CN106174266A - Pickle process technique - Google Patents
Pickle process technique Download PDFInfo
- Publication number
- CN106174266A CN106174266A CN201610568275.4A CN201610568275A CN106174266A CN 106174266 A CN106174266 A CN 106174266A CN 201610568275 A CN201610568275 A CN 201610568275A CN 106174266 A CN106174266 A CN 106174266A
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- Prior art keywords
- jar
- pickle
- vegetable
- folium camelliae
- camelliae sinensis
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- 238000000034 method Methods 0.000 title claims abstract description 39
- 235000021110 pickles Nutrition 0.000 title claims abstract description 38
- 235000013311 vegetables Nutrition 0.000 claims abstract description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000000463 material Substances 0.000 claims abstract description 29
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 235000019991 rice wine Nutrition 0.000 claims abstract description 18
- 238000009835 boiling Methods 0.000 claims abstract description 17
- 239000011265 semifinished product Substances 0.000 claims abstract description 17
- 206010033546 Pallor Diseases 0.000 claims abstract description 15
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 238000005554 pickling Methods 0.000 claims abstract description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 8
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- 239000004744 fabric Substances 0.000 claims abstract description 6
- 238000001802 infusion Methods 0.000 claims abstract description 6
- 238000007689 inspection Methods 0.000 claims abstract description 6
- 238000004321 preservation Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000002360 preparation method Methods 0.000 claims description 12
- 244000269722 Thea sinensis Species 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 5
- 238000006297 dehydration reaction Methods 0.000 claims description 5
- 238000010304 firing Methods 0.000 claims description 5
- 235000009569 green tea Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 235000006468 Thea sinensis Nutrition 0.000 claims description 2
- 235000020279 black tea Nutrition 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 abstract description 6
- 230000002335 preservative effect Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- 230000000694 effects Effects 0.000 description 7
- 244000046052 Phaseolus vulgaris Species 0.000 description 6
- 238000002372 labelling Methods 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 235000021419 vinegar Nutrition 0.000 description 5
- 239000000052 vinegar Substances 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 4
- 235000013923 monosodium glutamate Nutrition 0.000 description 4
- 239000004223 monosodium glutamate Substances 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 235000021108 sauerkraut Nutrition 0.000 description 4
- 235000013616 tea Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 235000010716 Vigna mungo Nutrition 0.000 description 3
- 235000011453 Vigna umbellata Nutrition 0.000 description 3
- 238000009825 accumulation Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 230000001228 trophic effect Effects 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 240000006024 Lactobacillus plantarum Species 0.000 description 1
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses the pickle process technique of technical field of food deep processing, fire boiling water, the vegetable of wash clean is put into blanching in boiling water, pulls out, use the cooling of salt cold water；Prepare Folium Camelliae sinensis and rice wine, cloth is used to be rolled into material bag spice and Folium Camelliae sinensis, material bag is put into more than infusion 30min in clear water, then take out material bag, the material juice obtained, material juice is cooled to room temperature after sealing, is eventually adding rice wine and flavoring agent, it is equipped with bubble green pepper juice simultaneously, stirs and seal preservation 3～5h；Vegetable semi-finished product and cure are put into jar, seal, after pickling 3～5h under the conditions of 30～35 DEG C, jar is transferred to≤cold room of 10 DEG C in continue to pickle 3～4h, jar is transferred to normal temperature environment the most again and places 5～6h；Unpacking jar, admixes soda powder in jar；Quality inspection, packaging.The inventive method is the interpolation of the undeliverable additive such as toner and preservative, environmental protection during preparing catsup and pickled vegetables, and nutrient loss is few, good for health edible.
Description
Technical field
The present invention relates to technical field of food deep processing, be specifically related to pickle process technique.
Background technology
Catsup and pickled vegetables, is the general designation of pickles and brined vegetable, is vegetable product after stain matter is processed, has fresh and sweet tender and crisp or salty
Fresh pungent unique perfume such as grade, firmly gets masses' favor, becomes indispensable seasoning non-staple food in people's daily life.
In the manufacturing process of catsup and pickled vegetables, multiple auxiliary materials can be added, including Sal, water, flavoring agent (beans class, vinegar, beans
Oil, monosodium glutamate etc.), spice (Pericarpium Zanthoxyli, Fructus Piperis, Cortex cinnamomi japonici (Ramulus Cinnamomi) etc.), coloring agent (caramel color, Rhizoma Curcumae Longae), preservative (sodium benzoate, mountain
Potassium sorbate etc.) etc..Due to coloring agent and the addition of preservative, during beans salts down, along with salting period and the prolongation of resting period,
This kind of additive, is also chemical substance, nutritional labeling can be made to go bad with the nutritional labeling effect of vegetable, easily reduce vegetable original
Nutritive value, such as: vitamin C, it will usually be deteriorated；Also have Activities of Some Plants albumen also will at curing process mesometamorphism,
Lose nutritive value or reduce nutritive value.
Therefore a kind of catsup and pickled vegetables of research pickles new technology, at utmost retains vegetable nutrient and is worth, becomes numerous food raw
Produce the research direction of enterprise, the change that Ye Shi consumer is expected.
Summary of the invention
The present invention is directed to the technical problem of above-mentioned existence, it is provided that a kind of preservative adds, and reduces vegetable nutrient ingredients from lossing
Pickle process technique.
In order to solve above-mentioned technical problem, the present invention provides following technical scheme: pickle process technique, including following step
Rapid:
Step one, vegetable process: cleaned up by fresh vegetables, drip-dry moisture；
Step 2, preparation vegetable semi-finished product: firing boiling water, the vegetable of step one is put into blanching in boiling water, the blanching time is 20
～30s, pull out, use 5～10 DEG C of cold water to be cooled to 20～25 DEG C, dehydration, it is thus achieved that vegetable semi-finished product；Described cold water is clear water
After boiling, add Sal cooling and form；
Step 3, the preparation of cure: prepare Folium Camelliae sinensis and rice wine, use cloth to be rolled into material bag spice and Folium Camelliae sinensis, wrapped by material
Put into more than infusion 30min in clear water, then take out material bag, obtain expecting that juice, material juice are cooled to room temperature after sealing, are eventually adding rice
Wine and flavoring agent, be equipped with bubble green pepper juice simultaneously, stirs and seals preservation 3～5h；
Step 4, pickle: vegetable semi-finished product and cure are put into jar, seal, under the conditions of 30～35 DEG C, pickle 3～5h
After, jar is transferred to≤cold room of 10 DEG C in continue to pickle 3～4h, jar is transferred to normal temperature environment the most again and places 5
～6h；
Step 5, complete step 4 after, jar of breaking seal, jar is admixed soda powder, mix thoroughly the concentration of rear soda powder be 5～
8g/mL；Sealed pickling 2～3h again；
Step 6, sterilizing, quality inspection, packaging.
When this programme prepares vegetable semi-finished product, after vegetable blanching, use 5～10 DEG C of cold water being placed with Sal, can suppress
Growing of harmful bacteria, plays the fresh-keeping effect before pickling, and reduces the loss of nutritional labeling.
In the curing process of catsup and pickled vegetables, vegetable is aoxidized, it will usually cooperating microorganisms flora, adds in the cure of the present invention
Having entered Folium Camelliae sinensis, the tea polyphenols in Folium Camelliae sinensis incorporates in cure, utilizes the antioxidation of tea polyphenols, bacteriostasis, pickling at catsup and pickled vegetables
During, growing of suppression antibacterial, it is to avoid the nutritional labeling in vegetable occurs rotten situation, and then reduces the stream of nutritional labeling
Lose, and without adding preservative, during catsup and pickled vegetables packs sale, tea polyphenols composition play lasting antioxidation and
Bacteriostasis, therefore reaches to extend the effect of fresh keeping time.The present invention also utilizes rice wine to ferment, and utilizes and carries in rice wine
Sugar and a small amount of organic acid, improve the local flavor of bubble green pepper juice, and the trophic function of the catsup and pickled vegetables nutritional labeling that fermentation obtains is relative
It is more preferable that the trophic function of the catsup and pickled vegetables that traditional handicraft prepares plays.It addition, the SOD active component in Folium Camelliae sinensis incorporates in cure,
The catsup and pickled vegetables pickled has incorporated this active component the most accordingly, adds the nutritive value of catsup and pickled vegetables.
Curing process, under sealing state, pickles environment and adjusts through three times, be the initial stage pickled for the first time, 30～35
3～5h are pickled under the conditions of DEG C；Under the conditions of this, special-shaped lactic acid reproduction speed is fast, with faint ethanol and acetic fermentation, produce lactic acid,
Ethanol, acetic acid and CO2.Lactic acid accumulation amount can be made after 3～5h to reach 0.3%～0.4%, reach the state that short time sauerkraut is the ripest；
Second time is to pickle mid-term, jar is transferred to≤cold room of 10 DEG C in continue to pickle 3～4h；Under the conditions of this, homolactic is sent out
Ferment, Lactobacillus plantarum enlivens, produces rapidly acid；After 3～4h, lactic acid accumulation is up to 0.6%～0.8%, under the cold storage environment of≤10 DEG C
The death such as escherichia coli, putrefaction bacteria, yeast, mycete are suppressed.Third time is to pickle the later stage, then jar is transferred to normal temperature environment
Place 5～6h；During this, homofermentative lactic proceeds, and lactic acid accumulation is up to more than 1.0%.Whole curing process promotes breast
Acid generates, the beneficially storing and fresh-keeping of sauerkraut, and so after operation, sauerkraut and cure pH can reach less than 4.5, and beneficially lactic acid survives
And play activity, and major part harmful microorganism then can not survive, breeding is suppressed.
Before sterilization treatment, for the shelf-life of product after prolongation packaging, jar of breaking seal, jar is admixed soda powder,
The concentration mixing rear soda powder thoroughly is 5～8g/mL；Sealed pickling 2～3h again；Utilize soda powder and acid to occur suitably to neutralize, alleviate
Acidity is too strong, and sauerkraut is immersed in cure during selling for a long time, it is to avoid peracid and feeling like jelly, play fresh-keeping, extend the shelf life
Effect.
The inventive method is the interpolation of the undeliverable additive such as toner and preservative during preparing catsup and pickled vegetables, environmental protection,
Nutrient loss is few, and mouthfeel and local flavor are splendid, and good for health after eating.
Further, the parts by weight of step 3 kind Folium Camelliae sinensis, rice wine and clear water are: Folium Camelliae sinensis 3～5 parts, rice wine 20～30 parts, clear
Water 100～150 parts.The cure that so ratio prepares, pickles the catsup and pickled vegetables obtained fresh, fragrant, tender, crisp, and with the fragrant of tea,
After culinary art, its fragrance and mouthfeel are more preferably.
Further, Folium Camelliae sinensis described in step 3 is green tea.The catsup and pickled vegetables that addition green tea is pickled is tasty and refreshing clear and melodious, is particularly suited for Xia Qiu
Season eats.
Further, Folium Camelliae sinensis described in step 3 is black tea.Add the catsup and pickled vegetables tart flavour pickled of green tea the denseest, be adapted as having
The allotment product of fishy smell food, cover fishy smell.
Further, stir counterclockwise or clockwise during step 3 stirring.Along fixing direction stirring, turning over of cure can be weakened
Rising degree, reduce incorporating of air, more conducively catsup and pickled vegetables is fresh-keeping.
Detailed description of the invention
Below in conjunction with embodiment, technical solution of the present invention is further illustrated:
The preparation method of bubble green pepper juice is:
Step one, allotment saline are also boiled, the most while hot Fructus Capsici is put into pull out after saline soaks 10～15min standby
With；
Step 2, taking clear water and boiled, being then cooled to room temperature, clear water is transferred in bottle or jar, puts into step one
The Fructus Capsici of preparation, adds Bulbus Allii, Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli and white vinegar；Closed bottle or jar, pickle 30～45 days.
Embodiment 1: pickle process technique, comprises the following steps:
Step one, vegetable process: cleaned up by fresh vegetables, drip-dry moisture；
Step 2, preparation vegetable semi-finished product: firing boiling water, the vegetable of step one is put into blanching in boiling water, the blanching time is 20
～30s, pull out；Taking untapped boiling water after part boils, add Sal, Sal addition is 40mg/mL, cold after fully dissolving
But to 5～10 DEG C, put into the vegetable after blanching, be allowed to be cooled to 20～25 DEG C, dehydration, it is thus achieved that vegetable semi-finished product；
Step 3, the preparation of cure: prepare Folium Camelliae sinensis 250g, rice wine 125g, the spices such as Pericarpium Zanthoxyli, Fructus Piperis, Cortex cinnamomi japonici (Ramulus Cinnamomi) and Folium Camelliae sinensis are made
It is rolled into material bag with cloth, material bag is put into more than infusion 30min in 750g clear water, then take out material bag, the material juice obtained, material
Juice is cooled to room temperature after sealing, and is eventually adding the flavoring agent such as rice wine and beans class, vinegar, soy sauce, monosodium glutamate, is equipped with bubble green pepper juice simultaneously,
Stir counterclockwise or clockwise and seal preservation 3～5h；
Step 4, pickle: 1000g vegetable semi-finished product and cure are put into jar, seal, under the conditions of 30～35 DEG C, pickle 3h
After, jar is transferred to≤cold room of 10 DEG C in continue to pickle 4h, jar is transferred to normal temperature environment the most again and places 5.5h；
Step 5, complete step 4 after, break seal jar, jar is admixed soda powder, the concentration mixing rear soda powder thoroughly is 6g/
mL；Sealed pickling 2.5h again；
Step 6, sterilizing, quality inspection, packaging.
Embodiment 2: pickle process technique, comprises the following steps:
Step one, vegetable process: cleaned up by fresh vegetables, drip-dry moisture；
Step 2, preparation vegetable semi-finished product: firing boiling water, the vegetable of step one is put into blanching in boiling water, the blanching time is 20
～30s, pull out；Taking untapped boiling water after part boils, add Sal, Sal addition is 30mg/mL, cold after fully dissolving
But to 5～10 DEG C, put into the vegetable after blanching, be allowed to be cooled to 20～25 DEG C, dehydration, it is thus achieved that vegetable semi-finished product；
Step 3, the preparation of cure: prepare Folium Camelliae sinensis 3g, rice wine 20g, use cloth by the spices such as Pericarpium Zanthoxyli, Fructus Piperis, Cortex cinnamomi japonici (Ramulus Cinnamomi) and Folium Camelliae sinensis
Material is rolled into material bag, and material bag is put into more than infusion 30min in 1000g clear water, then takes out material bag, the material juice obtained, expects juice
It is cooled to room temperature after sealing, is eventually adding the flavoring agent such as rice wine and beans class, vinegar, soy sauce, monosodium glutamate, be equipped with bubble green pepper juice simultaneously, inverse
Hour hands or stir clockwise and seal preservation 3～5h；
Step 4, pickle: 1000g vegetable semi-finished product and cure are put into jar, seal, under the conditions of 30～35 DEG C, pickle 5h
After, jar is transferred to≤cold room of 10 DEG C in continue to pickle 3.5h, jar is transferred to normal temperature environment the most again and places 5h；
Step 5, complete step 4 after, break seal jar, jar is admixed soda powder, the concentration mixing rear soda powder thoroughly is 8g/
mL；Sealed pickling 2h again；
Step 6, sterilizing, quality inspection, packaging.
Embodiment 3: pickle process technique, comprises the following steps:
Step one, vegetable process: cleaned up by fresh vegetables, drip-dry moisture；
Step 2, preparation vegetable semi-finished product: firing boiling water, the vegetable of step one is put into blanching in boiling water, the blanching time is 20
～30s, pull out；Taking untapped boiling water after part boils, add Sal, Sal addition is 35mg/mL, cold after fully dissolving
But to 5～10 DEG C, put into the vegetable after blanching, be allowed to be cooled to 20～25 DEG C, dehydration, it is thus achieved that vegetable semi-finished product；
Step 3, the preparation of cure: prepare Folium Camelliae sinensis 4g, rice wine 30g, use cloth by the spices such as Pericarpium Zanthoxyli, Fructus Piperis, Cortex cinnamomi japonici (Ramulus Cinnamomi) and Folium Camelliae sinensis
Material is rolled into material bag, and material bag is put into more than infusion 30min in 1200g clear water, then takes out material bag, the material juice obtained, expects juice
It is cooled to room temperature after sealing, is eventually adding the flavoring agent such as rice wine and beans class, vinegar, soy sauce, monosodium glutamate, be equipped with bubble green pepper juice simultaneously, inverse
Hour hands or stir clockwise and seal preservation 3～5h；
Step 4, pickle: 1000g vegetable semi-finished product and cure are put into jar, seal, under the conditions of 30～35 DEG C, pickle 4h
After, jar is transferred to≤cold room of 10 DEG C in continue to pickle 3h, jar is transferred to normal temperature environment the most again and places 6h；
Step 5, complete step 4 after, break seal jar, jar is admixed soda powder, the concentration mixing rear soda powder thoroughly is 5g/
mL；Sealed pickling 3h again；
Step 6, sterilizing, quality inspection, packaging.
For a person skilled in the art, on the premise of without departing from present configuration, it is also possible to make some changes
Shape and improvement, these also should be considered as protection scope of the present invention, and these are all without affecting effect and the patent that the present invention implements
Practicality.
Claims (5)
1. pickle process technique, it is characterised in that comprise the following steps:
Step one, vegetable process: cleaned up by fresh vegetables, drip-dry moisture；
Step 2, preparation vegetable semi-finished product: firing boiling water, the vegetable of step one is put into blanching in boiling water, the blanching time is 20
～30s, pull out, use 5～10 DEG C of cold water to be cooled to 20～25 DEG C, dehydration, it is thus achieved that vegetable semi-finished product；Described cold water is clear water
After boiling, add Sal cooling and form；
Step 3, the preparation of cure: prepare Folium Camelliae sinensis and rice wine, use cloth to be rolled into material bag spice and Folium Camelliae sinensis, wrapped by material
Put into more than infusion 30min in clear water, then take out material bag, obtain expecting that juice, material juice are cooled to room temperature after sealing, are eventually adding rice
Wine and flavoring agent, be equipped with bubble green pepper juice simultaneously, stirs and seals preservation 3～5h；
Step 4, pickle: vegetable semi-finished product and cure are put into jar, seal, under the conditions of 30～35 DEG C, pickle 3～5h
After, jar is transferred to≤cold room of 10 DEG C in continue to pickle 3～4h, jar is transferred to normal temperature environment the most again and places 5
～6h；
Step 5, complete step 4 after, jar of breaking seal, jar is admixed soda powder, mix thoroughly the concentration of rear soda powder be 5～
8g/mL；Sealed pickling 2～3h again；
Step 6, sterilizing, quality inspection, packaging.
2. pickle process technique as claimed in claim 1, it is characterised in that: step 3 kind Folium Camelliae sinensis, rice wine and the weight of clear water
Amount number is: Folium Camelliae sinensis 3～5 parts, rice wine 20～30 parts, clear water 100～150 parts.
3. pickle process technique as claimed in claim 1 or 2, it is characterised in that: Folium Camelliae sinensis described in step 3 is green tea.
4. pickle process technique as claimed in claim 1 or 2, it is characterised in that: Folium Camelliae sinensis described in step 3 is black tea.
5. pickle process technique as claimed in claim 1 or 2, it is characterised in that: counterclockwise or up time during step 3 stirring
Pin stirs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610568275.4A CN106174266A (en) | 2016-07-19 | 2016-07-19 | Pickle process technique |
Applications Claiming Priority (1)
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Cited By (7)
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| CN108323732A (en) * | 2018-02-06 | 2018-07-27 | 宁夏渝陵食品股份有限公司 | A kind of zymotechnique for catsup and pickled vegetables |
| CN108634242A (en) * | 2018-05-14 | 2018-10-12 | 中玺（天津）枣业技术工程中心 | Green pepper fiber crops jujube pantry pickles and production method |
| CN109171430A (en) * | 2018-09-14 | 2019-01-11 | 深圳市繁兴科技股份有限公司 | Blanching method and its system and cooking device including the system |
| CN109875007A (en) * | 2019-03-21 | 2019-06-14 | 通道有嚼头食品有限公司 | A kind of processing technology of salt-free salt dish |
| CN110279087A (en) * | 2019-08-02 | 2019-09-27 | 西吉县龙王坝农业科技有限公司 | Paste flavor leek and preparation method thereof |
| CN112293698A (en) * | 2020-10-14 | 2021-02-02 | 天津谦德食品股份有限公司 | Pickled vegetable formula for dairy melon |
| CN113925148A (en) * | 2021-11-08 | 2022-01-14 | 重庆市轩瑞食品有限公司 | Processing method of pickled pepper vegetables and hot processing device thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323732A (en) * | 2018-02-06 | 2018-07-27 | 宁夏渝陵食品股份有限公司 | A kind of zymotechnique for catsup and pickled vegetables |
| CN108634242A (en) * | 2018-05-14 | 2018-10-12 | 中玺（天津）枣业技术工程中心 | Green pepper fiber crops jujube pantry pickles and production method |
| CN109171430A (en) * | 2018-09-14 | 2019-01-11 | 深圳市繁兴科技股份有限公司 | Blanching method and its system and cooking device including the system |
| CN109875007A (en) * | 2019-03-21 | 2019-06-14 | 通道有嚼头食品有限公司 | A kind of processing technology of salt-free salt dish |
| CN110279087A (en) * | 2019-08-02 | 2019-09-27 | 西吉县龙王坝农业科技有限公司 | Paste flavor leek and preparation method thereof |
| CN112293698A (en) * | 2020-10-14 | 2021-02-02 | 天津谦德食品股份有限公司 | Pickled vegetable formula for dairy melon |
| CN113925148A (en) * | 2021-11-08 | 2022-01-14 | 重庆市轩瑞食品有限公司 | Processing method of pickled pepper vegetables and hot processing device thereof |
| CN113925148B (en) * | 2021-11-08 | 2024-03-01 | 重庆市轩瑞食品有限公司 | Hot processing device for vegetables with pickled peppers |
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Application publication date: 20161207 |