CN105077122A - Storage and use methods for high-concentration zha cai pickling liquid - Google Patents
Storage and use methods for high-concentration zha cai pickling liquid Download PDFInfo
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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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Abstract
The invention discloses a food processing method, in particular to storage and use methods for a high-concentration zha cai pickling liquid. The storage method comprises the following steps: A, the salt concentration of a third pickling liquid in a fermenting vat is determined; B, salt is added to the third pickling liquid according to a result determined in the step A, and the salt concentration of the third pickling liquid is higher than 22%; C, the liquid level in the fermenting vat is covered with a food-grade soft plastic film, and an old third pickling liquid after processing is obtained and stored until cabbage head pickling time the next year. The use method comprises the following steps: cabbage heads are pickled newly with an operation method as follows: D, first pickling: the cabbage heads are placed in the old third pickling liquid processed last year and pickled, and the cabbage heads after first pickling and a first pickling liquid are obtained; a new third pickling liquid of the current year is obtained after second pickling and third pickling; the storage operation method is repeated for the new third pickling liquid of the current year. The storage and use methods for the high-concentration zha cai pickling liquid have the advantages of low cost, wide application and recyclability of the third pickling liquid.
Description
Technical field
The present invention relates to a kind of processing method field of food, be specifically related to a kind of preservation of high concentration liquid brine of pickled mustard tuber, Application way.
Background technology
Hot pickled mustard tube is the converted products of Stem lettuce, and its quality is tender and crisp, and local flavor is delicious, nutritious, has a kind of special local flavor, mainly originates in Chongqing and Zhejiang.Brine of pickled mustard tuber adopts excellent Stem lettuce, also referred to as cabbage head, cabbage head also can cook pickles, joins meat and fries or cook soup, but be more used for pickling, its quality is tender and crisp, local flavor is delicious, nutritious, has the fresh perfume (or spice) of a kind of special local flavor tender crisp, containing the required nutriment of abundant human body institute, like by numerous people.In the process of existing brine of pickled mustard tuber, usually be divided into and pickle for three times, first time pickles the salt usually cabbage head of about 100t evenly being added 3 tons, cabbage head pickle in expressing process can flow out saliferous organic solution, be called first time pickling liquid, the brine concentration of pickling liquid is generally about 2% for the first time; And then in cabbage head after pickling to first time, adding the salt of about 6 tons, second time is pickled, and again pickling liquid squeezing is extruded after pickling, and the pickling liquid squeezed out is called second time pickling liquid, and the concentration of usual salt is between 4 ~ 5%; Third time pickles, be then to add the salt of 3 ~ 5 tons in the cabbage head after second time is pickled, and after pickling, the pickling liquid again squeezed out is called third time pickling liquid, third time the brine concentration of pickling liquid be 10 ~ 12%.
The current processing method of pickling liquid it is discharged after Sewage Disposal biological treating, first time and second time pickling liquid due to the concentration of its salt lower, therefore, can direct biological treating, discharge with sewage disposal, but third time pickling liquid due to its brine concentration high, and high salt can suppress microbial growth, thus when sewage disposal, need first to process, be difficult to direct utilization, current processing mode is: except a small amount of for the production of except hot pickled mustard tube soy sauce, after other needs 6 ~ 8 times of water to be diluted to salt content less than 2%, by discharging after Sewage Disposal biological treating, Sewage Disposal load weight, cost is high, and what advocate at present is resource circulation utilization, majority are had to be devoted to the recycling of liquid brine of pickled mustard tuber, such as: publication number is the Chinese invention patent of CN101481184, the method that the process of a kind of hot pickled mustard tube cleaning wastewater novel membrane and salt reclaim, disclose a kind of embrane method process liquid brine of pickled mustard tuber, but this method of operating science and technology cost is high, general enterprises is difficult to accept, after also pickling liquid concentrates by the method for useful Vacuum Concentration, preserve and utilize, such as, notification number is CN101836720A, name is called a kind of patent of invention for the treatment of process for recycling liquid brine of pickled mustard tuber, disclose the method that Vacuum Concentration recycles liquid brine of pickled mustard tuber, but this method cost is higher, for this reason, it is low and can being saved by third time pickling liquid of extensive use that inventor is devoted to research cost, the method of recycling, but, the brine concentration of pickling liquid is not enough to again suppress micro-organisms breeding for the third time, under normal temperature, about one week will be putrid and deteriorated, therefore inventor carries out many experiments, by adding anticorrisive agent, high temperature sterilization, the methods such as Vacuum Concentration carry out processing rear preservation, but effect is all undesirable, high salt can be anticorrosion, and therefore inventor is by regulating the salt content in third time pickling liquid, after making it preserve certain hour, utilized again, but the content of salt is then the key control point preserved, because liquid brine of pickled mustard tuber only needs preservation, the time of about 1 year will utilize again, therefore, salinity is too high, waste can be caused, and salinity is too low, be then difficult to reach corrosion-resistant effect, in addition, how again utilizing when again utilizing also is the direction that inventor studies.
Summary of the invention
The invention is intended to provide a kind of cost low, be widely used and the preservation of the high concentration liquid brine of pickled mustard tuber of recoverable third time pickling liquid, Application way.
The preservation of the high concentration liquid brine of pickled mustard tuber in this programme, Application way, the method for operating of preservation is,
The method of operating of preserving is,
A, measure in fermentation vat third time pickling liquid brine concentration;
B, the result measured according to step A add salt in third time pickling liquid, make its brine concentration more than 22%;
C, in fermentation vat, liquid level covers layer food level plastics mantle, preserves complete, obtains treated old third time pickling liquid;
The method utilized is: newly pickle hot pickled mustard tube, method of operating is,
D, first time pickle: after being removed by food grade plastic mantle, cabbage head are placed in treated old third time pickling liquid, and cabbage head with the mass fraction of treated old third time pickling liquid is: cabbage head 100 parts, always pickling liquid 10 ~ 12 parts for the third time; Salting period is 5 ~ 20 days, after pickling, and is squeezed out by pickling liquid, obtain first time pickle after cabbage head and concentration be 2 ~ 3% first time pickling liquid, first time pickling liquid directly carry out a biological disposal upon after discharge;
E, second time pickle: the first time obtained in step D pickle after cabbage head in add 5 ~ 7 portions of salt, pickle 20 ~ 40 days, pickling liquid is squeezed out, obtains the second time pickling liquid that the second time cabbage head of pickling and brine concentration are 4 ~ 5%, second time pickling liquid directly carry out a biological disposal upon after discharge;
F, third time pickle: add 3 ~ 5 portions of salt in the cabbage head that the second time obtained in step e is pickled, and pickle between March ~ 1 year, are squeezed out by pickling liquid, obtain new third time pickling liquid that hot pickled mustard tube that third time pickles and concentration are 10 ~ 12%;
G, new pickling liquid for the third time repeat to preserve method of operating.
Base case: the preservation of high concentration liquid brine of pickled mustard tuber of the present invention, Application way, the method for operating of preservation, steps A, the amount adding salt for step B does basis, step B, adds salt, makes its concentration higher than 22% in third time pickling liquid, issues after examination and approval existing factually, can be kept at more than 1 year, step C, food grade plastic mantle plays sealing function, issue after examination and approval existing factually, if do not cover food grade plastic mantle, then can produce one deck mould on the liquid level surface of fermentation vat, but the third time pickling liquid not affecting lower floor uses, but at field of food, forbid to occur mould, therefore, add food grade plastic mantle, and food grade plastic mantle compares other sealing device, such as seal cover, liquid comes into contact in food grade plastic mantle and fermentation vat is tightr, thus sealing effectiveness is better, play sealing function, avoid occurring mould, after preservation, issue after examination and approval existing factually, more than at least one year can be preserved.
The method utilized, make new hot pickled mustard tube, utilize cabbage head again to pickle, step D, replace salt with the old third time pickling liquid after preserving, carry out first time to pickle, and ratio be cabbage head 100 parts, old third time pickling liquid 10 ~ 12 parts time can reach and pickle identical effect with salt, after pickling 5 ~ 20 days, the first time pickling liquid obtained, now first time pickling liquid brine concentration be only between 2 ~ 3%, directly can discharge with sewage disposal.Step e, second time is pickled, and add salt in the cabbage head namely after first time pickles, pickle, the brine concentration of the second time pickling liquid obtained is between 4 ~ 5%, also can a sewage disposal together discharge.Step F, after third time pickles, the new third time pickling liquid obtained, then cannot directly discharge because salt content is high, step G, repeats the steps A ~ C of store method, again re-use after preservation.
Adopt preservation of the present invention, Application way and discharge compared with the third time pickling liquid mode that after needing to dilute, use is carried out a biological disposal upon again after existing sewage disposal, the first, processing cost is low: sewage disposal needs first to dilute, the present invention only adopts the mode of salt adding to preserve, the cost of process is only the cost of salt, save 40% curing salt, cost is low; The second, cost-saving, save the salt that the first time of pickling cabbage head needs when pickling, utilize old third time pickling liquid of previous year to replace, saved cost; Three, the pressure of alleviation sewage disposal: preserve utilization again after third time pickling liquid process and become the low first time pickling liquid of concentration, without dilution just energy biological treating, processing mode is simple.
Preferred version one on base case, the brine concentration in described step B is 23%.Can ensure when brine concentration is 23% and be kept at a year and a half, not only satisfy the demands but also avoided waste.
Preferred version two on base case, the cabbage head in described step D and treated old third time pickling liquid mass fraction be: cabbage head 100 parts, old third time pickling liquid 10 parts.The integrity degree of the hot pickled mustard tube pickled is best.
Preferred version three on base case, the salt mass fraction added in described step e is 6 parts.
Preferred version four on base case, the salt mass fraction added in described step F is 7 parts.
Detailed description of the invention
The preservation of high concentration liquid brine of pickled mustard tuber of the present invention, each embodiment of Application way, the key control point of each step is as shown in table 1:
Table 1
Comparative example four: add Sodium Benzoate anticorrisive agent in third time pickling liquid, carry out anticorrosion preservation, the addition of Sodium Benzoate is 1%;
Comparative example five: utilize high-temperature heating sterilization, then sealing and fermenting pond is preserved;
Comparative example six: the salinity of third time pickling liquid is reached 22% by Vacuum Concentration.
For above-described embodiment one, the preservation of high concentration liquid brine of pickled mustard tuber of the present invention, Application way are described, the method for operating of preservation is:
A, the salinity of third time in pickling liquid measured in fermentation vat, the instrument of mensuration is: the WC-200 type microcomputer salt content analyzer that ring analysis Instrument Ltd. of Nanjing section produces, and the brine concentration in the fermentation vat of mensuration is 12.2%;
B, the result measured according to step A add salt in third time pickling liquid, finally make its brine concentration be 22%;
C, in fermentation vat, liquid level covers layer food level plastics mantle, preserves complete, obtain then treated old third time pickling liquid, be saved to next year when pickling cabbage head;
The method utilized is: newly pickle hot pickled mustard tube, method of operating is,
D, first time pickle: after being removed by food grade plastic mantle, 100t cabbage head are positioned in 10t pickling liquid of old third time; Salting period is 5 days, after pickling, and squeezes out saliferous organic solution, obtain first time pickle after cabbage head and concentration be first time pickling liquid between 2 ~ 3%, first time pickling liquid directly carry out a biological disposal upon after discharge;
E, second time are pickled: add 5 portions of salt in the cabbage head obtained in step D, pickle 20 days, by saliferous organic solution, namely pickling liquid extruding is squeezed out, obtain the second time pickling liquid that the second time cabbage head of pickling and brine concentration are 4 ~ 5%, second time pickling liquid directly carry out a biological disposal upon after discharge;
F, third time pickle: the second time obtained in step e is pickled in hot pickled mustard tube and added 3 portions of salt, pickles March, is squeezed out by saliferous organic solution pickling liquid, obtain third time the hot pickled mustard tube pickled and concentration be 10 ~ 12% new third time pickling liquid then;
Pickling liquid repeats the A ~ C preserving method of operating for G, then new third time.
The method of operating of embodiment two ~ embodiment six, comparative example two ~ comparative example three is except the difference in table 1, and all the other are consistent with embodiment one.
Comparative example one is with the difference of embodiment one: omits step C, and when reusing, backpacking again after being removed by the mould of surface generation, except the difference in table 1, all the other are consistent with embodiment one.
Old third time pickling liquid after preserving embodiment one ~ embodiment six, comparative example one ~ comparative example three measures, measure the time that it is preserved, method for measuring is the method by accelerated ageing, namely under heating, lead to the condition of oxygen, observe its old pickling liquid for the third time whether to go bad, infer its shelf-life; Contrast its pickle after cabbage head morphological feature, result is as shown in table 2:
Table 2
As can be seen from Table 2, the pot-life of embodiment three and embodiment six is closest to the pot-life needed, remaining is long or short, and the pot-life uses within the needs 1 year of 1 year, and the leeway of use is narrow, and exceed the pot-life of a year and a half, waste again a large amount of salt, increase cost, comparative example one ~ tri-is then because the concentration of salt controls low, pot-life, below 1 year, does not satisfy the demands; Comparative example one is not due at surface coverage mantle, and therefore, there is one deck mould on surface, but after being removed, still can use, the form of the cabbage head of just pickling is imperfect, affects aesthetic property.
Comparative example four, comparative example five all occurred putrid and deteriorated in 1 year, and comparative example six can preserve 1 year, but the cost of comparative example six is often process one ton of pickling liquid for the third time, and the expense of cost is 300 ~ 400 yuan, and cost is higher.And cost of the present invention is only the cost of salt.
For a person skilled in the art, under the prerequisite not departing from technical solution of the present invention, can also make some distortion and improvement, these also should be considered as protection scope of the present invention, and these all can not affect effect of the invention process and practical applicability.
Claims (5)
1. the preservation of high concentration liquid brine of pickled mustard tuber, Application way, is characterized in that:
The method of operating of preserving is,
A, measure in fermentation vat third time pickling liquid brine concentration;
B, the result measured according to step A add salt in third time pickling liquid, make its brine concentration more than 22%;
C, in fermentation vat, liquid level covers layer food level plastics mantle, preserves complete, obtains treated old third time pickling liquid;
The method utilized is: newly pickle hot pickled mustard tube, method of operating is,
D, first time pickle: after being removed by food grade plastic mantle, cabbage head are placed in treated old third time pickling liquid, and cabbage head with the mass fraction of treated old third time pickling liquid is: cabbage head 100 parts, always pickling liquid 10 ~ 12 parts for the third time; Salting period is 5 ~ 20 days, after pickling, and is squeezed out by pickling liquid, obtain first time pickle after cabbage head and concentration be 2 ~ 3% first time pickling liquid, first time pickling liquid directly carry out a biological disposal upon after discharge;
E, second time pickle: the first time obtained in step D pickle after cabbage head in add 5 ~ 7 portions of salt, pickle 20 ~ 40 days, pickling liquid is squeezed out, obtains the second time pickling liquid that the second time cabbage head of pickling and brine concentration are 4 ~ 5%, second time pickling liquid directly carry out a biological disposal upon after discharge;
F, third time pickle: add 3 ~ 5 portions of salt in the cabbage head that the second time obtained in step e is pickled, and pickle between March ~ 1 year, are squeezed out by pickling liquid, obtain new third time pickling liquid that hot pickled mustard tube that third time pickles and concentration are 10 ~ 12%;
G, new pickling liquid for the third time repeat to preserve method of operating.
2. the preservation of high concentration liquid brine of pickled mustard tuber according to claim 1, Application way, is characterized in that: the brine concentration in described step B is 23%.
3. the preservation of high concentration liquid brine of pickled mustard tuber according to claim 1, Application way, is characterized in that: the cabbage head in described step D and treated old third time pickling liquid mass fraction be: cabbage head 100 parts, old third time pickling liquid 10 parts.
4. the preservation of high concentration liquid brine of pickled mustard tuber according to claim 1, Application way, is characterized in that: the salt mass fraction added in described step e is 6 parts.
5. the preservation of high concentration liquid brine of pickled mustard tuber according to claim 1, Application way, is characterized in that: the salt mass fraction added in described step F is 7 parts.
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