CN104366399A - Method for preparing pickled cabbage through multiple rounds of salting and fermentation - Google Patents
Method for preparing pickled cabbage through multiple rounds of salting and fermentation Download PDFInfo
- Publication number
- CN104366399A CN104366399A CN201410700941.6A CN201410700941A CN104366399A CN 104366399 A CN104366399 A CN 104366399A CN 201410700941 A CN201410700941 A CN 201410700941A CN 104366399 A CN104366399 A CN 104366399A
- Authority
- CN
- China
- Prior art keywords
- salt
- vegetables
- pond
- pickles
- fermentation
- 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.)
- Granted
Links
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
Landscapes
- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a method for preparing pickled cabbage by the technology of multiple rounds of salting and fermentation. The method is characterized by including pond filling, secondary material feeding, stirring and material feeding and bagging the finished pickled vegetables; in other words, the method includes that during vegetable salting and fermentation, when the certain acidity is achieved, the fermented vegetables are made on the lower side by stirring, fresh vegetable and salt are added on the upper side, and the finished products are obtained when the certain acidity of the vegetables is achieved through multiple rounds of salting and fermentation. By the aid of the method, the problems that in the prior art, the salting and fermentation period is long, the nitrite content is larger, and the lactic acid bacteria content is small are solved, the flavor and taste of the pickled vegetables are optimized, and the pickled vegetables are better for health and has higher nutritious value.
Description
Technical field
The invention belongs to kimchi foodstuffs processing technique field, particularly relate to a kind of method of many wheel salting zymolysis technology processing pickles.
Background technology
Pickles are Typical Representatives of China's traditional characteristics fermented food, and with a long history, cultural deposits are deep.The kimchi products of selling in the market is with the vegetables of salt marsh for primary raw material mostly, through the seasoning kimchi products that the operations such as cleaning, desalination, dehydration, seasoning, packaging and sterilization are produced.As one of the necessary operation of modern production pickles---vegetables salt marsh, which determines the final quality of kimchi products.
The salt marsh of existing vegetable raw-material generally adopts a salt marsh method, namely fresh vegetables receive after salt marsh time, disposable required total salt dosage to be filled up, no longer adds later.Following technical problem is there is in this process:
One, salt consumption is large, the osmosis that high concentration salt causes vegetable plant cells violent and make vegetable tissue's dehydration suddenly, and cause vegetables generation elephant skin and deflation, outward appearance is not full.
Two, the concentration of salt marsh solution is large, moisture in vegetable tissue and solable matter are exosmosed by cell membrane and reach the time just length of balance with high concentration salt solution, make the salting zymolysis time and the production cycle longer, and because high salinity salt marsh solution can produce more nitrite under long duration of action, affect health of people.
Three, the concentration of salt marsh solution is large, and the lactobacillus in pickles is difficult to growth and breeding, and content of lactic acid bacteria is low, and lactic fermentation is slow, and product special flavour is single, and nutritive value is lower.
Four, salt marsh solution is because once to drop into and sweat is slow, easily produces miscellaneous bacteria, affects the quality of product.
In addition, carry out brewed in conventional Kimchi with single water or salt solution, local flavor is not enough.
Summary of the invention
In order to solve above technical problem, the invention provides a kind of method of many wheel salting zymolysis pickles, solving prior art medium salting fermentation period longer, content of nitrite is higher, the problem that content of lactic acid bacteria is low, improves local flavor and the mouthfeel of kimchi products, makes pickles health, being rich in nutrition value.
Solve the method for a kind of many wheel salting zymolysis pickles in the present invention of above technical problem, it is characterized in that: when vegetables salting zymolysis, after reaching certain acidity, carry out turning over pond, the vegetables of fermentation are made to be positioned at below, fresh vegetables and salt are added in top, and several wheel makes vegetables reach certain acidity finished product repeatedly.
In described fermentation process, several wheel number >=2 of taking turns are taken turns repeatedly.
In the present invention, prioritization scheme repeatedly several wheel number of taking turns is 3 to take turns, and specifically comprises the following steps:
(1) pond is filled: fresh vegetables and salt are filled salt marsh pond, and with the Mass Calculation of fresh vegetables, used salt amount is 15%; Now due to the osmosis of salt, dewatering vegetable, volume-diminished shared by vegetables in salt marsh pond; After vegetables shrink, that presses between vegetables is very real, and salt solution can not well permeate, and adopts vegetables and salt layering dress, can ensure fully contacting of salt and vegetables, the quality of guarantee dish and shelf-life.
(2) secondary charging: as vegetables acidity 0.35-0.45% in salt marsh pond, adds fresh vegetables and salt, Feng Chi above the vegetables that salt marsh has been crossed;
(3) turn over pond to feed in raw material: when in salt marsh pond, vegetables acidity reaches 0.55-0.65%, carry out turning over pond, the vegetables of fermenting are positioned at below, and fresh vegetables and salt are added in top, Feng Chi;
Turning over pond can adopt machinery to turn over pond, plays dish machine dish is translated into another from a pond with special pickles.After turning over pond, make it, various composition mixes.Lactobacillus-fermented is amphimicrobian, is mixed into partial oxidation after turning over pond, and the process that its oxygen is fermented from new startup, thus increases the fragrance of pickles.
(4) mature pickles pack: as vegetables acidity 0.95-1.05% in salt marsh pond, again turn over pond, gets the pickles pack of middle and lower part, pond maturation.
In the present invention, to get three-wheel be consider according to causes such as taste, local flavor and costs to form to fermentation wheel number, and 3 to take turns above effect relatively good from local flavor, but cost is higher.
When acidity reaches 0.35-0.45%, inside and outside salinity reaches balance substantially, and now salt marsh pond can utilize space to reach maximum, now for adding the best time of fresh vegetables and salt, this external acidity when 0.35-0.45%, lactic acid bacteria amount reproduction, fermenting speed is fast, and now acidity linearly rises.When acidity is 0.55-0.65%, now lactic acid bacteria amount reaches peak, adds the Rapid Fermentation that fresh vegetables is conducive to vegetables, and under high acid environment, vegetables easily preserve, and decrease salt dosage, improves the utilization rate in salt marsh pond.Carry out when acidity reaches 0.95-1.05% turning over pond, acidity now has reached the requirement manufactured a finished product, and after 0.95-1.05%, the acidity of pickles slowly rises, substantially balance is reached, turn over pond at this moment and meet the upper needs of production, saving salt Pooled resources makes next round pickles Rapid Fermentation under old pickles are cooked " introduction ".
In described secondary charging step, after in salt marsh pond, vegetables acidity reaches 0.4%, fresh vegetables and salt are added in top, Feng Chi; Describedly turn in the addition step of pond, after vegetables acidity reaches 0.6% in salt marsh pond, carry out turning over pond; In described finished product step, after in salt marsh pond, vegetables acidity reaches 1%, again carry out turning over pond.
Described fresh vegetables and salt fill Chi Shiwei " one deck salt one deck dish " mode.
With the gross mass of salt for calculating, first the salt of 5% is loaded at the bottom of pond, then layering filling fresh vegetables and salt, above vegetables, finally after pond to be filled, adding the salt of 15% again.First salt is loaded at the bottom of pond, have the effect of sterilization.
Described salt is face salt.
Also comprise in described method and step (4) Zhong Chi middle and upper part to have been fermented but underdone pickles take out and load bottom in another one pond, add zymotic fluid, then fermenting but adding fresh vegetables and salt above underdone pickles, constantly circulate; Or step (3) turn over pond reinforced in add zymotic fluid.
Described zymotic fluid addition is the 2-4% of total pond weight, the effect had in this concentration range.
Described zymotic fluid is that the vegetable fermentation liquid produced in step (1) to step (4) obtains through recycling again, and zymotic fluid is rich in lactic bacteria activity can reach 1*10
6cfu/g or more, acidity>=0.85%, amino nitrogen>=0.18g/100ml.
Fermentation liquor treatment mode is " active carbon → filtration → diatomite → filtration ", and with zymotic fluid total amount for calculating, wherein active carbon addition is advisable with 0.1-0.5%, and diatomite addition is that 0.1-0.5% is advisable.
The pickles turning over Shi Chi middle and upper part, pond are translated in new salt marsh pond, substitute dress pond step, namely from second time addition step, carry out next round salting zymolysis, constantly circulate.Using " introduction " of the pickles on top as next round fresh vegetables salting zymolysis, the inside is containing a large amount of lactic acid bacteria, be conducive to the Fast-propagation of the lactic acid bacteria of next round, make other miscellaneous bacterias less, ferment faster, inside and outside osmotic pressure more easily reaches balance, substantially increases the service efficiency in salt marsh pond, reaches the effect of Rapid Fermentation and shortening processing maturation period.And less with salt, product is more healthy and safe.
The pickles acidity made in the present invention and go out reaches 0.8%, and the raw taste of pickles, green vegetables become yellow from emerald green, smell and have the fragrance that significantly ferments.
Beneficial effect of the present invention shows:
A, present invention reduces salting zymolysis cycle 3-6 month of vegetable raw-material, thus decrease the content of product nitrite, more healthy green.
B, the present invention are because salt content is lower relative to conventional art in flow process, and more meet the growing environment of lactic acid bacteria, content of lactic acid bacteria is enriched, thus inhibits miscellaneous bacteria to generate, and improve product quality, nutritive value is higher, more meets the daily food custom of the people.
C, the present invention take turns salting zymolysis more, and make vegetables final dewatering in salting process more thorough, solid content is high, are conducive to forming a large amount of flavor components, improve product taste and mouthfeel.
It is less relative to conventional art that D, the present invention once add salt adding amount, and the phenomenon of dehydration suddenly can not occur vegetables, and salted vegetable is unfolded full, and profile is excellent.
Accompanying drawing explanation
Fig. 1 is zymotic fluid and salt water stain dish salinity altercation situation comparison diagram in the present invention
Fig. 2 is zymotic fluid stain dish and salt water stain dish total acid situation of change comparison diagram in the present invention
Fig. 3 is zymotic fluid stain dish and salt water stain dish content of nitrite situation of change comparison diagram in the present invention
Fig. 4 be in the present invention active carbon addition to the effect diagram of salt marsh salinity water
Fig. 5 be in the present invention active carbon addition to the effect diagram of zymotic fluid light transmittance
Fig. 6 be in the present invention diatomite addition to the effect diagram of zymotic fluid salinity
Fig. 7 be in the present invention diatomite addition to the effect diagram of zymotic fluid light transmittance
Detailed description of the invention
In following examples, the assay method of acidity adopts direct titrimetric method:
Embodiment 1
(1) pond is filled: fresh vegetables and face salt are filled salt marsh pond according to the salt marsh technique of " one deck salt one deck dish ".With the gross mass of salt for calculating, first the salt of 5% is loaded at the bottom of pond, then layering filling fresh vegetables and salt, above vegetables, finally after pond to be filled, adding the salt of 15% again.Now due to the osmosis of salt, dewatering vegetable, volume-diminished shared by vegetables in salt marsh pond.
Start most under vegetables behind pond, come below salt is above difficult to penetrate into, increase the concentration of salt below, nethermost vegetables are dewatered faster, the while of space-saving, makes vegetables above deposit faster.Owing to can constantly produce the liquid after fermented vegetable in pond, salt below comes above being extracted into, and the dish salinity is like this higher, because above the relation of osmotic pressure, the salt solution of high concentration can permeate downwards gradually, be more conducive to the balance of whole pond salinity, vegetables do not allowed perishable.) then the salt of 80% is added uniformly while lower dish in vegetables (herein for workman is by experience Artificial Control, without concrete ratio) finally descended vegetables after, add the face salt of 2.25 tons on the whole, make vegetables concentration topmost the highest, utilize osmotic pressure to permeate gradually downwards.
(2) secondary charging: when in salt marsh pond, vegetables acidity reaches 0.4%, fresh vegetables and face salt add according to the salt marsh technique of " one deck salt one deck dish " by top, salt is added again afterwards above vegetables, circulating water treatment is carried out to salt marsh pond, Feng Chi with the zymotic fluid of fermentation last time after recycling;
(3) turn over pond to feed in raw material: when in salt marsh pond, vegetables acidity reaches 0.6%, carry out turning over pond, the vegetables of fermenting are positioned at below, fresh vegetables and face salt add according to the salt marsh technique of " one deck salt one deck dish " by top, salt is added again afterwards above vegetables, process with fermentation last time zymotic fluid 2% pair of salt marsh pond after recycling, Feng Chi; Zymotic fluid is rich in lactic bacteria activity can reach 1*10
6cfu/g or more, acidity>=0.85%, amino nitrogen>=0.18g/100ml.
(4) mature pickles are filled: after in salt marsh pond, vegetables acidity reaches 1%, get the ripe pickles in middle and lower part, pond and make product, concrete operations are for turning over pond, to be fermented in top but also immature pickles are translated in new salt marsh pond, when after 1/4 capacity installing to new pond, fermented in new pond but also enter in immature pickles 3% zymotic fluid, add fresh vegetables and salt above, in the mode of one deck vegetables one deck salt.
Fermentation liquor treatment mode is " active carbon → filtration → diatomite → filtration ", wherein active carbon addition is advisable with 0.2%, diatomite addition is 0.1% to be advisable, after absorption, can be 15% by initial salinity, light transmittance be 21.17% salt accumulated water, being processed into salinity is 13.59%, and light transmittance is the zymotic fluid of 75.24%.
During this implements, when acidity is 0.4% time, in pond, oxygen exhausts substantially, turns over pond and is beneficial to oxygen and fully mixes.After in salt marsh pond, vegetables acidity reaches 0.6%, lactobacter growth reaches peak, again turns over pond and adds the continuation growth that vegetables are beneficial to lactic acid bacteria, after vegetables acidity reaches 1% in salt marsh pond, lactobacillus-fermented metabolic process reaches peak, turn over pond rejoin vegetables be beneficial to its continue fermentation.
Embodiment 2
(1) pond is filled: fresh vegetables and face salt are filled salt marsh pond according to the salt marsh technique of " one deck salt one deck dish ", above vegetables, adds enough salt more afterwards, now due to the osmosis of salt, dewatering vegetable, volume-diminished shared by vegetables in salt marsh pond; With the gross mass of salt for calculating, first the salt of 4% is loaded at the bottom of pond, then layering filling fresh vegetables and salt, above vegetables, finally after pond to be filled, adding the salt of 16% again.
(2) secondary charging: when in salt marsh pond, vegetables acidity reaches 0.35%, fresh vegetables and face salt add according to the salt marsh technique of " one deck salt one deck dish " by top, enough salt is added again afterwards above vegetables, circulating water treatment is carried out to salt marsh pond, Feng Chi with the zymotic fluid of fermentation last time after recycling;
(3) turn over pond to feed in raw material: after in salt marsh pond, vegetables acidity reaches 0.55%, carry out turning over pond, the vegetables of fermenting are positioned at below, fresh vegetables and face salt add according to the salt marsh technique of " one deck salt one deck dish " by top, enough salt is added again afterwards above vegetables, circulating water treatment is carried out, Feng Chi with fermentation last time zymotic fluid 4% pair of salt marsh pond after recycling; Zymotic fluid is rich in lactic bacteria activity can reach 1*10
6cfu/g or more, acidity>=0.85%, amino nitrogen>=0.18g/100ml.
(4) finished product: after vegetables acidity reaches 0.95% in salt marsh pond, carries out turning over pond again, is translated into by the pickles on top in new salt marsh pond, and when after 1/4 capacity installing to new pond, product made by the remaining ripe pickles in portion of taking off.
Fermentation liquor treatment mode is " active carbon → filtration → diatomite → filtration ", and wherein active carbon addition is with 0.1%, and diatomite addition is 0.3%, and other content is as implemented 1.
Embodiment 3
(1) pond is filled: fresh vegetables and face salt are filled salt marsh pond according to the salt marsh technique of " one deck salt one deck dish ", above vegetables, adds enough salt more afterwards, now due to the osmosis of salt, dewatering vegetable, volume-diminished shared by vegetables in salt marsh pond; With the gross mass of salt for calculating, first the salt of 5% is loaded at the bottom of pond, then layering filling fresh vegetables and salt, above vegetables, finally after pond to be filled, adding the salt of 15% again.
(2) secondary charging: when in salt marsh pond, vegetables acidity reaches 0.45%, fresh vegetables and face salt add according to the salt marsh technique of " one deck salt one deck dish " by top, enough salt is added again afterwards above vegetables, circulating water treatment is carried out to salt marsh pond, Feng Chi with the zymotic fluid of fermentation last time after recycling;
(3) turn over pond to feed in raw material: after in salt marsh pond, vegetables acidity reaches 0.65%, carry out turning over pond, the vegetables of fermenting are positioned at below, and fresh vegetables and face salt add according to the salt marsh technique of " one deck salt one deck dish " by top, enough salt is added again afterwards, Feng Chi above vegetables;
(4) finished product: after vegetables acidity reaches 1.05% in salt marsh pond, carries out turning over pond again, is translated into by the pickles on top in new salt marsh pond, and when after 1/4 capacity installing to new pond, product made by the remaining ripe pickles in portion of taking off; Vegetables after using the only salting zymolysis one added in step (3) to take turns are as " introduction ", and next round salting zymolysis is carried out in new pond from step (2).
Fermentation liquor treatment mode is " active carbon → filtration → diatomite → filtration ", and wherein active carbon addition is with 0.5%, and diatomite addition is 0.5%, and other content is as implemented 1.
Embodiment 4
(1) pond is filled: fresh vegetables and face salt are filled salt marsh pond according to the salt marsh technique of " one deck salt one deck dish ", above vegetables, adds enough salt more afterwards, now due to the osmosis of salt, dewatering vegetable, volume-diminished shared by vegetables in salt marsh pond; With the gross mass of salt for calculating, first the salt of 6% is loaded at the bottom of pond, then layering filling fresh vegetables and salt, above vegetables, finally after pond to be filled, adding the salt of 14% again.
(2) secondary charging: when in salt marsh pond, vegetables acidity reaches 0.42%, fresh vegetables and face salt add according to the salt marsh technique of " one deck salt one deck dish " by top, enough salt is added again afterwards above vegetables, circulating water treatment is carried out to salt marsh pond, Feng Chi with the zymotic fluid of fermentation last time after recycling;
(3) turn over pond to feed in raw material: after in salt marsh pond, vegetables acidity reaches 0.58%, carry out turning over pond, the vegetables of fermenting are positioned at below, fresh vegetables and face salt add according to the salt marsh technique of " one deck salt one deck dish " by top, enough salt is added again afterwards above vegetables, circulating water treatment is carried out, Feng Chi with fermentation last time zymotic fluid 3% pair of salt marsh pond after recycling;
(4) mature pickles are filled: after in salt marsh pond, vegetables acidity reaches 1.02%, get the ripe pickles in middle and lower part, pond and make product, concrete operations are for turning over pond, to be fermented in top but also immature pickles are translated in new salt marsh pond, when after 1/4 capacity installing to new pond, fermented in new pond but also enter in immature pickles 3% zymotic fluid, add fresh vegetables and salt above, in the mode of one deck vegetables one deck salt.
Fermentation liquor treatment mode is " active carbon → filtration → diatomite → filtration ", and wherein active carbon addition is with 0.2%, and diatomite addition is 0.1%, and other content is as implemented 1.
Embodiment 5
Other content is the same with embodiment, reduces to turn over pond step in step (3), and zymotic fluid adds in secondary charging step equally.
Test one
Green vegetables: 100 tons of salt: 15 tons (4, two are not turned over pond, and two are turned over pond and take turns fermentation more)
Turn over pond control group employing and do not turn over pond, in two weeks afterwards, along with the continuous dehydration of vegetables is sunk, supplement fresh vegetables gradually, until fill 100 tons of vegetables.
Experimental group: translated into by the pickles above Lao Chi in new salt marsh pond, after installing to 1/4 of new pond, adds new raw material in pond to pond full (approximately can fill 60 tons of vegetables)
For the first time, the green vegetables of experimental group were fermentation about 30 days, and acidity reaches 0.40%.
Table 1
For the second time, the green vegetables of experimental group were fermentation about 50 days, and acidity reaches 0.65%, and the fermentation of many wheels is carried out turning over pond, and supplemented vegetables (supplementing about 20 tons of green vegetables).
Table 2
For the third time, the green vegetables of experimental group were fermentation about 75 days, and acidity reaches 1.0%, and the fermentation of many wheels is carried out turning over pond, and supplemented vegetables (supplementing about 20 tons of green vegetables).
Table 3
Test two
If control group, other content is identical with embodiment 1, does not add processed zymotic fluid in control group.Contrast with 20 days and 40 days, embodiment 1 and control group effect are as following table 1, table 2:
Table 4
Table 5
Test three
Other content is as embodiment 4, and control group establishes two-wheeled to ferment, and experimental group three-wheel ferments, and green vegetables ferment about 90 days, and net effect is as following table 6:
Table 6
As can be seen from the above, two take turns the effect of fermenting and green vegetables having been had, and better effect, three-wheel fermentation is better than two and takes turns fermentation.In sweat, two-wheeled fermentation green vegetables reached acidity 0.8% at about 85 days, and three-wheel fermentation green vegetables reached acidity 0.8% at about 60 days, and three-wheel fermentation more can be saved time, and local flavor is better; But two take turns fermentation costs will slightly lower than the cost of three-wheel fermentation.
Test four
Take green vegetables as raw material, if control group, other content is identical with embodiment 1, the saline solution adding same concentrations in control group contrasts, detect its salinity, total acid, nitrite situation of change, and salt base sense organ is evaluated, to determine that reclaiming salt marsh water by fermentation fresh vegetables prepares salted feasibility.
1. zymotic fluid compares with salt water stain dish salinity altercation situation, as shown in Figure 1.
2. reclaim the water stain dish of salt marsh to compare with salt water stain dish total acid situation of change, as shown in Figure 2.
3. reclaim the water stain dish of salt marsh to compare with salt water stain dish nitrite situation of change, as shown in Figure 3.
4. reclaim the water stain dish of salt marsh to compare with the water stain dish sensory evaluation of salt, as shown in table 7 below.
Table 7 zymotic fluid stain dish compares with the water stain dish sensory evaluation of salt
From Fig. 1,2,3 substantially identical with the salinity altercation trend of the water stain dish of salt with the experimental result zymotic fluid stain dish of table 7, in salt marsh 120d, salinity is all down to about 6.3% from 15%; Total acid variation tendency slightly difference, reclaiming the initial total acid of salt accumulated water is 0.6%, therefore more easily starts lactic fermentation, in subsequent fermentations, shows slightly advantage; Nitrite aspect, reclaims salt accumulated water with the obvious advantage, show that nitrous peak occurs slightly early (during fermentation 40d), nitrous peak value lower (63mg/kg), and slightly evening (during fermentation 50d), nitrous peak value higher (98mg/kg) appears in salt water stain dish nitrous peak; Sensory evaluation aspect, reclaim the water stain famished look pool of salt marsh, flavour, brittleness steep green vegetables closer to maturation, ferment local-flavor is dense, and the water stain dish of salt is more aobvious jerky, and to steep green vegetables gap larger with maturation.
Comprehensive above experimental result is determined, zymotic fluid stain dish is comparatively eaten salted, and salting zymolysis starts sooner, more active, and while ensureing salted quality, production efficiency is improved.
The analysis of the influence factor that zymotic fluid adsorption treatment is main:
The main influence factor of zymotic fluid adsorption treatment is active carbon and diatomaceous addition, makes a concrete analysis of as follows.
1, active carbon addition is on the impact of fermentation liquor treatment effect
Diatomite addition, as embodiment 1, is fixed on 0.2% by other content, changes active carbon addition (0.1%, 0.2%, 0.3%, 0.4%, 0.5%), with salt accumulated water light transmittance and salinity for evaluation index, determines the active carbon addition be suitable for.Experimental result as shown in Figure 4,5.
From Fig. 4,5 result, when diatomite addition is fixed, the addition of active carbon is larger to Effects of Salinity, initial salinity is the zymotic fluid of 15%, active carbon addition is 0 when being incremented to 0.5%, when its salinity is down to 9.5% from 15%, loses more, but when addition is 0 ~ 0.2%, salinity loss is more slow; When the addition of active carbon is incremented to 0.1% from 0, zymotic fluid light transmittance increases to 51% from 21%, and increasing degree is very large, addition from 0.1% ~ 0.2 time, light transmittance increases to 65% from 51%, increasing option, and when being added to 0.2% ~ 0.5%, light transmittance change is little.Therefore, active carbon has considerable influence to zymotic fluid salinity, for ensureing less salt loss and good impurity-eliminating effect, and the consideration of cost aspect, the active carbon addition of 0.2% is comparatively suitable.
2, diatomite addition is on the impact of fermentation liquor treatment effect
Active carbon addition is fixed on 0.2% by this experiment, changes diatomite addition (0.1%, 0.2%, 0.3%, 0.4%, 0.5%), with zymotic fluid light transmittance and salinity for evaluation index, determines the diatomite addition be suitable for.Experimental result as shown in Figure 6,7.
From Fig. 6,7 result, when active carbon addition is fixed, diatomaceous addition is little to Effects of Salinity, initial salinity is the zymotic fluid of 15%, after the adsorption filtration of active carbon, salinity is 13.84%, when diatomite addition is incremented to 0.5% from 0.1%, zymotic fluid salinity from 13.84 only % be down to 13.45%; And diatomaceous addition has considerable influence to zymotic fluid light transmittance, initial light transmission is the salt accumulated water of 21.17%, after the adsorption filtration of active carbon, light transmittance is 65.12%, when diatomite addition is incremented to 0.1% from 0, zymotic fluid light transmittance increases to 75.54% from 65.12%, and when addition is 0.1% ~ 0.5%, light transmittance change is little.Therefore, diatomaceous addition 0.1% is advisable.
The pickles satisfaction investigation produced in the present invention:
Investigate in 300 people, together with pickles are boiled with fish, or taste separately, have 290 people to think features good taste, uniqueness, 5 people think good, and 3 people think general, and 2 people not think and like.
Claims (10)
1. take turns a method for salting zymolysis pickles more, it is characterized in that: when vegetables salting zymolysis, after reaching certain acidity, carry out turning over pond, make the vegetables of fermentation be positioned at below, fresh vegetables and salt are added in top, and several wheel makes vegetables reach certain acidity finished product repeatedly.
2. the method for a kind of many wheel salting zymolysis pickles according to claim 1, is characterized in that: in described fermentation process, several wheel number >=2 of taking turns are taken turns repeatedly.
3. the method for a kind of many wheel salting zymolysis pickles according to claim 2, is characterized in that: described several wheel number of taking turns repeatedly is 3 to take turns, and specifically comprises the following steps:
(1) pond is filled: fresh vegetables and salt are filled salt marsh pond, and with the Mass Calculation of fresh vegetables, used salt amount is 15%;
(2) secondary charging: as vegetables acidity 0.35-0.45% in salt marsh pond, adds fresh vegetables and salt, Feng Chi above the vegetables that salt marsh has been crossed;
(3) turn over pond to feed in raw material: when in salt marsh pond, vegetables acidity reaches 0.55-0.65%, carry out turning over pond, the vegetables of fermenting are positioned at below, and fresh vegetables and salt are added in top, Feng Chi;
(4) mature pickles pack: as vegetables acidity 0.95-1.05% in salt marsh pond, again turn over pond, gets the pickles pack of middle and lower part, pond maturation.
4. the method for a kind of many wheel salting zymolysis pickles according to claim 3, it is characterized in that: described fresh vegetables and salt fill Chi Shiwei " one deck salt one deck dish " mode, with the gross mass of salt for calculating, first the salt of 5% is loaded at the bottom of pond, layering dress fresh vegetables and salt again, finally, above vegetables, add the salt of 15% after pond to be filled again.
5. the method for a kind of many wheel salting zymolysis pickles according to claim 3, it is characterized in that: in described secondary charging step, when in salt marsh pond, vegetables acidity reaches 0.4%, fresh vegetables and salt are added in top, Feng Chi; Describedly turn in the addition step of pond, when in salt marsh pond, vegetables acidity reaches 0.6%, carry out turning over pond; In described finished product step, when in salt marsh pond, vegetables acidity reaches 1%, again carry out turning over pond.
6. according to the method for a kind of many wheel salting zymolysis pickles described in claim 3 or 4, it is characterized in that: also comprise in described method and step (4) Zhong Chi middle and upper part to have been fermented but underdone pickles take out and load bottom in another one pond, add zymotic fluid, again fermenting but adding fresh vegetables and salt above underdone pickles, constantly circulate.
7. the method for many wheel salting zymolysis pickles according to claim 6, is characterized in that: described zymotic fluid addition is the 2-4% of total pond weight.
8. the method for many wheel salting zymolysis pickles according to claim 6, it is characterized in that: fermentation liquor treatment mode is " active carbon → filtration → diatomite → filtration ", with zymotic fluid total amount for calculating, wherein active carbon addition 0.1-0.5%, diatomite addition 0.1-0.5%.
9. the method for many wheel salting zymolysis pickles according to claim 6, is characterized in that: described zymotic fluid is that the vegetable fermentation liquid produced in step (1) to step (4) obtains through recycling again, lactic bacteria activity 1*10
6cfu/g or more, acidity>=0.85%, amino nitrogen>=0.18g/100ml.
10. the method for many wheel salting zymolysis pickles according to claim 3, is characterized in that: turn in feeding in raw material in pond in step (3) and add zymotic fluid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410700941.6A CN104366399B (en) | 2014-11-28 | 2014-11-28 | Method for preparing pickled cabbage through multiple rounds of salting and fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410700941.6A CN104366399B (en) | 2014-11-28 | 2014-11-28 | Method for preparing pickled cabbage through multiple rounds of salting and fermentation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104366399A true CN104366399A (en) | 2015-02-25 |
| CN104366399B CN104366399B (en) | 2017-02-22 |
Family
ID=52545790
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410700941.6A Active CN104366399B (en) | 2014-11-28 | 2014-11-28 | Method for preparing pickled cabbage through multiple rounds of salting and fermentation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366399B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285815A (en) * | 2015-08-21 | 2016-02-03 | 四川省食品发酵工业研究设计院 | Stagewise fermentation control method for pickled vegetables |
| CN105361054A (en) * | 2015-11-18 | 2016-03-02 | 湖南尔康制药股份有限公司 | Pickled vegetable nitrite content reducing material bag |
| CN108902828A (en) * | 2018-05-30 | 2018-11-30 | 宾祖声 | The method of more wheel salting zymolysis pickles |
| CN109349568A (en) * | 2018-11-29 | 2019-02-19 | 湖南省香味园食品股份有限公司 | A kind of industrialization pickle fermentation technique |
| CN110367491A (en) * | 2019-08-21 | 2019-10-25 | 徐州工程学院 | A kind of production method of more wheel fermentation pickled vegetables |
| CN110506909A (en) * | 2019-08-16 | 2019-11-29 | 徐州工程学院 | A method of preparing dry state fermented vegetable |
| CN113907305A (en) * | 2021-10-26 | 2022-01-11 | 四川东坡中国泡菜产业技术研究院 | Preparation method of low-biogenic amine and weak post-acidification pickle |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060050808A (en) * | 2004-08-30 | 2006-05-19 | 박종환 | Method for manufacturing corned melon and corned melon obtained thereby |
| CN101912099A (en) * | 2010-08-18 | 2010-12-15 | 四川省吉香居食品有限公司 | Preparation method of pickles without flowering in fermentation process |
| CN102150801A (en) * | 2011-03-29 | 2011-08-17 | 四川省食品发酵工业研究设计院 | Vegetable sectional salting fermenting method |
| CN104256453A (en) * | 2014-10-11 | 2015-01-07 | 四川省致味食品有限公司 | Method for processing pickled vegetables by adopting multiple-cycle saline fermentation technology |
-
2014
- 2014-11-28 CN CN201410700941.6A patent/CN104366399B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060050808A (en) * | 2004-08-30 | 2006-05-19 | 박종환 | Method for manufacturing corned melon and corned melon obtained thereby |
| CN101912099A (en) * | 2010-08-18 | 2010-12-15 | 四川省吉香居食品有限公司 | Preparation method of pickles without flowering in fermentation process |
| CN102150801A (en) * | 2011-03-29 | 2011-08-17 | 四川省食品发酵工业研究设计院 | Vegetable sectional salting fermenting method |
| CN104256453A (en) * | 2014-10-11 | 2015-01-07 | 四川省致味食品有限公司 | Method for processing pickled vegetables by adopting multiple-cycle saline fermentation technology |
Non-Patent Citations (3)
| Title |
|---|
| 李洁芝等: "蔬菜预处理和盐渍新工艺对泡菜生产用盐量的影响研究", 《食品与发酵科技》 * |
| 罗松明等: "四川泡菜微生态分布及其与盐度、酸度的关系", 《食品与发酵工业》 * |
| 陈功等: "多轮增香发酵对传统榨菜风味成分影响研究", 《中国酿造》 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285815A (en) * | 2015-08-21 | 2016-02-03 | 四川省食品发酵工业研究设计院 | Stagewise fermentation control method for pickled vegetables |
| CN105285815B (en) * | 2015-08-21 | 2019-02-19 | 四川省食品发酵工业研究设计院 | The stage fermentation controlling method of pickles |
| CN105361054A (en) * | 2015-11-18 | 2016-03-02 | 湖南尔康制药股份有限公司 | Pickled vegetable nitrite content reducing material bag |
| CN105361054B (en) * | 2015-11-18 | 2017-12-22 | 湖南尔康制药股份有限公司 | A kind of material bag for reducing catsup and pickled vegetables nitrite |
| CN108902828A (en) * | 2018-05-30 | 2018-11-30 | 宾祖声 | The method of more wheel salting zymolysis pickles |
| CN109349568A (en) * | 2018-11-29 | 2019-02-19 | 湖南省香味园食品股份有限公司 | A kind of industrialization pickle fermentation technique |
| CN110506909A (en) * | 2019-08-16 | 2019-11-29 | 徐州工程学院 | A method of preparing dry state fermented vegetable |
| CN110367491A (en) * | 2019-08-21 | 2019-10-25 | 徐州工程学院 | A kind of production method of more wheel fermentation pickled vegetables |
| CN113907305A (en) * | 2021-10-26 | 2022-01-11 | 四川东坡中国泡菜产业技术研究院 | Preparation method of low-biogenic amine and weak post-acidification pickle |
| CN113907305B (en) * | 2021-10-26 | 2024-03-12 | 四川东坡中国泡菜产业技术研究院 | Preparation method of low biogenic amine and weak post-acidification pickle |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104366399B (en) | 2017-02-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104366399B (en) | Method for preparing pickled cabbage through multiple rounds of salting and fermentation | |
| CN103251010B (en) | Preparation method of active lactobacillus pickled vegetable | |
| CN104256453B (en) | A kind of method taking turns salting zymolysis technology processing pickles more | |
| CN105077372A (en) | Preparation method of instant leisure flavored fermented fish product | |
| CN104397632A (en) | Fermented capsicum product and preparation method thereof | |
| CN104544312B (en) | A kind of half-fermented less salt flesh of fish leisure food and preparation method thereof | |
| CN103173343A (en) | Shaddock vinegar preparation method | |
| CN102511757B (en) | Organic pickled tuber mustard and preparation method for same | |
| CN102187997A (en) | Pickled oyster mushrooms and preparation method thereof | |
| CN104928114A (en) | Compound heath-care fruit wine made of kiwi fruit, medlar and strawberry and preparation method thereof | |
| CN104770695A (en) | Mixedly-boiling rapid fermentation production method of low-salt pickled cucumber | |
| CN112602907A (en) | Method for large-scale standardized production of Sichuan pickles | |
| CN109288001A (en) | A kind of less salt hot pickled mustard tuber production technology and the hot pickled mustard tuber using technique production | |
| CN109198526A (en) | A kind of preparation method of the interior fermentation bubble green pepper of bag | |
| CN106722540A (en) | The rehydration and brewing method of a kind of cowpea semi-dry products | |
| CN106579172A (en) | Preparation method of pickled red and white radishes | |
| CN110881634A (en) | Preparation method of low-salt pickled vegetable rich in active probiotics | |
| CN103421637A (en) | Mixed fruit wine and preparation method thereof | |
| CN108719894A (en) | The preparation method of fermented capsicum section in a kind of bag | |
| CN105433312A (en) | Preparation technology of fresh pickled radishes | |
| CN107057928B (en) | Kiwi fruit wine and preparation process thereof | |
| CN102630480B (en) | Iron-rich black fungus and production method thereof | |
| CN105211675B (en) | A kind of soaked and soaked preparation method preparing fresh pickles | |
| CN103099183B (en) | Fish soy sauce and preparation method thereof | |
| CN105410785A (en) | Preparation technology of fresh pickled cowpea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20150225 Assignee: Sichuan Liji Pickles & Flavouring Co.,Ltd. Assignor: SICHUAN DONGPO CHINESE KIMCHI INDUSTRIAL TECHNOLOGY Research Institute Contract record no.: X2023510000013 Denomination of invention: A method for multi round salted fermentation of kimchi Granted publication date: 20170222 License type: Common License Record date: 20230815 Application publication date: 20150225 Assignee: SICHUAN WEIJUTE FOOD CO.,LTD. Assignor: SICHUAN DONGPO CHINESE KIMCHI INDUSTRIAL TECHNOLOGY Research Institute Contract record no.: X2023510000012 Denomination of invention: A method for multi round salted fermentation of kimchi Granted publication date: 20170222 License type: Common License Record date: 20230814 Application publication date: 20150225 Assignee: SICHUAN PROVINCE CHUANNAN BREWING Co.,Ltd. Assignor: SICHUAN DONGPO CHINESE KIMCHI INDUSTRIAL TECHNOLOGY Research Institute Contract record no.: X2023510000011 Denomination of invention: A method for multi round salted fermentation of kimchi Granted publication date: 20170222 License type: Common License Record date: 20230814 |