CN105410792A - Method for making pickled vegetables with tea powder - Google Patents
Method for making pickled vegetables with tea powder Download PDFInfo
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- CN105410792A CN105410792A CN201510793370.XA CN201510793370A CN105410792A CN 105410792 A CN105410792 A CN 105410792A CN 201510793370 A CN201510793370 A CN 201510793370A CN 105410792 A CN105410792 A CN 105410792A
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Abstract
The invention discloses a method for making picked vegetables with tea powder. The pickled vegetables are prepared from the following raw materials in parts by weight: 50-100 parts of vegetables, 5-10 parts of salt, 15-30 parts of tea powder pickling liquid and 1-10 parts of seasoning. According to the method disclosed by the invention, the product quality of the pickled vegetables can be improved, the color of the vegetables can be well reserved, nitrite in products can be furthest reduced, and the adopted raw materials and the adopted auxiliary materials are natural substances; a making method of the safe and healthy pickled vegetables is provided, and the preparation method is scientific and reasonable and easy to operate; the content of the nutrient components of the products is rich, and the products have health-care effects.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of method of tea powder catsup and pickled vegetables.
Background technology
One of large beverage in the Cha Shi world three, all in occupation of very important status in China's economy, culture, life.Along with the development of modern science and technology, at present from tealeaves, Analysis and Identification goes out to comprise more than 700 kind of active principle of Tea Polyphenols, tea polysaccharide, theanine, Tea Pigment etc., have refresh oneself, intelligence development, help digestion, lose weight, detoxify, hypotensive, reducing blood lipid, anticancer, anti-ageing effect of waiting for a long time.Exploitation for numerous tea product are subject to pursuing of lot of domestic and foreign scholar.
China catsup and pickled vegetables apart from the history of modern existing 3000, the local flavor of its uniqueness and significantly aid digestion, disappear greasy, regulate the effects such as taste to be extensively subject to the favor of people.But salt content is all high in traditional catsup and pickled vegetables, easily a large amount of nitrous acid with potential safety hazard is produced in curing process, the color and luster of the vegetables after pickling often is destroyed, affect product sensory, more there is numerous businessmans because shelf life of products problem, in product, add a large amount of anticorrisive agent, once have and report that the content of anticorrisive agent is 6 times of national standard in catsup and pickled vegetables, a series of problem has an impact to the development of the health of consumer and catsup and pickled vegetables product.At present, relatively more conventional nitrite scavenger has ascorbic acid, Tea Polyphenols, citric acid etc.As the natural additive for foodstuff that a kind of security is very high, Tea Polyphenols has good antioxidation, the growth and breeding of nitrate reductase bacterium can be suppressed on the one hand between catsup and pickled vegetables yeast phase, reduce the growing amount of NO2-, on the other hand Tea Polyphenols contains a large amount of phenolic hydroxyl group, and as stronger for hydrogen activity, nitrate reductase can be directly NO2-by phenolic hydroxyl group, thus reduce the generation of sauce process nitrite, but these methods normally add these antioxidants after pickled fermented end.Prior art CN103610003 discloses a kind of method for salting of plum dish, the method take leaf mustard as raw material, carry out pickling for twice with salt, and add green tea extractive liquor co-fermentation at second time curing process, pickle the middle process also comprising desalted water at twice.The method, green tea extractive liquor and its co-fermentation is added at the curing process of leaf mustard, the organic acid of the Tea Polyphenols in green tea extractive liquor, vitamin C and other reproducibilities suppresses the growth and breeding of nitrate reductase bacterium between salted vegetables yeast phase, greatly reduce the growing amount of the NO2-ion causing nitrite to produce, thus reduce the generation of curing process nitrite.Although the method can reduce the generation of nitrite, the suppression degree of the method is still not ideal enough.
Summary of the invention
The present invention is in order to improve salted & preserved vegetable product quality, and better reservation vegetables color and luster, reduces the nitrite in product to greatest extent, the all supplementary materials adopted are natural materials, there is provided a kind of catsup and pickled vegetables preparation method of safer health, its preparation method is scientific and reasonable, is easy to operation; Product nutrition rich content, and tool health-care effect.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is as follows:
A kind of tea powder catsup and pickled vegetables, is made up of the raw material of following number: vegetables 50 ~ 100 parts, salt 5 ~ 10 parts, tea powder pickling liquid 15 ~ 30 parts, flavoring 1 ~ 10 part.
Its preparation technology comprises the following steps:
(1) tea powder pickling liquid is prepared,
(2) vegetables prepare: by vegetables clean dry,
(3) raw material is pickled: pickled by vegetables salt,
(4) add tea powder pickling liquid: after pickling 3 ~ 10 days, add tea powder pickling liquid;
(5) after-ripening, seasoning: play pond drain well, add flavoring and mix thoroughly, Aging storage;
(6) sterilization, packaging;
Wherein tea powder pickling liquid comprises the sodium-chloride water solution of tea powder soak and 5%-10%, mass ratio is 1:2-3, and tea powder soak comprises the raw material of following number: 10 ~ 50 parts, tea powder, vitamin C 8 ~ 30 parts, citric acid 5 ~ 20 parts, anistree 1 ~ 10 part and 1 ~ 10 part, garlic; Tea powder soak preparation method is: by tea powder, vitamin C, anise, garlic and citric acid at hot water and 50
olixiviate in white wine, the volume ratio of hot water and white wine is 3-5:1, and extraction time is 30min.
Wherein tea powder preparation method is: after plucking fresh tealeaves, camellia, tea stalk, tea fruit, select, remove underproof raw material and impurity, and clean up, after freeze drying, in pulverizer, pulverize 100 mesh sieves, produce tea powder, tea powder is one or more in tealeaves, camellia, tea stalk, tea fruit, preferred tealeaves.
According to such scheme, a kind of production technology of described catsup and pickled vegetables, preferably includes following steps further:
(1) preparation of tea powder pickling liquid: after plucking fresh tealeaves, camellia, tea stalk, tea fruit etc., select, remove underproof raw material and impurity, and clean up, after freeze drying, pulverized 100 mesh sieves in pulverizer, produce tea powder.By tea powder, vitamin C, anise, garlic and citric acid at hot water and 50
olixiviate in white wine, the volume ratio of hot water and white wine is 3-5:1, and extraction time is 30min.After lixiviate completes, be blended into the sodium-chloride water solution of 2-3 times of volume.
(2) raw material prepares: selected by raw material dish, remove underproof raw material and impurity, and clean up.The raw material handled well is carried out airing or be placed in the spacious place drying and dehydrating that ventilates, sample weight loss 20 ~ 30%.
(3) raw material is pickled: first at salt marsh container bottom berley salt, one deck vegetables, one deck salt, and row is tight layer by layer, and reduce space, surface non-toxic film covers, with weight pressure sternly, make salt dosage be raw material heavy 5 ~ 10%, pickle 5 ~ 30 days.
(4) add tea powder pickling liquid: after pickling 3 ~ 10 days, be blended into 15 ~ 30 parts of tea powder pickling liquids, every 1 ~ 3d, extract out with the pickling liquid of pump handle bottom, spray is to the surface of material.
(5) after-ripening, seasoning: play pond drain well, add 1 ~ 10 portion of flavoring to mix thoroughly, Aging storage, flavoring comprises 3 ~ 8 parts, mashed garlic, 14 ~ 15 parts, ginger powder, cayenne pepper 7 ~ 8 parts, 4.5 ~ 5 parts, Chinese prickly ash, white sugar 30 ~ 50 parts, 20 ~ 30 parts, soy sauce, monosodium glutamate 0.15 ~ 0.79 part, seasoning are mixed thoroughly, after-ripening 4 ~ 10 days.
(6) sterilization, packaging: microwave disinfection 3 ~ 10min, aseptic packaging.
Compared with prior art, beneficial effect of the present invention is:
(1) tea is rich in the various active materials such as abundant Tea Polyphenols, have protect look, anti-oxidant, nitrite, the effect such as anticorrosion are fallen, significantly improve the product quality of salted & preserved vegetable, add that all supplementary materials of employing are natural materials, make salted & preserved vegetable more healthy and safe, and with health role.
(2) tealeaves, camellia, tea stalk, tea fruit is used to be active ingredient carriers, comprehensive development and utilization tea product byproduct, twice laid.
(3) tea powder adopts hot water-white wine lixiviate, and active material utilization is high, and product has tea smell.
Detailed description of the invention
Embodiment 1: the preparation technology of tea powder catsup and pickled vegetables:
(1) preparation of tea powder pickling liquid: after plucking fresh tealeaves, camellia, tea stalk, tea fruit etc., select, remove underproof raw material and impurity, and clean up, after freeze drying, pulverized 100 mesh sieves in pulverizer, produce tea powder.By 50 parts, tea powder, vitamin C 8 parts, anise 2 parts, 5 parts, garlic and citric acid 5 parts at hot water and 50
olixiviate in white wine, the volume ratio of hot water and white wine is 3:1, and extraction time is 30min.After lixiviate completes, be blended into the sodium-chloride water solution of 2-3 times of volume.
(2) raw material prepares: selected by raw material dish, remove underproof raw material and impurity, and clean up.The raw material handled well is carried out airing or be placed in the spacious place drying and dehydrating that ventilates, sample weight loss 20 ~ 30%.
(3) raw material is pickled: first at salt marsh container bottom berley salt, one deck vegetables, one deck salt, and row is tight layer by layer, and reduce space, surface non-toxic film covers, with weight pressure sternly, make salt dosage be raw material heavy 5%, pickle 5 ~ 30 days.
(4) add tea powder pickling liquid: after pickling 3 ~ 10 days, be blended into 30 parts of tea powder pickling liquids, every 1 ~ 3d, extract out with the pickling liquid of pump handle bottom, spray is to the surface of material.
(5) after-ripening, seasoning: play pond drain well, add 1 ~ 10 portion of flavoring to mix thoroughly, Aging storage, flavoring comprises 3 ~ 8 parts, mashed garlic, 14 ~ 15 parts, ginger powder, cayenne pepper 7 ~ 8 parts, 4.5 ~ 5 parts, Chinese prickly ash, white sugar 30 ~ 50 parts, 20 ~ 30 parts, soy sauce, monosodium glutamate 0.15 ~ 0.79 part, seasoning are mixed thoroughly, after-ripening 4 ~ 10 days.
(6) sterilization, packaging: microwave disinfection 3 ~ 10min, aseptic packaging.
Embodiment 1: the preparation technology of tea powder catsup and pickled vegetables: 10 ~ 50 parts, tea powder, vitamin C 8 ~ 30 parts, citric acid 5 ~ 20 parts, anistree 1 ~ 10 part, 1 ~ 10 part, garlic
(1) preparation of tea powder pickling liquid: after plucking fresh tealeaves, camellia, tea stalk, tea fruit etc., select, remove underproof raw material and impurity, and clean up, after freeze drying, pulverized 100 mesh sieves in pulverizer, produce tea powder.By 40 parts, tea powder, vitamin C 10 parts, anise 3 parts, 4 parts, garlic and citric acid 8 parts at hot water and 50
olixiviate in white wine, the volume ratio of hot water and white wine is 4:1, and extraction time is 30min.After lixiviate completes, be blended into the sodium-chloride water solution of 3 times of volumes.
(2) raw material prepares: selected by raw material dish, remove underproof raw material and impurity, and clean up.The raw material handled well is carried out airing or be placed in the spacious place drying and dehydrating that ventilates, sample weight loss 20 ~ 30%.
(3) raw material is pickled: first at salt marsh container bottom berley salt, one deck vegetables, one deck salt, and row is tight layer by layer, and reduce space, surface non-toxic film covers, with weight pressure sternly, make salt dosage be raw material heavy 10%, pickle 5 ~ 30 days.
(4) add tea powder pickling liquid: after pickling 3 ~ 10 days, be blended into 15 parts of tea powder pickling liquids, every 1 ~ 3d, extract out with the pickling liquid of pump handle bottom, spray is to the surface of material.
(5) after-ripening, seasoning: play pond drain well, add 1 ~ 10 portion of flavoring to mix thoroughly, Aging storage, flavoring comprises 3 ~ 8 parts, mashed garlic, 14 ~ 15 parts, ginger powder, cayenne pepper 7 ~ 8 parts, 4.5 ~ 5 parts, Chinese prickly ash, white sugar 30 ~ 50 parts, 20 ~ 30 parts, soy sauce, monosodium glutamate 0.15 ~ 0.79 part, seasoning are mixed thoroughly, after-ripening 4 ~ 10 days.
(6) sterilization, packaging: microwave disinfection 3 ~ 10min, aseptic packaging.
Comparative example 1: change the raw material garlic in embodiment 1 tea powder pickling liquid into ginger, other technique is identical with embodiment 1.
Comparative example 2: removed by the raw tea material powder in embodiment 1 tea powder pickling liquid, other technique is identical with embodiment 1.
Comparative example 3: the method preparation adopting CN103610003 embodiment 1.The method use only green tea extractive liquor.
Comparative example 4: do not adopt the step that tea powder pickling liquid is pickled, other technique is identical with embodiment 1.
Hydrochloric acid-naphthalene-ethylenediamine method is adopted to detect content of nitrite during fermentation ends respectively, by embodiment 1, the measurement result of comparative example 1,2,3 compares with comparative example 4 respectively, repeating test result confirms, the catsup and pickled vegetables finished product content of nitrite of embodiment 1 decreases 52.3% than comparative example 4, the catsup and pickled vegetables finished product content of nitrite of comparative example 1 decreases 17.4% than comparative example 4, the catsup and pickled vegetables finished product content of nitrite of comparative example 2 decreases 10.3% than comparative example 4,, the catsup and pickled vegetables finished product content of nitrite of comparative example 3 decreases 15.1% than comparative example 4.As can be seen here, the extract of tea powder and garlic is used in the fermentation stage of pickling by the present invention has significant reducing effect to nitrite, and can work in coordination with the generation suppressing nitrite.
Claims (6)
1. a tea powder catsup and pickled vegetables, is characterized in that: be made up of the raw material of following number:
Vegetables 50 ~ 100 parts;
Salt 5 ~ 10 parts;
Tea powder pickling liquid 15 ~ 30 parts;
Flavoring 1 ~ 10 part.
2. the preparation method of tea powder catsup and pickled vegetables as claimed in claim 1, is characterized in that, comprise the following steps:
(1) tea powder pickling liquid is prepared,
(2) vegetables prepare: by vegetables clean dry,
(3) raw material is pickled: pickled by vegetables salt,
(4) add tea powder pickling liquid: after pickling 3 ~ 10 days, add tea powder pickling liquid;
(5) after-ripening, seasoning: play pond drain well, add flavoring and mix thoroughly, Aging storage;
(6) sterilization, packaging;
Wherein tea powder pickling liquid comprises the sodium-chloride water solution of tea powder soak and 5%-10%, and mass ratio is 1:2-3.
3. preparation method as claimed in claim 2, tea powder soak comprises the raw material of following number: 10 ~ 50 parts, tea powder, vitamin C 8 ~ 30 parts, citric acid 5 ~ 20 parts, anistree 1 ~ 10 part, 1 ~ 10 part, garlic.
4. preparation method as claimed in claim 2, tea powder soak preparation method is: by tea powder, vitamin C, anise, garlic and citric acid at hot water and 50
olixiviate in white wine, the volume ratio of hot water and white wine is 3-5:1, and extraction time is 30min.
5. the preparation method as described in claim 3 or 4, tea powder preparation method is: after plucking fresh tealeaves, camellia, tea stalk, tea fruit, select, remove underproof raw material and impurity, and clean up, after freeze drying, in pulverizer, pulverize 100 mesh sieves, produce tea powder.
6. preparation method as claimed in claim 5, tea powder is one or more in tealeaves, camellia, tea stalk, tea fruit.
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| CN201510793370.XA CN105410792A (en) | 2015-11-18 | 2015-11-18 | Method for making pickled vegetables with tea powder |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430771A (en) * | 2019-01-17 | 2019-03-08 | 诸城中康农业开发有限公司 | A kind of pickling vegetable production technique |
| CN114794392A (en) * | 2022-04-11 | 2022-07-29 | 湖南聚味堂食品有限公司 | Preparation method of pickled chicken feet with unique taste |
| CN116530661A (en) * | 2023-04-27 | 2023-08-04 | 遵义市味醇香食品有限公司 | Pickling of pickled vegetables and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430771A (en) * | 2019-01-17 | 2019-03-08 | 诸城中康农业开发有限公司 | A kind of pickling vegetable production technique |
| CN114794392A (en) * | 2022-04-11 | 2022-07-29 | 湖南聚味堂食品有限公司 | Preparation method of pickled chicken feet with unique taste |
| CN114794392B (en) * | 2022-04-11 | 2023-08-18 | 湖南聚味堂食品有限公司 | Preparation method of pickled chicken feet with unique taste |
| CN116530661A (en) * | 2023-04-27 | 2023-08-04 | 遵义市味醇香食品有限公司 | Pickling of pickled vegetables and preparation method thereof |
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Application publication date: 20160323 |