CN105166793A - Salt pickled vegetable sterilization processing method - Google Patents
Salt pickled vegetable sterilization processing method Download PDFInfo
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- CN105166793A CN105166793A CN201510484848.0A CN201510484848A CN105166793A CN 105166793 A CN105166793 A CN 105166793A CN 201510484848 A CN201510484848 A CN 201510484848A CN 105166793 A CN105166793 A CN 105166793A
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- hydrochloric acid
- acid food
- processing method
- irradiation
- food
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
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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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The present invention discloses a salt pickled vegetable sterilization processing method. By optimizing the production technology of salt pickled vegetables, the processing method reasonably controls the irradiation technology, conducts effective sterilization process for the packaged salt pickled vegetables, and maintains the mouthfeel of the salt pickled vegetables. The provided salt pickled vegetable sterilization processing method can achieve large-scale production, is energy saving and environmentally protective, and opens up a new path for the processing and storage of the salt pickled vegetable food.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of sterilizing processing method of hydrochloric acid food.
Background technology
Hydrochloric acid food is the Speciality Foods that Guizhou province has long enjoyed a good reputation, because it is vinegar-pepper, delicate fragrance, tender and crisp, delicious, appetizing and the dark favor by people.The place of production is mainly distributed in various places, Guizhou Province, the only mountain hydrochloric acid food wherein especially produced with Dushan County and fertile aunt's salt dish of Qinglong County comparatively famous.2014, only mountain hydrochloric acid food was cited as national geography sign protection product, current annual production 6000t, and the output value reaches 6,000 ten thousand yuan.Hydrochloric acid food for primary raw material, selects sturdy fresh and tender tender flower stalk and tender leaf with juncea green vegetables, cleaning, after Exposure to Sunlight with salt rub, exclusive segment moisture, reenter lake salt stain.The green vegetables that salt marsh is good add sweet wine, sugar, garlic bolt, the head of garlic, capsicum, salt and proper amount of white spirit in proportion, mix up the fermentation of rear sealed type storage.
The victual delicious flavour of proper fermentation, likes by consumer deeply.Excessive fermentation then causes the quality deterioration phenomenon such as fresh loss of aroma, peracid, generation bitter taste, organization softening.Therefore, the sterilizing of hydrochloric acid food and preservation are difficult problems.Hydrochloric acid food without the direct packaging of process can produce gas because continuing fermentation, easy swollen bag and shorten the shelf life of product.At present, manufacturing enterprise mostly adopts and adds anticorrisive agent and thermal sterilization two kinds of method stopping fermentations, Shelf-life.But under the background that China is more and more higher to food safety requirements, the public produces strong repulsion to use chemical preservative, likely becomes the focus that food security is reported for work because excessive use chemical preservative or national standard do not allow the chemical preservative of use simultaneously; And thermal sterilization can make the brittleness of hydrochloric acid food lose to the greatest extent, soft rotten, mouthfeel and local flavor are deteriorated, and cause packaging shrinkage to affect outward appearance.Therefore select the stopping fermentation bacteria reducing mode be suitable for, carry out effective cold antibacterial to hydrochloric acid food, ensure the edible safety of people, do not affect its distinctive local flavor and mouthfeel, Shelf-life is urgent problem simultaneously.
Summary of the invention
The object of the invention is: the new method that a kind of hydrochloric acid food is processed is provided, substitute existing hydrochloric acid food will add a large amount of anticorrisive agent and use thermally-sterilized method in process, overcome conventional method and bring impact on local flavor, mouthfeel, outward appearance and food security, the color of hydrochloric acid food, type can well be kept.
The present invention is achieved in that the sterilizing processing method of hydrochloric acid food, comprises the steps:
1) by green vegetables after process in early stage, ferment 1 ~ 2 month, the hydrochloric acid food reaching the requirement of hydrochloric acid food finished product after fermenting is added condiment, after stirring, directly carries out vacuum packaging;
2) hydrochloric acid food vacuum packet installed carried out irradiation sterilization within 48 hours, and the irradiation bomb of irradiation sterilization is
60co-gamma-rays, close rate is 0.25kGy/h, and treatment dosage controls at 3kGy-4kGy, and process maximum dose is no more than 4kGy;
3) the hydrochloric acid food room temperature storage after radiation treatment.
Described process in early stage comprises cleaning, airing and salt marsh.
To the condiment of hydrochloric acid food be added in advance through anticipating through 6kGy irradiation.Because the bacteria containing amount in condiment is higher, only adopt the irradiation carried out hydrochloric acid food to be difficult to reach sterilizing requirement after encapsulation, and if improve irradiation dose, then will affect the mouthfeel of hydrochloric acid food.
Irradiation is exactly a kind of food sterilizing cold treatment method safe and effective and easy in hydrochloric acid food processing, for the Storage of hydrochloric acid food class fermented vegetable food, neither there is chemical change in product, there is no harmful chemical residual, color, the type of hydrochloric acid food can well be kept again, reach and kill or suppress the physiology course of microorganism, the object of Shelf-life.But, for when carrying out irradiation, how the technological parameter of irradiation is selected, and is the problem that the present invention needs to study, applicant studies discovery, irradiation sterilization is carried out in unfavorable stage, or the irradiation parameters of sterilizing is improper, easily cause products taste not good enough, or sterilization effect does not reach requirement.
In order to determine the optimization process dosage of irradiation hydrochloric acid food, the present invention sets 3 dose gradients and carries out radiation treatment experiment to hydrochloric acid food, dosage is respectively 3,4,5kGy, and establish contrast, according to different disposal best radiation treatment dosage and processing technology are determined to hydrochloric acid food organoleptic quality and shelf life.
(1) material: vacuum bagged hydrochloric acid food, every bag of 80g.
(2) method: respectively with 3,4, the dosage of 5kGy carries out radiation treatment to hydrochloric acid food, with non-radiation treatment in contrast, by sensory evaluation person, the hydrochloric acid food color and luster of different disposal, tissue morphology, fragrance, flavour 4 organoleptic indicators are evaluated, carry out shelf-life Acceleration study and microorganism detection simultaneously.
(3) experimental result: as following table.
Note: the scoring after weighted
Hydrochloric acid food is through various dose process, and place after 35 days at normal temperatures, the quality through the hydrochloric acid food of irradiation all increases, and is significantly higher than contrast; The overall assessment after storage in 35 days of 4kGy radiation treatment is best, and 5kGy radiation treatment is after storage in 35 days, and the mouthfeel of product is affected; Suitable irradiation dose is described, after extending storage period, not only can not produces harmful effect to the quality of hydrochloric acid food, also can for keeping and improve the organoleptic quality of hydrochloric acid food.Simultaneously 40
ocarry out Acceleration study 35 days under C without swollen bag, can verify that 3 ~ 4kGy process can keep the good quality characteristic of hydrochloric acid food and make shelf life extension to 12 month thus.The process of microorganism detection result display 3 ~ 4kGy dosage can greatly reduce bacterium and the mould of hydrochloric acid food, and Escherichia coli can reach without detecting level.
Owing to have employed above technical scheme; the present invention is by optimizing the production technology of hydrochloric acid food; conservative control is carried out to irradiation technique; effective sterilization treatment has been carried out to packaged hydrochloric acid food; and maintain the mouthfeel of hydrochloric acid food; the sterilizing processing method of hydrochloric acid food provided by the invention can be accomplished scale production, energy-conserving and environment-protective, and the process and storage for hydrochloric acid food food opens a new road.
Detailed description of the invention
Embodiments of the invention: the sterilizing processing method of hydrochloric acid food,
In on 03 20th, 2015, Qinglong, Guizhou Fei Gu Food Co., Ltd provided hydrochloric acid food experiment material, carried out in Guizhou peasants who dig gold's irradiation science and technology limited Company and Guizhou modern agricultural development research institute laboratory.
1, primary raw material is juncea green vegetables, selects sturdy fresh and tender tender flower stalk and tender leaf, cleaning, Exposure to Sunlight 1 day or remove certain moisture half a day, and can not shine to obtain overdrying, the deliquescing of dish head cabbage heart, the green vegetables after Exposure to Sunlight are that about 60% of former dish weight is advisable;
2, the green vegetables salt shone is rubbed, exclusive segment moisture, reenter lake salt stain; Salt amount is about 5%, then carries out the front spice that ferments, and green vegetables good for salt marsh are added sweet wine, sugar, garlic bolt, the head of garlic, salt and proper amount of white spirit in proportion, point altar packaging after mixing up, and sealed type storage ferments;
3, will the various condiment (as fresh chilli, chilli, bubble green pepper, Chinese prickly ash etc., designing condiment kind and consumption according to product demand) admixing hydrochloric acid food be needed to anticipate through 6kGy irradiation;
4, after fermentation in 1-2 month, need to admix the condiment of anticipating through irradiation according to different tastes, then directly carry out vacuum packaging;
5, packaging vanning after in 48 hours, temperature controls at 5-25
oc, sends into irradiation field to hydrochloric acid food radiation treatment by FCL hydrochloric acid food finished product; With
60co-gamma-rays is irradiation bomb, and close rate is 0.25kGy/h, and treatment dosage controls at 3kGy-4kGy, and process maximum dose must not more than 4kGy;
6, the hydrochloric acid food room temperature storage after radiation treatment, direct marketing.
Claims (3)
1. a sterilizing processing method for hydrochloric acid food, is characterized in that: comprise the steps:
1) by green vegetables after process in early stage, ferment 1 ~ 2 month, the hydrochloric acid food reaching the requirement of hydrochloric acid food finished product after fermenting is added condiment, after stirring, directly carries out vacuum packaging;
2) hydrochloric acid food vacuum packet installed carried out irradiation sterilization within 48 hours, and the irradiation bomb of irradiation sterilization is
60co-gamma-rays, close rate is 0.25kGy/h, and treatment dosage controls at 3kGy-4kGy, and process maximum dose is no more than 4kGy;
3) the hydrochloric acid food room temperature storage after radiation treatment.
2. according to the sterilizing processing method of hydrochloric acid food according to claim 1, it is characterized in that: described process in early stage comprises cleaning, airing, salt marsh and spice.
3. the sterilizing processing method of hydrochloric acid food according to claim 1, is characterized in that: will add the condiment of hydrochloric acid food in advance through anticipating through 6kGy irradiation.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133756A (en) * | 2006-08-31 | 2008-03-05 | 韩国原子力研究所 | Manufacturing method of space kimchi with shelf stability under the severe environment |
| CN101455312A (en) * | 2007-12-12 | 2009-06-17 | 章传华 | Red beet line products produced by probiotics fermentation and fresh-keeping technique thereof |
| CN103141817A (en) * | 2013-03-23 | 2013-06-12 | 湖北富士峰生物科技有限公司 | Enoki-mushroom convenient food and processing method thereof |
| CN104431892A (en) * | 2014-11-16 | 2015-03-25 | 吴青平 | Pickled mioga ginger and production method thereof |
-
2015
- 2015-08-10 CN CN201510484848.0A patent/CN105166793A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133756A (en) * | 2006-08-31 | 2008-03-05 | 韩国原子力研究所 | Manufacturing method of space kimchi with shelf stability under the severe environment |
| CN101455312A (en) * | 2007-12-12 | 2009-06-17 | 章传华 | Red beet line products produced by probiotics fermentation and fresh-keeping technique thereof |
| CN103141817A (en) * | 2013-03-23 | 2013-06-12 | 湖北富士峰生物科技有限公司 | Enoki-mushroom convenient food and processing method thereof |
| CN104431892A (en) * | 2014-11-16 | 2015-03-25 | 吴青平 | Pickled mioga ginger and production method thereof |
Non-Patent Citations (3)
| Title |
|---|
| BEOM-SEOK SONG,ETAL.: "Korean space food development: Ready-to-eat Kimchi, a traditional Korean fermented vegetable, sterilized with high-dose gamma irradiation", 《ADVANCES IN SPACE RESEARCH》 * |
| 伍玲等: "辐照对四川泡生姜的影响", 《中国酿造》 * |
| 柳贤德等: "电子束辐照对鱿鱼发酵食品及其配料微生物和感官特性的影响", 《核农学报》 * |
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Application publication date: 20151223 |
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