CN1043180C - Flavouring agent-pickle nutrient extract and its mfg. method - Google Patents
Flavouring agent-pickle nutrient extract and its mfg. method Download PDFInfo
- Publication number
- CN1043180C CN1043180C CN93112504A CN93112504A CN1043180C CN 1043180 C CN1043180 C CN 1043180C CN 93112504 A CN93112504 A CN 93112504A CN 93112504 A CN93112504 A CN 93112504A CN 1043180 C CN1043180 C CN 1043180C
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- CN
- China
- Prior art keywords
- pickle
- potherb mustard
- sealing
- salted vegetables
- filling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The present invention relates to a seasoning, namely a pickle nutrition juice, and a processing method thereof. The pickle nutrition juice is composed of pickle essence filtrate which is processed by sterilization and disinfection, gourmet powder and potassium sorbate. Pickle bittern liquid, pickle leaves and pickle heads are used as raw material, and the raw material is processed by squeeze, rough filtration, precipitation, enzyme elimination and fine filtration. Then, the gourmet powder and the potassium sorbate are added and uniformly prepared for sterilization and ultrafiltration. The pickle nutrition juice is made by filling, sealing and subsequently pasteurizing the mixture. The pickle nutrition juice has the advantages of transparent and clear juice, sanitation, sterility, fragrance and palatability. The shelf life can reach 6 months.
Description
The present invention relates to a kind of flavouring-salted vegetables nutrient extract and processing method thereof.
Salted vegetables are pickled through salt by fresh vegetables (especially potherb mustard) and are formed.First-class salted vegetables are tasty.And folklore is taken salted vegetables thick gravy matelote, stewes bullfrog, is mixed bean curd etc., has special local flavor, and considerable people likes this local flavor.And become dish liquid to contain several amino acids, nutrition is extremely abundant.But these saltwater brine storage lives are not long, apt to deteriorate, can only ready access upon use.And stoste the inside impurity is more, also has earth and germ, can not directly eat.In addition, salted vegetables add man-hour, downcut salted vegetables leaf and salted vegetables head, if irrational utilization can cause not little waste.
The present invention provides a kind of new flavour that has to society, and direct-edible flavouring-salted vegetables nutrient extract.This nutrient extract has been removed impurities in raw materials, has reached health, aseptic purpose, and can preserve the long term and undergo no deterioration.Another aspect of the present invention task provides the method for making above-mentioned this salted vegetables nutrient extract.
Salted vegetables nutrient extract of the present invention is made up of the smart filtrate of the salted vegetables after killing enzyme, sterilization treatment, monosodium glutamate and potassium sorbate.The smart filtrate of salted vegetables because of having removed impurity and microorganism, so its composition is purer, and has been preserved original nutrition.Add monosodium glutamate, satisfied freshness.Potassium sorbate plays mould fungus inhibition and ferment enzyme bacteria growing, for preservation provides condition.
Such salted vegetables nutrient extract, the content ratio of the smart filtrate of salted vegetables, monosodium glutamate and potassium sorbate can be respectively 99-99.45%, 0.5-0.9%, 0.05-0.1%.This ratio makes this flavouring both meet the processing economic principle, meets hygienic requirements again.
Another aspect of the present invention is the processing method of salted vegetables nutrient extract.Earlier with salted vegetables halogen night, salted vegetables leaf with the salted vegetables head squeezes, coarse filtration, 2-4 hour freezing precipitation or add pectase 5%, carry out the enzyme process precipitation under 37 ℃ heated then to 70 ℃-75 ℃, continues to kill enzyme in 5-10 minute, and fine filtering gets salted vegetables essence filtrate again; Then, allotment raw material: in the smart filtrate of salted vegetables, add monosodium glutamate and potassium sorbate, and it is in harmonious proportion evenly; The good mixed liquor that then will the be in harmonious proportion ultrafiltration of sterilizing; Filling and sealing then; Heat at last to 70 ℃-80 ℃, continue to carry out in 10-15 minute pasteurize.
Because of the smart filtrate of salted vegetables by salted vegetables saltwater brine, salted vegetables leaf and salted vegetables head squeeze, coarse filtration, again through freezing precipitation or enzyme process precipitation, kill enzyme fine filtering and getting again, so it has removed impurity and microorganism in the coarse fodder, through allocating monosodium glutamate and potassium sorbate into, after the ultrafiltration, guaranteed freshness again, inhibitory enzyme bacterium, ferment enzyme bacterium, and eliminated bacterium.Pasteurize makes the shelf-life of product more secure.Therefore such salted vegetables nutrient extract is transparent, limpid, health, aseptic, fragrance is good to eat, the shelf-life can reach 6 months.
When the allotment raw material, but the smart filtrate 99-99.45 of the weight proportion salted vegetables of its three kinds of raw materials part, monosodium glutamate 0.5-0.9 part, potassium sorbate 0.05-0.1 part.This ratio makes this flavouring both meet the processing economic principle, meets sanitary standard again.In addition, can carry out ultrafiltration with the hollow fiber membrane ultrafiltration device that sterilization is crossed during ultrafiltration, but be 1.2% formalin, continue to soak more than 45 minutes, and then ultrafilter is rinsed well with sterilized water to the sterilization working concentration of ultrafilter own in sterilization.The good mixed liquor that is in harmonious proportion has reached the sterilization purpose through this ultrafiltration.
When freezing precipitation coarse filtration liquid, temperature is with below 0 ℃, and it is good precipitating 2 hours.Coarse filtration liquid is heated earlier (temperature is controlled at below 75 ℃) also can reach the purpose of precipitated impurities, but effect is not really desirable.
Accompanying drawing is the present invention's flow sheet.
Implement side below in conjunction with the accompanying drawing summary.Pour salted vegetables saltwater brine, salted vegetables leaf, salted vegetables head into the pressafiner squeezing, immediately by the grenadine coarse filtration.Then coarse filtration liquid, is heated and killed enzyme to 72 ℃ of lasting 5-10 minutes after about 2 hours at freezing precipitation under 0 ℃ of temperature, carry out fine filtering in the suede bag of then it being packed into.What filtered out this moment is the smart filtrates of salted vegetables.Second step added monosodium glutamate and potassium sorbate in the smart filtrate of salted vegetables, its three's weight proportion is 99.42 parts, 0.5 part, 0.08 part, and it is in harmonious proportion evenly.The 3rd step was that above mixed liquor is pumped into, and the formalin with 1.2% soaked after 45 minutes, again with carry out sterilising filtration in the clean hollow fiber membrane ultrafiltration device of aseptic water washing (this ultrafilter is used) in system wine.The salted vegetables nutrient extract that the 4th step will soon filter out from ultrafilter carries out filling and sealing.Filling and sealing is indoor can to carry out disinfection with ultraviolet ray earlier.Last procedure then is that the salted vegetables nutrient extract that can is good carries out 70 ℃-80 ℃ pasteurize 10-15 minute.Finished product can dispatch from the factory and find a good sale in this moment.
In first procedure, if coarse filtration liquid is carried out the enzyme process precipitation, then can under 37 ℃ of temperature, put into pectase 5%, precipitate 2 hours and kill enzyme again, get smart filtrate through fine filtering and also can.This can say the method for another precipitated impurities.
Claims (1)
1. processing method of potherb mustard nutrient extract that salts down, its step comprises: useless dish head, the dish leaf that the potherb mustard thick gravy that will salt down, the potherb mustard export packing that salts down add the cutting-out in man-hour squeezes, coarse filtration, 2-4 hour freezing precipitation or add pectase 5%, under 37 ℃, carry out enzyme process precipitation, heat then to 70 °-75 ℃, continue to kill in 5-10 minute enzyme, the fine filtering smart filtrate of potherb mustard that must salt down again: allotment raw material: in the smart filtrate of the potherb mustard that salts down, add monosodium glutamate and potassium sorbate, it is in harmonious proportion evenly; Filling and sealing; Heat to 70 °-80 ℃, continue to carry out in 10-15 minute pasteurize; Before filling and sealing, the hollow-fibre membrane ultrafilter that the mixed liquor that mediation is good is crossed with sterilization carries out ultrafiltration, and then filling and sealing, pasteurize.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93112504A CN1043180C (en) | 1993-07-26 | 1993-07-26 | Flavouring agent-pickle nutrient extract and its mfg. method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93112504A CN1043180C (en) | 1993-07-26 | 1993-07-26 | Flavouring agent-pickle nutrient extract and its mfg. method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1085742A CN1085742A (en) | 1994-04-27 |
| CN1043180C true CN1043180C (en) | 1999-05-05 |
Family
ID=4990112
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93112504A Expired - Fee Related CN1043180C (en) | 1993-07-26 | 1993-07-26 | Flavouring agent-pickle nutrient extract and its mfg. method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1043180C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101569421B (en) * | 2009-06-04 | 2011-09-14 | 浙江青莲食品股份有限公司 | Method for processing vegetable-spiced animal meat products |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1307913C (en) * | 2003-09-12 | 2007-04-04 | 杨性民 | Pickled potherb mustard juice beverage and its production method |
| CN102326755B (en) * | 2010-07-13 | 2013-06-05 | 浙江万里学院 | Processing method of lactic acid fermented mustard powder flavoring |
| CN105361102A (en) * | 2015-10-14 | 2016-03-02 | 付晓陆 | Method for making seasoning liquor through pickled water of mustard tubers |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4428968A (en) * | 1982-10-18 | 1984-01-31 | Societe D'assistance Technique Pour Produits Nestle S.A. | Preparation of sauerkraut utilizing hydrolyzed protein |
| US4490396A (en) * | 1982-10-18 | 1984-12-25 | Societe D'assistance Technique Pour Produits Nestle S. A. | Preparation of a flavored solid vegetable and vegetable juice utilizing hydrolysed protein |
-
1993
- 1993-07-26 CN CN93112504A patent/CN1043180C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4428968A (en) * | 1982-10-18 | 1984-01-31 | Societe D'assistance Technique Pour Produits Nestle S.A. | Preparation of sauerkraut utilizing hydrolyzed protein |
| US4490396A (en) * | 1982-10-18 | 1984-12-25 | Societe D'assistance Technique Pour Produits Nestle S. A. | Preparation of a flavored solid vegetable and vegetable juice utilizing hydrolysed protein |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101569421B (en) * | 2009-06-04 | 2011-09-14 | 浙江青莲食品股份有限公司 | Method for processing vegetable-spiced animal meat products |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1085742A (en) | 1994-04-27 |
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