CN105433316A - Making method of fermented pickles with sour and hot taste - Google Patents
Making method of fermented pickles with sour and hot taste Download PDFInfo
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Abstract
The invention discloses a making method of fermented pickles with sour and hot taste, and belongs to the field of foods. The making method of the fermented pickles with sour and hot taste disclosed by the invention comprises the following seven steps of selecting fresh Chinese cabbages which are free from worn channels and are plump in leaf blades, cleaning the selected Chinese cabbages, immersing and scalding the cleaned Chinese cabbages in water of which the pressure is 80kPa and the temperature is 76 DEG C for 1-2 minutes, and then splitting vegetable leaves; cutting the vegetable leaves into dices of which the length is 3-4cm, and keeping moist under the condition of the pressure of 80kPa; and cooling the vegetable leaf dices after keeping moist to normal temperature and the like. The making method of the fermented pickles with sour and hot taste disclosed by the invention has the characteristic that the fermented pickles with sour and hot taste are natural in color and fragrance, pure in taste, free from pigments or essence additives and free from nitrite.
Description
Technical field
The present invention relates to a kind of preparation method of pickles, particularly the preparation method of vinegar-pepper taste 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 nitrite, 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 nitrite, 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 vinegar-pepper taste fermentation pickled vegetable preparation method of nitrite.
The technical solution used in the present invention is as follows:
The preparation method of vinegar-pepper taste fermentation pickled vegetable, comprises the following steps:
Step one: choose without the full fresh Chinese cabbage of small holes caused by worms, blade, clean, be 80kPa at pressure, after in the water of 76 DEG C, 1 ~ 2min is scalded in leaching, by dish leaf separately, being cut into the block stripping and slicing that length is 3-4cm, is under pressure is the condition of 80kPa, keep moistening under the condition of 80kPa to be cooled to normal temperature at pressure;
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 lemon peeling are chopped into end, by stripping and slicing: ginger: garlic: apple: the mass ratio of lemon 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 lemon and stripping and slicing Homogeneous phase mixing; By mixture: salt: paprika: monosodium glutamate: the mass ratio of white pepper is 1:0.08:0.04:0.01:0.01, by salt, paprika, monosodium glutamate and white pepper 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 during the fermentation nitrite, 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 Sodium Benzoate 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 vinegar-pepper taste 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 vinegar-pepper taste 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 vinegar-pepper taste fermentation pickled vegetable of the present invention, the granular size of described paprika is diameter 1 ~ 1.5mm.
The preparation method of vinegar-pepper taste fermentation pickled vegetable of the present invention, described air-permeable protective film has polypropylene fibre to make.
Vinegar-pepper taste 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 vinegar-pepper taste 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 during the fermentation nitrite, reduce and health is threatened.
3, 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 and 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 vinegar-pepper taste 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 in the boiling water of 100 DEG C, 1min is scalded in leaching, by dish leaf separately, being cut into the block stripping and slicing that length is 3cm, is under pressure is the condition of 80kPa, keep moistening under the condition of 80kPa to be cooled to normal temperature at pressure;
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 lemon peeling are chopped into end, by stripping and slicing: ginger: garlic: apple: the mass ratio of lemon 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 lemon and stripping and slicing Homogeneous phase mixing; By mixture: salt: paprika: monosodium glutamate: the mass ratio of white pepper is 1:0.08:0.04:0.01:0.01, by salt, paprika, monosodium glutamate and white pepper 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 vinegar-pepper taste 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 in the boiling water of 100 DEG C, 2min is scalded in leaching, by dish leaf separately, being cut into the block stripping and slicing that length is 4cm, is under pressure is the condition of 80kPa, keep moistening under the condition of 80kPa to be cooled to normal temperature at pressure;
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 lemon peeling are chopped into end, by stripping and slicing: ginger: garlic: apple: the mass ratio of lemon 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 lemon and stripping and slicing Homogeneous phase mixing; By mixture: salt: paprika: monosodium glutamate: the mass ratio of white pepper is 1:0.08:0.04:0.01:0.01, by salt, paprika, monosodium glutamate and white pepper 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 vinegar-pepper taste 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 in the boiling water of 100 DEG C, 1.5min is scalded in leaching, by dish leaf separately, being cut into the block stripping and slicing that length is 3.5cm, is under pressure is the condition of 80kPa, keep moistening under the condition of 80kPa to be cooled to normal temperature at pressure;
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 lemon peeling are chopped into end, by stripping and slicing: ginger: garlic: apple: the mass ratio of lemon 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 lemon and stripping and slicing Homogeneous phase mixing; By mixture: salt: paprika: monosodium glutamate: the mass ratio of white pepper is 1:0.08:0.04:0.01:0.01, by salt, paprika, monosodium glutamate and white pepper 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 vinegar-pepper taste 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 in the boiling water of 100 DEG C, 1.3min is scalded in leaching, by dish leaf separately, being cut into the block stripping and slicing that length is 3.2cm, is under pressure is the condition of 80kPa, keep moistening under the condition of 80kPa to be cooled to normal temperature at pressure;
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 lemon peeling are chopped into end, by stripping and slicing: ginger: garlic: apple: the mass ratio of lemon 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 lemon and stripping and slicing Homogeneous phase mixing; By mixture: salt: paprika: monosodium glutamate: the mass ratio of white pepper is 1:0.08:0.04:0.01:0.01, by salt, paprika, monosodium glutamate and white pepper 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 vinegar-pepper taste 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 in the boiling water of 100 DEG C, 1.6min is scalded in leaching, by dish leaf separately, being cut into the block stripping and slicing that length is 3.7cm, is under pressure is the condition of 80kPa, keep moistening under the condition of 80kPa to be cooled to normal temperature at pressure;
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 lemon peeling are chopped into end, by stripping and slicing: ginger: garlic: apple: the mass ratio of lemon 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 lemon and stripping and slicing Homogeneous phase mixing; By mixture: salt: paprika: monosodium glutamate: the mass ratio of white pepper is 1:0.08:0.04:0.01:0.01, by salt, paprika, monosodium glutamate and white pepper 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 vinegar-pepper taste 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 in the boiling water of 100 DEG C, 1.9min is scalded in leaching, by dish leaf separately, being cut into the block stripping and slicing that length is 3.9cm, is under pressure is the condition of 80kPa, keep moistening under the condition of 80kPa to be cooled to normal temperature at pressure;
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 lemon peeling are chopped into end, by stripping and slicing: ginger: garlic: apple: the mass ratio of lemon 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 lemon and stripping and slicing Homogeneous phase mixing; By mixture: salt: paprika: monosodium glutamate: the mass ratio of white pepper is 1:0.08:0.04:0.01:0.01, by salt, paprika, monosodium glutamate and white pepper 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 vinegar-pepper taste 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, be 80kPa at pressure, after in the water of 76 DEG C, 1 ~ 2min is scalded in leaching, by dish leaf separately, being cut into the block stripping and slicing that length is 3-4cm, is under pressure is the condition of 80kPa, keep moistening under the condition of 80kPa to be cooled to normal temperature at pressure;
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 lemon peeling are chopped into end, by stripping and slicing: ginger: garlic: apple: the mass ratio of lemon 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 lemon and stripping and slicing Homogeneous phase mixing; By mixture: salt: paprika: monosodium glutamate: the mass ratio of white pepper is 1:0.08:0.04:0.01:0.01, by salt, paprika, monosodium glutamate and white pepper 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 vinegar-pepper taste 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 vinegar-pepper taste 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 vinegar-pepper taste 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 vinegar-pepper taste fermentation pickled vegetable as claimed in claim 1, is characterized in that: described air-permeable protective film has polypropylene fibre to make.
6. vinegar-pepper taste 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 vinegar-pepper taste 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.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510785976.9A CN105433316A (en) | 2015-11-17 | 2015-11-17 | Making method of fermented pickles with sour and hot taste |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510785976.9A CN105433316A (en) | 2015-11-17 | 2015-11-17 | Making method of fermented pickles with sour and hot taste |
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| CN105433316A true CN105433316A (en) | 2016-03-30 |
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| CN201510785976.9A Pending CN105433316A (en) | 2015-11-17 | 2015-11-17 | Making method of fermented pickles with sour and hot taste |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1322490A (en) * | 2001-06-01 | 2001-11-21 | 金昌植 | Kimchis and their industrial production process and fresh keeping technology |
| 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 |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1322490A (en) * | 2001-06-01 | 2001-11-21 | 金昌植 | Kimchis and their industrial production process and fresh keeping technology |
| 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 |
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