CN103815321B - A kind of method reducing salted & preserved vegetable nitrite - Google Patents
A kind of method reducing salted & preserved vegetable nitrite Download PDFInfo
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- CN103815321B CN103815321B CN201410054480.XA CN201410054480A CN103815321B CN 103815321 B CN103815321 B CN 103815321B CN 201410054480 A CN201410054480 A CN 201410054480A CN 103815321 B CN103815321 B CN 103815321B
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 112
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 title claims abstract description 87
- 238000000034 method Methods 0.000 title claims abstract description 64
- 238000005554 pickling Methods 0.000 claims abstract description 65
- 241000220259 Raphanus Species 0.000 claims abstract description 46
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 46
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000000463 material Substances 0.000 claims abstract description 44
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- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims abstract description 19
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 239000007921 spray Substances 0.000 claims abstract description 15
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 2
- 208000005374 Poisoning Diseases 0.000 description 2
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- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 2
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- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 1
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- 108010025915 Nitrite Reductases Proteins 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
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- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
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- 150000002083 enediols Chemical class 0.000 description 1
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- 230000004151 fermentation Effects 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 238000002376 fluorescence recovery after photobleaching Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 210000002826 placenta Anatomy 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 229940075554 sorbate Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
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- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
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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)
Abstract
The invention discloses a kind of method reducing salted & preserved vegetable nitrite, belong to food processing technology field.The method comprises the selecting of raw material vegetables, cleans, arranges, airing, pickle, dry or dry, after-ripening, microwave disinfection and packaging process.Adding edible lactic acid, disodium ethylene diamine tetraacetate and the fresh radish sheet with degrading nitrite effect in curing process is auxiliary material, pickle and carry out in the pickling pool with pickling liquid circulation, spray equipment, to improve the uniformity coefficient of the solution diffusion of soaking with sodium chloride and degrading nitrite, ensure that dish body is fully pickled.Simple, the safe, practical property of the method for the invention technique is comparatively strong, and obtained salted & preserved vegetable nitrite residue, far below the standard of country to salted & preserved vegetable nitrite residue, improves the security of salted & preserved vegetable goods; And maintain the original color of salted & preserved vegetable, shape, prevent the considerable damage of nutrient, product superior in quality, meet national related food sanitary standard.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to the deep process technology of fruits and vegetables, more specifically, relate to a kind of method reducing salted & preserved vegetable nitrite.
Background technology
Traditional pickling process dish, has the production history of more than one thousand years in China, its delicious fresh perfume (or spice), is well received by consumers.But it is in curing process, due to the effect of harmful microorganism and nitrate reductase (NRA), can produce nitrite, this problem seriously constrains the development of salted & preserved vegetable secondary industry.
Nitrite can be combined by the protein breakdown products amine substance in salted & preserved vegetable or in human body, thus forms strong carcinogen nitrosamine, causes cancer of the stomach, cancer of the esophagus etc., is detrimental to health.According to zoopery, a volume or long-term absorption all can cause cancer.In addition, nitrite can enter in fetus body through placenta, and the baby within 6 months is responsive especially to nitrite, and the relative risk that the cancer of the brain occurs for less than 5 years old children increases relevant through food intake nitrite amount with parent.Nitrite also enters in infants by milk, and cause baby's body tissue anoxic, pelidnoma appears in skin, mucous membrane.
Nitrite absorption too much will cause poisoning, the hemoglobin in blood can be caused to become ferrihemoglobin, red blood cell is made to lose the function of band oxygen, cause histanoxia, occur skin and lip is livid purple, headache, dizziness, n and V, have palpitation etc. poisoning symptom, serious also can cause death.Studies have reported that the nitrite that people eat has 81.2% to be derive from vegetables, according to the pertinent regulations of country about salted & preserved vegetable nitrite, the content of nitrite in salted & preserved vegetable can not higher than 20mg/kg.
At present, the method reducing cure foods nitrite residue mainly reduces salt addition, adds the synthesis that the natural materials such as garlic juice, ginger juice, asparagus juice carry out blocking nitrosamine formation.In addition, having by adding the additive such as sorbate, fumarate, carrying out the effect of Some substitute nitrite.Also studies have reported that and utilize fermentable, enzyme process etc. to carry out degrading nitrite.Suitably improving brine concentration and extending salting period is the effective way reducing Pickle nitrite.But, other materials too much add the local flavor that membership affects salted & preserved vegetable itself, additive is excessive also can be harmful to human body, microorganism and enzymic degradation are to pickling environment and process conditions require relatively high, improve salt addition be also inadvisable because salt take in too much still unfavorable to health.
Summary of the invention
The technical problem to be solved in the present invention overcomes existing salted & preserved vegetable processing nitrite to exceed standard, affect the defects such as salted & preserved vegetable quality, there is provided one can reduce salted & preserved vegetable content of nitrite, and the original color of salted & preserved vegetable, shape can be kept, prevent the salted & preserved vegetable manufacture craft of nutrient considerable damage.
The object of this invention is to provide a kind of method reducing salted & preserved vegetable nitrite.
Above-mentioned purpose of the present invention is achieved through the following technical solutions:
The invention provides a kind of method reducing salted & preserved vegetable nitrite, comprise the selecting of raw material vegetables, clean, arrange, airing, pickle, dry or dry, after-ripening, microwave disinfection and packaging process.This method solve current salted & preserved vegetable processing nitrite to exceed standard, obviously affect the problem of salted & preserved vegetable quality.The method effectively reduces the content of salted & preserved vegetable nitrite, and is conducive to keeping salted & preserved vegetable original color, shape, prevents the considerable damage of nutrient, product superior in quality, meets national related food sanitary standard.
The method of reduction salted & preserved vegetable nitrite of the present invention, concrete steps are as follows:
S1. select raw material vegetables, cleaning, arrange;
S2. pretreated for S1 raw material vegetables are carried out airing;
S3. raw material vegetables good for airing are put into pickling pool, add auxiliary material and together pickle; Described auxiliary material is edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet;
S4. material surface non-toxic film covers, and tight by weight pressure;
S5. every 8 ~ 10d, extract out with the pickling liquid of pump handle bottom, spray is to the surface of material;
S6. after pickling 1 ~ 2 month, pull material draining out, salted & preserved vegetable and radish sheet are separated, dries or dry;
S7. salted & preserved vegetable press seal is stacked, and enrobe carries out Aging storage;
S8. put into microwave sterilizer and carry out microwave treatment;
S9. cool, pack, obtain salted & preserved vegetable product.
Wherein, described in S2, the time of airing is preferably 1 ~ 2d, makes raw material vegetables water content reduce 3 ~ 10%.
Pickling pool described in S3 is the pickling pool with pickling liquid circulation, spray equipment of anticipating clean also sterilizing.
Preferably, described in S3, the addition of edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet accounts for 10 ~ 15%, 0.25 ~ 0.35,0.015 ~ 0.025% and 6 ~ 8% of raw material vegetables gross weight respectively; The thickness of described fresh radish sheet is 0.8 ~ 1.5cm.
More preferably, described in S3, the addition of edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet accounts for 11 ~ 13%, 0.28 ~ 0.32,0.018 ~ 0.022% and 6.5 ~ 8% of raw material vegetables gross weight respectively; The thickness of described fresh radish sheet is 0.9 ~ 1.1cm.
The method of together pickling described in S3 puts one deck auxiliary material according to the raw material vegetables of one deck 6 ~ 9cm to pickle.Preferably, described method of together pickling puts one deck auxiliary material according to the raw material vegetables of one deck 7 ~ 8cm to pickle.
Dry described in S6 or dry to water content and reach 50 ~ 75%, alternatively, dry, if weather is bad can use hot-air seasoning process in heated-air drying equipment if weather can be put into well on the clean place on threshing ground or shelf; Preferably, the condition of described oven dry is 60 ~ 65 DEG C of oven dry 5 ~ 8h.
The time of Aging storage described in S7 is 15 ~ 30d, and miscellaneous bacteria and nuisance will be avoided between latter stage of ripening to pollute.
The microwave power of microwave sterilizer described in S8 is 3 ~ 20 KW, and frequency is 2450 ± 50MHz, transmission speed 2.5 ~ 3.5m/min, and the time of sterilization is 1.5 ~ 3min, makes the temperature of salted & preserved vegetable reach 72 ~ 75 DEG C;
Preferably, described microwave sterilizer is tunnel type micro wave sterilizing unit.
The present invention can produce by said method that content of nitrite is low, the salted & preserved vegetable of raciness, can also process simultaneously pickle radish.Pickle the later stage salted & preserved vegetable and radish sheet not to be separated, also can obtain mixing salted & preserved vegetable, taste is abundanter, is applicable to how different consumer demand.
The general principle of the method for reduction salted & preserved vegetable nitrite of the present invention is as follows:
(1) the edible lactic acid that the present invention adds in pickling is a kind of organic acid, can hinder the generation of nitrite.Lactic acid can react with nitrite and produce nitrous acid, and nitrous acid is unstable, decomposes further and produces NH
4+, thus decompose destruction nitrite.And lactic acid can reduce the pH value of pickling liquid, comparatively fast can reduce the quantity of vegetables Central Asia nitric acid production bacterium, accelerate lactic acid bacteria reproduction speed, promote lactic fermentation.Owing to containing nitrite reductase in lactic acid bacteria, this enzyme can decompose nitrite, makes " the nitrous peak " of salted & preserved vegetable lower than control group more than one times.In addition, the disodium ethylene diamine tetraacetate (EDETATE SODIUM) that the present invention adds in pickling is a kind of chelating agent and antioxidant, it can with the water soluble complex of the multivalent ion such as iron, copper chela synthesizing stable, prevent the salted & preserved vegetable variable color because metal causes, also play antioxidation, nitrate reductase can be impelled to become NH
4+.After salted & preserved vegetable adds lactic acid and disodium ethylene diamine tetraacetate, the elimination factor of nitrite presents positive correlation.When lactic acid concn be 2.5 ~ 3.5 g/kg, disodium ethylene diamine tetraacetate concentration be 0.15 ~ 0.25 g/kg time, the elimination factor of nitrite reaches 45 ~ 65%.By adding lactic acid and disodium ethylene diamine tetraacetate, salted & preserved vegetable nitrite residue meets the requirement of country to salted & preserved vegetable nitrite, thus improves the security of salted & preserved vegetable goods.
(2) radish that the present invention adds in pickling is the vegetables that a kind of non-oxidizability is stronger, and its Vitamin C content is about 17mg/100g, and polyphenol content is about 39mg/kg.Aldehydes matter antioxidant effect in vegetables is even higher than well-known vitamin C, vitamin E, carrotene etc.The anti-oxidant value (FRAP value) of radish reaches 0.83mmol/100g.Because vitamin C has stronger reproducibility, nitrate reductase can be impelled to become NH
4+.Meanwhile, vitamin C has an extremely unstable enediol base, can dissociate H
+, and H
+can react with nitrite, consume nitrite, and suppress the reduction of nitrate thus reduce its content.Polyphenols has the effect blocking the synthesis of N-nitroso compound, and its effect is similar with ascorbic effect, can be NH by nitrate reductase
4+.Curing process adds radish sheet, and after dehydration, it infiltrates in salted & preserved vegetable containing polyphenols and ascorbic diffusate and works.When fresh radish sheet ratio reaches 6 ~ 8% of salted & preserved vegetable, the elimination factor of nitrite reaches 18 ~ 26%.The method of this reduction salted & preserved vegetable nitrite, can not produce harmful effect to product, and the color and luster of product, local flavor and nutritive value can remain unchanged substantially, can also process simultaneously and pickle radish.
(3) curing process of the present invention carries out in the pickling pool with pickling liquid circulation, spray equipment.At set intervals, extract out with the pickling liquid of pump handle bottom, spray, to the surface of material, to improve the uniformity coefficient of the solution diffusion of soaking with sodium chloride and degrading nitrite, ensures that dish body is fully pickled; This pickling pool overcomes common pickling pool to be needed upper strata and lower floor's salted & preserved vegetable in curing process, to change place, to change pond and turn over the problem salted down, improve effect, decrease the damage to salted & preserved vegetable.
The present invention has following beneficial effect:
The invention provides a kind of method reducing salted & preserved vegetable nitrite, described method technique is simple, safety, product is had no adverse effects, practicality is stronger, by adding the edible lactic acid with degrading nitrite, disodium ethylene diamine tetraacetate (EDETATE SODIUM) and fresh radish sheet, solve current salted & preserved vegetable processing nitrite to exceed standard, the obvious problem affecting salted & preserved vegetable quality, the method effectively reduces the content of salted & preserved vegetable nitrite, obtained salted & preserved vegetable nitrite residue is far below the standard of country to salted & preserved vegetable nitrite residue, improve the security of salted & preserved vegetable goods, and maintaining the original color of salted & preserved vegetable, shape, nutritive value can remain unchanged substantially, product superior in quality, meets enterprise-quality standard and national related food sanitary standard.
Curing process of the present invention carries out in the pickling pool with pickling liquid circulation, spray equipment, at set intervals, extract out with the pickling liquid of pump handle bottom, spray is to the surface of material, to improve the uniformity coefficient of the solution diffusion of soaking with sodium chloride and degrading nitrite, ensure that dish body is fully pickled; This pickling pool overcomes common pickling pool to be needed upper strata and lower floor's salted & preserved vegetable in curing process, to change place, to change pond and turn over the problem salted down, improve effect, decrease the damage to salted & preserved vegetable.
In addition, by said method, the present invention produces that content of nitrite is low, while the salted & preserved vegetable of raciness, can also process simultaneously pickle radish.If pickle the later stage salted & preserved vegetable and radish sheet not to be separated, also can obtain mixing salted & preserved vegetable, taste is abundanter, is applicable to how different consumer demand, has extraordinary popularizing application prospect.
Detailed description of the invention
Further illustrate the present invention below in conjunction with specific embodiment, but embodiment does not limit in any form to the present invention.Unless stated otherwise, the present invention adopts reagent, method and apparatus are the art conventional reagent, method and apparatus.
The mensuration of content of nitrite adopts GB/T 5009.33-2010 AAS.
Unless stated otherwise, following examples vegetable raw-material used and auxiliary material are commercial.
embodiment 1 low nitrite content salts down the processing of cauliflower
1, method for salting
S1. select cauliflower raw material, cleaning, arrange.
S2. airing is carried out on the threshing ground pretreated for S1 cauliflower raw material being placed on clean place; Airing time controling, at 1d, makes material moisture reduce 3%.
S3. put into the cauliflower that airing is good totally, have the pickling pool of pickling liquid circulation, spray equipment, add auxiliary material and together pickle.Described auxiliary material is edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet.The addition of auxiliary material adds edible salt 13kg, edible lactic acid 0.28kg, disodium ethylene diamine tetraacetate (EDETATE SODIUM) 0.018kg and fresh radish sheet (thickness 1cm) 8kg according to every 100kg cauliflower raw material.Described together pickling puts with one deck cauliflower (thickness 8cm) auxiliary material that one deck pickles to pickle.
S4. material surface non-toxic film covers, and tight by the weight such as plank, stone pressure.
S5. every 10d, extract out with the pickling liquid of pump handle bottom, spray, to the surface of material, ensures that dish body is pickled fully.
S6., after pickling 45d, pull material draining out, pickle cauliflower and radish sheet separately after, the shelf being put into threshing ground dries.Flash-off time is 2d, makes the water content of pickling cauliflower reach 62%.
S7. in clean place, stack pickling cauliflower press seal, and enrobe carries out Aging storage, ripening time is 21d.Miscellaneous bacteria and nuisance will be avoided between latter stage of ripening to pollute.
S8., after after-ripening completes, put into microwave sterilizer and process, with killing microorganisms.The microwave power of microwave sterilizer is 6 KW, and frequency is 2450 ± 50MHz, transmission speed 3.0m/min, and the time of sterilization is 1.8min, makes to pickle cauliflower temperature and reaches 73 DEG C.
S9. cool, pack, cauliflower product must be pickled.
2, the preparation-obtained nitrate residue pickling cauliflower of the present embodiment is 6.32mg/kg, far below country to salted & preserved vegetable nitrite (≤20mg/mg) requirement, the elimination factor of nitrite reaches 87.3%.Product quality meets enterprise-quality standard and national food hygienic standard.
Meanwhile, also obtain pickling radish, pickling radish nitrite residue is 4.38mg/kg, and the elimination factor of nitrite reaches 23.1%.Product quality meets enterprise-quality standard and national food hygienic standard.In addition, will not pickle cauliflower and radish separately, can obtain the mixing salted & preserved vegetable of cauliflower and radish, taste is good.
In addition, by the experience of vision, sense of smell, the sense of taste, maintain the original color of salted & preserved vegetable, shape, nutritive value can remain unchanged substantially, product superior in quality, meets enterprise-quality standard and national related food sanitary standard.
the processing of embodiment 2 low nitrite content plum dish
1, method for salting
S1. select plum dish raw material, cleaning, arrange;
S2. the shelf pretreated for S1 plum dish raw material being placed on threshing ground carries out airing.Airing time controling, at 1.5d, makes material moisture reduce 6%.
S3. put into plum dish raw material good for airing totally, have the pickling pool of pickling liquid circulation, spray equipment, add auxiliary material and together pickle.Described auxiliary material is edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet.The addition of auxiliary material adds edible salt 12kg, edible lactic acid 0.32kg, disodium ethylene diamine tetraacetate (EDETATE SODIUM) 0.020kg and fresh radish sheet (thickness 1.1cm) 6.5kg according to every 100kg raw material.Described together pickling puts with one deck plum dish (thickness 7cm) auxiliary material that one deck pickles to pickle.
S4. material surface non-toxic film covers, and tight by the weight such as plank, stone pressure.
S5. every 8d, extract out with the pickling liquid of pump handle bottom, spray, to the surface of material, to improve the uniformity coefficient of the solution diffusion of soaking with sodium chloride and degrading nitrite, ensures that dish body is pickled fully.
S6. after pickling 50d, pull material draining out, pickling plum dish and radish sheet separately, being put in heated-air drying equipment and carrying out hot-air seasoning process.The temperature of hot-air seasoning is 65 DEG C, and the time is 6h.By drying, the water content of salted & preserved vegetable is made to reach 58%.
S7. in clean place, salted & preserved vegetable press seal is stacked, and enrobe carries out Aging storage, ripening time is 25d.Miscellaneous bacteria and nuisance will be avoided between latter stage of ripening to pollute.
S8., after after-ripening completes, put into microwave sterilizer and carry out microwave treatment.The microwave power of microwave sterilizer is 15 KW, and frequency is 2450 ± 50MHz, transmission speed 3.5m/min, and the time of sterilization is 2.0min, makes the temperature of pickling plum dish reach 75 DEG C.
S9. cool, pack, plum dish product must be pickled.
2, the preparation-obtained plum dish nitrite residue of pickling of the present embodiment is 7.12mg/kg, far below country to salted & preserved vegetable nitrite (≤20mg/kg) requirement, the elimination factor of nitrite reaches 84.9%.Product quality meets enterprise-quality standard and national food hygienic standard.
Meanwhile, also obtain pickling radish, pickling radish nitrite residue is 3.76mg/kg, and the elimination factor of nitrite reaches 21.9%.Product quality meets enterprise-quality standard and national food hygienic standard.In addition, will not pickle plum dish and radish separately, can obtain the mixing salted & preserved vegetable of plum dish and radish, taste is good.
In addition, by the experience of vision, sense of smell, the sense of taste, maintain the original color of salted & preserved vegetable, shape, nutritive value can remain unchanged substantially, product superior in quality, meets enterprise-quality standard and national related food sanitary standard.
the processing of embodiment 3 low nitrite content root-mustard
1, method for salting
S1. select root-mustard raw material, cleaning, arrange;
S2. the shelf pretreated for S1 root-mustard raw material being placed on threshing ground carries out airing.Airing time controling, at 1.5d, makes material moisture reduce 9%.
S3. put into root-mustard raw material good for airing totally, have the pickling pool of pickling liquid circulation, spray equipment, add auxiliary material and together pickle.Described auxiliary material is edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet.The addition of auxiliary material adds edible salt 11kg, edible lactic acid 0.30kg, disodium ethylene diamine tetraacetate (EDETATE SODIUM) 0.022kg and fresh radish sheet (thickness 0.9cm) 7kg according to every 100kg raw material.Described together pickling puts with one deck root-mustard (thickness 7.5cm) auxiliary material that one deck pickles to pickle.
S4. material surface non-toxic film covers, and tight by the weight such as plank, stone pressure.
S5. every 9d, extract out with the pickling liquid of pump handle bottom, spray, to the surface of material, to improve the uniformity coefficient of the solution diffusion of soaking with sodium chloride and degrading nitrite, ensures that dish body is pickled fully.
S6. after pickling 40d, pull material draining out, pickling root-mustard and radish sheet separately, being put in heated-air drying equipment and carrying out hot-air seasoning process.The temperature of hot-air seasoning is 62 DEG C, and the time is 6.5h.By drying, the water content of salted & preserved vegetable is made to reach 62%.
S7. in clean place, salted & preserved vegetable press seal is stacked, and enrobe carries out Aging storage, ripening time is 20d.Miscellaneous bacteria and nuisance will be avoided between latter stage of ripening to pollute.
S8., after after-ripening completes, put into microwave sterilizer and carry out microwave treatment.The microwave power of microwave sterilizer is 18 KW, and frequency is 2450 ± 50MHz, transmission speed 3.0m/min, and the time of sterilization is 2.2min, makes the temperature of pickling root-mustard reach 72 DEG C.
S9. cool, pack, root-mustard product must be pickled.
2, the preparation-obtained root-mustard nitrite residue of pickling of the present embodiment is 8.58mg/kg, far below country to salted & preserved vegetable nitrite (≤20mg/kg) requirement, the elimination factor of nitrite reaches 61.4%.Product quality meets enterprise-quality standard and national food hygienic standard.
Meanwhile, also obtain pickling radish, pickling radish nitrite residue is 3.05mg/kg, and the elimination factor of nitrite reaches 19.8%.Product quality meets enterprise-quality standard and national food hygienic standard.In addition, will not pickle root-mustard and radish separately, can obtain the mixing salted & preserved vegetable of root-mustard and radish, taste is good.
In addition, by the experience of vision, sense of smell, the sense of taste, maintain the original color of salted & preserved vegetable, shape, nutritive value can remain unchanged substantially, product superior in quality, meets enterprise-quality standard and national related food sanitary standard.
embodiment 4 comparative example
1, raw material vegetables: cauliflower
2, method for salting
(1) experimental group: method for salting is with embodiment 1.
(2) control group CK1: do not add edible lactic acid in curing process, other are with embodiment 1.
Control group CK2: do not add disodium ethylene diamine tetraacetate in curing process, other are with embodiment 1.
Control group CK3: do not add radish sheet in curing process, other are with embodiment 1.
Control group CK4: curing process carries out in the common pickling pool without pickling liquid circulation, and other are with embodiment 1.
3, after having pickled, measure nitrate residue (mg/kg) and the nitrite elimination factor (%) of each group, result is as shown in table 1.
Table 1
From table 1 data, the nitrate residue (mg/kg) of experimental group is significantly lower than each control group, and nitrite elimination factor (%) is apparently higher than each control group.The reduction effect of method to salted & preserved vegetable nitrite indicating reduction salted & preserved vegetable nitrite of the present invention is fairly obvious.
A large amount of repetitions and contrast test show, simple, the safe, practical property of method technique of reduction salted & preserved vegetable nitrite of the present invention is stronger, obtained salted & preserved vegetable nitrite residue, far below the standard of country to salted & preserved vegetable nitrite residue, improves the security of salted & preserved vegetable goods; And maintain the original color of salted & preserved vegetable, shape, prevent the considerable damage of nutrient, product superior in quality, meet national related food sanitary standard.Also more can be pickled radish or mixing salted & preserved vegetable simultaneously.
Claims (8)
1. reduce a method for salted & preserved vegetable nitrite, it is characterized in that, step is as follows:
S1. select raw material vegetables, cleaning, arrange;
S2. pretreated for S1 raw material vegetables are carried out airing;
S3. raw material vegetables good for airing are put into pickling pool, add auxiliary material and together pickle; Described auxiliary material is edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet;
S4. material surface non-toxic film covers, and tight by weight pressure;
S5. every 8 ~ 10d, extract out with the pickling liquid of pump handle bottom, spray is to the surface of material;
S6. after pickling 1 ~ 2 month, pull material draining out, salted & preserved vegetable and radish sheet are separated, dries or dry;
S7. salted & preserved vegetable press seal is stacked, and enrobe carries out Aging storage;
S8. put into microwave sterilizer and carry out microwave treatment;
S9. cool, pack, obtain salted & preserved vegetable product;
Wherein, the time of airing described in S2 is 1 ~ 2d, makes raw material vegetables water content reduce 3 ~ 10%;
Described in S3, the addition of edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet accounts for 10 ~ 15%, 0.25 ~ 0.35%, 0.015 ~ 0.025% and 6 ~ 8% of raw material vegetables gross weight respectively;
The thickness of described fresh radish sheet is 0.8 ~ 1.5cm.
2. reduce the method for salted & preserved vegetable nitrite according to claim 1, it is characterized in that, pickling pool described in S3 is the pickling pool with pickling liquid circulation, spray equipment of anticipating clean also sterilizing.
3. reduce the method for salted & preserved vegetable nitrite according to claim 1, it is characterized in that, described in S3, the addition of edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet accounts for 11 ~ 13%, 0.28 ~ 0.32%, 0.018 ~ 0.022% and 6.5 ~ 8% of raw material vegetables gross weight respectively;
The thickness of described fresh radish sheet is 0.9 ~ 1.1cm.
4. reduce the method for salted & preserved vegetable nitrite according to claim 1, it is characterized in that, the method for together pickling described in S3 puts one deck auxiliary material according to the raw material vegetables of one deck 6 ~ 9cm to pickle.
5. reduce the method for salted & preserved vegetable nitrite according to claim 1, it is characterized in that, dry described in S6 or dry to water content and reach 50 ~ 75%.
6. according to claim 1 or 5, reduce the method for salted & preserved vegetable nitrite, it is characterized in that, described oven dry uses heated-air drying equipment 60 ~ 65 DEG C to dry 5 ~ 8h.
7. reduce the method for salted & preserved vegetable nitrite according to claim 1, it is characterized in that, the time of Aging storage described in S7 is 15 ~ 30d, avoids miscellaneous bacteria and nuisance to pollute between latter stage of ripening.
8. reduce the method for salted & preserved vegetable nitrite according to claim 1, it is characterized in that, the microwave power of microwave sterilizer described in S8 is 3 ~ 20 KW, frequency is 2450 ± 50MHz, transmission speed 2.5 ~ 3.5m/min, the time of sterilization is 1.5 ~ 3min, and material product temperature reaches 72 ~ 75 DEG C.
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