CN104543893A - Method for making thermostatic fermented multi-flavor olio - Google Patents
Method for making thermostatic fermented multi-flavor olio Download PDFInfo
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- CN104543893A CN104543893A CN201510017526.5A CN201510017526A CN104543893A CN 104543893 A CN104543893 A CN 104543893A CN 201510017526 A CN201510017526 A CN 201510017526A CN 104543893 A CN104543893 A CN 104543893A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention relates to a method for making a thermostatic fermented multi-flavor olio. The method comprises the following steps: a, pretreatment of raw materials; b, fresh keeping with circulating brine; c, tank sealing; d, shape changing; e, sorting; f, desalting; g, dewatering; h, preparation of sauce; i, thermostatic fermentation; j, preparation of composite sauce; and k, sterilization and packing. The method has the beneficial effects: 1, the thermostatic fermentation achieves a good regulating effect on the stability of a product fermentation period; 2, by using the sauce squeezed from sweet flour paste with a fermentation period of more than 20 days, various physicochemical indexes are high and the production cost is reduced; 3, low-temperature fermentation is adopted in the thermostatic fermentation, so that the activity of harmful bacteria is inhibited to a certain extent, the quality of the product is stabilized, the consumption of salt is reduced and the olio is more favorable for health; and 4, the thermostatic fermentation is carried out in an air-conditioning room where an ultraviolet sterilization lamp and an ozone generator are installed, so that the production space is clean and the safety of food is ensured.
Description
Technical field
The present invention relates to food processing field, particularly relate to the preparation method of a kind of ferment at constant temperature multi-flavor olla.
Background technology
Pickles in the market, the processing mode that most employing is workshop-based, processing technology is not suitable with the industrial production of standardization, scale, this traditional pickles adopt outdoor solarization sauce to ferment, sanitary control situation is poor, fermentation temperature is along with four seasons climate change during the fermentation, the stabilizing influence that temperature makes time of needs and quality to product is very large, cause unstable product quality, easily cause food-safety problem, as nitrite exceed standard, anticorrisive agent exceeds standard, and ediblely affects the healthy of consumer for a long time; The fermentation of tradition pickles needs to use a large amount of high-quality sauces, and production cost is high, and traditional pickles fermentation salinity is higher, and use a large amount of salt just can play antisepsis, cost is high.
Multi-flavor olla is a kind of nutritious appetizing food and dish, adapt to the allegro life requirement of people, this product does not add any chemical preservative, meanwhile, multi-flavor olla responds the Ministry of Public Health about less salt preventing hypertension diseases demands, under clear production site surrounding, utilize constant low temperature fermentation technique, ensure the stable of product quality and health degree, the in good time and market demand integrates with, and has certain social value and economic benefit.
Summary of the invention
Technical problem to be solved by this invention is: the preparation method providing a kind of ferment at constant temperature multi-flavor olla, good regulating action is played to the stability of product fermentation period, reduce production cost, suppress the activity of harmful bacteria to a certain extent, stabilized product quality, reduce the use amount of salt, ensure the safety of food, be more conducive to health.
The technical scheme that the problem that the present invention is the above-mentioned proposition of solution adopts is:
A preparation method for ferment at constant temperature multi-flavor olla, comprises the following steps:
A, pretreatment of raw material: get rutabaga, big indigo plant and Jerusalem artichoke, the impurity on removing coring and surface is clean by clean water, for subsequent use, get shelled peanut and walnut kernel, clean, put into boiling water, overheated 30 ~ 60s, sloughs the crust of shelled peanut and walnut kernel, for subsequent use, get agar, clean and dry, then sending out with clear water bubble, for subsequent use;
B, circulating brine are fresh-keeping: get pretreated rutabaga in step a, big indigo plant and Jerusalem artichoke, put into fresh-keeping pond, pour 23 into
0b é circulating brine, carries out fresh-keeping storage, within second day, carries out brine recycling, every day brine recycling 1 time, 2 ~ 24 hours circulation timei, lasting brine recycling is operated to the 8th day, during this period, every day carries out one-time detection to the salt solution Baume degrees in fresh-keeping pond, when brine strength is lower than 23
0during B é, add salinity in time and supplement;
C, Feng Chi: within the 9th day, carry out envelope pond, Feng Chihou circulating brine 2 times weekly, 2 ~ 24 hours each circulation timei, lasting brine recycling operates 14 days, and after this, every first quarter moon carries out circulating brine 1 time, and the salt solution Baume degrees in fresh-keeping pond is detected, when brine strength is lower than 20
0during B é, carry out salt adding and supply;
D, remodeling: get the rutabaga after step c process, big indigo plant and Jerusalem artichoke, rutabaga is changed the square block fourth that cutter becomes 0.7 ~ 1.0cm, big indigo plant is changed the square block fourth that cutter becomes 0.7 ~ 1.0cm, Jerusalem artichoke is changed the square block fourth that cutter becomes 0.3 ~ 0.5cm, get the agar in step a, and change cutter and become length to be the segment of 5.0 ~ 6.0cm, for subsequent use;
E, to select: to the rutabaga after steps d process, big indigo plant, Jerusalem artichoke, agar, and shelled peanut after step a process and walnut kernel are selected, reject turn black, go mouldy, the rutabaga of damaging by worms, big indigo plant, Jerusalem artichoke, agar, shelled peanut and walnut kernel;
F, desalination: get the rutabaga after step e process, big indigo plant, Jerusalem artichoke, agar, shelled peanut and walnut kernel, put into clear water reserviors respectively and carry out desalination, a clear water is changed at interval of 4 hours, until the salt content in rutabaga, big indigo plant, Jerusalem artichoke, agar, shelled peanut and walnut kernel all reaches 2 ~ 4%, namely complete desalting processing;
G, dehydration: the raw material taken out after step f process to be placed on dehydration case platform natural-dehydration 4 ~ 6 hours;
Prepared by h, dip: select the fermentation period sweet fermented flour sauce of more than 20 days to carry out pressure extracting juice, obtain dip for subsequent use, and the requirement of dip physical and chemical index is: with glucose meter, reduced sugar >=15g/100g; In lactic acid, total acid≤1.5 g/100g; In Nacl, salt≤13g/100g;
I, ferment at constant temperature: by the rutabaga after step g process, big indigo plant, agar, Jerusalem artichoke, shelled peanut and walnut kernel mix, obtain mixed material, in mixed material, the parts by weight of each raw material are: rutabaga 30 ~ 34 parts, big blue 32 ~ 35 parts, agar 9 ~ 11 parts, Jerusalem artichoke 0.5 ~ 1.5 part, shelled peanut 21 ~ 23 parts, walnut kernel 0.5 ~ 1.5 part, mixed material is poured in the round in fermentation plant, and add the dip that step h chooses, add a cover closed, carry out fermentation 15 ~ 20 days, for ensureing the uniformity of pickles sweat, staff's every day upper and lower stirring once,
Prepared by j, composite seasoning juice: get dip 500kg, white granulated sugar 8 ~ 13kg, monosodium glutamate 3 ~ 6kg, disodium 5 '-ribonucleotide 0.3 ~ 0.7kg that step h chooses, put into digester mixing and stirring, make it reach fluidized state that temperature is 100 ~ 105 DEG C, keep fluidized state 5 minutes, stop heating, skim offscum in dip, obtained composite seasoning juice, for subsequent use;
K, sterilization packaging: get the mixed material after step I process, carry out filling, then adds composite seasoning juice prepared by step j, and the part by weight of mixed material and composite seasoning juice is 55:45, through 95 ~ 100 DEG C of wet sterilizations 13 ~ 15 minutes, is finished product.
In described step b, the water surface of salt solution exceedes rutabaga, big indigo plant and Jerusalem artichoke 10 ~ 23cm.
In described step c, the water surface of salt solution exceedes rutabaga, big indigo plant and Jerusalem artichoke 15 ~ 18cm.
In described step I, the indoor temperature of fermentation plant is 8 ~ 12 DEG C, and indoor humidity is 60 ~ 75%, and the weight ratio of mixed material and dip is 2:3.
Beneficial effect of the present invention is: 1, the stability of ferment at constant temperature to product fermentation period plays good regulating action; 2, the dip using the fermentation period sweet fermented flour sauce of more than 20 days to squeeze, every physical and chemical index is high and reduce production cost; 3, ferment at constant temperature uses cold fermentation, suppresses the activity of harmful bacteria to a certain extent, stabilized product quality, reduces the use amount of salt, is more conducive to health; 4, ferment at constant temperature carries out in air conditioning chamber, installs ultraviolet germicidal and ozone generator, clear production space, ensures the safety of food.
Detailed description of the invention
Further illustrate inventive embodiment below.
The preparation method of a kind of ferment at constant temperature multi-flavor olla described in this detailed description of the invention, comprises the following steps:
Embodiment 1, the preparation method of a kind of ferment at constant temperature multi-flavor olla, comprises the following steps:
A, pretreatment of raw material: get rutabaga, big indigo plant and Jerusalem artichoke, the impurity on removing coring and surface is clean by clean water, for subsequent use, get shelled peanut and walnut kernel, clean, put into boiling water, overheated 30 ~ 60s, sloughs the crust of shelled peanut and walnut kernel, for subsequent use, get agar, clean and dry, then sending out with clear water bubble, for subsequent use;
B, circulating brine are fresh-keeping: get pretreated rutabaga in step a, big indigo plant and Jerusalem artichoke, put into fresh-keeping pond, pour 23 into
0b é circulating brine, the water surface of salt solution exceedes rutabaga, big indigo plant and Jerusalem artichoke 10 ~ 23cm, carry out fresh-keeping storage, within second day, carry out brine recycling, every day brine recycling 1 time, 2 ~ 24 hours circulation timei, lasting brine recycling is operated to the 8th day, during this period, every day carries out one-time detection to the salt solution Baume degrees in fresh-keeping pond, when brine strength is lower than 23
0during B é, add salinity in time and supplement;
C, Feng Chi: within the 9th day, carry out envelope pond, the water surface of salt solution exceedes rutabaga, big indigo plant and Jerusalem artichoke 15 ~ 18cm, Feng Chihou circulating brine 2 times weekly, 2 ~ 24 hours each circulation timei, lasting brine recycling operates 14 days, and after this, every first quarter moon carries out circulating brine 1 time, and the salt solution Baume degrees in fresh-keeping pond is detected, when brine strength is lower than 20
0during B é, carry out salt adding and supply;
D, remodeling: get the rutabaga after step c process, big indigo plant and Jerusalem artichoke, rutabaga is changed the square block fourth that cutter becomes 0.7 ~ 1.0cm, big indigo plant is changed the square block fourth that cutter becomes 0.7 ~ 1.0cm, Jerusalem artichoke is changed the square block fourth that cutter becomes 0.3 ~ 0.5cm, get the agar in step a, and change cutter and become length to be the segment of 5.0 ~ 6.0cm, for subsequent use;
E, to select: to the rutabaga after steps d process, big indigo plant, Jerusalem artichoke, agar, and shelled peanut after step a process and walnut kernel are selected, reject turn black, go mouldy, the rutabaga of damaging by worms, big indigo plant, Jerusalem artichoke, agar, shelled peanut and walnut kernel;
F, desalination: get the rutabaga after step e process, big indigo plant, Jerusalem artichoke, agar, shelled peanut and walnut kernel, put into clear water reserviors respectively and carry out desalination, a clear water is changed at interval of 4 hours, until the salt content in rutabaga, big indigo plant, Jerusalem artichoke, agar, shelled peanut and walnut kernel all reaches 2 ~ 4%, namely complete desalting processing;
G, dehydration: the raw material taken out after step f process to be placed on dehydration case platform natural-dehydration 4 ~ 6 hours;
Prepared by h, dip: select the fermentation period sweet fermented flour sauce of more than 20 days to carry out pressure extracting juice, obtain dip for subsequent use, and the requirement of dip physical and chemical index is: with glucose meter, reduced sugar >=15g/100g; In lactic acid, total acid≤1.5 g/100g; In Nacl, salt≤13g/100g;
I, ferment at constant temperature: by the rutabaga after step g process, big indigo plant, agar, Jerusalem artichoke, shelled peanut and walnut kernel mix, obtain mixed material, in mixed material, the parts by weight of each raw material are: rutabaga 33 parts, big blue 34.5 parts, agar 10 parts, Jerusalem artichoke 1 part, shelled peanut 21 parts, walnut kernel 0.5 part, mixed material is poured in the round in fermentation plant, the indoor temperature of fermentation plant is 9 DEG C, indoor humidity is 65%, and add the dip that step h chooses, the weight ratio of selected mixed material and dip is 2:3, add a cover closed, carry out fermentation 15 ~ 20 days, for ensureing the uniformity of pickles sweat, staff's every day upper and lower stirring once,
Prepared by j, composite seasoning juice: get dip 500kg, white granulated sugar 8 ~ 13kg, monosodium glutamate 3 ~ 6kg, disodium 5 '-ribonucleotide 0.3 ~ 0.7kg that step h chooses, put into digester mixing and stirring, make it reach fluidized state that temperature is 100 ~ 105 DEG C, keep fluidized state 5 minutes, stop heating, skim offscum in dip, obtained composite seasoning juice, for subsequent use;
K, sterilization packaging: get the mixed material after step I process, carry out filling, then adds composite seasoning juice prepared by step j, and the part by weight of mixed material and composite seasoning juice is 55:45, through 95 ~ 100 DEG C of wet sterilizations 13 ~ 15 minutes, is finished product.
Embodiment 2, the preparation method of a kind of ferment at constant temperature multi-flavor olla, comprises the following steps:
A, pretreatment of raw material: get rutabaga, big indigo plant and Jerusalem artichoke, the impurity on removing coring and surface is clean by clean water, for subsequent use, get shelled peanut and walnut kernel, clean, put into boiling water, overheated 30 ~ 60s, sloughs the crust of shelled peanut and walnut kernel, for subsequent use, get agar, clean and dry, then sending out with clear water bubble, for subsequent use;
B, circulating brine are fresh-keeping: get pretreated rutabaga in step a, big indigo plant and Jerusalem artichoke, put into fresh-keeping pond, pour 23 into
0b é circulating brine, the water surface of salt solution exceedes rutabaga, big indigo plant and Jerusalem artichoke 10 ~ 23cm, carry out fresh-keeping storage, within second day, carry out brine recycling, every day brine recycling 1 time, 2 ~ 24 hours circulation timei, lasting brine recycling is operated to the 8th day, during this period, every day carries out one-time detection to the salt solution Baume degrees in fresh-keeping pond, when brine strength is lower than 23
0during B é, add salinity in time and supplement;
C, Feng Chi: within the 9th day, carry out envelope pond, the water surface of salt solution exceedes rutabaga, big indigo plant and Jerusalem artichoke 15 ~ 18cm, Feng Chihou circulating brine 2 times weekly, 2 ~ 24 hours each circulation timei, lasting brine recycling operates 14 days, and after this, every first quarter moon carries out circulating brine 1 time, and the salt solution Baume degrees in fresh-keeping pond is detected, when brine strength is lower than 20
0during B é, carry out salt adding and supply;
D, remodeling: get the rutabaga after step c process, big indigo plant and Jerusalem artichoke, rutabaga is changed the square block fourth that cutter becomes 0.7 ~ 1.0cm, big indigo plant is changed the square block fourth that cutter becomes 0.7 ~ 1.0cm, Jerusalem artichoke is changed the square block fourth that cutter becomes 0.3 ~ 0.5cm, get the agar in step a, and change cutter and become length to be the segment of 5.0 ~ 6.0cm, for subsequent use;
E, to select: to the rutabaga after steps d process, big indigo plant, Jerusalem artichoke, agar, and shelled peanut after step a process and walnut kernel are selected, reject turn black, go mouldy, the rutabaga of damaging by worms, big indigo plant, Jerusalem artichoke, agar, shelled peanut and walnut kernel;
F, desalination: get the rutabaga after step e process, big indigo plant, Jerusalem artichoke, agar, shelled peanut and walnut kernel, put into clear water reserviors respectively and carry out desalination, a clear water is changed at interval of 4 hours, until the salt content in rutabaga, big indigo plant, Jerusalem artichoke, agar, shelled peanut and walnut kernel all reaches 2 ~ 4%, namely complete desalting processing;
G, dehydration: the raw material taken out after step f process to be placed on dehydration case platform natural-dehydration 4 ~ 6 hours;
Prepared by h, dip: select the fermentation period sweet fermented flour sauce of more than 20 days to carry out pressure extracting juice, obtain dip for subsequent use, and the requirement of dip physical and chemical index is: with glucose meter, reduced sugar >=15g/100g; In lactic acid, total acid≤1.5 g/100g; In Nacl, salt≤13g/100g;
I, ferment at constant temperature: by the rutabaga after step g process, big indigo plant, agar, Jerusalem artichoke, shelled peanut and walnut kernel mix, obtain mixed material, in mixed material, the parts by weight of each raw material are: rutabaga 34 parts, big blue 32 parts, agar 11 parts, Jerusalem artichoke 0.5 part, shelled peanut 22 parts, walnut kernel 0.5 part, mixed material is poured in the round in fermentation plant, the indoor temperature of fermentation plant is 11 DEG C, indoor humidity is 70%, and add the dip that step h chooses, the weight ratio of selected mixed material and dip is 2:3, add a cover closed, carry out fermentation 15 ~ 20 days, for ensureing the uniformity of pickles sweat, staff's every day upper and lower stirring once,
Prepared by j, composite seasoning juice: get dip 500kg, white granulated sugar 8 ~ 13kg, monosodium glutamate 3 ~ 6kg, disodium 5 '-ribonucleotide 0.3 ~ 0.7kg that step h chooses, put into digester mixing and stirring, make it reach fluidized state that temperature is 100 ~ 105 DEG C, keep fluidized state 5 minutes, stop heating, skim offscum in dip, obtained composite seasoning juice, for subsequent use;
K, sterilization packaging: get the mixed material after step I process, carry out filling, then adds composite seasoning juice prepared by step j, and the part by weight of mixed material and composite seasoning juice is 55:45, through 95 ~ 100 DEG C of wet sterilizations 13 ~ 15 minutes, is finished product.
Beneficial effect of the present invention is: 1, the stability of ferment at constant temperature to product fermentation period plays good regulating action; 2, the dip using the fermentation period sweet fermented flour sauce of more than 20 days to squeeze, every physical and chemical index is high and reduce production cost; 3, ferment at constant temperature uses cold fermentation, suppresses the activity of harmful bacteria to a certain extent, stabilized product quality, reduces the use amount of salt, is more conducive to health; 4, ferment at constant temperature carries out in air conditioning chamber, installs ultraviolet germicidal and ozone generator, clear production space, ensures the safety of food.
Specific embodiments of the invention are not construed as limiting the invention, not departing from the change or retouching done in the spirit and scope of the present invention, all in protection scope of the present invention.
Claims (4)
1. a preparation method for ferment at constant temperature multi-flavor olla, is characterized in that, comprises the following steps:
A, pretreatment of raw material: get rutabaga, big indigo plant and Jerusalem artichoke, the impurity on removing coring and surface is clean by clean water, for subsequent use, get shelled peanut and walnut kernel, clean, put into boiling water, overheated 30 ~ 60s, sloughs the crust of shelled peanut and walnut kernel, for subsequent use, get agar, clean and dry, then sending out with clear water bubble, for subsequent use;
B, circulating brine are fresh-keeping: get pretreated rutabaga in step a, big indigo plant and Jerusalem artichoke, put into fresh-keeping pond, pour 23 into
0b é circulating brine, carries out fresh-keeping storage, within second day, carries out brine recycling, every day brine recycling 1 time, 2 ~ 24 hours circulation timei, lasting brine recycling is operated to the 8th day, during this period, every day carries out one-time detection to the salt solution Baume degrees in fresh-keeping pond, when brine strength is lower than 23
0during B é, add salinity in time and supplement;
C, Feng Chi: within the 9th day, carry out envelope pond, Feng Chihou circulating brine 2 times weekly, 2 ~ 24 hours each circulation timei, lasting brine recycling operates 14 days, and after this, every first quarter moon carries out circulating brine 1 time, and the salt solution Baume degrees in fresh-keeping pond is detected, when brine strength is lower than 20
0during B é, carry out salt adding and supply;
D, remodeling: get the rutabaga after step c process, big indigo plant and Jerusalem artichoke, rutabaga is changed the square block fourth that cutter becomes 0.7 ~ 1.0cm, big indigo plant is changed the square block fourth that cutter becomes 0.7 ~ 1.0cm, Jerusalem artichoke is changed the square block fourth that cutter becomes 0.3 ~ 0.5cm, get the agar in step a, and change cutter and become length to be the segment of 5.0 ~ 6.0cm, for subsequent use;
E, to select: to the rutabaga after steps d process, big indigo plant, Jerusalem artichoke, agar, and shelled peanut after step a process and walnut kernel are selected, reject turn black, go mouldy, the rutabaga of damaging by worms, big indigo plant, Jerusalem artichoke, agar, shelled peanut and walnut kernel;
F, desalination: get the rutabaga after step e process, big indigo plant, Jerusalem artichoke, agar, shelled peanut and walnut kernel, put into clear water reserviors respectively and carry out desalination, a clear water is changed at interval of 4 hours, until the salt content in rutabaga, big indigo plant, Jerusalem artichoke, agar, shelled peanut and walnut kernel all reaches 2 ~ 4%, namely complete desalting processing;
G, dehydration: the raw material taken out after step f process to be placed on dehydration case platform natural-dehydration 4 ~ 6 hours;
Prepared by h, dip: select the fermentation period sweet fermented flour sauce of more than 20 days to carry out pressure extracting juice, obtain dip for subsequent use, and the requirement of dip physical and chemical index is: with glucose meter, reduced sugar >=15g/100g; In lactic acid, total acid≤1.5 g/100g; In Nacl, salt≤13g/100g;
I, ferment at constant temperature: by the rutabaga after step g process, big indigo plant, agar, Jerusalem artichoke, shelled peanut and walnut kernel mix, obtain mixed material, in mixed material, the parts by weight of each raw material are: rutabaga 30 ~ 34 parts, big blue 32 ~ 35 parts, agar 9 ~ 11 parts, Jerusalem artichoke 0.5 ~ 1.5 part, shelled peanut 21 ~ 23 parts, walnut kernel 0.5 ~ 1.5 part, mixed material is poured in the round in fermentation plant, and add the dip that step h chooses, add a cover closed, carry out fermentation 15 ~ 20 days, for ensureing the uniformity of pickles sweat, staff's every day upper and lower stirring once,
Prepared by j, composite seasoning juice: get dip 500kg, white granulated sugar 8 ~ 13kg, monosodium glutamate 3 ~ 6kg, disodium 5 '-ribonucleotide 0.3 ~ 0.7kg that step h chooses, put into digester mixing and stirring, make it reach fluidized state that temperature is 100 ~ 105 DEG C, keep fluidized state 5 minutes, stop heating, skim offscum in dip, obtained composite seasoning juice, for subsequent use;
K, sterilization packaging: get the mixed material after step I process, carry out filling, then adds composite seasoning juice prepared by step j, and the part by weight of mixed material and composite seasoning juice is 55:45, through 95 ~ 100 DEG C of wet sterilizations 13 ~ 15 minutes, is finished product.
2. the preparation method of a kind of ferment at constant temperature multi-flavor olla according to claim 1, is characterized in that, in described step b, the water surface of salt solution exceedes rutabaga, big indigo plant and Jerusalem artichoke 10 ~ 23cm.
3. the preparation method of a kind of ferment at constant temperature multi-flavor olla according to claim 1, is characterized in that, in described step c, the water surface of salt solution exceedes rutabaga, big indigo plant and Jerusalem artichoke 15 ~ 18cm.
4. the preparation method of a kind of ferment at constant temperature multi-flavor olla according to claim 1, is characterized in that, in described step I, the indoor temperature of fermentation plant is 8 ~ 12 DEG C, and indoor humidity is 60 ~ 75%, and the weight ratio of mixed material and dip is 2:3.
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| CN108576724A (en) * | 2018-03-29 | 2018-09-28 | 长沙惠龙食品有限公司 | A kind of olla and preparation method thereof |
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| CN108576724A (en) * | 2018-03-29 | 2018-09-28 | 长沙惠龙食品有限公司 | A kind of olla and preparation method thereof |
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Application publication date: 20150429 |