CN105361053A - Method for producing sweet and spicy fermented pickled vegetable - Google Patents
Method for producing sweet and spicy fermented pickled vegetable Download PDFInfo
- Publication number
- CN105361053A CN105361053A CN201510786080.2A CN201510786080A CN105361053A CN 105361053 A CN105361053 A CN 105361053A CN 201510786080 A CN201510786080 A CN 201510786080A CN 105361053 A CN105361053 A CN 105361053A
- Authority
- CN
- China
- Prior art keywords
- slicing
- stripping
- pickled vegetable
- fermentation
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a method for producing sweet spicy fermented pickled vegetable, and belongs to the field of food. The method for producing sweet and spicy fermented pickled vegetable comprises the following seven steps: selecting fresh cabbage with no wormhole and plump leaves; washing; scalding in hot water at 76 DEG C and under the pressure of 80 kPa for 1-2 min; separating the leaves; cutting the leaves into blocks in length of 3-4cm; and keeping wet and cooling to room temperature. The sweet and spicy fermented pickled vegetable produced by the method has the characteristics of natural color, natural flavor, pure taste, and no pigment, essence, additive or nitrite.
Description
Technical field
The present invention relates to a kind of preparation method of pickles, particularly the preparation method of sweet pungent fermentation pickled vegetable.
Background technology
Pickles refer to be beneficial to long storage time and vegetables by fermentation.In general, as long as the vegetables of fibre-enrich or fruit, pickles can be made into.At present, the investigative technique for pickles has presented and to have generalized and popular, after namely employing pickles raw material and the saline solution of certain brine concentration carry out mixing and stirring process, is placed in pickle jar and carries out fermentation process; In this process, other interpolation material can be added wherein according to the demand of taste and other pickles raw materials carry out mixed culture fermentation process, or add spices etc.
No matter but be traditional pickled vegetable making technology, still the pickled vegetable making technology that the current improvement found out is traditional can destroy a large amount of plant cell structures in the process of raw material dehydration, the nutriment contained in cell is caused to flow out and run off, and during the fermentation owing to falling into the bacteriums such as Escherichia coli, Bacterium diphtheriae, Candida albicans, staphylococcus aureus, produce the sweet salt of nitrous, health is threatened.And the quality requirements of food and flavouring is improved constantly along with people, provide that a kind of color is natural, fragrance nature, pure taste, non-pigment essence additive, not containing the fermentation pickled vegetable preparation method of the sweet salt of nitrous, be necessary.
Summary of the invention
Goal of the invention of the present invention is: for above-mentioned Problems existing, provide that a kind of color is natural, fragrance nature, pure taste, non-pigment essence additive, not containing the sweet pungent fermentation pickled vegetable preparation method of the sweet salt of nitrous.
The technical solution used in the present invention is as follows:
The preparation method of sweet pungent fermentation pickled vegetable, comprises the following steps:
Step one: choose without the full fresh Chinese cabbage of small holes caused by worms, blade, cleaning, is 80kPa at pressure, after 1 ~ 2min is scalded in leaching in the water of 76 DEG C, by dish leaf separately, is cut into the block stripping and slicing that length is 3-4cm, keeps moistening and be cooled to normal temperature;
Owing to have employed technique scheme, after boiling water leaching is scalded, dish is also slightly ripe, not only facilitates dehydration to shorten fermentation time.
Step 2: in stripping and slicing: the quality of salt is upper surface and the lower surface that salt is put on stripping and slicing by the ratio of 1:0.3 uniformly, the stripping and slicing wiping salt is put into the bamboo bent plate being covered with cushaw leaf and/or feed with paper-mulberry leaf, again at diced facets layer overlay cushaw leaf and/or feed with paper-mulberry leaf, pickle 10 ~ 12h;
Owing to have employed technique scheme, carry out in curing process being covered with cushaw leaf and being covered with in the bamboo bent plate of cushaw leaf and/or feed with paper-mulberry leaf, cushaw leaf and/or feed with paper-mulberry leaf can keep ambient humidity, ensure the respiration in curing process, obtain good to pickle effect.
Step 3: by the stripping and slicing of pickling under the condition of temperature-5 ~ 0 DEG C, after freezing 3 ~ 5h, by water vapour coagulator, steam is condensed;
Owing to have employed technique scheme, first raw material is freezed under freezing point, make the moisture in raw material become solid ice, then with water vapour coagulator by water vapour condensation, thus make material obtain drying.This is the states of matter change of water and the process of movement, under this process occurs in low-temp low-pressure, be different from common heat drying, the freezing surface of solids of moisture in material substantially below 0 DEG C distils and carries out drying, material itself is then stayed in ice shelf when freezing, therefore, dried small product size is constant, loose porous, the better delicious and crisp of the pickles produced thus.
Step 4: fresh ginger, garlic, apple and sugarcane peeling are chopped into end, by stripping and slicing: ginger: garlic: apple: the mass ratio of sugarcane is 1:0.1:0.08:0.15:0.2, by the ginger of the last youngster's shape of one-tenth, garlic, apple and sugarcane and stripping and slicing Homogeneous phase mixing; By mixture: salt: paprika: monosodium glutamate: the mass ratio of brown sugar is 1:0.08:0.04:0.01, by salt, paprika, monosodium glutamate and brown sugar and mixture Homogeneous phase mixing;
Owing to have employed technique scheme, the pickles color of making is natural, fragrance nature, pure taste, and is raw materials usedly natural food materials, non-pigment essence additive etc.
Step 5: under the ultraviolet light conditions of 254nm, irradiates 10 ~ 20min sterilizing; By mixture: the mass ratio of fission yeast is that 50:1 ~ 100:3 adds fission yeast, stirs;
Owing to have employed technique scheme, ultraviolet sterilization can remove the thalline in mixture, as bacteriums such as Escherichia coli, Bacterium diphtheriae, Candida albicans, staphylococcus aureuses, thus avoid producing the sweet salt of nitrous during the fermentation, reduce and health is threatened.
Fission yeast can act on materials such as producing ethanol, higher alcohol and 4-hydroxyl-furanone, and adding a certain amount of fission yeast can produce the material necessarily with unique perfume during the fermentation.
Step 6: the mixture mixed in step 5 is placed in terrine, then one deck air-permeable protective film is covered on the tank mouth of terrine, terrine is placed on 37 DEG C of temperature bottom fermentations under sterile vacuum condition;
Owing to have employed technique scheme, air-permeable protective film can ensure the circulation of air in tank, ensures the respiration in sweat, and the dust etc. intercepted in air enters fermentation system simultaneously.
Step 7: take out mixture by fermentation, obtain fermentation pickled vegetable, according to fermentation pickled vegetable: the volume ratio that Radix Glycyrrhizae extracts stoste is that 100:1 adds Radix Glycyrrhizae extraction stoste.
Owing to have employed technique scheme, prior art adopts the sweet sodium of benzene first as anticorrisive agent usually, but chemical addition agent has a certain impact to human body tool, Radix Glycyrrhizae is extracted in stoste containing hair oil (essential oil), glucoside, alkaloid, tannin etc., there is the biological metabolite of bacteriostasis, adopt Radix Glycyrrhizae to extract stoste as anticorrisive agent, green health, and make pickles with light Radix Glycyrrhizae fragranced, taste is better.
The preparation method of sweet pungent fermentation pickled vegetable of the present invention, is 610.8 ~ 646.5Pa by the stripping and slicing of pickling at pressure, under the condition that temperature is-5 ~ 0 DEG C after freezing 3 ~ 5h, is condensed by steam under vacuum by water vapour coagulator.
Owing to have employed technique scheme, carry out moisture under a reduced pressure and freeze, and it is better to carry out dehydrating effect under vacuum; Freezing 3 ~ 5h can get rid of the moisture of 70%, still leaves portion of water, is unlikely to the too dry pickles taste causing making of raw material not good.
The preparation method of sweet pungent fermentation pickled vegetable of the present invention; the mixture mixed in step 5 is placed in terrine; one deck air-permeable protective film is covered again on the tank mouth of terrine; under sterile vacuum condition; periodicity of illumination is 10h; intensity of illumination is under the condition of 0.41 ~ 0.7WLx, fermentation 3 ~ 5day.
The preparation method of sweet pungent fermentation pickled vegetable of the present invention, the granular size of described paprika is diameter 1 ~ 1.5mm.
The preparation method of sweet pungent fermentation pickled vegetable of the present invention, described air-permeable protective film has polypropylene fibre to make.
Sweet pungent fermentation pickled vegetable of the present invention make method, described air-permeable protective film for material, receives spun-bond process spray silk heat to restrain into the section of polypropylene fiber base.
The preparation method of sweet pungent fermentation pickled vegetable of the present invention, described Radix Glycyrrhizae is extracted stoste and is made up of following steps:
Step one: take 1 portion of Radix Glycyrrhizae, dry after cleaning;
Step 2: with soaked in absolute ethyl alcohol 1 ~ 2day after pulverizing;
Step 3: pour in apparatus,Soxhlet's by the system in step 2, adds hot reflux 5 ~ 6h;
Step 4: filter while hot, obtains Radix Glycyrrhizae after getting the ethanol that filtrate removes in solution in Rotary Evaporators and extracts stoste.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:
1, dewatered by the states of matter change of water and the process of movement, be different from common heat drying, dried small product size is constant, loose porous, the better delicious and crisp of the pickles produced thus.
2, the thalline in mixture can be removed by ultraviolet sterilization, as bacteriums such as Escherichia coli, Bacterium diphtheriae, Candida albicans, staphylococcus aureuses, thus avoid producing the sweet salt of nitrous during the fermentation, reduce and health is threatened.
Manufacture craft is comparatively simple, and fermentation time is short, is raw materials usedly natural food materials, non-pigment essence additive etc., and the pickles color of making is natural, fragrance nature, pure taste, has unique perfume.
Detailed description of the invention
The present invention is described in detail below.
In order to make the object of invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment 1
The preparation method of sweet pungent fermentation pickled vegetable, comprises the following steps:
Step one: choose without the full fresh Chinese cabbage of small holes caused by worms, blade, clean, after 1min is scalded in leaching in the boiling water of 100 DEG C, by dish leaf separately, is cut into the block stripping and slicing that length is 3cm, keeps moistening and be cooled to normal temperature;
Step 2: in stripping and slicing: the quality of salt is upper surface and the lower surface that salt is put on stripping and slicing by the ratio of 1:0.3 uniformly, the stripping and slicing wiping salt is put into the bamboo bent plate being covered with cushaw leaf and/or feed with paper-mulberry leaf, again at diced facets layer overlay cushaw leaf and/or feed with paper-mulberry leaf, pickle 10h;
Step 3: by the stripping and slicing of pickling under the condition of temperature-5 DEG C, after freezing 3h, by water vapour coagulator, steam is condensed;
Step 4: fresh ginger, garlic, apple and sugarcane peeling are chopped into end, by stripping and slicing: ginger: garlic: apple: the mass ratio of sugarcane is 1:0.1:0.08:0.15:0.2, by the ginger of the last youngster's shape of one-tenth, garlic, apple and sugarcane and stripping and slicing Homogeneous phase mixing; By mixture: salt: paprika: monosodium glutamate: the mass ratio of brown sugar is 1:0.08:0.04:0.01, by salt, paprika, monosodium glutamate and brown sugar and mixture Homogeneous phase mixing;
Step 5: under the ultraviolet light conditions of 254nm, irradiates 10min sterilizing; By mixture: the mass ratio of fission yeast is that 50:1 adds fission yeast, stirs;
Step 6: the mixture mixed in step 5 is placed in terrine, then one deck air-permeable protective film is covered on the tank mouth of terrine, terrine is placed on 37 DEG C of temperature bottom fermentations under sterile vacuum condition;
Step 7: take out mixture by fermentation, obtain fermentation pickled vegetable, according to fermentation pickled vegetable: the volume ratio that Radix Glycyrrhizae extracts stoste is that 100:1 adds Radix Glycyrrhizae extraction stoste.
Radix Glycyrrhizae is extracted stoste and is made up of following steps:
Step one: take 1 portion of Radix Glycyrrhizae, dry after cleaning;
Step 2: use soaked in absolute ethyl alcohol 1day after pulverizing;
Step 3: pour in apparatus,Soxhlet's by the system in step 2, adds hot reflux 5h;
Step 4: filter while hot, obtains Radix Glycyrrhizae after getting the ethanol that filtrate removes in solution in Rotary Evaporators and extracts stoste.
Embodiment 2
The preparation method of sweet pungent fermentation pickled vegetable, comprises the following steps:
Step one: choose without the full fresh Chinese cabbage of small holes caused by worms, blade, clean, after 2min is scalded in leaching in the boiling water of 100 DEG C, by dish leaf separately, is cut into the block stripping and slicing that length is 4cm, keeps moistening and be cooled to normal temperature;
Step 2: in stripping and slicing: the quality of salt is upper surface and the lower surface that salt is put on stripping and slicing by the ratio of 1:0.3 uniformly, the stripping and slicing wiping salt is put into the bamboo bent plate being covered with cushaw leaf and/or feed with paper-mulberry leaf, again at diced facets layer overlay cushaw leaf and/or feed with paper-mulberry leaf, pickle 12h;
Step 3: by the stripping and slicing of pickling under the condition of temperature 0 DEG C, after freezing 5h, by water vapour coagulator, steam is condensed;
Step 4: fresh ginger, garlic, apple and sugarcane peeling are chopped into end, by stripping and slicing: ginger: garlic: apple: the mass ratio of sugarcane is 1:0.1:0.08:0.15:0.2, by the ginger of the last youngster's shape of one-tenth, garlic, apple and sugarcane and stripping and slicing Homogeneous phase mixing; By mixture: salt: paprika: monosodium glutamate: the mass ratio of brown sugar is 1:0.08:0.04:0.01, by salt, paprika, monosodium glutamate and brown sugar and mixture Homogeneous phase mixing;
Step 5: under the ultraviolet light conditions of 254nm, irradiates 20min sterilizing; By mixture: the mass ratio of fission yeast is that 100:3 adds fission yeast, stirs;
Step 6: the mixture mixed in step 5 is placed in terrine, then one deck air-permeable protective film is covered on the tank mouth of terrine, terrine is placed on 37 DEG C of temperature bottom fermentations under sterile vacuum condition;
Step 7: take out mixture by fermentation, obtain fermentation pickled vegetable, according to fermentation pickled vegetable: the volume ratio that Radix Glycyrrhizae extracts stoste is that 100:1 adds Radix Glycyrrhizae extraction stoste.
Radix Glycyrrhizae is extracted stoste and is made up of following steps:
Step one: take 1 portion of Radix Glycyrrhizae, dry after cleaning;
Step 2: use soaked in absolute ethyl alcohol 2day after pulverizing;
Step 3: pour in apparatus,Soxhlet's by the system in step 2, adds hot reflux 6h;
Step 4: filter while hot, obtains Radix Glycyrrhizae after getting the ethanol that filtrate removes in solution in Rotary Evaporators and extracts stoste.
Embodiment 3
The preparation method of sweet pungent fermentation pickled vegetable, comprises the following steps:
Step one: choose without the full fresh Chinese cabbage of small holes caused by worms, blade, clean, after 1.5min is scalded in leaching in the boiling water of 100 DEG C, by dish leaf separately, is cut into the block stripping and slicing that length is 3.5cm, keeps moistening and be cooled to normal temperature;
Step 2: in stripping and slicing: the quality of salt is upper surface and the lower surface that salt is put on stripping and slicing by the ratio of 1:0.3 uniformly, the stripping and slicing wiping salt is put into the bamboo bent plate being covered with cushaw leaf and/or feed with paper-mulberry leaf, again at diced facets layer overlay cushaw leaf and/or feed with paper-mulberry leaf, pickle 11h;
Step 3: by the stripping and slicing of pickling under the condition of temperature-3 DEG C, after freezing 4h, by water vapour coagulator, steam is condensed;
Step 4: fresh ginger, garlic, apple and sugarcane peeling are chopped into end, by stripping and slicing: ginger: garlic: apple: the mass ratio of sugarcane is 1:0.1:0.08:0.15:0.2, by the ginger of the last youngster's shape of one-tenth, garlic, apple and sugarcane and stripping and slicing Homogeneous phase mixing; By mixture: salt: paprika: monosodium glutamate: the mass ratio of brown sugar is 1:0.08:0.04:0.01, by salt, paprika, monosodium glutamate and brown sugar and mixture Homogeneous phase mixing;
Step 5: under the ultraviolet light conditions of 254nm, irradiates 15min sterilizing; By mixture: the mass ratio of fission yeast is that 100:2.5 adds fission yeast, stirs;
Step 6: the mixture mixed in step 5 is placed in terrine, then one deck air-permeable protective film is covered on the tank mouth of terrine, terrine is placed on 37 DEG C of temperature bottom fermentations under sterile vacuum condition;
Step 7: take out mixture by fermentation, obtain fermentation pickled vegetable, according to fermentation pickled vegetable: the volume ratio that Radix Glycyrrhizae extracts stoste is that 100:1 adds Radix Glycyrrhizae extraction stoste.
Radix Glycyrrhizae is extracted stoste and is made up of following steps:
Step one: take 1 portion of Radix Glycyrrhizae, dry after cleaning;
Step 2: use soaked in absolute ethyl alcohol 1.5day after pulverizing;
Step 3: pour in apparatus,Soxhlet's by the system in step 2, adds hot reflux 5.5h;
Step 4: filter while hot, obtains Radix Glycyrrhizae after getting the ethanol that filtrate removes in solution in Rotary Evaporators and extracts stoste.
Embodiment 4
The preparation method of sweet pungent fermentation pickled vegetable, comprises the following steps:
Step one: choose without the full fresh Chinese cabbage of small holes caused by worms, blade, clean, after 1.3min is scalded in leaching in the boiling water of 100 DEG C, by dish leaf separately, is cut into the block stripping and slicing that length is 3.2cm, keeps moistening and be cooled to normal temperature;
Step 2: in stripping and slicing: the quality of salt is upper surface and the lower surface that salt is put on stripping and slicing by the ratio of 1:0.3 uniformly, the stripping and slicing wiping salt is put into the bamboo bent plate being covered with cushaw leaf and/or feed with paper-mulberry leaf, again at diced facets layer overlay cushaw leaf and/or feed with paper-mulberry leaf, pickle 11.2h;
Step 3: be 610.8Pa at pressure by the stripping and slicing of pickling, under the condition of temperature-4 DEG C after freezing 3.3h, is condensed steam by water vapour coagulator under vacuum;
Step 4: fresh ginger, garlic, apple and sugarcane peeling are chopped into end, by stripping and slicing: ginger: garlic: apple: the mass ratio of sugarcane is 1:0.1:0.08:0.15:0.2, by the ginger of the last youngster's shape of one-tenth, garlic, apple and sugarcane and stripping and slicing Homogeneous phase mixing; By mixture: salt: paprika: monosodium glutamate: the mass ratio of brown sugar is 1:0.08:0.04:0.01, by salt, paprika, monosodium glutamate and brown sugar and mixture Homogeneous phase mixing, the granular size of paprika is diameter 1mm;
Step 5: under the ultraviolet light conditions of 254nm, irradiates 13min sterilizing; By mixture: the mass ratio of fission yeast is that 100:2.1 adds fission yeast, stirs;
Step 6: the mixture mixed in step 5 is placed in terrine, one deck air-permeable protective film is covered again on the tank mouth of terrine, under sterile vacuum condition, periodicity of illumination is 10h, intensity of illumination is under the condition of 0.41WLx, fermentation 3day, and air-permeable protective film has polypropylene fibre to make, air-permeable protective film for material, receives spun-bond process spray silk heat to restrain into the section of polypropylene fiber base;
Step 7: take out mixture by fermentation, obtain fermentation pickled vegetable, according to fermentation pickled vegetable: the volume ratio that Radix Glycyrrhizae extracts stoste is that 100:1 adds Radix Glycyrrhizae extraction stoste.
Embodiment 5
The preparation method of sweet pungent fermentation pickled vegetable, is characterized in that: comprise the following steps:
Step one: choose without the full fresh Chinese cabbage of small holes caused by worms, blade, clean, after 1.6min is scalded in leaching in the boiling water of 100 DEG C, by dish leaf separately, is cut into the block stripping and slicing that length is 3.7cm, keeps moistening and be cooled to normal temperature;
Step 2: in stripping and slicing: the quality of salt is upper surface and the lower surface that salt is put on stripping and slicing by the ratio of 1:0.3 uniformly, the stripping and slicing wiping salt is put into the bamboo bent plate being covered with cushaw leaf and/or feed with paper-mulberry leaf, again at diced facets layer overlay cushaw leaf and/or feed with paper-mulberry leaf, pickle 11.6h;
Step 3: be 646.5Pa at pressure by the stripping and slicing of pickling, under the condition of temperature-2 DEG C after freezing 4.1h, is condensed steam by water vapour coagulator under vacuum;
Step 4: fresh ginger, garlic, apple and sugarcane peeling are chopped into end, by stripping and slicing: ginger: garlic: apple: the mass ratio of sugarcane is 1:0.1:0.08:0.15:0.2, by the ginger of the last youngster's shape of one-tenth, garlic, apple and sugarcane and stripping and slicing Homogeneous phase mixing; By mixture: salt: paprika: monosodium glutamate: the mass ratio of brown sugar is 1:0.08:0.04:0.01, by salt, paprika, monosodium glutamate and brown sugar and mixture Homogeneous phase mixing, the granular size of paprika is diameter 1.5mm;
Step 5: under the ultraviolet light conditions of 254nm, irradiates 13min sterilizing; By mixture: the mass ratio of fission yeast is that 100:2.7 adds fission yeast, stirs;
Step 6: the mixture mixed in step 5 is placed in terrine, one deck air-permeable protective film is covered again on the tank mouth of terrine, under sterile vacuum condition, periodicity of illumination is 10h, intensity of illumination is under the condition of 0.7WLx, fermentation 5day, and air-permeable protective film has polypropylene fibre to make, air-permeable protective film for material, receives spun-bond process spray silk heat to restrain into the section of polypropylene fiber base;
Step 7: take out mixture by fermentation, obtain fermentation pickled vegetable, according to fermentation pickled vegetable: the volume ratio that Radix Glycyrrhizae extracts stoste is that 100:1 adds Radix Glycyrrhizae extraction stoste.
Embodiment 6
The preparation method of sweet pungent fermentation pickled vegetable, comprises the following steps:
Step one: choose without the full fresh Chinese cabbage of small holes caused by worms, blade, clean, after 1.9min is scalded in leaching in the boiling water of 100 DEG C, by dish leaf separately, is cut into the block stripping and slicing that length is 3.9cm, keeps moistening and be cooled to normal temperature;
Step 2: in stripping and slicing: the quality of salt is upper surface and the lower surface that salt is put on stripping and slicing by the ratio of 1:0.3 uniformly, the stripping and slicing wiping salt is put into the bamboo bent plate being covered with cushaw leaf and/or feed with paper-mulberry leaf, again at diced facets layer overlay cushaw leaf and/or feed with paper-mulberry leaf, pickle 11.8h;
Step 3: be 637.6Pa at pressure by the stripping and slicing of pickling, under the condition of temperature-1 DEG C after freezing 3.7h, is condensed steam by water vapour coagulator under vacuum;
Step 4: fresh ginger, garlic, apple and sugarcane peeling are chopped into end, by stripping and slicing: ginger: garlic: apple: the mass ratio of sugarcane is 1:0.1:0.08:0.15:0.2, by the ginger of the last youngster's shape of one-tenth, garlic, apple and sugarcane and stripping and slicing Homogeneous phase mixing; By mixture: salt: paprika: monosodium glutamate: the mass ratio of brown sugar is 1:0.08:0.04:0.01, by salt, paprika, monosodium glutamate and brown sugar and mixture Homogeneous phase mixing, the granular size of paprika is diameter 1.3mm;
Step 5: under the ultraviolet light conditions of 254nm, irradiates 17min sterilizing; By mixture: the mass ratio of fission yeast is that 100:2.9 adds fission yeast, stirs;
Step 6: the mixture mixed in step 5 is placed in terrine, one deck air-permeable protective film is covered again on the tank mouth of terrine, under sterile vacuum condition, periodicity of illumination is 10h, intensity of illumination is under the condition of 0.62WLx, fermentation 4.7day, and air-permeable protective film has polypropylene fibre to make, air-permeable protective film for material, receives spun-bond process spray silk heat to restrain into the section of polypropylene fiber base;
Step 7: take out mixture by fermentation, obtain fermentation pickled vegetable, according to fermentation pickled vegetable: the volume ratio that Radix Glycyrrhizae extracts stoste is that 100:1 adds Radix Glycyrrhizae extraction stoste.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. the preparation method of sweet pungent fermentation pickled vegetable, is characterized in that: comprise the following steps:
Step one: choose without the full fresh Chinese cabbage of small holes caused by worms, blade, cleaning, is 80kPa at pressure, after 1 ~ 2min is scalded in leaching in the water of 76 DEG C, by dish leaf separately, is cut into the block stripping and slicing that length is 3-4cm, keeps moistening and be cooled to normal temperature;
Step 2: in stripping and slicing: the quality of salt is upper surface and the lower surface that salt is put on stripping and slicing by the ratio of 1:0.3 uniformly, the stripping and slicing wiping salt is put into the bamboo bent plate being covered with cushaw leaf and/or feed with paper-mulberry leaf, again at diced facets layer overlay cushaw leaf and/or feed with paper-mulberry leaf, pickle 10 ~ 12h;
Step 3: by the stripping and slicing of pickling under the condition of temperature-5 ~ 0 DEG C, after freezing 3 ~ 5h, by water vapour coagulator, steam is condensed;
Step 4: fresh ginger, garlic, apple and sugarcane peeling are chopped into end, by stripping and slicing: ginger: garlic: apple: the mass ratio of sugarcane is 1:0.1:0.08:0.15:0.2, by the ginger of the last youngster's shape of one-tenth, garlic, apple and sugarcane and stripping and slicing Homogeneous phase mixing; By mixture: salt: paprika: monosodium glutamate: the mass ratio of brown sugar is 1:0.08:0.04:0.01, by salt, paprika, monosodium glutamate and brown sugar and mixture Homogeneous phase mixing;
Step 5: under the ultraviolet light conditions of 254nm, irradiates 10 ~ 20min sterilizing; By mixture: the mass ratio of fission yeast is that 50:1 ~ 100:3 adds fission yeast, stirs;
Step 6: the mixture mixed in step 5 is placed in terrine, then one deck air-permeable protective film is covered on the tank mouth of terrine, terrine is placed on 37 DEG C of temperature bottom fermentations under sterile vacuum condition;
Step 7: take out mixture by fermentation, obtain fermentation pickled vegetable, according to fermentation pickled vegetable: the volume ratio that Radix Glycyrrhizae extracts stoste is that 100:1 adds Radix Glycyrrhizae extraction stoste.
2. the preparation method of sweet pungent fermentation pickled vegetable as claimed in claim 1, it is characterized in that: be 610.8 ~ 646.5Pa by the stripping and slicing of pickling at pressure, under the condition that temperature is-5 ~ 0 DEG C after freezing 3 ~ 5h, by water vapour coagulator, steam is condensed under vacuum.
3. the preparation method of sweet pungent fermentation pickled vegetable as claimed in claim 1; it is characterized in that: the mixture mixed in step 5 is placed in terrine; one deck air-permeable protective film is covered again on the tank mouth of terrine; under sterile vacuum condition; periodicity of illumination is 10h; intensity of illumination is under the condition of 0.41 ~ 0.7WLx, fermentation 3 ~ 5day.
4. the preparation method of sweet pungent fermentation pickled vegetable as claimed in claim 1, is characterized in that: the granular size of described paprika is diameter 1 ~ 1.5mm.
5. the preparation method of sweet pungent fermentation pickled vegetable as claimed in claim 1, is characterized in that: described air-permeable protective film has polypropylene fibre to make.
6. sweet pungent fermentation pickled vegetable as claimed in claim 5 make method, it is characterized in that; Described air-permeable protective film for material, receives spun-bond process spray silk heat to restrain into the section of polypropylene fiber base.
7. the preparation method of sweet pungent fermentation pickled vegetable as claimed in claim 1, is characterized in that: described Radix Glycyrrhizae is extracted stoste and is made up of following steps:
Step one: take 1 portion of Radix Glycyrrhizae, dry after cleaning;
Step 2: with soaked in absolute ethyl alcohol 1 ~ 2day after pulverizing;
Step 3: pour in apparatus,Soxhlet's by the system in step 2, adds hot reflux 5 ~ 6h;
Step 4: filter while hot, obtains Radix Glycyrrhizae after getting the ethanol that filtrate removes in solution in Rotary Evaporators and extracts stoste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510786080.2A CN105361053A (en) | 2015-11-17 | 2015-11-17 | Method for producing sweet and spicy fermented pickled vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510786080.2A CN105361053A (en) | 2015-11-17 | 2015-11-17 | Method for producing sweet and spicy fermented pickled vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105361053A true CN105361053A (en) | 2016-03-02 |
Family
ID=55364140
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510786080.2A Pending CN105361053A (en) | 2015-11-17 | 2015-11-17 | Method for producing sweet and spicy fermented pickled vegetable |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105361053A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616663A (en) * | 2016-11-02 | 2017-05-10 | 张瑞芹 | Pickled cabbage and manufacturing method thereof |
| CN106720255A (en) * | 2016-12-02 | 2017-05-31 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of mushroom preservation method of suitable logistics marketing fresh |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1279033A (en) * | 1999-07-03 | 2001-01-10 | 刘国志 | Method for elongating production period and antistaling period of Fuling pickled mustard tubers |
| CN1322490A (en) * | 2001-06-01 | 2001-11-21 | 金昌植 | Kimchis and their industrial production process and fresh keeping technology |
| CN102477366A (en) * | 2010-11-23 | 2012-05-30 | 大连创达技术交易市场有限公司 | Yellow peach wine brewing process |
| CN102835636A (en) * | 2012-09-14 | 2012-12-26 | 四川省惠通食业有限责任公司 | Method for fermenting pickles with low water content and low salt |
| CN103783462A (en) * | 2014-01-27 | 2014-05-14 | 内蒙古田野餐桌现代农业有限责任公司 | Lactic acid fermentation method for Chinese sauerkrauts |
| CN103919085A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | New method for manufacturing pickles |
-
2015
- 2015-11-17 CN CN201510786080.2A patent/CN105361053A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1279033A (en) * | 1999-07-03 | 2001-01-10 | 刘国志 | Method for elongating production period and antistaling period of Fuling pickled mustard tubers |
| CN1322490A (en) * | 2001-06-01 | 2001-11-21 | 金昌植 | Kimchis and their industrial production process and fresh keeping technology |
| CN102477366A (en) * | 2010-11-23 | 2012-05-30 | 大连创达技术交易市场有限公司 | Yellow peach wine brewing process |
| CN102835636A (en) * | 2012-09-14 | 2012-12-26 | 四川省惠通食业有限责任公司 | Method for fermenting pickles with low water content and low salt |
| CN103783462A (en) * | 2014-01-27 | 2014-05-14 | 内蒙古田野餐桌现代农业有限责任公司 | Lactic acid fermentation method for Chinese sauerkrauts |
| CN103919085A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | New method for manufacturing pickles |
Non-Patent Citations (2)
| Title |
|---|
| 赵鹤皋等: "《冷冻干燥技术》", 31 May 1990, 华中理工大学出版社 * |
| 黄玉媛等: "《精细化学实用配方手册》", 31 January 2009, 中国纺织出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616663A (en) * | 2016-11-02 | 2017-05-10 | 张瑞芹 | Pickled cabbage and manufacturing method thereof |
| CN106720255A (en) * | 2016-12-02 | 2017-05-31 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of mushroom preservation method of suitable logistics marketing fresh |
| CN106720255B (en) * | 2016-12-02 | 2021-02-19 | 湖北省农业科学院农产品加工与核农技术研究所 | Shiitake mushroom preservation method suitable for logistics fresh marketing |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101816434B (en) | Pickling method of preserved meat | |
| CN104000148B (en) | The working method of a kind of Radix Raphani | |
| CN104187769B (en) | The method for preparing preserved meat that a kind of effective control BaP produces | |
| KR101930772B1 (en) | Manufacturing Process For Freeze Dry Pickles Vegetables and Kim-chi using the same method | |
| CN105361053A (en) | Method for producing sweet and spicy fermented pickled vegetable | |
| CN103340429A (en) | Processing method for novel fermented duck | |
| KR102151406B1 (en) | Making Method of Sea Squirt Skin Powder and the Powder made thereby | |
| KR101387593B1 (en) | Low salt kimchi and method for manufacturing the same | |
| CN104000150B (en) | A kind of local flavor mustard food and preparation method thereof | |
| CN105410790A (en) | Sweet and spicy flavored fermented pickled vegetable production method | |
| CN105433314A (en) | Making method of sour and spicy flavor fermented pickles | |
| CN105595250B (en) | The drying means of flavor class green vegetable | |
| CN105433316A (en) | Making method of fermented pickles with sour and hot taste | |
| CN105310037B (en) | A kind of intelligent preprocess method of vinegar-pepper taste fermentation pickled vegetable | |
| CN109452577A (en) | A kind of low salt preserved fish and preparation method thereof | |
| KR102263842B1 (en) | Manufacturing method for half-boiled edds and half-boiled edds manufactured by the same | |
| CN114376063A (en) | Steeping fluid for improving flavor of peach crisp chips and preparation method of flavored peach crisp chips | |
| CN205409515U (en) | Manufacturing system of vinegar -pepper flavor fermentation pickles | |
| CN108967635A (en) | A kind of manufacture craft of tangerine peel dried meat | |
| KR102310335B1 (en) | process for preparing red ginseng pig meat | |
| CN106722335A (en) | A kind of clearing health low sugar leisure jerky and preparation method thereof | |
| CN105433315A (en) | Making system of fermented pickles with sour and hot taste | |
| CN110897115A (en) | Processing method of dried bamboo shoot slices | |
| CN104322629A (en) | Preparation method of radix cynanchi bungei sweet potato cookies | |
| CN105310036B (en) | A kind of intelligent preparation method of vinegar-pepper taste fermentation pickled vegetable |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160302 |