CN104824594A - Special-flavor Chinese sauerkraut and processing method thereof - Google Patents

Special-flavor Chinese sauerkraut and processing method thereof Download PDF

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Publication number
CN104824594A
CN104824594A CN201510271191.XA CN201510271191A CN104824594A CN 104824594 A CN104824594 A CN 104824594A CN 201510271191 A CN201510271191 A CN 201510271191A CN 104824594 A CN104824594 A CN 104824594A
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China
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altar
salt
sauerkraut
local flavor
spice
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CN201510271191.XA
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Chinese (zh)
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李恒
陈功
张其圣
张伟
吴奇谦
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四川东坡中国泡菜产业技术研究院
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Priority to CN201510271191.XA priority Critical patent/CN104824594A/en
Publication of CN104824594A publication Critical patent/CN104824594A/en

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Abstract

The invention belongs to the field of food processing, and particularly relates to special-flavor Chinese sauerkraut and a processing method thereof. The special-flavor Chinese sauerkraut comprises fresh leaf mustard, salt and seasonings, and is characterized in that the processing method of the special-flavor Chinese sauerkraut comprises the following steps of mixing the fresh leaf mustard and the salt according to the ratio of 8-12:1 and salting the fresh leaf mustard; and sequentially performing procedures of cleaning, segmenting, desalting, dewatering, primary blending, solid fermentation by jars, secondary blending after the Chinese sauerkraut is discharged from the jars, packaging, sterilizing and storing or conveying. The special-flavor Chinese sauerkraut has abundant nutrient substances and is sufficient in flavor and sour; a follow-up technology is simple; waste water drainage is avoided; and environmental pollution is little.

Description

A kind of old altar local flavor sauerkraut and preparation method thereof

Technical field

The invention belongs to food processing field, particularly relate to a kind of old altar local flavor sauerkraut and preparation method thereof.

Background technology

Sauerkraut take leaf mustard as primary raw material, to ferment a kind of kimchi products made through salt salt marsh or salt bubble stain, the refreshing appetizing of its acid, dark liking by consumers in general.The technique of the preparation of traditional-family's sauerkraut is generally " fresh leaf mustard → salt bubble stain → fermentation → sauerkraut "; Traditional-family sauerkraut preparation technology basis derives the suitability for industrialized production processing mode of sauerkraut: " fresh leaf mustard → salt salt marsh → cleaning → arrangement → secondary cleaning → cutting or non-divided → seasoning spice → packaging → sauerkraut product "; Somebody or enterprise are on the basis of the old altar sauerkraut of production and processing for many years, original sauerkraut industrialized production is improved, propose the secondary fermentation of sauerkraut, its technological process is " fresh leaf mustard → salt salt marsh → clean → arrange → enter altar secondary fermentation → go out altar → cutting → dehydration → seasoning spice → packaging → local flavor old altar sauerkraut product ".

Although existing sauerkraut secondary fermentation has certain effect, but some problems existed: (1) fermentation is semi-solid ferment, and moisture is high, and nutriment composition is few, is unfavorable for lactic fermentation; (2) half dry state fermentations, flavor substance composition is few, and the ferment local-flavor of sauerkraut increases limited in a short time; (3) during existing secondary fermentation auxiliary material and batching few, sauerkraut cannot produce abundant compound fragrant material in a short time; (4) the follow-up technique also having press dewatering of existing secondary fermentation, the loss of sauerkraut flavor substance is serious; (5) existing technique creates a large amount of fermentation water, is difficult to utilize, and causes environmental pollution.

Summary of the invention

In order to solve above technical problem, the invention provides a kind of old altar local flavor sauerkraut and preparation method thereof, sauerkraut nutriment composition be abundant, local flavor tart flavour foot, subsequent technique simply, non-wastewater discharge, low in the pollution of the environment.

Solve the one old altar local flavor sauerkraut in the present invention of above technical problem, comprise fresh leaf mustard, salt and condiment, it is characterized in that: after fresh leaf mustard is mixed salt marsh with salt in the ratio of 8-12:1, more successively through cleaning, cutting, desalination, dehydration, spice, enter altar solid state fermentation, go out altar after secondary spice, packaging sterilization and storage or trafficking step obtain.

Fresh leaf mustard described in prioritization scheme and salt ratio are 10:1.

Used salt is without iodine edible salt.

In a described spice, flavouring material formula is made up of the raw material of following mass parts: salted 1 part after dehydration, pickling pepper 0.01-0.05 part, bubble ginger 0.01-0.50 part, fresh garlic 0.001-0.003 part, white wine 0.0005-0.001 part, condiment powder 0.0005-0.001 part.

A spice, mainly in order to make sauerkraut in follow-up solid ferment process, can form abundant various taste compound, increases product special flavour, improving product aesthetic quality.

Described spices powder is anise, cassia bark, Chinese prickly ash, ginger and pepper mixture, and its proportioning is: anistree 17-20 part, cassia bark 13-15 part, Chinese prickly ash 16-18 part, ginger 3-6 part, pepper 1-3 part.

In described secondary spice, flavouring material formula is made up of the raw material of following mass parts: 100 parts, sauerkraut after solid state fermentation, monosodium glutamate 1-2 part, I+G(5 '-flavour nucleotide disodium) 0.01-0.05 part, capsicum chilli oil 2.5-5 part, cooking wine 0.5-1 part, white granulated sugar 0.5-1.5 part, soy sauce 0.5-1.5 part, lactic acid 0.05-0.2 part, acetic acid 0.02-0.12 part, malic acid 0.01-0.05 part, ethyl maltol 0.001-0.003 part.

A kind of preparation method of old altar local flavor sauerkraut in the present invention, is characterized in that: comprise the following steps:

(1) fresh leaf mustard: select disease-free, rotten fresh leaf mustard;

(2) salt marsh: the fresh leaf mustard salt salt marsh normal temperature fermentation 3-12 month;

Pot-herb's salt marsh 3 months, the salt in salt accumulated water and vegetables can balance, and salted vegetable just can begin to take shape distinctive ferment local-flavor, and salted vegetable can be tentatively ripe.

(3) clean: removing silt, dust foreign material and the old muscle of Lao Pi;

(4) cutting: with vegetable-chopper by salted be cut into thread;

(5) desalination: the salted Desalination machine after cutting reduces its salt content;

(6) dewater: after salted desalination, carry out processed with squeezer; Dehydration, for reducing the water activity in vegetables, prevents vegetables from going bad, makes subsequent fermentations be solid ferment process simultaneously.

(7) spices: add condiment mix and blend after salted dehydration;

(8) altar solid state fermentation is entered: the dish after a spice is entered altar, and jar is filled; Sprinkle face salt on dish surface after filling, with preservative film, jar mouth is sealed, cover altar lid, add salt and press seal at altar along place, wherein 1%, 20-25 DEG C of fermentation 15-30 days of the consumption≤altar Chinese food weight of face salt;

Sprinkle face salt on dish surface and can increase salinity in the vegetables of round surface, the oxygen in isolated vegetables and container, suppresses the growth of aerobic bacteria in surperficial vegetables, prevents surperficial vegetables due to the effect generation brown stain of oxygen.

Altar can be entered when filling altar while compressed by dish, discharging the air in dish.Exhaust makes to form good anaerobic environment in round, and anaerobic environment is conducive to the growth and breeding of lactic acid bacteria, thus gives product higher acidity, the local flavor of improving product; In addition, anaerobic environment can suppress aerobic bacteria as the growth of the miscellaneous bacteria such as yeast, mould, ensures quality and the safety of product.

(9) secondary spice: the dish after solid state fermentation adds condiment mix and blend;

(10) packaging, sterilization: carry out filling according to need of production, filling final vacuum sealing, then water-bath pasteurize, sterilization 15-18min at 85-92 DEG C of temperature, cools and get final product;

(11) transport or storage.

In described step (3), cleaning is twice cleaning.Once cleaning can not ensure that salted vegetable is cleaned up, and need carry out secondary cleaning, make raw material sanitary cleaning.

Salinity in described step (5) after desalination in dish is 4.5-5.5%.

Need to carry out solid state fermentation after salt marsh green vegetables desalting and dewatering, if salinity is lower than 4.5%, in solid ferment process, easily grow miscellaneous bacteria, occur mildew, rot etc. phenomenon; If too high in salinity, as more than 5.5%, the corresponding raising of the salinity in final products, product is too salty, and palatability is deteriorated, and product edible range is too little.

After described step (6) dehydration, de-water ratio is 45-55%.

Described fresh leaf mustard is green vegetables or potherb mustard.

Product of the present invention can be instant, also can be used for mixing meal, going with rice or bread, for seasoning etc., convenient and swift.

The beneficial effect obtained in the present invention is as follows:

(1) adopt solid state fermentation, moisture is low, and nutriment composition enriches, and microorganism species is abundanter, and the flavor substance composition of generation is more more complicated, is more conducive to the formation of sauerkraut flavor substances, improves the local flavor of sauerkraut.

(2) before solid state fermentation, carry out a seasoning spice, add the auxiliary material such as pickling pepper, bubble ginger, fresh garlic, spice, white wine; When solid fermentation, these materials, under the effect of microorganism and biochemical reaction, are more conducive to produce composite flavor material, promote the local flavor of sauerkraut.

(3) secondary fermentation adopts solid state fermentation, and the loss of the sauerkraut ferment local-flavor caused that dewaters after dehydration avoids secondary fermentation before fermentation, improves the local flavor of sauerkraut.

(4) compared with semisolid secondary fermentation, subsequent technique is simple, and non-wastewater discharge is low in the pollution of the environment.

Accompanying drawing explanation

Fig. 1 is one time fermentation salt marsh green vegetables local flavor bag volatile flavor component peak figure in the present invention

Fig. 2 is secondary solid state fermentation green vegetables local flavor bag volatile flavor component peak figure in the present invention

Fig. 3 is that in the present invention, in two kinds of sauerkraut bags, all kinds of material occupies the chart of percentage comparison of effect peak area

Fig. 4 be in the present invention different de-water ratio to the effect diagram of sauerkraut solid state fermentation quality

Fig. 5 is the process chart in the present invention

Fig. 6 is the process chart of embodiment 1 in the present invention.

Detailed description of the invention

Below by way of specific embodiment, the present invention is further illustrated:

Embodiment 1

After fresh leaf mustard is mixed salt marsh with salt in the ratio of 10:1, again successively through cleaning arrangements, cutting, desalination, dehydration, spice, enter altar fermentation, go out altar after secondary seasoning, pack sterilization and storage or trafficking step, concrete preparation method is as following steps:

(1) fresh leaf mustard: select green vegetables;

(2) salt salt marsh: fresh leaf mustard is ripe salt marsh green vegetables for more than 3 months without iodine edible salt salting zymolysis, fermentation time 12 months with its weighing scale 10%;

Under the salinity of 10%, the storage cycle of salted vegetable can be 12 months, if continue storage, salted vegetable meeting deliquescing, color and luster blackening, part is rotted, cannot processing and eating.

(3) cleaning arranges: salt marsh green vegetables add man-hour, first clean with air bubble washer machine, foreign material such as removing silt and dust etc.; Again manual sorting is carried out to it, cut the positions such as the old muscle of the unedible Lao Pi of removing;

(4) once clean: the green vegetables after arrangement once clean again, ensure the sanitary cleaning of raw material;

(5) cutting: secondary cleaning terminates the rear vegetable-chopper that utilizes and salt marsh green vegetables are cut into the thread of 5mm × 3 ~ 5cm;

(6) desalination: the salt marsh green vegetables after cutting utilize automatic Desalination machine to reduce its salt content, and the salinity after desalination in green vegetables controls 4.5%; Need to carry out solid state fermentation after salt marsh green vegetables desalting and dewatering, if salinity is lower than 4.5%, in solid ferment process, easily grow miscellaneous bacteria, occur mildew, rot etc. phenomenon.

(7) dewater: utilize squeezer to carry out processed to the green vegetables after desalination after the desalination of salt marsh green vegetables, de-water ratio controls 45%; The object of dehydration mainly reduces the water activity in vegetables, prevents vegetables from going bad, ensures that subsequent fermentations is solid ferment process simultaneously.

(8) spices: condiment is 100 parts, salt marsh green vegetables after the dehydration of mass parts, pickling pepper 5 parts, bubble 0.5 part, ginger, fresh garlic 0.3 part, white wine 0.1 part, condiment powder 0.1 part (described spices powder: anistree 17 parts, 13 parts, cassia bark, 16 parts, Chinese prickly ash, 3 parts, ginger, 1 part, pepper), above-mentioned mixing of materials has stirred a spice; (spice, mainly in order to make sauerkraut in follow-up solid ferment process, can form abundant various taste compound, increases product special flavour, improving product aesthetic quality);

Pickling pepper is fermented more than 1 month by the saline solution normal temperature bubble stain of fresh two twigs of the chaste tree capsicums through 8-12%, is cut into the granule of about 5*5; Bubble ginger is fermented more than 3 months by the saline solution normal temperature bubble stain of fresh little yellow ginger through 9-11%, is cut into the granule of about 1*1; Fresh garlic is cut into the granule of about 1*1, adds in salt marsh green vegetables mix thoroughly with other condiment.

(9) altar solid state fermentation is entered: the material after spice enters altar, until jar is filled; Sprinkle face salt on material surface after filling, the consumption of face salt is no more than 1% of weight of material in jar; With preservative film, jar mouth is sealed after material surface sprinkles face salt, cover altar lid, add salt and press seal at altar along place; Material carries out secondary solid state fermentation in altar, and 20 DEG C of bottom fermentation times are 30 days;

The main purpose sprinkling face salt on material surface increases the salinity in the vegetables of round surface, completely cuts off the oxygen in vegetables and container, suppress the growth of aerobic bacteria in surperficial vegetables, prevent surperficial vegetables due to the effect generation brown stain of oxygen.

(10) altar secondary spice is gone out: condiment is 100 parts, sauerkraut after the solid state fermentation of mass parts, monosodium glutamate 2 parts, I+G0.05 part, capsicum chilli oil 5 parts, cooking wine 1 part, white granulated sugar 1.5 parts, 1.5 parts, soy sauce, lactic acid 0.2 part, acetic acid 0.12 part, malic acid 0.05 part, ethyl maltol 0.003 part;

(11) pack: carry out filling according to need of production, filling final vacuum sealing;

(12) sterilization: the product after packaging is in 85-92 DEG C of Water Under bath pasteurize 15-18min, and after sterilization, cooling is old altar sauerkraut local flavor and contracts for fixed output quotas product rapidly.

Embodiment 2

After fresh leaf mustard is mixed salt marsh with salt in the ratio of 12:1, again successively through cleaning arrangements, cutting, desalination, dehydration, spice, enter altar fermentation, go out altar after secondary seasoning, pack sterilization and storage or trafficking step, concrete preparation method is as following steps:

(1) fresh leaf mustard: select potherb mustard;

(2) salt salt marsh: fresh leaf mustard is ripe salt marsh potherb mustard for more than 3 months without iodine edible salt salting zymolysis, fermentation time 3 months with its weighing scale 12%; Pot-herb's salt marsh 3 months, the salt in salt accumulated water and vegetables can balance, and salted vegetable just can begin to take shape distinctive ferment local-flavor, and salted vegetable can calculate preliminary maturation.

(3) cleaning arranges: salt marsh potherb mustard adds man-hour, first cleans with air bubble washer machine, foreign material such as removing silt and dust etc.; Again manual sorting is carried out to it, cut the positions such as the old muscle of the unedible Lao Pi of removing;

(4) secondary cleaning: the potherb mustard after arrangement carries out secondary cleaning again, ensures the sanitary cleaning of raw material;

Once cleaning can not ensure that salted vegetable is cleaned up, and need carry out secondary cleaning, ensures raw material sanitary cleaning.

(5) cutting: secondary cleaning terminates the rear vegetable-chopper that utilizes and salt marsh potherb mustard is cut into the thread of 5mm × 3 ~ 5cm;

(6) desalination: the salt marsh potherb mustard after cutting utilizes automatic Desalination machine to reduce its salt content, and the salinity after desalination in potherb mustard controls 5.5%; Too high in salinity (more than 5.5%), the corresponding raising of the salinity in final products, product is too salty, and palatability is deteriorated, and product edible range is too little.

(7) dewater: utilize squeezer to carry out processed to the green vegetables after desalination after the desalination of salt marsh green vegetables, de-water ratio controls 55%;

(8) spices: condiment is the salt marsh potherb mustard 100 parts after the dehydration of mass parts, pickling pepper 1 share, bubble 1 part, ginger, fresh garlic 0.1 part, white wine 0.05 part, condiment powder 0.05 part (described spices powder: anistree 20 parts, 15 parts, cassia bark, 18 parts, Chinese prickly ash, 6 parts, ginger, 3 parts, pepper), above-mentioned mixing of materials has stirred a spice.

(9) enter altar solid state fermentation: the material after spice enters altar, enter altar utensil and material is compressed, discharge the air in material, until jar is filled; Sprinkle face salt on material surface after filling, the consumption of face salt is no more than 0.8% of weight of material in jar; With preservative film, jar mouth is sealed after material surface sprinkles face salt, cover altar lid, add salt and press seal at altar along place; Material carries out secondary solid state fermentation in altar, and fermentation time is 15 days;

The main purpose of exhaust makes to form good anaerobic environment in round, and anaerobic environment is conducive to the growth and breeding of lactic acid bacteria, thus give product higher acidity, the local flavor of improving product; In addition, anaerobic environment can suppress aerobic bacteria as the growth of the miscellaneous bacteria such as yeast, mould, ensures quality and the safety of product.

(10) altar secondary spice is gone out: condiment is 100 parts, sauerkraut after the solid state fermentation of mass parts, monosodium glutamate 1 part, I+G0.01 part, capsicum chilli oil 2.5 parts, cooking wine 0.5 part, white granulated sugar 0.5 part, 0.5 part, soy sauce, lactic acid 0.05 part, acetic acid 0.02 part, malic acid 0.01 part, ethyl maltol 0.001 part;

(11) pack: carry out filling according to need of production, filling final vacuum sealing;

(12) sterilization: the product after packaging is in 85-92 DEG C of Water Under bath pasteurize 15-18min, and after sterilization, cooling is old altar sauerkraut local flavor and contracts for fixed output quotas product rapidly.

Embodiment 3

After fresh leaf mustard is mixed salt marsh with salt in the ratio of 8:1, again successively through cleaning arrangements, cutting, desalination, dehydration, spice, enter altar fermentation, go out altar after secondary seasoning, pack sterilization and storage or trafficking step, concrete preparation method is as following steps:

(1) fresh leaf mustard: select green vegetables;

(2) salt salt marsh: fresh leaf mustard is ripe salt marsh green vegetables for more than 3 months without iodine edible salt salting zymolysis, fermentation time 8 months with its weighing scale 8%;

(3) cleaning arranges: salt marsh green vegetables add man-hour, first clean with air bubble washer machine, foreign material such as removing silt and dust etc.; Again manual sorting is carried out to it, cut the positions such as the old muscle of the unedible Lao Pi of removing;

(4) secondary cleaning: the green vegetables after arrangement carry out secondary cleaning again, ensures the sanitary cleaning of raw material;

(5) cutting: secondary cleaning terminates the rear vegetable-chopper that utilizes and salt marsh green vegetables are cut into the thread of 5mm × 3 ~ 5cm;

(6) desalination: the salt marsh green vegetables after cutting utilize automatic Desalination machine to reduce its salt content, and the salinity after desalination in green vegetables controls 5%;

(7) dewater: utilize squeezer to carry out processed to the green vegetables after desalination after the desalination of salt marsh green vegetables, de-water ratio controls 50%;

(8) spices: condiment is 1 part, salt marsh green vegetables after the dehydration of mass parts, pickling pepper 0.03 part, bubble 0.2 part, ginger, fresh garlic 0.002 part, white wine 0.0008 part, condiment powder 0.0008 part (described spices powder: anistree 18 parts, 14 parts, cassia bark, 17 parts, Chinese prickly ash, 5 parts, ginger, 2 parts, pepper), above-mentioned mixing of materials has stirred a spice.

(9) enter altar solid state fermentation: the material after spice enters altar, enter altar utensil and material is compressed, discharge the air in material, until jar is filled; Sprinkle face salt on material surface after filling, the consumption of face salt is no more than 1% of weight of material in jar; With preservative film, jar mouth is sealed after material surface sprinkles face salt, cover altar lid, add salt and press seal at altar along place; Material carries out secondary solid state fermentation in altar, and 22 DEG C of bottom fermentation times are 20 days;

(10) altar secondary spice is gone out: condiment is 1 part, sauerkraut after the solid state fermentation of mass parts, monosodium glutamate 1.5, I+G0.03 part, capsicum chilli oil 4 parts, cooking wine 0.8 part, white granulated sugar 1 part, 1 part, soy sauce, lactic acid 0.1 part, acetic acid 0.8 part, malic acid 0.03 part, ethyl maltol 0.002 part;

(11) pack: carry out filling according to need of production, filling final vacuum sealing;

(12) sterilization: the product after packaging is in 85-92 DEG C of Water Under bath pasteurize, and after sterilization, cooling is old altar sauerkraut local flavor and contracts for fixed output quotas product rapidly.

embodiment 4

Other content as embodiment 2, wherein; Fresh leaf mustard mixes salt marsh with salt in the ratio of 9:1, normal temperature fermentation 5 months;

The condiment of a spice is: condiment is 1 part, salt marsh green vegetables after the dehydration of mass parts, pickling pepper 0.04 part, bubble 0.4 part, ginger, fresh garlic 0.002 part, white wine 0.0006 part, condiment powder 0.0008 part (described spices powder: anistree 19 parts, 13 parts, cassia bark, 17 parts, Chinese prickly ash, 4 parts, ginger, 2 parts, pepper), above-mentioned mixing of materials has stirred a spice.

The condiment of secondary spice is: condiment is 1 part, sauerkraut after the solid state fermentation of mass parts, monosodium glutamate 1.7, I+G0.04 part, capsicum chilli oil 3 parts, cooking wine 0.6 part, white granulated sugar 1.2 parts, 1.2 parts, soy sauce, lactic acid 0.15 part, acetic acid 0.5 part, malic acid 0.02 part, ethyl maltol 0.002 part.

Enter 25 days altar solid state fermentation time, fermentation temperature 24 DEG C.

In desalting steps, salt content is 4.8%, and in dehydration, de-water ratio is 52%.

The performance indications of sauerkraut:

Physical and chemical index: total acid (in lactic acid bacteria) 11.5g/kg; Salinity 4.5-6.5%; Moisture 87%; Content of nitrite≤5mg/kg.

Aesthetic quality: light yellow in color brown, glossy glossy, visible a small amount of pickling pepper and other auxiliary materials; Size is homogeneous, has a small amount of chip; There is the compound fragrance that bubble green vegetables, pickling pepper, garlic, bubble ginger and capsicum chilli oil are formed, lastingly strong; Mouthfeel acid is refreshing, salty, sweet, fresh, tart flavour is coordinated, and slightly pungent, flavour is lastingly mellow.

Test one

Experiment content: the volatile flavor component of the sauerkraut local flavor bag that inventor utilizes GC-MS comparative study to utilize salt marsh green vegetables and secondary solid state fermentation green vegetables to prepare.

Experimental technique: the mensuration of one time fermentation salt marsh green vegetables local flavor bag volatile flavor component: (particular content is as embodiment 1-4 for the product of the salt marsh green vegetables of 3 months after cleaning arrangement, secondary cleaning, cutting desalination, dehydration, spice, packaging, sterilization, there is no the step of solid state fermentation, secondary spice) utilize GC-MS to measure its volatile flavor component, experimental result is as shown in Figure 1.

The mensuration of secondary solid state fermentation green vegetables local flavor bag volatile flavor component: the product (operating procedure as embodiment 1-4) of the salt marsh green vegetables of 3 months after cleaning arrangement, secondary cleaning, cutting desalination, dehydration, spice, solid state fermentation, secondary spice, packaging, sterilization utilizes GC-MS to measure its volatile flavor component, and experimental result as shown in Figure 2.

Experiment conclusion

(1) the measurement result display one time fermentation salt marsh green vegetables local flavor bag volatility of volatile flavor component GC-MS the volatile flavor component of qualitative, quantitative can mainly comprise alcohols, aldehydes, ester class, hydro carbons, ethers, sulfur-containing compound class etc. 76 kinds, and secondary solid state fermentation green vegetables local flavor bag the volatile flavor component of qualitative, quantitative can mainly comprise alcohols, aldehydes, hydro carbons, ester class, sulfur-containing compound class etc. 87 kinds.From can the kind of volatile flavor component of qualitative, quantitative, one time fermentation salt marsh green vegetables local flavor bag will be less than secondary solid state fermentation green vegetables local flavor bag, and this illustrates, after secondary solid state fermentation, green vegetables can produce more flavor substance.

(2) from the formation of the volatile flavor component of qualitative, quantitative, also obvious difference is had: what in one time fermentation salt marsh green vegetables local flavor bag volatile flavor component, content was higher is eudesmol (16.90%) between one time fermentation salt marsh green vegetables local flavor bag and secondary solid state fermentation green vegetables local flavor bag, ethanol (12.91%), isoamyl alcohol (12.15%), linalool (7.94%), (-)-4-terpineol (5.33%), allyl isothiocyanate (5.70%), 3-hydroxy-2-butanone (3.61%), bata-phenethyl alcohol (2.86%), butene nitrile (2.44%), amphene (2.21%), isobutanol (2.07%), naphthalene (2%), diallyl disulfide (1.38%), benzene is for propionitrile (1.25%), 2-(4-methyl-3-cyclohexenyl group)-2-propyl alcohol (1.96%), α-phellandrene (1.02%), what in secondary solid state fermentation green vegetables local flavor bag volatile flavor component, content was higher is anethole (30.94%), isoamyl alcohol (11.11%), ethanol (10.14%), diallyl disulfide (5.3%), eudesmol (4.22%), bata-phenethyl alcohol (3.84%), 4-allyl benzene methyl ether (3.41%), allyl isothiocyanate (3.24%), 3-hydroxy-2-butanone (3.04%), (-)-4-terpineol (2.58%), butene nitrile (2.14%), linalool (1.99%), naphthalene (1.85%), isobutanol (1.53%), terpinenes (1.15%).

All kinds of volatile flavor substances of sauerkraut bag prepared by (3) two kinds of technique occupy the percentage of effect peak area as Fig. 3.Sauerkraut bag local flavor is played to aldehydes, ketone, ester class, sulfur-containing compound, nitrogen-containing compound, the compound such as oxygenatedchemicals and unsaturated alcohol compounds of main contributions, the content (percentage of relative efficiency flavor substance) of one time fermentation salt marsh green vegetables local flavor bag is 21.13%, on the sauerkraut bag very few saturated alcohols of impact and hydrocarbon, the content of one time fermentation salt marsh green vegetables local flavor bag is respectively 66.8% and 12.07%; And the compound such as aldehydes, ketone, ester class, sulfur-containing compound, nitrogen-containing compound, oxygenatedchemicals and unsaturated alcohol compounds accounts for 56.06% in secondary solid state fermentation green vegetables local flavor bag, hydrocarbon accounts for 7.35%, saturated alcohols compounds is only 36.59%, and the sauerkraut adopting secondary solid-state fermentation process to prepare is surrounded by the sauerkraut bag being obviously better than salt marsh technique and preparing.

In sum: adopt the local flavor of the sauerkraut product of the solid-state secondary fermentation of sauerkraut to be obviously better than the local flavor of tradition salt marsh green vegetables.

Test de-water ratios (dehydration rate) different in two dehydrations to the impact of follow-up solid ferment process

Other content is as the content in embodiment 2, and in dehydration, sauerkraut de-water ratio is respectively 30%, 40%, 50%, 60%, as experiment 1,2,3 and 4.Then to after solid state fermentation aesthetic quality's sauerkraut evaluate.

Assessment method is sensory evaluation standards of grading " flavor evaluation of Chinese pickle and Discussion on Standard " method with reference to Chen Gong of sauerkraut, as shown in table 1.Scoring by 9 long campaigns pickle production and process technology research and through professional training the personnel that judge respectively from color and luster, fragrance, quality, flavour 4 aspects by showing to give a mark, record item by item.

Table 1 sauerkraut subjective appreciation standard

Experimental result as shown in Figure 4, the too high or too low quality that all can affect sauerkraut solid state fermentation of de-water ratio, the product of de-water ratio in 45%-55% interval, light yellow in color, glossy; Give off a strong fragrance, have sauerkraut and to ferment intrinsic fragrance, slightly ester is fragrant, there is green vegetables and pickling pepper simultaneously, steep ginger and garlic ferment after compound fragrance; Quality is tender and crisp, entrance slag; Tart flavour is soft, and ladies and gentlemen coordinate, and flavour is mellow, and organoleptic quality is best.

Eating method 1: make old altar sauerkraut beef noodle by oneself

The noodles boiled 1 part, old altar sauerkraut flavour product: 20-35g, salt, monosodium glutamate etc. are a little, and cooked beef 20g, mixes thoroughly.

Eating method 2: make old altar sauerkraut beef sauce

Edible vegetable oil 25g, old altar sauerkraut flavour product 100g, chopping beef 50g, flavoring is appropriate.

The sliced beef cut add 1g soy sauce and a little salt pickle 15 minutes for subsequent use; Edible vegetable oil is poured in pot and is heated to 120 DEG C, the beef pickled is poured into frying beef variable color in pot, then old altar sauerkraut local flavor bag 100g is poured into after wherein carrying out stir-frying 1 minute, then add salt, monosodium glutamate, white granulated sugar, take the dish out of the pot after stirring and be old altar sauerkraut beef sauce.

Eating method 3: make Sautéed Pickled Cabbage and Vermicelli soup

After 1000ml water is boiled, adds the bean vermicelli 200g soaked and boil 2 minutes, then add old altar sauerkraut flavour product 100-150g and boil 1 minute, add 30g salt before taking the dish out of the pot, 5g monosodium glutamate or chickens' extract, appropriate chopped spring onion is Sautéed Pickled Cabbage and Vermicelli soup.

Claims (10)

1. an old altar local flavor sauerkraut, comprise fresh leaf mustard and salt, it is characterized in that: after fresh leaf mustard is mixed salt marsh with salt in the ratio of 8-12:1, more successively through cleaning, cutting, desalination, dehydration, spice, enter altar solid state fermentation, go out altar after secondary spice, packaging sterilization and storage or trafficking step obtain.
2. according to the old altar sauerkraut of the one described in claim 1 flavour product, it is characterized in that: described fresh leaf mustard and salt ratio are 10:1.
3. according to the old altar local flavor of the one described in claim 1 sauerkraut, it is characterized in that: in a described spice, flavouring material formula is made up of the raw material of following mass parts: salted 1 part after dehydration, pickling pepper 0.01-0.05 part, bubble ginger 0.01-0.50 part, fresh garlic 0.001-0.003 part, white wine 0.0005-0.001 part, condiment powder 0.0005-0.001 part.
4. according to the old altar local flavor of the one described in claim 3 sauerkraut, it is characterized in that: described spices powder is anise, cassia bark, Chinese prickly ash, ginger and pepper mixture, and its proportioning is: anistree 17-20 part, cassia bark 13-15 part, Chinese prickly ash 16-18 part, ginger 3-6 part, pepper 1-3 part.
5. according to the old altar local flavor of the one described in claim 1 sauerkraut, it is characterized in that: in described secondary spice, flavouring material formula is made up of the raw material of following mass parts: dish 100 parts after solid state fermentation, monosodium glutamate 1-2 part, I+G(5 '-flavour nucleotide disodium) 0.01-0.05 part, capsicum chilli oil 2.5-5 part, cooking wine 0.5-1 part, white granulated sugar 0.5-1.5 part, soy sauce 0.5-1.5 part, lactic acid 0.05-0.2 part, acetic acid 0.02-0.12 part, malic acid 0.01-0.05 part, ethyl maltol 0.001-0.003 part.
6., according to the preparation method of a kind of old altar local flavor sauerkraut described in claim 1, it is characterized in that: comprise the following steps:
(1) fresh leaf mustard: select disease-free, rotten fresh leaf mustard;
(2) salt marsh: the fresh leaf mustard salt salt marsh normal temperature fermentation 3-12 month;
(3) clean: removing silt, dust foreign material and the old muscle of Lao Pi;
(4) cutting: with vegetable-chopper by salted be cut into thread;
(5) desalination: the salted Desalination machine after cutting reduces its salt content;
(6) dewater: after salted desalination, carry out processed with squeezer;
(7) spices: add condiment mix and blend after salted dehydration;
(8) altar solid state fermentation is entered: the dish after a spice is entered altar and fills; Sprinkle face salt on dish surface after filling, with preservative film, jar mouth is sealed, cover altar lid, add salt and press seal at altar along place, wherein 1%, 20 DEG C-25 DEG C fermentation 15-30 days of the consumption≤altar Chinese food weight of face salt;
(9) secondary spice: the dish after solid state fermentation adds condiment mix and blend;
(10) packaging, sterilization: carry out filling according to need of production, filling final vacuum sealing, then water-bath pasteurize, sterilization 15-18min at 85-92 DEG C of temperature, cools and get final product;
(11) transport or storage.
7. according to the preparation method of a kind of old altar local flavor sauerkraut described in claim 6, it is characterized in that: in described step (3), cleaning is twice cleaning.
8. according to the preparation method of a kind of old altar local flavor sauerkraut described in claim 6, it is characterized in that: the salinity in described step (5) after desalination in dish is 4.5-5.5%.
9. according to the preparation method of a kind of old altar local flavor sauerkraut described in claim 6, it is characterized in that: after described step (6) dehydration, de-water ratio is 45-55%.
10. according to the old altar local flavor of the one described in claim 1 sauerkraut, it is characterized in that: described fresh leaf mustard is green vegetables or potherb mustard.
CN201510271191.XA 2015-05-26 2015-05-26 Special-flavor Chinese sauerkraut and processing method thereof CN104824594A (en)

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CN105533566A (en) * 2015-12-04 2016-05-04 汪天福 Manufacturing method of sauerkraut
CN105595272A (en) * 2016-01-07 2016-05-25 统一企业(中国)投资有限公司昆山研究开发中心 Preparing method for novel flavor Lao Yun pickled vegetables
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CN106235163A (en) * 2016-08-30 2016-12-21 四川省川南酿造有限公司 A kind of preparation technology of catsup and pickled vegetables
CN106235164A (en) * 2016-08-30 2016-12-21 四川省川南酿造有限公司 A kind of preparation method of less salt catsup and pickled vegetables
CN106387779A (en) * 2016-08-30 2017-02-15 四川省川南酿造有限公司 Preparation technology of fried pickled vegetables
CN107505360A (en) * 2017-09-11 2017-12-22 安徽杠岗香食品科技有限公司 A kind of measuring method of salty leaf mustard salinity
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105410790A (en) * 2015-11-16 2016-03-23 黄林海 Sweet and spicy flavored fermented pickled vegetable production method
CN105533566A (en) * 2015-12-04 2016-05-04 汪天福 Manufacturing method of sauerkraut
CN105595272A (en) * 2016-01-07 2016-05-25 统一企业(中国)投资有限公司昆山研究开发中心 Preparing method for novel flavor Lao Yun pickled vegetables
CN106072202A (en) * 2016-06-28 2016-11-09 贵州省黄平县乐源旅游特色食品有限公司 A kind of processing method of paste flavor five colours bubble green pepper
CN107660759A (en) * 2016-07-28 2018-02-06 广西陆川县泓源食品有限公司 A kind of vinegar-pepper preparation method for wiping dish
CN106235163A (en) * 2016-08-30 2016-12-21 四川省川南酿造有限公司 A kind of preparation technology of catsup and pickled vegetables
CN106235164A (en) * 2016-08-30 2016-12-21 四川省川南酿造有限公司 A kind of preparation method of less salt catsup and pickled vegetables
CN106387779A (en) * 2016-08-30 2017-02-15 四川省川南酿造有限公司 Preparation technology of fried pickled vegetables
CN107505360A (en) * 2017-09-11 2017-12-22 安徽杠岗香食品科技有限公司 A kind of measuring method of salty leaf mustard salinity

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