CN104207068A - Non-fermented dipped seasoned preserved vegetable production method - Google Patents
Non-fermented dipped seasoned preserved vegetable production method Download PDFInfo
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- CN104207068A CN104207068A CN201410488497.6A CN201410488497A CN104207068A CN 104207068 A CN104207068 A CN 104207068A CN 201410488497 A CN201410488497 A CN 201410488497A CN 104207068 A CN104207068 A CN 104207068A
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- leaf mustard
- sheet
- glass jar
- production method
- seasoning
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 235000013311 vegetables Nutrition 0.000 title abstract 6
- 244000178993 Brassica juncea Species 0.000 claims abstract description 40
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims abstract description 40
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000011521 glass Substances 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 238000010612 desalination reaction Methods 0.000 claims abstract description 11
- 238000007598 dipping method Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 6
- 230000005855 radiation Effects 0.000 claims abstract description 5
- 239000008159 sesame oil Substances 0.000 claims abstract description 4
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 4
- 241000219198 Brassica Species 0.000 claims description 13
- 235000003351 Brassica cretica Nutrition 0.000 claims description 13
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 13
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 13
- 235000010460 mustard Nutrition 0.000 claims description 13
- 230000005684 electric field Effects 0.000 claims description 12
- 235000021110 pickles Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000004411 aluminium Substances 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical group [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000006424 Flood reaction Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000019643 salty taste Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 8
- 241000196324 Embryophyta Species 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000003792 electrolyte Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000009792 diffusion process Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000005470 impregnation Methods 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000007785 strong electrolyte Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000002803 maceration Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 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
Abstract
The invention provides a non-fermented dipped seasoned preserved vegetable production method and belongs to the technical field of food processing. The non-fermented dipped seasoned preserved vegetable production method comprises the steps of selecting and slicing specific leaf mustards, then performing pickling and desalination, meanwhile preparing seasoning liquid to enable relative dielectric constant, dielectric loss factor and conductivity of the seasoning liquid at the1Hz frequency to be within a certain range, charging the sliced leaf mustards into a glass jar, dipping the sliced leaf mustards in the seasoning liquid, arranging the whole glass jar in two square parallel plates, connecting the parallel plates to two poles of a power function signal generator, performing processing at room temperature, then taking out and draining the leaf mustards, instantly performing vacuum package with bags, adding sesame oil into the bags, and finally processing products in an ultraviolet radiation sterilization device to obtain finished seasoned preserved vegetable products. The non-fermented dipped seasoned preserved vegetable production method is suitable for production of high-quality non-fermented instant seasoned preserved vegetable and is short in period and standard compared with a traditional process, and due to the fact that materials are carefully selected, the finished products produced by means of the production method are fine and smooth in taste and completely integrate flavored, peppery and salty taste.
Description
Technical field
The present invention relates to the production method of a kind of non-fermented type dipping seasoning hot pickled mustard tube, add false impulse electric field dipping seasoning technique in the method, be conducive to the impregnation process of taste compound, belong to food processing technology field.
Background technology
Hot pickled mustard tube as tubers curing food and deeply like by masses, product is enjoyed great prestige at home and abroad, and raw material sources are in leaf mustard root nodule, and it is nutritious, belongs to the food of integration of drinking and medicinal herbs.Plant material all has certain porosity, and in conventional curing process, solute is slowly to inside plant tissues infiltration and diffusion, and internal and external environment is isolated as main functional structure by cell membrane, and inner is cytoplasm and outside is space, space between cells.In order to improve the efficiency of mass transfer, existing many correlative study reports, as fluctuation pressure dipping, ultrasonic assistant dipping, super-pressure assistant soakage and vacuum impregnation.Hot pickled mustard tube product at present mainly with fermentation class is main, and smear the leaf mustard head after salt and wear bunchiness and be hung on outdoor long-time airing, also with fermentation to a certain degree while air-dry dehydration, the leaf mustard head after desalination sometimes also needs to carry out secondary and pickles and desalination.Traditional handicraft produce loaded down with trivial details, the time is longer and mechanization degree is not high, is unsuitable for the developing direction of modern food industry, namely fast, scale, standardized production.
In order to shorten the hot pickled mustard tube production cycle, make technique more standardization, product is more stable, so be necessary the instant hot pickled mustard tube product developing a kind of non-fermented type.Utilize dielectric principle, under the impact of low frequency alternating magnetic field namely between pole plate, the ionic conduction of solution system is occupied an leading position, and is conducive to ion and accelerates infiltration to cellular plant material and diffusion.Because the electrolyte in seasoning maceration extract can be divided into strong electrolyte and weak electrolyte, strong electrolyte can be ionized into zwitterion in the solution completely, mostly is metal ion compound and some salts.Weak electrolyte ionization not exclusively, mostly is covalent compound, but ionization level changes by pH buffer solution and solute concentration, and improved the efficiency of seasoning by this technology, make its product taste stronger, quality is more stable.
Summary of the invention
The object of the invention is to overcome above-mentioned weak point, provide a kind of non-fermented type to flood the production method of seasoning hot pickled mustard tube
Technical scheme of the present invention, the production method of a kind of non-fermented type dipping seasoning hot pickled mustard tube, comprises that cleaning is cut, pickled, desalination, baste modulation, low-frequency pulse electric field assists seasoning, draining, vacuum packaging, radiation sterilizing; Concrete steps are:
(1) cleaning is cut: choose without going mouldy, size is even, and porosity is the leaf mustard of 10% ~ 14%, cleaning section of peeling, leaf mustard sheet thickness 2 ~ 3mm;
(2) pickle: the salt adopting leaf mustard tablet quality 4% ~ 5% when pickling is auxiliary material, uniform application in leaf mustard sheet surface and mix thoroughly, put into and pickle cylinder, suppress with the weight of bamboo net and leaf mustard tablet quality 30% ~ 40%, be convenient to dehydration, pickle temperature 8 ~ 12 DEG C, pickle 20 ~ 24h, cylinder is turned over 1 time in midway, obtains salt embryo leaf mustard sheet;
(3) desalination: soaked in clear water by step (2) gained salt embryo leaf mustard sheet, solid-liquid volume ratio is 1 ︰ 3, leaves standstill 2 ~ 3h, obtains desalination leaf mustard sheet;
(4) baste modulation: by water 300 ~ 400g, white granulated sugar 10 ~ 12g, monosodium glutamate 8 ~ 10g, anistree 3 ~ 4g, spiceleaf 1 ~ 2g, citric acid 2 ~ 5g, chilli 10 ~ 20g, mix and boiling 2h, be cooled to room temperature;
Get 3g mixed liquor in electric impedance analyzer, measure its relative dielectric constant at 1 hz and dielectric loss factor, when the relative dielectric constant of feed liquid is 20 ~ 33, dielectric loss factor is 36 ~ 42, when being 24 ~ 30S/m by the electrical conductivity that conductivity meter detects its feed liquid, being ready for use on and carrying out electric field-assisted seasoning process;
(5) low-frequency pulse electric field assists seasoning: step (3) gained desalination leaf mustard sheet is loaded glass jar and is immersed in step (4) gained baste, solid-liquid volume ratio 1 ︰ 3, under room temperature, carry out low-frequency pulse electric field assist seasoning process, the voltage adopted is 15 ~ 18V, dutycycle 30%, frequency is 1Hz, and the processing time is 70 ~ 80min;
(6) draining: low-frequency pulse electric field is pulled leaf mustard section out and drained surface moisture after assisting seasoning process;
(7) vacuum packaging: carry out vacuum packet according to leaf mustard tablet quality 115-125g and dress up bag, every bag of need add 15g sesame oil;
(8) radiation sterilizing: the packed leaf mustard sheet of step (7) gained processes 2min in ultraviolet irradiation disinfection equipment, and sterilization conditions is wavelength 254.7nm, effective light, apart from 250mm, power 3.25kW, obtains product non-fermented type dipping seasoning hot pickled mustard tube.
In step (5), described glass jar is square shape, and leaf mustard section splendid attire is to 3/4 of glass jar volume; The glass jar outer length of side≤200mm, thickness 5mm, whole glass jar is placed in two blocks of foursquare parallel-plates, and parallel-plate is aluminium sheet material, thickness 2mm, and the parallel-plate length of side is consistent with the glass jar length of side.Parallel-plate is connected on the two poles of the earth of power function signal generator.
Beneficial effect of the present invention: the present invention can the instant hot pickled mustard tube of non-fermented type of production high-quality, and the production cycle is relatively short compared with traditional handicraft, and technique is standardization more, and the finished product taste that this technique is obtained is finer and smoother, and fragrantly, peppery, salty to merge completely.
Detailed description of the invention
Embodiment 1
Choose without going mouldy, leaf mustard of uniform size, ensure that raw material porosity is 12%, during process, leaf mustard needs cleaning section of peeling, thickness 2 ~ 3mm, then carry out pickling process, the salt adopting leaf mustard quality 5% when pickling is auxiliary material, and uniform application is in leaf mustard surface and mix thoroughly, put into and pickle cylinder, adopt the weight compacting of bamboo net and leaf mustard quality 40%, be convenient to dehydration, in high temperature storehouse (Shanghai Xian Le refrigerating equipment corporation, Ltd), pickle 24h, temperature 10 DEG C, cylinder is turned over 1 time in midway.Carry out desalting processing after pickling, salt embryo clear water soaks, its solid-liquid volume ratio 1 ︰ 3, leaves standstill 3h.
Simultaneously, carry out the modulation of baste, example adds following ingredients in mass ratio: water 400g, white granulated sugar 12g, monosodium glutamate 10g, anistree 3g, spiceleaf 1g, citric acid 5g, chilli 18g, mix boiling 2h, be cooled to room temperature, get 3g mixed liquor in electric impedance analyzer (Shenzhen Wen Ke Electron equipment Co., Ltd, model 65120B) in measure its relative dielectric constant at 1 hz and dielectric loss factor, feed liquid relative dielectric constant is now 23, dielectric loss factor is 38, adopt conductivity meter (plum Teller-Tuo benefit, model FE30) electrical conductivity of measuring its feed liquid is 29S/m.
Then the seasoning of low-frequency pulse electric field assistant soakage is carried out, leaf mustard section is loaded glass jar and is immersed in baste, solid-liquid volume ratio 1 ︰ 3, glass jar is square shape, and splendid attire is to 3/4 of glass jar volume, the outer length of side of glass jar is 200mm, thickness 5mm, whole glass jar is placed in two blocks of foursquare parallel-plates, and parallel-plate is aluminium sheet material, thickness 2mm, the length of side is consistent with glass jar.Parallel-plate is connected on the two poles of the earth of power function signal generator (Jinan universal electronic Co., Ltd, model EM1643), and the voltage adopted during process is 18V, dutycycle 30%, and frequency is 1Hz, processes 80min under room temperature.
Then pull draining out, carry out vacuum packaging (Qingdao Ai Xun Coating Equipment Co., Ltd, model DZ600/2S) immediately, carry out vacuum packet according to quality 120 ± 5g and dress up bag, wherein every bag of need add 15g sesame oil.Final product is process 2min in ultraviolet irradiation disinfection equipment (Dongguan City Hui Tai Machinery Co., Ltd., model HT-UVS-1500), and sterilization conditions is wavelength 254.7nm, and effective light is apart from 250mm, and power 3.25kW, obtains product.
Obviously, above-described embodiment is only for clearly example being described, the restriction not to embodiment.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here exhaustive without the need to also giving all embodiments.And thus the apparent change of extending out or variation be still among the protection domain of the invention.
Claims (2)
1. a production method for non-fermented type dipping seasoning hot pickled mustard tube, is characterized in that: take leaf mustard as raw material, cuts, pickles, desalination, baste modulation, low-frequency pulse electric field assist seasoning, draining, vacuum packaging, radiation sterilizing through cleaning; Concrete steps are:
(1) cleaning is cut: choose without going mouldy, size evenly, porosity is the leaf mustard of 10% ~ 14%, cleaning section of peeling, leaf mustard sheet thickness 2 ~ 3mm;
(2) pickle: the salt adopting leaf mustard tablet quality 4% ~ 5% when pickling is auxiliary material, uniform application in leaf mustard sheet surface and mix thoroughly, put into and pickle cylinder, suppress with the weight of bamboo net and leaf mustard tablet quality 30% ~ 40%, be convenient to dehydration, pickle temperature 8 ~ 12 DEG C, pickle 20 ~ 24h, cylinder is turned over 1 time in midway, obtains salt embryo leaf mustard sheet;
(3) desalination: soaked in clear water by step (2) gained salt embryo leaf mustard sheet, solid-liquid volume ratio is 1 ︰ 3, leaves standstill 2 ~ 3h, obtains desalination leaf mustard sheet;
(4) baste modulation: by water 300 ~ 400g, white granulated sugar 10 ~ 12g, monosodium glutamate 8 ~ 10g, anistree 3 ~ 4g, spiceleaf 1 ~ 2g, citric acid 2 ~ 5g, chilli 10 ~ 20g, mix and boiling 2h, be cooled to room temperature;
Get 3g mixed liquor in electric impedance analyzer, measure its relative dielectric constant at 1 hz and dielectric loss factor, when the relative dielectric constant of feed liquid is 20 ~ 33, dielectric loss factor is 36 ~ 42, when being 24 ~ 30S/m by the electrical conductivity that conductivity meter detects its feed liquid, being ready for use on and carrying out electric field-assisted seasoning process;
(5) low-frequency pulse electric field assists seasoning: step (3) gained desalination leaf mustard sheet is loaded glass jar and is immersed in step (4) gained baste, solid-liquid volume ratio 1 ︰ 3, under room temperature, carry out low-frequency pulse electric field assist seasoning process, the voltage adopted is 15 ~ 18V, dutycycle 30%, frequency is 1Hz, and the processing time is 70 ~ 80min;
(6) draining: low-frequency pulse electric field is pulled leaf mustard sheet out and drained surface moisture after assisting seasoning process;
(7) vacuum packaging: carry out vacuum packet according to leaf mustard tablet quality 115-125g and dress up bag, every bag of need add 15g sesame oil;
(8) radiation sterilizing: the packed leaf mustard sheet of step (7) gained processes 2min in ultraviolet irradiation disinfection equipment, and sterilization conditions is wavelength 254.7nm, effective light, apart from 250mm, power 3.25kW, obtains product non-fermented type dipping seasoning hot pickled mustard tube.
2. non-fermented type floods the production method of seasoning hot pickled mustard tube according to claim 1, and it is characterized in that: in step (5), described glass jar is square shape, and leaf mustard sheet splendid attire is to 3/4 of glass jar volume; The glass jar outer length of side≤200mm, thickness 5mm, whole glass jar is placed in two blocks of foursquare parallel-plates, and parallel-plate is aluminium sheet material, thickness 2mm, and the parallel-plate length of side is consistent with the glass jar length of side, and parallel-plate is connected on the two poles of the earth of power function signal generator.
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| CN201410488497.6A CN104207068B (en) | 2014-09-23 | 2014-09-23 | A kind of production method of non-fermented type dipping seasoning hot pickled mustard tube |
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| CN201410488497.6A CN104207068B (en) | 2014-09-23 | 2014-09-23 | A kind of production method of non-fermented type dipping seasoning hot pickled mustard tube |
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| CN104207068B CN104207068B (en) | 2016-06-22 |
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Cited By (23)
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| CN104705627A (en) * | 2015-04-09 | 2015-06-17 | 贵州大学 | Preparation method of chili sauce |
| CN104770759A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Seasoning sea cucumber processing method |
| CN104770772A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Sardine can preparation method |
| CN104770777A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Clam can preparation method |
| CN104770758A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Seasoning yellow croaker processing method |
| CN104770760A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | A preparation method of instant largehead hairtail leisure food |
| CN104770776A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | A processing method of seasoned squids |
| CN104770775A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Processing method of seasoned razor clams |
| CN104783230A (en) * | 2015-04-08 | 2015-07-22 | 浙江海洋学院 | Processing method of seasoned saury |
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