CN104187520B - A kind of less salt instant wax gourd Qie Vat dish - Google Patents
A kind of less salt instant wax gourd Qie Vat dish Download PDFInfo
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- CN104187520B CN104187520B CN201410480279.8A CN201410480279A CN104187520B CN 104187520 B CN104187520 B CN 104187520B CN 201410480279 A CN201410480279 A CN 201410480279A CN 104187520 B CN104187520 B CN 104187520B
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- 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
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Abstract
A kind of less salt instant wax gourd Qie Vat dish, be that wax gourd is dried to water content lower than 16%, eggplant is first dried to leather hard, then cooks, after dehydrate to water content lower than 16%; Again drying wax gourd, drying eggplant and capsicum are mixed by a certain percentage, adjustment moisture is to 25-40%, be added to the salt of mixed material gross weight 3-4%, and the lactic acid bacteria bacteria preparation that inoculation is mixed material 3-5% ferments, stop fermentation when pH reaches 3.5-4.5, finished product is made in seasoning, packaging, sterilizing.Products obtained therefrom taste acid of the present invention is refreshing, long shelf-life, can realize the suitability for industrialized production in anniversary.
Description
Technical field
The invention belongs to food processing technology field, espespecially a kind of less salt instant wax gourd Qie Vat dish.
Background technology
Wax gourd and eggplant are common vegetables.Wax gourd slightly sweet flavor, cold nature, be rich in protein, carbohydrate, carrotene, multivitamin, crude fibre, calcium, phosphorus and iron, and potassium salts content is high, sodium salt content is low.There is clearing heat and detoxicating, diuresis and phlem dispersing, relieving restlessness quenched the thirst, effect of clearing damp relieving summer-heat; Be applicable to ambition dysphoria with smothery sensation, difficult urination, lung carbuncle cough breathe heavily, the crowd such as cirrhotic ascites and hypertension.Eggplant is the popular food that people like, and energy prevention and therapy various diseases, there is very high medical value.
At present, wax gourd is except as except daily vegetables, waxgourd peel, pulp, flesh and seed also can be utilized to carry out processing and fabricating wax gourd food (as crisp in wax gourd/crisp bar, white gourd paste, candied melon etc.) or beverage, to improve wax gourd utilization rate, as Chinese CN101623078A, CN103461751A, CN102293308A, CN103875866A etc.The patent utilizing eggplant to process eggplant food (as Broiled egg plant with comdiments, canned eggplant, crisp of eggplant etc.) also has much, as Chinese CN103907851A, CN103478775A, CN103549321A, CN102125230A etc.But above-mentioned patent is all single utilization wax gourd or eggplant, utilize the product of wax gourd and eggplant rarely found in a large number simultaneously.
Every summer and autumn, when wax gourd and eggplant go on the market in a large number, easily cause and overstock waste, cause that dish is low-priced hinders agriculture.Also have although among the people and eggplant or wax gourd are cut into small pieces, after carrying out airing, admix the way that salt makes dry eggplant or waxgourd peel again, but product nitrite is high, salinity is high, quality is unstable, if bad weather in airing process, easily cause bulk material to rot to waste, cannot suitability for industrialized production be carried out.Yet there are no the report of pure-blood ferment eggplant and wax gourd compound instant product.
Summary of the invention
Technical problem to be solved by this invention is: for above-mentioned the deficiencies in the prior art, provides the less salt instant wax gourd Qie Vat dish that a kind of content of nitrite is low, steady quality also can not carry out suitability for industrialized production by weather effect.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: Gai Vat dish of a kind of less salt instant wax gourd Qie Vat dish gets drying wax gourd, drying eggplant and fresh chilli fourth, the ratio mixing of drying wax gourd 25-35%, drying eggplant 35-55% and fresh chilli fourth 20-30% by weight percentage, regulate moisture to 25-40%, be incorporated as drying wax gourd, the salt of drying eggplant and fresh chilli fourth gross weight 3-4% and lactobacillus preparation 3-5%, fermentation reaches 3.5-4.5 to pH value, and seasoning, sterilizing form.Wherein, above-mentioned drying eggplant refers to and eggplant is removed eggplant cap, and cleaning drains, and cut off, being dried to water content at 70-90 DEG C is 50%, cooks, then is dried to water content lower than 16% in 70-90 DEG C.
The another kind of technical scheme that the present invention adopts is: Gai Vat dish of a kind of less salt instant wax gourd Qie Vat dish gets drying wax gourd and eggplant, by weight 1:1.5-1:2 mixing, be incorporated as the fermented capsicum of wax gourd and eggplant gross weight 20-30%, regulate moisture to 25-40%, then add salt, salt content is made to be the 3-4% of wax gourd, eggplant and fermented capsicum gross weight, fermentation, reach 3.5-4.5 to pH value, seasoning, sterilizing form.Wherein, above-mentioned drying eggplant refers to and eggplant is removed eggplant cap, and cleaning drains, and cut off, being dried to water content at 70-90 DEG C is 50%, cooks, then is dried to water content lower than 16% in 70-90 DEG C.
The manufacture craft of less salt of the present invention instant wax gourd Qie Vat dish is specific as follows:
(1) select wax gourd that is fresh, that be mature on the whole and eggplant, wax gourd scrapes off epidermis, and cleaning drains, and is cut into the sheet that 5 ~ 10mm is thick; Eggplant removes eggplant cap, and cleaning drains, and is longitudinally cut into four to eight laterally cuts off from centre according to size; Select without rotting, without the fresh hot red pepper of insect bite, drying surface moisture after cleaning, diced shape.
(2) wax gourd dewaters in the hot air drier of 70-90 DEG C or drying room, is dried to water content lower than 16%; Eggplant first dewaters to leather hard in the hot air drier of 70-90 DEG C or drying room, then cooks, and dehydrates in the hot air drier of 70-80 DEG C or drying room, to water content lower than 16%, shreds or be switched to 2-4cm long after drying, preserve for subsequent use.Wax gourd and eggplant rate of drying should not be too fast, so that anniversary preservation raw material.
(3) get drying wax gourd 25-35% by weight percentage, drying eggplant 35-55% and fresh chilli fourth 20-30% mixes, mixed material gross weight is 100%, adjustment moisture is to 25-40%, be added to the salt of mixed material gross weight 3-4%, and inoculation is the lactic acid bacteria bacteria preparation of mixed material 3-5%.
Or first the capsicum fourth cut is incorporated as the salt of capsicum fourth weight 5-7%, and inoculation is the lactic acid bacteria bacteria preparation of capsicum fourth weight 3-5%, the sealing of dress altar, fermentation 3-5 days, pickle into fermented capsicum stand-by, proper extension fermentation time is conducive to the propagation of lactic acid bacteria and forms good local flavor; Get drying wax gourd and the 1:1.5-1:2 mixing by weight of drying eggplant again, be incorporated as the aforementioned prepared fermented capsicum (being with a large amount of biodiasmin) of drying wax gourd and drying eggplant gross weight 20-30%, adjust moisture to 25-40%, salt content ad pond om 3-4%.
(4) fill altar fermentation: postvaccinal raw material loaded in fermentation altar or fermentation vat, suitably compress time reinforced, altar, along adding water or salt sealing, ferments to pH and reaches 3.5-4.5.
(5) seasoning: be incorporated as in fermentate the sodium glutamate of fermentate weight 0.2%, 0.002% I+G, 0.1% star aniseed powder, 0.1% garlic powder, the chilli oil of 1%, the sesame oil of 2% and 2% cooking wine, carry out allocating, mixing thoroughly.
(6) pack: the weight per unit length after seasoning is loaded in retort pouch or vial.
(7) sterilization: adopt pasteurize, sterilization 10-20min at the temperature of 90 DEG C-95 DEG C.
After testing, each index meets food security standard to product of the present invention: content of nitrite is (with NaNO
2meter)≤20mg/kg; Coliform≤30MPN/100g; Do not detect pathogenic bacteria; Preservation term>=360 day.
Also can make wax gourd Qie Vat dish by traditional-family's practice, but, specifically see the following form 1 compared with the product that makes of the wax gourd Qie Vat dish made by traditional-family method and the inventive method very far:
The effectiveness comparison of table 1 product of the present invention and traditional made products
Advantage of the present invention:
(1) the raw material year-round supply of industrialization, large-scale production is achieved, wax gourd, eggplant is dry in advance, make dried product, be convenient to circulation and storage, can long-term storage and realize whole year production.
(2) product of the present invention is as healthy fruits and vegetables leisure food, adopts purebred lactobacillus-fermented, and reduce living contaminants risk, content of nitrite is low, adds nutritive value and the health care of product.
(3) safety and sanitation, instant.Packaging sterilization, long shelf-life, is convenient to consumption.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1
(1) select fresh, ripe wax gourd and eggplant, wax gourd scrapes off epidermis, and cleaning drains, and is cut into the sheet that 5-10mm is thick, and eggplant removes eggplant cap, and cleaning drains, and is longitudinally cut into eight and laterally cuts off from centre; Select without rotting, without the fresh hot red pepper of insect bite, drying surface moisture after cleaning, diced shape.
(2) wax gourd dewaters to water content lower than 16% in the hot air drier of 70 DEG C; Eggplant is first dried to leather hard in the hot air drier of 70 DEG C, then cooks, and then dehydrates in the hot air drier of 70 DEG C, to water content lower than 16%, shreds or is switched to 2-4cm long, preserve for subsequent use after drying.
(3) by weight percentage, get drying wax gourd 25%, drying eggplant 55% and capsicum fourth 20% and be mixed into mixed material, regulate moisture to 25%, be added to the salt of mixed material gross weight 3%, and inoculation is the lactic acid bacteria bacteria preparation of mixed material 5%.
(4) fill altar fermentation, postvaccinal raw material loaded in fermentation altar, suitably compress time reinforced, altar, along adding water or salt sealing, ferments to pH and reaches 3.5-4.5.
(5) seasoning: be incorporated as the sodium glutamate of fermentate weight 0.2%, 0.002% I+G, 0.1% star aniseed powder, 0.1% garlic powder, the chilli oil of 1.5%, the sesame oil of 2% and 2% cooking wine, carry out allocating, mixing thoroughly.
(6) pack: the weight per unit length after seasoning is loaded in retort pouch.
(7) sterilization: adopt pasteurize, packaged product is added in sterilization tank, and makes product all the time lower than the water surface, sterilization 20min under 90 DEG C of water temperatures.
Embodiment 2
Technological process is identical with embodiment 1, difference be wax gourd and the eggplant after cooking dry time be at 80 DEG C, be dried to water content lower than 16% in drying room; The weight ratio of mixed material is drying wax gourd 30%, drying eggplant 40% and capsicum fourth 30%, and regulate moisture to 30%, salt addition is 4% of mixed material gross weight, and the inoculum concentration of lactic acid bacteria bacteria preparation is 3% of mixed material gross weight.Sterilization conditions is sterilization 10min at the temperature of 95 DEG C.
Embodiment 3
(1) select fresh, ripe wax gourd and eggplant, wax gourd scrapes off epidermis, and cleaning drains, and is cut into the sheet that 5-10mm is thick; Eggplant removes eggplant cap, and cleaning drains, and is longitudinally cut into four to eight and laterally cuts off from centre; Select without rotting, without the fresh hot red pepper of insect bite, drying surface moisture after cleaning, diced shape.
(2) wax gourd dewaters to water content lower than 16% in the hot air drier of 90 DEG C; It is 50% that eggplant is first dried to water content in the hot air drier of 90 DEG C, then cooks, and then to dehydrate to water content lower than 16% in the hot air drier of 90 DEG C, is switched to 2-4cm long, preserves for subsequent use after drying.
(3) in the fresh chilli fourth cut, be incorporated as the salt of capsicum fourth weight 6%, inoculate the lactic acid bacteria bacteria preparation into capsicum fourth weight 4%, the sealing of dress altar, ferments 4 days, pickles into fermented capsicum stand-by.
(4) drying good wax gourd and the 1:1.5 mixing by weight of drying good eggplant is got, be incorporated as 20% aforementioned prepared fermented capsicum of wax gourd, eggplant gross weight, adjustment moisture to 25%, suitably supplement salt, make salt content be wax gourd, eggplant and fermented capsicum gross weight 4%.
(5) fill altar fermentation, postvaccinal raw material loaded in fermentation vat, suitably compress time reinforced, altar, along adding water or salt sealing, ferments to pH and reaches 4.
Following process process is identical with embodiment 1.
Claims (10)
1. a less salt instant wax gourd eggplant Vat dish, it is characterized in that Gai Vat dish of: gets drying wax gourd, drying eggplant and fresh chilli fourth, the ratio mixing of drying wax gourd 25-35%, drying eggplant 35-55% and fresh chilli fourth 20-30% by weight percentage, regulate moisture to 25-40%, be incorporated as drying wax gourd, the salt of drying eggplant and capsicum fourth gross weight 3-4% and lactobacillus preparation 3-5%, fermentation, reach 3.5-4.5 to pH value, seasoning, sterilizing form;
Above-mentioned drying eggplant refers to and eggplant is removed eggplant cap, and cleaning drains, and cut off, being dried to water content at 70-90 DEG C is 50%, cooks, then is dried to water content lower than 16% in 70-90 DEG C.
2. a kind of less salt as claimed in claim 1 instant wax gourd Qie Vat dish, is characterized in that, described drying wax gourd refers to and wax gourd is removed epidermis, and cleaning drains, and is cut into the sheet that 5-10mm is thick, then is dried to water content lower than 16% at 70-90 DEG C.
3. a kind of less salt as claimed in claim 1 instant wax gourd Qie Vat dish, is characterized in that, it is long that described drying eggplant is switched to 2-4cm.
4. a kind of less salt instant wax gourd eggplant Preserved-fish dish as described in claim 1 or 2 or 3, it is characterized in that, described seasoning refer in fermentate, be incorporated as fermentate weight 0.2% sodium glutamate, 0.002% I+G, 0.1% star aniseed powder, 0.1% garlic powder, the chilli oil of 1%, the sesame oil of 2% and 2% cooking wine.
5. a kind of less salt instant wax gourd eggplant Preserved-fish dish as described in claim 1 or 2 or 3, is characterized in that, described sterilizing adopts pasteurize, is in 90 DEG C-95 DEG C sterilization 10-20min.
6. a less salt instant wax gourd eggplant Vat dish, it is characterized in that Gai Vat dish of: gets drying wax gourd and eggplant, by weight 1:1.5-1:2 mixing, be incorporated as the fermented capsicum of wax gourd and eggplant gross weight 20-30%, regulate moisture to 25-40%, then add salt, salt content is made to be the 3-4% of wax gourd, eggplant and fermented capsicum gross weight, fermentation, reach 3.5-4.5 to pH value, seasoning, sterilizing form;
Above-mentioned drying eggplant refers to and eggplant is removed eggplant cap, and cleaning drains, and cut off, being dried to water content at 70-90 DEG C is 50%, cooks, then is dried to water content lower than 16% in 70-90 DEG C.
7. a kind of less salt as claimed in claim 6 instant wax gourd Qie Vat dish, is characterized in that: described drying wax gourd refers to and wax gourd is removed epidermis, and cleaning drains, and is cut into the sheet that 5-10mm is thick, then is dried to water content lower than 16% at 70-90 DEG C; It is long that described drying eggplant is switched to 2-4cm.
8. a kind of less salt as claimed in claim 6 instant wax gourd eggplant Preserved-fish dish, it is characterized in that, described fermented capsicum refers to be selected without rotting, without the fresh hot red pepper of insect bite, cleaning, drains the water, diced shape, be incorporated as the salt of capsicum weight 5-7%, and inoculation is the lactic acid bacteria bacteria preparation of capsicum weight 3-5%, sealing, pickles and forms for 3-5 days.
9. a kind of less salt instant wax gourd eggplant Preserved-fish dish as described in claim 6 or 7 or 8, it is characterized in that, described seasoning refer in fermentate, be incorporated as fermentate weight 0.2% sodium glutamate, 0.002% I+G, 0.1% star aniseed powder, 0.1% garlic powder, the chilli oil of 1%, the sesame oil of 2% and 2% cooking wine.
10. a kind of less salt instant wax gourd eggplant Preserved-fish dish as described in claim 6 or 7 or 8, is characterized in that, described sterilizing adopts pasteurize, is in 90 DEG C-95 DEG C sterilization 10-20min.
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