CN104431892A - 一种泡制的襄荷笋及其生产方法 - Google Patents
一种泡制的襄荷笋及其生产方法 Download PDFInfo
- Publication number
- CN104431892A CN104431892A CN201410646797.2A CN201410646797A CN104431892A CN 104431892 A CN104431892 A CN 104431892A CN 201410646797 A CN201410646797 A CN 201410646797A CN 104431892 A CN104431892 A CN 104431892A
- Authority
- CN
- China
- Prior art keywords
- bamboo shoot
- brewed
- assisting
- production method
- pickled
- 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.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 241000963384 Zingiber mioga Species 0.000 title abstract 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 230000005855 radiation Effects 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 3
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 3
- 235000019640 taste Nutrition 0.000 claims abstract description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 41
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 41
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 41
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 35
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 35
- 241001330002 Bambuseae Species 0.000 claims description 35
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 35
- 239000011425 bamboo Substances 0.000 claims description 35
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 9
- 235000021109 kimchi Nutrition 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000002269 spontaneous effect Effects 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 235000020072 grain neutral spirit Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims 2
- 238000012858 packaging process Methods 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 abstract description 4
- 238000004140 cleaning Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 4
- 230000035622 drinking Effects 0.000 description 3
- 235000008216 herbs Nutrition 0.000 description 3
- 230000010354 integration Effects 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 235000011148 calcium chloride Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 229920000126 latex Polymers 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 1
- 241000234299 Zingiberaceae Species 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-ZSJDYOACSA-N heavy water Substances [2H]O[2H] XLYOFNOQVPJJNP-ZSJDYOACSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明涉及蔬菜腌制加工领域，尤其是一种泡制的襄荷笋及其生产方法。本发明泡制的襄荷笋，是将清洗干净的襄荷笋经过预腌，拌和配料后一起放入可密闭容器内，加入传统泡菜水经过至少一周的自然乳酸发酵，然后进行真空包装、辐照杀菌的一种风味食品。本发明还涉及一种泡制襄荷笋的生产方法，包括预腌、清洗、配料装坛发酵、真空包装和辐照杀菌步骤。通过本发明得到的泡制的襄荷笋，色泽鲜艳，酸脆可口，没有新鲜襄荷笋的刺鼻气味。
Description
技术领域
在本发明涉及一种保键泡菜，尤其是用药食同源的襄荷笋生产的乳酸发酵食品。
本发明还涉及一种保键泡菜的生产方法，尤其是用药食同源的襄荷笋生产的乳酸发酵食品的生产方法。
背景技术
襄荷为姜科（Zingiberaceae）姜属（Zingiber）多年生药食同源蔬菜。据《中药大辞典》和《全国蔬菜全科》记载襄荷具有很高的食用价值和药用价值。襄荷除富含维生素、有机酸及矿物质等多种营养成分，还具有活血调经、镇咳祛痰、消肿解毒等功效。襄荷花苞气味较浓，不易被消费者接受。襄荷笋虽然气味较小，许多消费者对此也所顾忌。通过泡制的襄荷笋既能保持襄荷有效的食用药用价值，又能增进消费者的食欲。而且自然生长的襄荷笋主要集中在每年的3-4月份，供应周期短，鲜品襄荷笋不易保存，通过腌制有效缓解襄荷笋集中上市的压力，解决淡旺季襄荷供应市场的矛盾。
发明内容
本发明提供了一种可口耐藏的泡制的襄荷笋及其生产方法，利用传统的泡菜生产技术，结合现代生产工艺，采取保脆、保色和抗氧化措施，最大限度保存襄荷笋的风味和营养及药用价值。
为达到上述目的，本发明将清洗干净的襄荷笋经过预腌，拌和配料后一起放入可密闭容器内，加入传统泡菜水经过至少一周的自然乳酸发酵，然后进行真空包装、辐照杀菌，所得泡制的襄荷笋酸脆可口，大大减少了新鲜襄荷笋的刺鼻青草气味。
加入的配料一般为嫩姜芽、白萝卜皮块、彩椒块，不仅能改善菜品色彩、增进人们的食欲，还能够改善营养搭配。根据不同人群的口味可在腌制时加入适量的八角、花椒、蒜头等调味料。
泡制的襄荷笋的生产方法，包括以下步骤：
（1）预腌，用盐量为5%-10%，腌制24-48小时，压石；
（2）清洗；
（3）配料装坛发酵，加入传统泡菜水，调整含盐量3%-5%，封口后喷入少量50度以上粮食白酒，自然发酵一周以上；
（4）真空包装；
（5）辐照杀菌。
在预腌过程中，加入0.05%-1.0%的CaCl2优选使用0.2%的CaCl2有助于保持襄荷笋的硬脆度。
泡制襄荷笋时，在泡菜水中加入0.05%-0.2%的Ca(CH3COO)2·H2O和0.1%-0.5%的Zn(CH3COO)2，分别优选0.1%和0.2%，有利于保持襄荷笋的鲜艳色泽。
在将泡制好的襄荷笋进行真空包装过程中，应将腌制好的襄荷笋一直浸泡于2%盐水或泡菜水之中，所述盐水中可加入0.1-0.2%醋酸钠。以避免泡制好的襄荷笋长时间暴露在空气之中氧化变色变味。
具体实施方式
下面通过具体实施例对泡制的襄荷笋及其生产方法进行说明：
选取清洗干净的襄荷笋100kg，加盐量10kg，用竹篦盖住，压石，腌制24小时；取出腌制的襄荷笋用腌制水冲洗清洗；装坛；加入含盐量5%的传统泡菜水至刚刚淹没，每坛喷入50ml60度高梁酒，封口，自然发酵一个月；取发酵好的襄荷笋，真空包装，真空度0.05-0.1；辐照杀菌。所得泡制襄荷色泽鲜艳，酸脆可口，无刺鼻气味。
Claims (8)
1.一种泡制的襄荷笋，其特征在于，将清洗干净的襄荷笋经过预腌，拌和配料后一起放入可密闭容器内，加入传统泡菜水经过至少一周的自然乳酸发酵，然后进行真空包装、辐照杀菌的一种风味食品。
2.如权利要求1所述的泡制的襄荷笋，其特征在于，所述配料主要是：白萝卜皮块、彩椒块，可依口味放入八角、花椒和蒜头。
3.如权利要求1所述的泡制的襄荷笋的生产方法，其特征在于通过如下步骤加工而成：
（1）预腌，用盐量为5%-10%，腌制24-48小时，压石；
（2）清洗；
（3）配料装坛发酵，加入传统泡菜水，调整含盐量3%-5%，封口后喷入少量50度以上粮食白酒，自然发酵一周以上；
（4）真空包装；
（5）辐照杀菌。
4.如权利要求3所述的泡制的襄荷笋的生产方法，其特征在于，所述步骤（1）预腌过程中，加入0.05%-1.0%的CaCl2。
5.如权利要求3所述的泡制的襄荷笋的生产方法，其特征在于，所述步骤（1）预腌过程中，加入的CaCl2优选为0.2%。
6.如权利要求3所述的泡制的襄荷笋的加工方法，其特征在于，所述步骤（3）中在所述的传统泡菜水中加入0.05%-0.2%的Ca(CH3COO)2·H2O和0.1%-0.5%的Zn(CH3COO)2。
7.如权利要求3所述的泡制的襄荷笋的加工方法，其特征在于，所述步骤（3）中在所述的传统泡菜水中加入的Ca(CH3COO)2·H2O和Zn(CH3COO)2分别优选为0.1%和0.2%。
8.如权利要求3所述的泡制的襄荷笋的生产方法，其特征在于，所述步骤（4）真空包装操作时，从出坛到包装过程中，腌制好的襄荷笋应浸没在泡菜水之中。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410646797.2A CN104431892A (zh) | 2014-11-16 | 2014-11-16 | 一种泡制的襄荷笋及其生产方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410646797.2A CN104431892A (zh) | 2014-11-16 | 2014-11-16 | 一种泡制的襄荷笋及其生产方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431892A true CN104431892A (zh) | 2015-03-25 |
Family
ID=52879240
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410646797.2A Pending CN104431892A (zh) | 2014-11-16 | 2014-11-16 | 一种泡制的襄荷笋及其生产方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104431892A (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077123A (zh) * | 2015-09-10 | 2015-11-25 | 贵州鑫丰农业科技发展有限公司 | 一种阳荷泡菜及其制备方法 |
| CN105166793A (zh) * | 2015-08-10 | 2015-12-23 | 贵州金农辐照科技有限责任公司 | 盐酸菜的灭菌加工方法 |
| CN110881634A (zh) * | 2019-11-14 | 2020-03-17 | 昆山市玉山镇明宏食品厂 | 一种富含活性益生菌的低盐泡菜的制备方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536760A (zh) * | 2008-10-31 | 2009-09-23 | 汪盛松 | 一种蘘荷泡菜的加工方法 |
| CN103039928A (zh) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | 一种香辣黑咸菜及其制作方法 |
-
2014
- 2014-11-16 CN CN201410646797.2A patent/CN104431892A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536760A (zh) * | 2008-10-31 | 2009-09-23 | 汪盛松 | 一种蘘荷泡菜的加工方法 |
| CN103039928A (zh) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | 一种香辣黑咸菜及其制作方法 |
Non-Patent Citations (3)
| Title |
|---|
| 李学贵: "蘘荷系列产品腌制技术", 《中国酿造》 * |
| 邹学校: "《中国蔬菜实用新技术大全.南方蔬菜卷》", 31 January 2004, 北京科学技术出版社 * |
| 陈功: "《中国泡菜加工技术》", 31 May 2011, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166793A (zh) * | 2015-08-10 | 2015-12-23 | 贵州金农辐照科技有限责任公司 | 盐酸菜的灭菌加工方法 |
| CN105077123A (zh) * | 2015-09-10 | 2015-11-25 | 贵州鑫丰农业科技发展有限公司 | 一种阳荷泡菜及其制备方法 |
| CN110881634A (zh) * | 2019-11-14 | 2020-03-17 | 昆山市玉山镇明宏食品厂 | 一种富含活性益生菌的低盐泡菜的制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102224937B (zh) | 一种天然植物源调味防腐剂 | |
| CN102599549B (zh) | 一种非油炸即食淡水鱼的制备方法 | |
| CN102763828A (zh) | 一种糟辣椒调味料及其生产方法 | |
| CN103844234A (zh) | 莲藕泡菜制备方法 | |
| CN103125901B (zh) | 一种盐菜的加工方法 | |
| CN102283400B (zh) | 一种鱼骨休闲食品及其生产方法 | |
| CN103584027A (zh) | 甜酒泡椒及其加工方法 | |
| CN104431906A (zh) | 一种泡姜丝的制作工艺 | |
| CN108142889A (zh) | 一种酸菜鱼调料 | |
| CN105266135A (zh) | 一种鱼籽酱及其制备方法 | |
| CN102334662A (zh) | 一种莴笋的腌制方法 | |
| CN104431892A (zh) | 一种泡制的襄荷笋及其生产方法 | |
| CN104351674A (zh) | 一种木瓜菠萝水果罐头及其制备方法 | |
| CN103461967B (zh) | 一种五香杏鲍菇片 | |
| CN103141814B (zh) | 一种小鱼辣椒酱及其制备方法 | |
| CN101422234A (zh) | 一种植物保鲜的食用菌即食食品及其制作方法 | |
| CN104431870A (zh) | 一种甘薯罐头制备工艺 | |
| CN102119777A (zh) | 一种爆鱼食品的制作方法 | |
| CN106722537A (zh) | 一种莴笋开胃小菜 | |
| CN101675777A (zh) | 一种榨菜腌制而成的咸菜 | |
| CN105410792A (zh) | 一种茶粉酱腌菜的方法 | |
| CN107927662A (zh) | 一种食用芋荷梗腌制品及其加工方法 | |
| CN103621956A (zh) | 一种保鲜苔干及其制作方法 | |
| CN103005381A (zh) | 一种葱香型牛蒡酱 | |
| CN103005396B (zh) | 一种麻辣杏鲍菇 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150325 |