less salt falls the fast processing method of sincere dish, comprises the steps:
1, pretreatment:
Select to select nine mustard large, that stalk is many to remove Huang Laoye, by the root of nine mustard upward, cauline leaf down, teds in vegetable plot 6 hours, makes its natural-dehydration, during the immersion that prevents from drenching with rain; Nine mustard after tedding stack neatly by the height of 60 centimetres, stack 48 hours, transfer golden yellow to wither flat, leaf look of whole dish leaf, and the mass fraction of moisture is 60%; Then clean, the pretreatment such as segment, during segment, nine mustard must be cut into the segment of 0.5-1cm.
2, pickle:
Pickle the front salt that is first 3% with mass fraction and nine mustard and mix dish is rubbed, salting period is 2 hours, makes dish dehydration, and rear nine the mustard moisture contents that dewater are 55%.With salt, in dish altar, pickle, the mass fraction of salt is 6%.Dish and salt are mixed to dress altar, and limit rim compresses tamping with wooden stick, and compacting process waddy circles in dish altar, by surrounding to central authorities, compacting layer by layer, rod is smash and is wanted light and strong, take halogen as degree.
3, prior fermentation:
Nine mustard of pickling carry out prior fermentation, and fermentation time is 48 hours, until the bubble that fermentation produces appears in altar mouth.
4, inoculation, envelope altar:
First with acetic acid, regulating the pH value of product in dish altar is 4, then inoculate, and inoculation Lactobacillus plantarum bacterium liquid, the mass fraction of inoculum concentration is 6%, bacterial concentration is 5 * 10
9cFU/ml; During inoculation, will slowly add bacterium liquid, allow bacterium liquid slowly infiltrate in altar, after bacterium liquid infiltrates completely, with nylon film and the capping of straw circle, after sealing mouth, altar mouth is placed 2 hours upward.
5, later stage fermentation:
Dish altar is transported into sweathouse, and fermentation temperature is 25 ℃, the fermentation of altar mouth down, and the time is 50 days.
The physical and chemical index contrast of table 1 conventional method and the inventive method finished product
| ? | Conventional method | The inventive method |
| Moisture | ≤75% | 75%-82% |
| NaCl | 7.76%-8.00% | 4.80%-5.00% |
| Total acid | ≤0.07% | ≤0.07% |
| Nitrite | ≤3mg/Kg | ≤2.2mg/Kg |
The contrast of conventional method and the inventive method can find, the product final moisture content that adopts the inventive method to make is slightly high, and the mass fraction of NaCl and the mass fraction of nitrite have obvious reduction, and fermentation period shortens greatly.
Although inventor has done comparatively detailed elaboration and has enumerated technical scheme of the present invention, be to be understood that, for one of this area those skilled in the art, above-described embodiment is modified and/or flexible or to adopt the replacement scheme being equal to be obvious, all can not depart from the essence of spirit of the present invention, the term occurring in the present invention, for to the elaboration of technical solution of the present invention and understanding, can not be construed as limiting the invention.
list of references:
[1] Xu Juandi, Liu Donghong, clock is for army building. the analysis [J] of " fall sincere dish " flavor formation material. Chinese food journal, 2013,13 (6): 227-233.
[2] Zhu Wei. salt down potherb mustard base and wind are hidden research [D]. Hunan: Agricultural University Of Hunan's Master's thesis, 2005.
[3] Chen Dongling, yellow Wenhua, Chen Yongquan etc. vegetables processing status and prospect [J]. Guangzhou Food Industry science and technology .2002 (18): 9-13.
[4] Zhao great Yun. in snow, wear the research [D] of salted vegetables flavor substance and less salt inoculation curing agent thereof. Jiangsu: Wuxi light industry university doctorate paper, 2001.
[5] Yan Pingmei, Xue Wentong, Zhang Hui etc. the research [J] that different storage vegetables nitrites change. Food Science .2006,27.242-246.
[6] Li Xuegui. catsup and pickled vegetables history quiz [J]. Jiangsu seasoning non-staple food, 2004 (1): 29-30.
[7] Guohua SHEN. the application study () [J] of pure tungus inoculation fermentation technique in pickless processing. Chinese flavouring, 2002,3 (3): 22-25.
[8] Wu Zufang, Liu Pu, Weng Peifang. application and the progress [J] of lactic acid bacteria technique in hot pickled mustard tube processing. food and fermentation industries, 2005,31 (8): 73-76.
[9] Yang Xue. the separation evaluation of lactic acid bacteria and application study [D] thereof in fermented vegetable. Hubei: Wuhan University of Technology's Master's thesis, 2008.
Claims (8)
1. a less salt falls the fast processing method of sincere dish, it is characterized in that comprising the steps: first nine mustard of raw material being carried out to pretreatment, then pickle, prior fermentation, inoculation, envelope altar and later stage fermentation, pickle and can obtain described less salt after maturation and fall sincere dish
Wherein, the bacterial classification adopting in described inoculation is Lactobacillus plantarum (Lactobacillus plantarum), is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, deposit number CGMCC No.8171 on 09 11st, 2013.
2. a kind of less salt according to claim 1 falls the fast processing method of sincere dish, it is characterized in that described pretreatment comprises the several operations of airing, stacking, cleaning, cut-out and dehydration, wherein: during airing by the root of nine mustard of raw material upward, cauline leaf down, in vegetable plot, ted 5-6 hour, make its natural-dehydration, during the immersion that prevents from drenching with rain; Nine mustard after tedding stack neatly by the height of 50-60 centimetre, stack 36-48 hour, transfer golden yellow to wither flat, leaf look of whole dish leaf, and the mass fraction of moisture is 60-70%; During segment, nine mustard must be cut into the segment of 0.5-1cm.
3. a kind of less salt according to claim 1 falls the fast processing method of sincere dish, before it is characterized in that pickling, the salt that is first 2-3% with mass fraction and nine mustard mix rubs dish, and salting period is 2-4 hour, make dish dewater to moisture content be 55-65%.
4. a kind of less salt according to claim 1 falls the fast processing method of sincere dish, it is characterized in that described pickling take low-salt pickledly, and the mass fraction of salt adding is 4-6%.
5. a kind of less salt according to claim 1 falls the fast processing method of sincere dish, it is characterized in that described prior fermentation mid-early stage fermentation time is generally 40-48 hour, until bubble appears in altar mouth.
6. a kind of less salt according to claim 1 falls the fast processing method of sincere dish, before it is characterized in that inoculating bacterial classification, with food grade acetic acid, regulate the pH value of product, make pH value within the scope of 3.5-5.
7. a kind of less salt according to claim 1 falls the fast processing method of sincere dish, it is characterized in that in described inoculation: after inoculating prior purifying, expand the Lactobacillus plantarum bacterium liquid that cultivation is made, the mass fraction of inoculum concentration is 3%-6%, and Lactobacillus plantarum bacterial concentration is 5 * 10
8-5 * 10
9cFU/ml.
8. a kind of less salt according to claim 1 falls the fast processing method of sincere dish, and the sincere dish curing process that it is characterized in that falling in described later stage fermentation must be that dish altar is inverted, and the later stage fermentation time is 50-60 days.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104019636A (en) * | 2014-06-03 | 2014-09-03 | 李明华 | Dehydration method for potato residues |
| CN110200078A (en) * | 2019-06-25 | 2019-09-06 | 吉林农业大学 | A kind of preparation method of lipid-loweringing composite probiotics ferment soy yogurt |
| CN112931824A (en) * | 2021-03-24 | 2021-06-11 | 浙江海洋大学 | Low-salt and low-nitrite mustard fermentation technology |
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| CN102286411A (en) * | 2011-08-18 | 2011-12-21 | 郑州大学 | Lactobacillus plantarum and application thereof in fermenting cabbage wrapper leaf |
| CN102586155A (en) * | 2012-03-07 | 2012-07-18 | 江南大学 | Lactobacillus plantarum N13 and use thereof |
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|---|---|---|---|---|
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| CN110200078A (en) * | 2019-06-25 | 2019-09-06 | 吉林农业大学 | A kind of preparation method of lipid-loweringing composite probiotics ferment soy yogurt |
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