CN106072210A - A kind of catsup and pickled vegetables and preparation method thereof - Google Patents
A kind of catsup and pickled vegetables and preparation method thereof Download PDFInfo
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- CN106072210A CN106072210A CN201610502221.8A CN201610502221A CN106072210A CN 106072210 A CN106072210 A CN 106072210A CN 201610502221 A CN201610502221 A CN 201610502221A CN 106072210 A CN106072210 A CN 106072210A
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- drainage
- salt
- salt dish
- fermentation
- green vegetable
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Abstract
The invention discloses a kind of catsup and pickled vegetables and preparation method thereof, select through selecting materials fresh, remove yellow leaf and rotted leaf, impurity after large stretch of green vegetable, with vegetable-chopper, green vegetable are cut into 3 4cm, foam cleaner cleans automatically；Bobbing machine is by silt vibration filtering；Pickled；Drainage；Fermentation；Spice；Packaging；The steps such as sterilizing prepare.The present invention reduces processing step, shorten Production Time, improve the safety and sanitation of the fragrance of catsup and pickled vegetables, mouthfeel, catsup and pickled vegetables, and improve the quality of catsup and pickled vegetables.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of catsup and pickled vegetables, relate to the manufacture method of this catsup and pickled vegetables simultaneously.
Background technology
Catsup and pickled vegetables is one of seasoning non-staple food of liking of people of all nationalities of China.Owing to catsup and pickled vegetables has fresh and sweet tender and crisp or salty
Fresh pungent unique perfume such as grade, has certain nutritive value, firmly gets masses' favor, become indispensable in people's daily life
Seasoning non-staple food, the tastiest, and can be with appetite stimulator.Production method currently, with respect to catsup and pickled vegetables is numerous, substantially flows
Journey be select materials, clean, drain, pickle, arrange, pulverize, stir, inner packing, outer package, check, case, put in storage, link produces
Go out product, but there is also weak point according to aspects such as its taste of catsup and pickled vegetables, wholesomeness and the qualities that also flow process prepares.
Summary of the invention
Object of the present invention is to provide a kind of nutritious, quality better, sour-sweet moderate, mouthfeel is clear and melodious, this taste of true qualities
Catsup and pickled vegetables.
Another object of the present invention is to provide the manufacture method of this catsup and pickled vegetables.
One catsup and pickled vegetables of the present invention, by weight, is made up of following raw material:
A, original flavor: large stretch of green vegetable 90-100 part, edible salt 3.24-3.6 part, monosodium glutamate 0.54-0.6 part, chicken essence 0.408-0.431
Part, cyclamate 0.0576-0.064 part, potassium sorbate 0.036-0.04 part；
B, pungent: large stretch of green vegetable 90-100 part, salt 2.25-2.5 part, oil capsicum 29-33 part, monosodium glutamate 0.18-0.2 part, chicken essence
0.36-0.4 part, cyclamate 0.18-0.2 part；
The manufacture method of a kind of catsup and pickled vegetables of the present invention, comprises the following steps:
A, original flavor:
(1) select materials: select fresh, remove the large stretch of green vegetable 90-100 part after yellow leaf and rotted leaf, impurity, with vegetable-chopper by green vegetable
Being cut into 3-4cm, foam cleaner cleans automatically；Bobbing machine is by silt vibration filtering；
(2) pickled: to put in blender and be sufficiently stirred for Sal 2.25-2.5 part, drain portion of water 50-70 with draining device
Minute, put in stainless steel cask；
(3) drainage: first with after long corrosion resistant plate drainage, tamping machine with salt dish and extrude moisture in reinstalling bucket, bottom of the barrel has several
Aperture is easy to drainage；
(4) fermentation: carry out hot fermentation in the green vegetable after drainage are placed in bakery at a temperature of 38-40 DEG C, ferment 14-16
My god；Or the green vegetable after drainage are carried out normal temperature fermentation, fermentation time 80-100 days, the salt dish fermented is deposited in fermentation
Between；
(5) spice: pour in spice platform by the salt dish that step (4) obtains, adds edible salt 0.99-1.1 in 90-100 part salt dish
Part, monosodium glutamate 0.54-0.6 part, chicken essence 0.408-0.431 part, potassium sorbate 0.036-0.04 part, cyclamate 0.0576-0.064 part
Carry out spice；
(6) packaging: the salt dish mixed step (5) obtained, packs in vacuum machine；
(7) packaged salt dish is placed in boiling water carries out sterilizing, after sterilizing, i.e. obtain original flavor catsup and pickled vegetables.
B, pungent
(1) select materials: select fresh, remove the large stretch of green vegetable 90-100 part after yellow leaf and rotted leaf, impurity, with vegetable-chopper by green vegetable
It is cut into 3-4cm；Bubble washer cleans automatically；Bobbing machine is by silt vibration filtering；
(2) pickled: to put in blender and be sufficiently stirred for Sal 2.25-2.5 part, drain portion of water 50-70 with draining device
Minute, put in stainless steel cask；
(3) drainage: first with after long corrosion resistant plate drainage, tamping machine with salt dish and extrude moisture in reinstalling bucket, bottom of the barrel has several
Aperture is easy to drainage；
(4) fermentation: carry out hot fermentation in the green vegetable after drainage are placed in bakery at a temperature of 38-40 DEG C, ferment 14-16
My god；Or the green vegetable after drainage carry out normal temperature fermentation, fermentation time 80-100 days, and the salt dish after the drying that will ferment is deposited
In sweathouse；
(5) spice: dry salt dish step (4) obtained is mixed by the weight ratio of sulfinate salt dish water=1 500 1500, then warp
After fried, in the salt dish of 90-100 part add oil capsicum oil capsicum 29-33 part, monosodium glutamate 0.18-0.2 part, chicken essence 0.36-0.4 part,
Cyclamate 0.18-0.2 part carries out spice；
(6) packaging: the salt dish mixed step (5) obtained, packs in vacuum machine；
(7) packaged salt dish is placed in boiling water carries out sterilizing, after sterilizing, i.e. obtain hot pepper sauce sauerkraut.
Compared with prior art, there is obvious beneficial effect, as can be known from the above technical solutions: The present invention reduces technique step
Suddenly, shorten Production Time, improve the safety and sanitation of the fragrance of catsup and pickled vegetables, mouthfeel, catsup and pickled vegetables, and improve catsup and pickled vegetables
Quality.Present invention process, compared with traditional handicraft, has the advantage that scale is big, efficiency is high, and product quality is guaranteed.
Detailed description of the invention
Embodiment 1:
(1) select materials: select fresh, remove the large stretch of green vegetable 90kg after yellow leaf and rotted leaf, impurity, with vegetable-chopper, green vegetable are cut into
3-4cm, foam cleaner cleans automatically；Bobbing machine is by silt vibration filtering；
(2) pickled: to put in blender and be sufficiently stirred for Sal 2.25 kg, drain portion of water 70 minutes with draining device, dress
In stainless steel cask；
(3) drainage: first with after long corrosion resistant plate drainage, tamping machine with salt dish and extrude moisture in reinstalling bucket, bottom of the barrel has several
Aperture is easy to drainage；
(4) fermentation: the green vegetable after drainage are carried out normal temperature fermentation, fermentation time 80 days, the salt dish fermented is deposited in fermentation
Between；
(5) spice: pour in spice platform by the salt dish that step (4) obtains, adds edible salt 1.0kg, monosodium glutamate in 90kg salt dish
540g, chicken essence 431g, potassium sorbate 36g, cyclamate 60.8g carry out spice；
(6) packaging: the salt dish mixed step (5) obtained, packs in vacuum machine；
(7) packaged salt dish is placed in boiling water carries out sterilizing, after sterilizing, i.e. obtain original flavor catsup and pickled vegetables.
Embodiment 2
(1) select materials: select fresh, remove the large stretch of green vegetable 95kg after yellow leaf and rotted leaf, impurity, with vegetable-chopper, green vegetable are cut into
3-4cm, foam cleaner cleans automatically；Bobbing machine is by silt vibration filtering；
It is (2) pickled: to put in blender and be sufficiently stirred for Sal 2.375 kg, drain portion of water 50 minutes with draining device,
Put in stainless steel cask；
(3) drainage: first with after long corrosion resistant plate drainage, tamping machine with salt dish and extrude moisture in reinstalling bucket, bottom of the barrel has several
Aperture is easy to drainage；
(4) fermentation: carry out hot fermentation in the green vegetable after drainage are placed in bakery at a temperature of 39 DEG C, fermenting 15 days will fermentation
Sweathouse deposited in by good salt dish；
(5) spice: pour in spice platform by the salt dish that step (4) obtains, adds edible salt 0.99kg, monosodium glutamate in 95kg salt dish
0.57 kg, chicken essence 408g, potassium sorbate 38g, cyclamate 57.6g carry out spice；
(6) packaging: the salt dish mixed step (5) obtained, packs in vacuum machine；
(7) packaged salt dish is placed in boiling water carries out sterilizing, after sterilizing, i.e. obtain original flavor catsup and pickled vegetables.
Embodiment 3:
The manufacture method of a kind of catsup and pickled vegetables, comprises the following steps:
(1) select materials: select fresh, remove the large stretch of green vegetable 100kg after yellow leaf and rotted leaf, impurity, with vegetable-chopper, green vegetable are cut
Becoming 3-4cm, foam cleaner cleans automatically；Bobbing machine is by silt vibration filtering；
(2) pickled: to put in blender and be sufficiently stirred for Sal 2.5kg, drain portion of water 60 minutes with draining device, put into
In stainless steel cask；
(3) drainage: first with after long corrosion resistant plate drainage, tamping machine with salt dish and extrude moisture in reinstalling bucket, bottom of the barrel has several
Aperture is easy to drainage；
(4) fermentation: the green vegetable after drainage are carried out normal temperature fermentation, fermentation time 100 days, the salt dish fermented is deposited in fermentation
Between；
(5) spice: pour in spice platform by the salt dish that step (4) obtains, adds edible salt 1.1kg, monosodium glutamate in 100kg salt dish
600g, chicken essence 454g, potassium sorbate 40g, cyclamate 64g carry out spice；
(6) packaging: the salt dish mixed step (5) obtained, packs in vacuum machine；
(7) packaged salt dish is placed in boiling water carries out sterilizing, after sterilizing, i.e. obtain original flavor catsup and pickled vegetables.
Embodiment 4:
The manufacture method of a kind of catsup and pickled vegetables, comprises the following steps:
(1) select materials: select fresh, remove the large stretch of green vegetable 95kg after yellow leaf and rotted leaf, impurity, with vegetable-chopper, green vegetable are cut into
3-4cm；Bubble washer cleans automatically；Bobbing machine is by silt vibration filtering；
(2) pickled: to put in blender and be sufficiently stirred for Sal 2.25kg, drain portion of water 70 minutes with draining device, dress
In stainless steel cask；
(3) drainage: first with after long corrosion resistant plate drainage, tamping machine with salt dish and extrude moisture in reinstalling bucket, bottom of the barrel has several
Aperture is easy to drainage；
(4) fermentation: the green vegetable after drainage carry out normal temperature fermentation, fermentation time 80 days, and the salt dish after the drying that will ferment is deposited
It is put in sweathouse；
(5) spice: dry salt dish step (4) obtained is mixed by the weight ratio of sulfinate salt dish water=1 500 1500, then warp
After fried, the salt dish of 90-100 kg adds oil capsicum oil capsicum 31kg, monosodium glutamate 0.18kg, chicken essence 0.38 kg, cyclamate
0.18kg carries out spice；
(6) packaging: the salt dish mixed step (5) obtained, packs in vacuum machine；
(7) packaged salt dish is placed in boiling water carries out sterilizing, after sterilizing, i.e. obtain hot pepper sauce sauerkraut.
Embodiment 5:
The manufacture method of a kind of catsup and pickled vegetables, comprises the following steps:
(1) select materials: select fresh, remove the large stretch of green vegetable 90kg after yellow leaf and rotted leaf, impurity, with vegetable-chopper, green vegetable are cut into
3-4cm；Bubble washer cleans automatically；Bobbing machine is by silt vibration filtering；
(2) pickled: to put in blender and be sufficiently stirred for Sal 2.375kg, drain portion of water 50 minutes with draining device, dress
In stainless steel cask；
(3) drainage: first with after long corrosion resistant plate drainage, tamping machine with salt dish and extrude moisture in reinstalling bucket, bottom of the barrel has several
Aperture is easy to drainage；
(4) fermentation: carry out hot fermentation in the green vegetable after drainage are placed in bakery at a temperature of 39 DEG C, ferment 14 days, will send out
Sweathouse deposited in by salt dish after the drying that ferment is good；
(5) spice: dry salt dish step (4) obtained is mixed by the weight ratio of sulfinate salt dish water=1 500 1500, then warp
After fried, the salt dish of 90kg adds oil capsicum oil capsicum 29kg, monosodium glutamate 0.19 kg, chicken essence 0.36 kg, cyclamate 0.19 kg
Carry out spice；
(6) packaging: the salt dish mixed step (5) obtained, packs in vacuum machine；
(7) packaged salt dish is placed in boiling water carries out sterilizing, after sterilizing, i.e. obtain hot pepper sauce sauerkraut.
Embodiment 6:
The manufacture method of a kind of catsup and pickled vegetables, comprises the following steps:
(1) select materials: select fresh, remove the large stretch of green vegetable 100kg after yellow leaf and rotted leaf, impurity, with vegetable-chopper, green vegetable are cut
Become 3-4cm；Bubble washer cleans automatically；Bobbing machine is by silt vibration filtering；
(2) pickled: to put in blender and be sufficiently stirred for Sal 2.5kg, drain portion of water 1 hour with draining device, put into
In stainless steel cask；
(3) drainage: first with after long corrosion resistant plate drainage, tamping machine with salt dish and extrude moisture in reinstalling bucket, bottom of the barrel has several
Aperture is easy to drainage；
(4) fermentation: carry out hot fermentation in the green vegetable after drainage are placed in bakery at a temperature of 38-40 DEG C, ferment 14-16
My god, sweathouse deposited in by the salt dish after the drying that will ferment；
(5) spice: dry salt dish step (4) obtained is mixed by the weight ratio of sulfinate salt dish water=1 500 1500, then warp
After fried, adding oil capsicum 33kg, monosodium glutamate 200g in the salt dish of 100kg, chicken essence 400g, cyclamate 200g carry out spice；
(6) packaging: the salt dish mixed step (5) obtained, packs in vacuum machine；
(7) packaged salt dish is placed in boiling water carries out sterilizing, after sterilizing, i.e. obtain hot pepper sauce sauerkraut.
The above, be only presently preferred embodiments of the present invention, and the present invention not makees any pro forma restriction, appoints
What is without departing from technical solution of the present invention content, any is simply repaiied according to what above example made by the technical spirit of the present invention
Change, equivalent variations and modification, all still fall within the range of technical solution of the present invention.
Claims (3)
1. a catsup and pickled vegetables, by weight, is made up of following raw material:
A, original flavor: large stretch of green vegetable 90-100 part, edible salt 3.24-3.6 part, monosodium glutamate 0.54-0.6 part, chicken essence 0.408-0.431
Part, cyclamate 0.0576-0.064 part, potassium sorbate 0.036-0.04 part；
B, pungent: large stretch of green vegetable 90-100 part, salt 2.25-2.5 part, oil capsicum 29-33 part, monosodium glutamate 0.18-0.2 part, chicken essence
0.36-0.4 part, cyclamate 0.18-0.2 part.
The manufacture method of a kind of catsup and pickled vegetables the most as claimed in claim 1, comprises the following steps:
(1) select materials: select fresh, remove the large stretch of green vegetable 90-100 part after yellow leaf and rotted leaf, impurity, with vegetable-chopper by green vegetable
Being cut into 3-4cm, foam cleaner cleans automatically；Bobbing machine is by silt vibration filtering；
(2) pickled: to put in blender and be sufficiently stirred for Sal 2.25-2.5 part, drain portion of water 50-70 with draining device
Minute, put in stainless steel cask；
(3) drainage: first with after long corrosion resistant plate drainage, tamping machine with salt dish and extrude moisture in reinstalling bucket, bottom of the barrel has several
Aperture is easy to drainage；
(4) fermentation: carry out hot fermentation in the green vegetable after drainage are placed in bakery at a temperature of 38-40 DEG C, ferment 14-16
My god；Or the green vegetable after drainage are carried out normal temperature fermentation, fermentation time 80-100 days, the salt dish fermented is deposited in fermentation
Between；
(5) spice: pour in spice platform by the salt dish that step (4) obtains, adds edible salt 0.99-1.1 in 90-100 part salt dish
Part, monosodium glutamate 0.54-0.6 part, chicken essence 0.408-0.431 part, potassium sorbate 0.036-0.04 part, cyclamate 0.0576-0.064 part
Carry out spice；
(6) packaging: the salt dish mixed step (5) obtained, packs in vacuum machine；
(7) packaged salt dish is placed in boiling water carries out sterilizing, after sterilizing, i.e. obtain original flavor catsup and pickled vegetables.
The manufacture method of a kind of catsup and pickled vegetables the most as claimed in claim 1, comprises the following steps: (1) selects materials: select fresh,
Remove the large stretch of green vegetable 90-100 part after yellow leaf and rotted leaf, impurity, with vegetable-chopper, green vegetable are cut into 3-4cm；Bubble washer is certainly
Dynamic cleaning；Bobbing machine is by silt vibration filtering；
(2) pickled: to put in blender and be sufficiently stirred for Sal 2.25-2.5 part, drain portion of water 50-70 with draining device
Minute, put in stainless steel cask；
(3) drainage: first with after long corrosion resistant plate drainage, tamping machine with salt dish and extrude moisture in reinstalling bucket, bottom of the barrel has several
Aperture is easy to drainage；
(4) fermentation: carry out hot fermentation in the green vegetable after drainage are placed in bakery at a temperature of 38-40 DEG C, ferment 14-16
My god；Or the green vegetable after drainage carry out normal temperature fermentation, fermentation time 80-100 days, and the salt dish after the drying that will ferment is deposited
In sweathouse；
(5) spice: dry salt dish step (4) obtained is mixed by the weight ratio of sulfinate salt dish water=1 500 1500, then warp
After fried, in the salt dish of 90-100 part add oil capsicum oil capsicum 29-33 part, monosodium glutamate 0.18-0.2 part, chicken essence 0.36-0.4 part,
Cyclamate 0.18-0.2 part carries out spice；
(6) packaging: the salt dish mixed step (5) obtained, packs in vacuum machine；
(7) packaged salt dish is placed in boiling water carries out sterilizing, after sterilizing, i.e. obtain hot pepper sauce sauerkraut.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610502221.8A CN106072210A (en) | 2016-06-30 | 2016-06-30 | A kind of catsup and pickled vegetables and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610502221.8A CN106072210A (en) | 2016-06-30 | 2016-06-30 | A kind of catsup and pickled vegetables and preparation method thereof |
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| CN106072210A true CN106072210A (en) | 2016-11-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610502221.8A Pending CN106072210A (en) | 2016-06-30 | 2016-06-30 | A kind of catsup and pickled vegetables and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107198120A (en) * | 2017-05-15 | 2017-09-26 | 仇建芳 | A kind of new jar for making or keeping thick soya bean sauce for being easy to skim layer |
| CN108323731A (en) * | 2018-02-06 | 2018-07-27 | 宁夏渝陵食品股份有限公司 | A kind of improved catsup and pickled vegetables high-efficient production technology |
| CN109170709A (en) * | 2018-09-30 | 2019-01-11 | 四川道泉老坛酸菜股份有限公司 | A kind of method for salting of sauerkraut |
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| CN102613519A (en) * | 2012-04-09 | 2012-08-01 | 崔越 | Pickled cucumbers and preparation method thereof |
| CN302266340S (en) * | 2012-08-15 | 2013-01-02 | 贵州晴隆肥姑食品有限责任公司 | Packing bag (Fatty pickled vegetables) |
| CN103478661A (en) * | 2013-10-16 | 2014-01-01 | 杨仕萍 | Pickled Chinese cabbage processing method |
| CN104664297A (en) * | 2015-03-09 | 2015-06-03 | 腾冲县和顺香食品工贸有限公司 | Method for producing cured pickles without sun drying |
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2016
- 2016-06-30 CN CN201610502221.8A patent/CN106072210A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613519A (en) * | 2012-04-09 | 2012-08-01 | 崔越 | Pickled cucumbers and preparation method thereof |
| CN302266340S (en) * | 2012-08-15 | 2013-01-02 | 贵州晴隆肥姑食品有限责任公司 | Packing bag (Fatty pickled vegetables) |
| CN103478661A (en) * | 2013-10-16 | 2014-01-01 | 杨仕萍 | Pickled Chinese cabbage processing method |
| CN104664297A (en) * | 2015-03-09 | 2015-06-03 | 腾冲县和顺香食品工贸有限公司 | Method for producing cured pickles without sun drying |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107198120A (en) * | 2017-05-15 | 2017-09-26 | 仇建芳 | A kind of new jar for making or keeping thick soya bean sauce for being easy to skim layer |
| CN107198120B (en) * | 2017-05-15 | 2019-09-13 | 陈超 | A kind of jar for making or keeping thick soya bean sauce convenient for skimming layer |
| CN108323731A (en) * | 2018-02-06 | 2018-07-27 | 宁夏渝陵食品股份有限公司 | A kind of improved catsup and pickled vegetables high-efficient production technology |
| CN109170709A (en) * | 2018-09-30 | 2019-01-11 | 四川道泉老坛酸菜股份有限公司 | A kind of method for salting of sauerkraut |
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Application publication date: 20161109 |