CN106174272A - The method for salting of Caulis et Folium Brassicae junceae - Google Patents
The method for salting of Caulis et Folium Brassicae junceae Download PDFInfo
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- CN106174272A CN106174272A CN201610596813.0A CN201610596813A CN106174272A CN 106174272 A CN106174272 A CN 106174272A CN 201610596813 A CN201610596813 A CN 201610596813A CN 106174272 A CN106174272 A CN 106174272A
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Abstract
The invention provides the method for salting of a kind of Caulis et Folium Brassicae junceae, method for salting comprises the steps: to gather fresh Caulis et Folium Brassicae junceae；Described Caulis et Folium Brassicae junceae after gathering is carried out；Described Caulis et Folium Brassicae junceae after cleaning is carried out freezen protective；Described Caulis et Folium Brassicae junceae after freezen protective is pickled；Described Caulis et Folium Brassicae junceae after pickling is packed, it is possible to reduce the content of nitrite in the Caulis et Folium Brassicae junceae after pickling.
Description
Technical field
The present invention relates to fruits and vegetables technical field, particularly relate to the method for salting of a kind of Caulis et Folium Brassicae junceae.
Background technology
The nutritive value of Caulis et Folium Brassicae junceae is the abundantest, containing nutrient substance such as abundant vitamin, mineral, often eats Caulis et Folium Brassicae junceae to people
Body is to have very much benefit.In China, the long history of pickling mustard, deeply liked by common people.
But, during the pickling of traditional Caulis et Folium Brassicae junceae, needing to put in a large number salt, this causes the Caulis et Folium Brassicae junceae sodium salt mistake after pickling
Amount, usually the pickling mustard of excessive eating sodium salt is unfavorable for health, such as, can increase the weight of the burden of kidney, increases generation height
The risk of blood pressure.
Additionally, in the curing process of tradition Caulis et Folium Brassicae junceae, substantial amounts of carcinogen can be produced, such as nitrite, human body is good for
Kang Feichang is unfavorable.
Summary of the invention
Based on this, it is necessary to provide the method for salting of the relatively low Caulis et Folium Brassicae junceae of a kind of content of nitrite.
The method for salting of a kind of Caulis et Folium Brassicae junceae, comprises the steps:
Gather fresh Caulis et Folium Brassicae junceae；
Described Caulis et Folium Brassicae junceae is carried out；
Described Caulis et Folium Brassicae junceae is carried out freezen protective；
Described Caulis et Folium Brassicae junceae is pickled；
Described Caulis et Folium Brassicae junceae is packed.
Wherein in an embodiment, at a temperature of 2 DEG C～10 DEG C, described Caulis et Folium Brassicae junceae is carried out freezen protective.
Wherein in an embodiment, at a temperature of 6 DEG C～10 DEG C, described Caulis et Folium Brassicae junceae is carried out freezen protective.
Wherein in an embodiment, at a temperature of 6 DEG C, described Caulis et Folium Brassicae junceae is carried out freezen protective.
Wherein in an embodiment, when carrying out the operation of described freezen protective, also spray sterilized water to described Caulis et Folium Brassicae junceae.
Wherein in an embodiment, it is characterised in that use freezer that described Caulis et Folium Brassicae junceae is carried out freezen protective.
Wherein in an embodiment, it is characterised in that when carrying out the operation of described freezen protective, also described Caulis et Folium Brassicae junceae is entered
Row turning operation.
The method for salting of above-mentioned Caulis et Folium Brassicae junceae is by using following steps: gather fresh Caulis et Folium Brassicae junceae；To the described Caulis et Folium Brassicae junceae after gathering
It is carried out；Described Caulis et Folium Brassicae junceae after cleaning is dried；Described Caulis et Folium Brassicae junceae after drying is carried out freezen protective；To described Caulis et Folium Brassicae junceae
Carry out sterilizing；Described Caulis et Folium Brassicae junceae after disinfection is pickled；Described Caulis et Folium Brassicae junceae after pickling is seasoned；To seasoning
After described Caulis et Folium Brassicae junceae carry out heat sterilization；Described Caulis et Folium Brassicae junceae after sterilizing is packed, it is possible to reduce in the Caulis et Folium Brassicae junceae after pickling
Content of nitrite.
Accompanying drawing explanation
Fig. 1 is the flow chart of steps of the method for salting of the Caulis et Folium Brassicae junceae of an embodiment.
Detailed description of the invention
Understandable, below in conjunction with the accompanying drawings to the present invention for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from
Detailed description of the invention be described in detail.Elaborate a lot of detail in the following description so that fully understanding this
Bright.But the present invention can implement to be much different from alternate manner described here, and those skilled in the art can be not
Doing similar improvement in the case of running counter to intension of the present invention, therefore the present invention is not limited by following public being embodied as.
Such as, the method for salting of a kind of Caulis et Folium Brassicae junceae, comprise the steps: to gather fresh Caulis et Folium Brassicae junceae；Described Caulis et Folium Brassicae junceae is carried out clearly
Wash；Described Caulis et Folium Brassicae junceae is carried out freezen protective；Described Caulis et Folium Brassicae junceae is pickled；Described Caulis et Folium Brassicae junceae is packed.
Such as, the method for salting of the Caulis et Folium Brassicae junceae of another embodiment, comprise the steps: to gather fresh Caulis et Folium Brassicae junceae；To described
Caulis et Folium Brassicae junceae is carried out；Described Caulis et Folium Brassicae junceae is dried；Described Caulis et Folium Brassicae junceae is carried out freezen protective；Described Caulis et Folium Brassicae junceae is carried out sterilization disappear
Poison；Described Caulis et Folium Brassicae junceae is pickled；Described Caulis et Folium Brassicae junceae is seasoned；Described Caulis et Folium Brassicae junceae is carried out heat sterilization；Described Caulis et Folium Brassicae junceae is entered
Row packaging.
Such as, the method for salting of the Caulis et Folium Brassicae junceae of another embodiment, comprise the steps: S110: gather fresh Caulis et Folium Brassicae junceae；
S120: the described Caulis et Folium Brassicae junceae after gathering is carried out；S130: the described Caulis et Folium Brassicae junceae after cleaning is dried；S140: after drying
Described Caulis et Folium Brassicae junceae carry out freezen protective；S150: described Caulis et Folium Brassicae junceae is carried out sterilizing；S160: to the described mustard after disinfection
Dish is pickled；S170: the described Caulis et Folium Brassicae junceae after pickling is seasoned；S180: seasoned described Caulis et Folium Brassicae junceae is carried out heating and goes out
Bacterium；S190: the described Caulis et Folium Brassicae junceae after heat sterilization is packed.
In order to further illustrate the method for salting of above-mentioned Caulis et Folium Brassicae junceae, such as, refer to Fig. 1, the mustard of an embodiment of the present invention
The method for salting of dish, comprises the steps:
S110: gather fresh Caulis et Folium Brassicae junceae.
Gathering fresh and complete Caulis et Folium Brassicae junceae as preserving raw material, fresh Caulis et Folium Brassicae junceae can allow the mouthfeel of the Caulis et Folium Brassicae junceae finished product after pickling
Keep clear and melodious, and the carrying out of more conducively curing process.
It is appreciated that in actual production operates, due to picking process and the time restriction of last handling process, it is more difficult to one
Secondary property gathers enough fresh Caulis et Folium Brassicae junceae and carries out the method for salting of above-mentioned Caulis et Folium Brassicae junceae, and therefore, the collection process of Caulis et Folium Brassicae junceae can be longer, formerly
The Caulis et Folium Brassicae junceae gathered typically requires through certain storage time, when Caulis et Folium Brassicae junceae to be collected reaches enough amounts, then carries out follow-up
Pickle operation；Further, Caulis et Folium Brassicae junceae after collection, there is also the process of follow-up maturation, and the Caulis et Folium Brassicae junceae i.e. plucked can be in the short time
The interior phenomenon producing softening, affects mouthfeel, local flavor, and is susceptible to the phenomenon that rots, in order to extend the storage life of Caulis et Folium Brassicae junceae,
And slow down the problem that Caulis et Folium Brassicae junceae is rotten, such as, after the step of the Caulis et Folium Brassicae junceae that described collection is fresh, also comprise the steps: to use mustard
Dish antistaling agent is sprayed at the surface of Caulis et Folium Brassicae junceae, in such manner, it is possible to make Caulis et Folium Brassicae junceae delay the generation of softening problem within a certain period of time, and can
Increase the Caulis et Folium Brassicae junceae shelf-life, be used for guaranteeing that Caulis et Folium Brassicae junceae the most still can keep preferable sharp and clear degree.
In order to delay Caulis et Folium Brassicae junceae to soften the generation of problem, and can improve further described Caulis et Folium Brassicae junceae antistaling agent to Caulis et Folium Brassicae junceae and
The safety of human body and avirulence, such as, described Caulis et Folium Brassicae junceae antistaling agent includes each component of following mass parts: Japan pepper essential oil 3 parts～
10 parts, Bulbus Allii quintessence oil 4 parts～9 parts, ginger essential oil 5 parts～12 parts, nutmeg essential oil 0.5 part～3 parts, fennel essential oil 0.5 part～
2.5 parts, 1.5 parts～4 parts of calcium chloride, flax glue 0.5 part～3 parts, chitosan 0.2 part～0.5 part, konjacmannan 0.2 part
～2.8 parts, curcumin 0.3 part～3.5 parts, pollen polysaccharide 0.5 part～2.7 parts, sorbitol 0.5 part～2.1 parts, vitamin C
0.1 part～4.7 parts, phytic acid 0.1 part～2.5 parts, tea polyphenols 0.1 part～1.5 parts, 0.1 part～1.2 parts of lecithin and 900 parts of water
～1100 parts.
The described Caulis et Folium Brassicae junceae antistaling agent using the most each component carries out spray operation to the surface of Caulis et Folium Brassicae junceae, it is possible to delay Caulis et Folium Brassicae junceae soft
The generation of change problem, and described Caulis et Folium Brassicae junceae antistaling agent can be improved further to Caulis et Folium Brassicae junceae and the safety of human body and avirulence,
It main reason is that: the quintessence oils such as described Japan pepper essential oil, described Bulbus Allii quintessence oil and described ginger essential oil are carried by natural materials
Take, Caulis et Folium Brassicae junceae can be had fabulous preservation after many persons are compounding, and not interfere with health, above-mentioned quintessence oil and institute
Other components stating Caulis et Folium Brassicae junceae antistaling agent compound, it is possible to improve the fresh-keeping effect of described Caulis et Folium Brassicae junceae antistaling agent further.Additionally, in Caulis et Folium Brassicae junceae
During softening, the microbes that Caulis et Folium Brassicae junceae appearance exists secrets out of pectase for decomposing pectin, and it is the master of organization softening
Wanting reason, described Caulis et Folium Brassicae junceae antistaling agent is compounding with other components of described Caulis et Folium Brassicae junceae antistaling agent by adding calcium chloride and chitosan, energy
Enough activity effectively suppressing pectase such that it is able to delay Caulis et Folium Brassicae junceae to soften the generation of problem, and then the fragility of Caulis et Folium Brassicae junceae can be kept
And freshness, further, owing to calcium chloride is food grade additives, safety is higher.Described chitosan is protected with described Caulis et Folium Brassicae junceae
Other components of fresh dose compound, and on the one hand can suppress the activity of the microorganism such as antibacterial and fungus, and, himself it is energy
The nontoxic additive being enough biodegradable.It is appreciated that due to described Japan pepper essential oil, described Bulbus Allii quintessence oil and described ginger essential oil
Having stronger volatility Deng quintessence oil, described Caulis et Folium Brassicae junceae antistaling agent, by adding flax glue, can slow down described Japan pepper essential oil, described
The quick volatilization of Bulbus Allii quintessence oil and described ginger essential oil such that it is able to improve described Caulis et Folium Brassicae junceae antistaling agent to the fresh-keeping effect of Caulis et Folium Brassicae junceae and
Freshness date.
And for example, the described Caulis et Folium Brassicae junceae antistaling agent of an embodiment includes each component of following mass parts: Japan pepper essential oil 3 parts～
8.3 parts, Bulbus Allii quintessence oil 4 parts～5.9 parts, ginger essential oil 5 parts～11 parts, nutmeg essential oil 2.3 parts～3 parts, fennel essential oil 1.7 parts
～2.5 parts, 2.4 parts～3.3 parts of calcium chloride, flax glue 2.1 parts～3 parts, chitosan 0.2 part～0.5 part, konjacmannan
0.2 part～2.5 parts, curcumin 0.3 part～3.1 parts, pollen polysaccharide 0.5 part～2.5 parts, sorbitol 0.5 part～1.8 parts, dimension raw
Element C 0.1 part～3.5 parts, phytic acid 0.1 part～1.5 parts, tea polyphenols 0.1 part～0.7 part, 0.1 part～0.8 part of lecithin and water
900 parts～1000 parts.
The described Caulis et Folium Brassicae junceae antistaling agent using the most each component can delay Caulis et Folium Brassicae junceae to soften the generation of problem, and energy further
Enough improve described Caulis et Folium Brassicae junceae antistaling agent further to Caulis et Folium Brassicae junceae and the safety of human body and avirulence.
And for example, the described Caulis et Folium Brassicae junceae antistaling agent of an embodiment includes each component of following mass parts: Japan pepper essential oil 5.6 parts,
Bulbus Allii quintessence oil 4.6 parts, ginger essential oil 8.8 parts, nutmeg essential oil 2.5 parts, fennel essential oil 2.1 parts, 2.9 parts of calcium chloride, flax glue
2.7 parts, chitosan 0.35 part, konjacmannan 1.25 parts, curcumin 2.8 parts, pollen polysaccharide 2.2 parts, sorbitol 1.3 parts,
Vitamin C 2.46 parts, phytic acid 0.9 part, tea polyphenols 0.55 part, 0.76 part of lecithin and 950 parts of water.
The described Caulis et Folium Brassicae junceae antistaling agent using the most each component can delay Caulis et Folium Brassicae junceae to soften the generation of problem, and energy further
Enough improve described Caulis et Folium Brassicae junceae antistaling agent further to Caulis et Folium Brassicae junceae and the safety of human body and avirulence.
Such as, use described Caulis et Folium Brassicae junceae antistaling agent to carry out fresh-keeping to Caulis et Folium Brassicae junceae, in order to simplify fresh-keeping operation, such as, use spraying
Mode described Caulis et Folium Brassicae junceae antistaling agent is sprayed to Caulis et Folium Brassicae junceae surface.
S120: the described Caulis et Folium Brassicae junceae after gathering is carried out.
After collecting enough Caulis et Folium Brassicae junceae, enter and follow-up pickle preparation, by described step S120, to the institute after gathering
State Caulis et Folium Brassicae junceae to be carried out, it is possible to the impurity such as parasitic ovum and residual pesticide of removing its surface.
In order to improve the cleaning performance to Caulis et Folium Brassicae junceae, parasitic ovum and the residual pesticide etc. of preferably removing Caulis et Folium Brassicae junceae surface are miscellaneous
Matter, such as, soaks 2～15 minutes in advance by Caulis et Folium Brassicae junceae in clear water；And for example, Caulis et Folium Brassicae junceae is soaked 10 minutes in clear water in advance, this
Sample, it is possible to increase the cleaning performance to Caulis et Folium Brassicae junceae.
It should be understood that in a practical situation, described Caulis et Folium Brassicae junceae surface can remain harmful farm chemical ingredients, example
As, in order to reduce the persticide residue on Caulis et Folium Brassicae junceae surface, use Caulis et Folium Brassicae junceae abluent that the described Caulis et Folium Brassicae junceae after gathering is carried out, this
Sample, it is possible to reduce the persticide residue on Caulis et Folium Brassicae junceae surface.
In order to reduce the persticide residue on described Caulis et Folium Brassicae junceae surface further, such as, described Caulis et Folium Brassicae junceae abluent includes following matter
Each component of amount part: alkyl-glucoside 9 parts～14 parts, ethanol 13 parts～21 parts, potassium citrate 6 parts～11 parts, sodium bicarbonate
0.5～3.5 part, Sal 0.5 part～4 parts, calcium hypochlorite 0.01 part～0.05 part, 0.5 part～5.1 parts of Mytilus edulis shell powder, phospholipid
0.05～3.1 part, sucrose fatty acid ester 0.02 part～0.4 part and water 30～60 parts.
The pesticide that the described Caulis et Folium Brassicae junceae abluent using as above component could efficiently reduce or remove described Caulis et Folium Brassicae junceae surface is residual
Allowance, especially has fabulous removal effect, further, each component of described Caulis et Folium Brassicae junceae abluent to fat-soluble farm chemical ingredients
Adhesiveness extreme difference to Caulis et Folium Brassicae junceae, each component of the most described Caulis et Folium Brassicae junceae abluent is almost nil to the residual of Caulis et Folium Brassicae junceae.It should be noted that
The ethanol of described Caulis et Folium Brassicae junceae abluent can preferably dissolve the farm chemical ingredients on Caulis et Folium Brassicae junceae surface, e.g., organic agricultural chemicals composition.
Described Caulis et Folium Brassicae junceae abluent is by adding potassium citrate, it is possible to remove the heavy metal in farm chemical ingredients, e.g., described Fructus Citri Limoniae
Acid potassium plays the effect of chelating agent in described Caulis et Folium Brassicae junceae abluent.Further, described Mytilus edulis shell powder can adsorb effectively
With the farm chemical ingredients of residual on the described Caulis et Folium Brassicae junceae of removing.Additionally, alkyl-glucoside is as the derivant of natural product glucose, nothing
Toxic action, when its other components with described Caulis et Folium Brassicae junceae abluent compound, it is possible to play the pesticide residues composition on Caulis et Folium Brassicae junceae surface
To fabulous removal effect, and owing to described alkyl-glucoside is applied in described Caulis et Folium Brassicae junceae abluent, there is safety good
The advantage such as strong with washing force.
And for example, the described Caulis et Folium Brassicae junceae abluent of an embodiment includes each component of following mass parts: alkyl-glucoside
11.5 parts～14 parts, ethanol 17.8 parts～19.5 parts, potassium citrate 5.87 parts～10.25 parts, sodium bicarbonate 0.9 part～3.5 parts,
Sal 0.5 part～3.5 parts, calcium hypochlorite 0.01 part～0.02 part, 1.6 parts～5.2 parts of Mytilus edulis shell powder, phosphatidase 1 .5 part～2.8
Part, sucrose fatty acid ester 0.02 part～0.08 part and 30 parts～50 parts of water.
The described Caulis et Folium Brassicae junceae antistaling agent using the most each component can reduce or remove the pesticide on described Caulis et Folium Brassicae junceae surface further
Residual quantity, especially has fabulous removal effect to fat-soluble farm chemical ingredients.
And for example, the described Caulis et Folium Brassicae junceae abluent of an embodiment includes each component of following mass parts: alkyl-glucoside
11.7 parts, ethanol 18.5 parts, potassium citrate 9.87 parts, sodium bicarbonate 2.67 parts, Sal 2.47 parts, calcium hypochlorite 0.07 part, purple
3.25 parts of mussel shell powder, phosphatidase 2 .1 part, sucrose fatty acid ester 0.07 part and 45 parts of water.
The described Caulis et Folium Brassicae junceae antistaling agent using the most each component can reduce or remove the pesticide on described Caulis et Folium Brassicae junceae surface further
Residual quantity, especially has fabulous removal effect to fat-soluble farm chemical ingredients.
It is appreciated that tradition fruit-vegetable cleaner easily causes Caulis et Folium Brassicae junceae and damages and cleaning performance is undesirable the cleaning of Caulis et Folium Brassicae junceae
Situation, in order to reduce fruit-vegetable cleaner and damage Caulis et Folium Brassicae junceae, improving cleaning performance, such as, uses bubble type fruit-vegetable cleaner pair
Described Caulis et Folium Brassicae junceae after collection is carried out；And for example, in advance described Caulis et Folium Brassicae junceae abluent is added to described bubble type fruit-vegetable cleaner
In, use bubble type fruit-vegetable cleaner to be carried out, the described Caulis et Folium Brassicae junceae after gathering due to bubble type fruit-vegetable cleaner the most again
Give the mode of gas bottom employing, flowing or static tank add the gas with certain normal pressure, such as air, is formed
Malleation bubble, wherein, malleation bubble progressivelyes reach the water surface by ascending motion from bottom in the sink until vanishing, and whole
In uphill process by self motion and with the reciprocal action on Caulis et Folium Brassicae junceae surface and reach clean Caulis et Folium Brassicae junceae purpose, by select
Bubble type fruit-vegetable cleaner, can improve the cleaning performance to Caulis et Folium Brassicae junceae further in conjunction with described Caulis et Folium Brassicae junceae abluent.
Further, in order to promote the bubble type fruit-vegetable cleaner cleaning performance to Caulis et Folium Brassicae junceae, such as, at bubble type fruit-vegetable clear
In washing machine, for ensureing minimum Caulis et Folium Brassicae junceae damage ratio, the cleaning strength selecting all Caulis et Folium Brassicae junceae is 140L/min.
Additionally, due in fruit-vegetable cleaner, damage ratio strengthens along with the increase of air bubble intensity, in order to reduce Caulis et Folium Brassicae junceae
Damage, such as, maximum washing volume ratio is 2%～5.5%.And for example, maximum washing volume ratio is 3.5%, and Caulis et Folium Brassicae junceae damage ratio is relatively
Low.
Such as, when selecting Caulis et Folium Brassicae junceae abluent that Caulis et Folium Brassicae junceae is carried out, in order to reduce the residual quantity of described Caulis et Folium Brassicae junceae abluent,
Such as, after Caulis et Folium Brassicae junceae abluent cleans, then rinse once with clear water.
S130: the described Caulis et Folium Brassicae junceae after cleaning is dried.
Owing to the Caulis et Folium Brassicae junceae after cleaning contains larger amount of moisture, in order to reduce the moisture entrapment amount of described Caulis et Folium Brassicae junceae, thus sharp
Operation is pickled in follow-up.
Such as, the described Caulis et Folium Brassicae junceae after cleaning is dried by the mode using hot-air blower air-supply；Use the side that nature dries
Described Caulis et Folium Brassicae junceae after cleaning is dried operation by formula.
In order to reduce the destruction of the nutritional labeling to described Caulis et Folium Brassicae junceae, and dry time of operation described in reducing, such as, adopt
With the mode of hot blast to clean after described Caulis et Folium Brassicae junceae carry out described in dry operation, e.g., the temperature of described hot blast is 20 DEG C～40 DEG C；
And for example, described in dry operation and continue 10min～90min, in such manner, it is possible to reduce the destruction to the nutritional labeling of described Caulis et Folium Brassicae junceae, with
And described in reducing, dry the time of operation.
Further, in order to improve the efficiency dried, such as, use the hot blast of 39 DEG C to carry out drying operation, and continue
Dry operation 15min.So, Caulis et Folium Brassicae junceae surface moisture both can be dropped to a proper level, also shorten flash-off time simultaneously.
Such as, between the operation dry described Caulis et Folium Brassicae junceae, also Caulis et Folium Brassicae junceae is carried out extrusion operation, be used for squeezing the water out.
S140: the described Caulis et Folium Brassicae junceae after drying is carried out freezen protective.
It is appreciated that the Caulis et Folium Brassicae junceae after drying, tends not to be put into immediately pickling operation, when typically having blank stop
Between, if this time quality control is bad, influence whether the quality of Caulis et Folium Brassicae junceae, easily produce nutrition lose, rotten and softening etc.
Problem, thus have influence on the product quality of final pickling mustard.In order to keep quality and the nutrition drying rear Caulis et Folium Brassicae junceae, after drying
Described Caulis et Folium Brassicae junceae carry out freezen protective.Such as, at a temperature of 2 DEG C～10 DEG C, the described Caulis et Folium Brassicae junceae after drying is carried out freezing guarantor
Deposit, e.g., put into the freezer preservation of 2 DEG C～10 DEG C, it should be noted that the lowest easy cold injury Caulis et Folium Brassicae junceae of temperature, thus affect mustard
Dish textura epidermoidea, influences whether the follow-up quality pickled, and the highest Caulis et Folium Brassicae junceae of temperature easily degenerates, and therefore, temperature is controlled at 2 DEG C
～10 DEG C preferably.Further, such as, putting into the freezer preservation of 6 DEG C, the Caulis et Folium Brassicae junceae quality so preserved is ideal,
Nutrition is lost few, can keep fresh color.Owing to freezer is the most relatively dry, and the preservation of Caulis et Folium Brassicae junceae, need environment to keep certain
Humidity, not so, Caulis et Folium Brassicae junceae can so easily cause the loss of nutrition, the preservation to Caulis et Folium Brassicae junceae because tissue dehydration too much be hardened
The most unfavorable.And for common freezer, humidity to be kept, more than 90%, is extremely difficult to.The humidity of freezer to be kept, example
As, by periodically to described Caulis et Folium Brassicae junceae, or freezer sprays sterilized water, keeps the humidity of freezer.Further, such as, per hour
Freezer is sprayed sterilized water once, the humidity of freezer is kept preferably, and the most favourable to the controlled-rate freezing of Caulis et Folium Brassicae junceae.
Such as, when carrying out the operation of described freezen protective, also described Caulis et Folium Brassicae junceae is carried out turning operation, for improving freezing
The uniformity.
S150: described Caulis et Folium Brassicae junceae is carried out sterilizing.
Due to the whole curing process of Caulis et Folium Brassicae junceae, the persistent period is longer, can be smooth in order to ensure follow-up curing process
Carry out, pickle quality for raising, and reduce the miscellaneous bacteria and substantial amounts of detrimental metabolic material produced in follow-up curing process,
Especially reduce the nitrite produced in curing process, by before pickling operation, described Caulis et Folium Brassicae junceae carried out sterilizing,
It is able to ensure that follow-up curing process is smoothed out, pickles quality for raising, and reduce generation in follow-up curing process
Miscellaneous bacteria and substantial amounts of detrimental metabolic material, especially can reduce the nitrite produced in curing process.
In order to ensure the food safety quality of Caulis et Folium Brassicae junceae, such as, described sterilizing processing mode is ozonization.In order to carry
The convenience of high sterilizing operation, such as, uses ozonator to produce ozoniferous mode and described Caulis et Folium Brassicae junceae is carried out sterilizing behaviour
Make, so, the convenience of sterilizing operation can either be improved, ensure that again the food safety quality of Caulis et Folium Brassicae junceae.
Further, in order to reduce the loss of Caulis et Folium Brassicae junceae nutrition in ozonization, such as, using concentration is the Ozone Water of 5ppm
Sterilizing Caulis et Folium Brassicae junceae 20 seconds～30 seconds, e.g., 25 seconds, so, the antibacterial on Caulis et Folium Brassicae junceae surface more than 90% can be killed, and so operation is just
The loss of Caulis et Folium Brassicae junceae nutrition in ozonization can also be reduced while profit.
Further, owing to ozonization is more serious to the oxidation ratio on Caulis et Folium Brassicae junceae surface, the loss of Caulis et Folium Brassicae junceae nutrition can be caused, for
Reduce the destruction to Caulis et Folium Brassicae junceae nutrition, such as, carry out described Caulis et Folium Brassicae junceae, in the operation of sterilizing, described Caulis et Folium Brassicae junceae being immersed in institute
State in Caulis et Folium Brassicae junceae disinfection solution, in such manner, it is possible to alleviate the ozonization problem to the destruction of the nutrition of Caulis et Folium Brassicae junceae.It is, of course, also possible to
Individually use described Caulis et Folium Brassicae junceae disinfection solution that described Caulis et Folium Brassicae junceae is carried out sterilizing.
In order to improve the disinfection effect to Caulis et Folium Brassicae junceae, such as, described Caulis et Folium Brassicae junceae disinfection solution includes following mass parts
Each component: lavandula angustifolia 5 parts～16 parts, Ramulus Cinnamomi 6 parts～12 parts, Fructus Schisandrae Chinensis 3 parts～9 parts, Flos Caryophylli 9 parts～14 parts, CUIYUNCAO 15 parts
～21 parts, Herba Solani Lyrati 7 parts～16 parts, Herba Bidentis Bipinnatae 8 parts～20 parts, Rhizoma Atractylodis 3 parts～11 parts, Herba Houttuyniae 11 parts～20 parts, Fructus Forsythiae 5 parts～
14 parts, Flos Chrysanthemi Indici 5 parts～12 parts, Herba Asari 4 parts～11 parts, Herba Lobeliae Chinensis 7 parts～11 parts, Rhizoma Smilacis Chinensis 5 parts～12 parts, Flos Lonicerae 7 parts～
12 parts, Herba Eupatorii 4 parts～11 parts, Flos Rosae Rugosae 2 parts～6 parts, the Radix Angelicae Dahuricae 4 parts～8 parts, 2 parts～8 parts of Pericarpium Citri Reticulatae Viride, Folium catalpae ovatae 1 part～6 parts, Fructus Mali pumilae
Acid 2 parts～7 parts, Herba Clinopodii Polycephali 2 parts～7 parts, Rhizoma Alismatis 1 part～5 parts, Radix Sophorae Flavescentis 3 parts～7 parts, Folium Eucalypti Robustae 2 parts～5 parts, chitosan 2 parts
～4 parts, Folium Indigoferae teysmannii 3 parts～6 parts, Cornu Bubali 2 parts～11 parts, ethanol 30 parts～60 parts and 300 parts～500 parts of water.
Use the most each herbaceous plant to compound the described Caulis et Folium Brassicae junceae disinfection solution obtained to improve the sterilization to Caulis et Folium Brassicae junceae and disappear
Toxic effect fruit, especially can be during sterilizing, it is possible to lock the nutritional labeling of described Caulis et Folium Brassicae junceae self, is used for reducing institute
State the sterilizing operation destruction to described Caulis et Folium Brassicae junceae nutritional labeling.
Such as, described Caulis et Folium Brassicae junceae is soaked in described Caulis et Folium Brassicae junceae disinfection solution, carries out described sterilizing operation.
And for example, the described Caulis et Folium Brassicae junceae disinfection solution of an embodiment includes each component of following mass parts: lavandula angustifolia 5 parts～
13.5 parts, Ramulus Cinnamomi 6 parts～12 parts, Fructus Schisandrae Chinensis 3 parts～9 parts, Flos Caryophylli 9 parts～14 parts, CUIYUNCAO 15 parts～21 parts, Herba Solani Lyrati 7 parts～
16 parts, Herba Bidentis Bipinnatae 8 parts～15.6 parts, Rhizoma Atractylodis 3 parts～11 parts, Herba Houttuyniae 11 parts～20 parts, Fructus Forsythiae 5 parts～14 parts, Flos Chrysanthemi Indici 6.7
Part～12 parts, Herba Asari 4 parts～11 parts, Herba Lobeliae Chinensis 7 parts～11 parts, Rhizoma Smilacis Chinensis 5 parts～12 parts, Flos Lonicerae 7 parts～11.5 parts, Herba Eupatorii 4
Part～11 parts, Flos Rosae Rugosae 2 parts～6 parts, the Radix Angelicae Dahuricae 4 parts～8 parts, 2 parts～8 parts of Pericarpium Citri Reticulatae Viride, Folium catalpae ovatae 1 part～6 parts, malic acid 2 parts～7
Part, Herba Clinopodii Polycephali 2 parts～7 parts, Rhizoma Alismatis 1 part～5 parts, Radix Sophorae Flavescentis 3 parts～7 parts, Folium Eucalypti Robustae 2 parts～2.8 parts, chitosan 2 parts～4 parts,
Folium Indigoferae teysmannii 3 parts～6 parts, Cornu Bubali 2 parts～11 parts, ethanol 30 parts～60 parts and 300 parts～500 parts of water.
Use the most each herbaceous plant to compound the described Caulis et Folium Brassicae junceae disinfection solution obtained and can improve Caulis et Folium Brassicae junceae further
Disinfection effect, especially can be during sterilizing, it is possible to locks the nutritional labeling of described Caulis et Folium Brassicae junceae self, is used for
Reduce the described sterilizing operation destruction to described Caulis et Folium Brassicae junceae nutritional labeling.
And for example, the described Caulis et Folium Brassicae junceae disinfection solution of an embodiment includes each component of following mass parts: lavandula angustifolia 12.5
Part, Ramulus Cinnamomi 7.8 parts, Fructus Schisandrae Chinensis 8.7 parts, Flos Caryophylli 10.2 parts, CUIYUNCAO 20.5 parts, Herba Solani Lyrati 14.5 parts, Herba Bidentis Bipinnatae 10.5 parts, Rhizoma Atractylodis
7.7 parts, Herba Houttuyniae 16.6 parts, Fructus Forsythiae 10.4 parts, Flos Chrysanthemi Indici 8.6 parts, Herba Asari 4 parts～11 parts, Herba Lobeliae Chinensis 10.1 parts, Rhizoma Smilacis Chinensis 6.4
Part, Flos Lonicerae 8.4 parts, Herba Eupatorii 9.9 parts, Flos Rosae Rugosae 5.4 parts, the Radix Angelicae Dahuricae 7.7 parts, 3.5 parts of Pericarpium Citri Reticulatae Viride, Folium catalpae ovatae 5.1 parts, malic acid 6.8
Part, Herba Clinopodii Polycephali 5.5 parts, Rhizoma Alismatis 4.7 parts, Radix Sophorae Flavescentis 6.5 parts, Folium Eucalypti Robustae 2.5 parts, chitosan 3.5 parts, Folium Indigoferae teysmannii 5.6 parts,
Cornu Bubali 10.1 parts, ethanol 45 parts and 450 parts of water.
Use the most each herbaceous plant to compound the described Caulis et Folium Brassicae junceae disinfection solution obtained and can improve Caulis et Folium Brassicae junceae further
Disinfection effect, especially can be during sterilizing, it is possible to locks the nutritional labeling of described Caulis et Folium Brassicae junceae self, is used for
Reduce the described sterilizing operation destruction to described Caulis et Folium Brassicae junceae nutritional labeling.
It is pointed out that after using disinfection sanitizer that Caulis et Folium Brassicae junceae is carried out disinfection, can select removing Caulis et Folium Brassicae junceae table
The disinfection sanitizer in face is carried out operation, such as, is carried out the Caulis et Folium Brassicae junceae after described sterilization once with sterilized water.
S160: the described Caulis et Folium Brassicae junceae after disinfection is pickled.
Use pickling liquid the described Caulis et Folium Brassicae junceae after disinfection is pickled, such as, described pickling liquid be concentration be 3%～
The saline solution of 12%, it will be understood that the concentration of saline can not be the highest, in order to avoid the Caulis et Folium Brassicae junceae sodium salt content after pickling is too high, is unfavorable for
Health.Meanwhile, the concentration of saline can not be the lowest, the concentration the lowest holding time that can affect pickling mustard of saline and mouth
Sense.In order to strengthen the safety of pickling mustard, that reduces miscellaneous bacteria in saline brings rate into, and such as, saline solution is through sterilization, example
As, boiling sterilization, and for example, filtration sterilization, filter membrane is 0.22 micron.
It should be noted that in order to enable Caulis et Folium Brassicae junceae preferably to be pickled, such as, described pickling liquid and the mass ratio of Caulis et Folium Brassicae junceae
For 1:(0.4～0.9), by controlling in this scope by the ratio of pickling, the pickling mustard drawn is preferable.Further, from control
Making this and joint space-efficient angle, such as, described pickling liquid is 1:0.8 with the mass ratio of Caulis et Folium Brassicae junceae, so comprehensively preferably.
It should be noted that fresh Caulis et Folium Brassicae junceae contains nitrate, it is that in absorption soil, after nitrogenous fertilizer, nitrogen is stored in Caulis et Folium Brassicae junceae body
Result, nitrate itself does not has toxicity, if but in the curing process of Caulis et Folium Brassicae junceae, be mixed into some microorganisms, these microorganisms
Having a set of nitrate reductase enzyme system, the nitrate in Caulis et Folium Brassicae junceae, through these nitrate reductase effects, will become nitrite, right
The health of human body is unfavorable.Therefore, in order to suppress in described curing process, the generation of nitrite, such as, at every 10 liters～15
The pickling liquid risen adds the nitrite inhibitor of each component of following mass parts: Bulbus Allii powder 20 parts～30 parts, Rhizoma Zingiberis powder 15 parts～
20 parts, 1 part～4 parts of ascorbic acid, citric acid 10～20 parts, Quercetin 2 parts～6 parts, caffeic acid 5 parts～10 parts, flavone 0.05
Part～0.20 part, Alpha-Naphthyl flavone 0.05 part～0.15 part, glutathion 0.02 part～0.21 part and thioctic acid 0.02 part～
0.26 part.
By adding described nitrite inhibitor in described pickling liquid, can preferably suppress Caulis et Folium Brassicae junceae nitrite
Generation, wherein, the sulfide that Bulbus Allii powder contains can block the formation of nitroso compound and nitrosamine, and Rhizoma Zingiberis powder contains heptane class
Compound has non-oxidizability, and the synthesis to N-nitrosodimethylamine has certain blocking effect, and ascorbic acid can suppress nitrate
Reduction and accelerate the biochemical process of dehydrogenation, thus suppress the generation of nitrite, citric acid has the effect of antiseptic and inhibiting bacteria function；Mongolian oak
Pi Su, caffeic acid, flavone, Alpha-Naphthyl flavone, glutathion, thioctic acid all the generation of nitrite can have certain suppression to make
With.By selecting the nitrite inhibitor of above-mentioned compounding prescription, can preferably suppress the generation of Caulis et Folium Brassicae junceae nitrite.
In order to strengthen inhibition further, such as, the following nitrite inhibitor of addition in every 10L saline:
Bulbus Allii powder 22 parts, Rhizoma Zingiberis powder 17 parts, 1.5 parts of ascorbic acid, citric acid 11 parts, Quercetin 3 parts, caffeic acid 6 parts, flavone 0.15 part, α-
Naphthyl flavone 0.07 part, glutathion 0.06 part, thioctic acid 0.06 part.By selecting above-mentioned nitrous acid inhibitor component, it is possible to
The further generation of nitrous acid in suppression pickling mustard.
It should be noted that acid Caulis et Folium Brassicae junceae is also the food that people like, Caulis et Folium Brassicae junceae can become acid Caulis et Folium Brassicae junceae, is because in Caulis et Folium Brassicae junceae
In curing process, there occurs with lactate fermentation as the sour Caulis et Folium Brassicae junceae product formed after the fermentation of master.Acid Caulis et Folium Brassicae junceae belongs to fermentable and salts down
Goods, due to it, to have salty acid suitable, the tender crisp peculiar quality and flavor of fresh perfume (or spice) and be loved by the people.
In order to reach this local flavor, such as, in Caulis et Folium Brassicae junceae curing process, add lactic acid bacteria, be used for making Caulis et Folium Brassicae junceae be acidified,
And the sour Caulis et Folium Brassicae junceae that do so is out is the most healthier.Further, lactic acid bacteria during its vital movement, fermentation produce lactic acid with
And several amino acids, vitamin and enzyme etc., both played antisepsis, Caulis et Folium Brassicae junceae local flavor can have been improved again；Breast is utilized under low-salt conditions
Acid bacteria fermentation metabolism can improve the nutritive value of hot pickled mustard tube goods, safety and quality further.Additionally, lactic acid bacteria can also postpone
The storage life of pickling mustard, that is because, and lactobacter growth breeding can produce many and have the material of antibacterial activity, such as second
Alcohol, peroxidating oxygen and bacteriocin etc., it is possible to extend the shelf-life of pickling mustard.Lactic acid bacteria is also a kind of probiotic bacteria, to human body
Health is the most highly beneficial.
For the local flavor of the Caulis et Folium Brassicae junceae after pickling described in improving further, such as, described lactic acid bacteria includes Lactobacillus plantarum, intestinal
In film leukonid, bacillus acidophilus, streptococcus thermophilus, lactobacillus helveticus and Lactobacillus fermenti at least one, and for example, selection is planted
Thing lactobacillus and lactobacillus helveticus carry out strain inoculation.
It is appreciated that the inoculum concentration of Lactobacillus plantarum can not be unfavorable for lactic acid bacteria Seedling height, therefore, properly very little very little
Inoculum density particularly important, such as, in pickling liquid, inoculum density is 107～109/ L is suitable.Further, such as, pickle
In liquid, inoculum density is 5.25 × 107/ L, so, the sour Caulis et Folium Brassicae junceae health pickling out is good, quality also safety.In order to create
It is beneficial to the temperature environment of Lactobacillus plantarum, considers cost simultaneously, such as, pickle temperature and control at 27.5 DEG C, the most just can be both
Ensure the good propagation of plant lactobacillus, the most also temperature can be reduced to control energy consumption cost.
In order to control mouthfeel and the quality of pickling mustard, such as, salting period is 10 days～21 days, so, the mouth of Caulis et Folium Brassicae junceae
Sense is preferably.Time is the shortest, and salting period is inadequate, and Caulis et Folium Brassicae junceae is more raw, should not eat something rare, and mouthfeel is the most bad, meanwhile, if entering miscellaneous
Bacterium, Caulis et Folium Brassicae junceae salting period is too short, and content of nitrite also can be higher, is unfavorable for health；And salting period is oversize, mouthfeel
Can decline again, salting period is controlled pickling mustard and the mouthfeel that can obtain good quality at 10～21 days.And for example, when pickling
Between be 17 days, the most just can obtain mouthfeel more preferably, pickling mustard that nutrition is good.
Such as, Caulis et Folium Brassicae junceae, in curing process, needs to put in hermetic container and carries out.Further, in order to ensure pickling mustard
Product quality, curing container needs disinfection in advance, and such as, curing container carries out ozonization process in advance, and for example,
Curing container steam sterilization in advance processes.
S170: the described Caulis et Folium Brassicae junceae after pickling is seasoned.
In order to improve the local flavor of pickling mustard, the Caulis et Folium Brassicae junceae after pickling is added flavoring agent and taste process, so pickles and obtains
Caulis et Folium Brassicae junceae taste is better, such as, use flavoring agent the described Caulis et Folium Brassicae junceae after pickling is seasoned；And for example, described flavoring agent includes
Each component of following mass parts: 11 parts～13 parts of Hericium erinaceus (Bull. Ex Fr.) Pers. powder, mushroom powder 9 parts～14 parts, corn starch 1 part～4 parts, carrageenan
0.5 part～3 parts, Konjac glucomannan 0.5 part～2 parts, meat powder 0.5 part～2.5 parts, fungus essence 0.5 part～2.5 parts, Fructus Piperis powder 0.05 part
～1 part, star aniseed powder 0.05～1 part, Fructus Capsici powder 0.05～0.5 part, 0.02 part～1 part of Herba Rosmarini Officinalis powder, 0.02 part～1 part of Fructus Foeniculi,
0.1 part～1 part of Oyster sauce, white sugar 0.5 part～5 parts, calcium glutamate 0.1 part～0.8 part, oleic acid 0.05 part～0.2 part, linoleic acid
0.05 part～0.5 part, guanosine monophosphate disodium 0.01 part～0.1 part and sodium inosinate 0.01 part～0.1 part.Wherein, described meat powder bag
Include powder of pork and beef powder.
By adding the composite flavor component of said components, unique flavor, and there is health care, Hericium erinaceus (Bull. Ex Fr.) Pers., taste
Fragrant, tasty, have nourishing the stomach and in effect；Have the multiple physiology such as raising immunity, antitumor, defying age, blood fat reducing
Function.Lentinus Edodes, have the title of " king of delicacy from mountain ", is high protein, low-fat nutritional health food, delicious flavour, and fragrance oozes people,
Nutritious, in Lentinus Edodes fatty institute fatty acids, reduces blood fat to human body useful.Semen Maydis is universally acknowledged " gold work
Thing ", its fat, P elements, the content of vitamin B2 occupy first of cereal, containing abundant glutathion, trace element-selenium
Deng, highly beneficial to the health of human body, and be combined as flavoring agent with Hericium erinaceus (Bull. Ex Fr.) Pers., Lentinus Edodes, Hericium erinaceus (Bull. Ex Fr.) Pers., Lentinus Edodes can be increased
Delicate flavour, and by adding a small amount of finished product mushroom essence, better tasting.Herba Rosmarini Officinalis, the abnormal smells from the patient of fresh and sweet band Masson Pine perfume and local flavor, fragrance
Strong, sweet in bitterness, by by Herba Rosmarini Officinalis with the group such as edible fungi and meat powder, Fructus Piperis powder, star aniseed powder, Fructus Capsici powder, Fructus Foeniculi
Closing and use, add the local flavor of pickling mustard, multi-flavor is the oldest.And by adding calcium glutamate, add delicate flavour the most further, also
Supplement calcium.Oleic acid, linoleic acid, guanosine monophosphate disodium, sodium inosinate add the mouthfeel of pickling mustard further.By by above-mentioned
Component is combined, and taste is highly palatable, salubrious, the delicate fragrance of existing mushrooms, has again the fragrance of meat, the most multiple difficulty
To say the multiple taste of tooth.
Further, in order to improve the local flavor of pickling mustard, such as, described flavoring agent includes each group of following mass parts
Point: 10 parts of Hericium erinaceus (Bull. Ex Fr.) Pers. powder, mushroom powder 12 parts, corn starch 2 parts, carrageenan 2 parts, Konjac glucomannan 1 part, meat powder 1.0 parts, fungus essence
1.5 parts, Fructus Piperis powder 0.1 part, star aniseed powder 0.1 part, Fructus Capsici powder 0.1 part, 0.1 part of Herba Rosmarini Officinalis powder, 0.1 part of Fructus Foeniculi, 0.3 part of Oyster sauce,
White sugar 2 parts, calcium glutamate 0.5 part, oleic acid 0.1, linoleic acid 0.1, guanosine monophosphate disodium 0.02 part and sodium inosinate 0.02.
The flavoring agent configuring out by component after above-mentioned optimization, taste is more delicious, defines unique wind of pickling mustard
Taste.
In order to ensure the product quality of pickling mustard, such as, by above-mentioned flavoring agent with pickle after Caulis et Folium Brassicae junceae seasoning before,
Flavoring agent is carried out, disinfecting action, e.g., use irradiation sterilization mode to carry out disinfecting action, so, can control in flavoring agent miscellaneous
The bacterium pollution to pickling mustard product.
S180: seasoned described Caulis et Folium Brassicae junceae is carried out heat sterilization.
Seasoned Caulis et Folium Brassicae junceae is carried out heat sterilization operation by carrying out, be more beneficial for the carrying out of subsequent packages operation.
Such as, at a temperature of 100 DEG C～150 DEG C, described Caulis et Folium Brassicae junceae is carried out heat sterilization operation；And for example, at 100 DEG C～
At a temperature of 120 DEG C, described Caulis et Folium Brassicae junceae is carried out heat sterilization operation；And for example, at a temperature of 120 DEG C, described Caulis et Folium Brassicae junceae is carried out
Heat sterilization operates.
Such as, under vacuum, described Caulis et Folium Brassicae junceae is carried out heat sterilization operation.
S190: the described Caulis et Folium Brassicae junceae after heat sterilization is packed.
Seasoned described Caulis et Folium Brassicae junceae is carried out quality control detection, detect qualified after, pack.
It should be understood that for the product quality controlling pickling mustard, note sterile working, such as, aseptic bar during packaging
It is vacuum-packed under part, so can extend the pot-life of pickling mustard.And for example, packaging bag is illuminated sterilizing in advance.
And for example, under the conditions of gnotobasis, the most commonly seal packaging.
In order to improve the safety of pickling mustard product, reducing the murder by poisoning of conventional packaging material, such as, packaging material are selected
Polylactic acid packaging film.Polylactic acid is to be polymerized, for primary raw material, the polymer that obtains with lactic acid, raw material sources fully and also can be again
Raw.The production process of polylactic acid is pollution-free, and product can be with biodegradation, it is achieved the circulation in nature, is therefore reason
The Green Polymer Material thought.By pickling mustard being packed with polylactic acid packaging film, pickling mustard both can be improved
Product quality, can reduce again the pollution to environment of the Traditional Packing film, can also extend guaranteeing the quality of lactic acid bacteria in pickling mustard simultaneously
Phase.
The method for salting of above-mentioned Caulis et Folium Brassicae junceae is by using following steps: S110: gather fresh Caulis et Folium Brassicae junceae；S120: after gathering
Described Caulis et Folium Brassicae junceae be carried out；S130: the described Caulis et Folium Brassicae junceae after cleaning is dried；S140: the described Caulis et Folium Brassicae junceae after drying is entered
Row freezen protective；S150: described Caulis et Folium Brassicae junceae is carried out sterilizing；S160: the described Caulis et Folium Brassicae junceae after disinfection is pickled；
S170: the described Caulis et Folium Brassicae junceae after pickling is seasoned；S180: seasoned described Caulis et Folium Brassicae junceae is carried out heat sterilization；S190: to adding
Described Caulis et Folium Brassicae junceae after heat sterilization is packed, it is possible to reduce the content of nitrite in the Caulis et Folium Brassicae junceae after pickling.
It should be noted that " part " of the respective embodiments described above include kilogram, gram, milligram, rise and the measurement unit such as milliliter,
And in each embodiment, the implication that described " part " represents is identical or different.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that, for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (7)
1. the method for salting of a Caulis et Folium Brassicae junceae, it is characterised in that comprise the steps:
Gather fresh Caulis et Folium Brassicae junceae；
Described Caulis et Folium Brassicae junceae is carried out；
Described Caulis et Folium Brassicae junceae is carried out freezen protective；
Described Caulis et Folium Brassicae junceae is pickled；
Described Caulis et Folium Brassicae junceae is packed.
The method for salting of Caulis et Folium Brassicae junceae the most according to claim 1, it is characterised in that at a temperature of 2 DEG C～10 DEG C, to described
Caulis et Folium Brassicae junceae carries out freezen protective.
The method for salting of Caulis et Folium Brassicae junceae the most according to claim 2, it is characterised in that at a temperature of 6 DEG C～10 DEG C, to described
Caulis et Folium Brassicae junceae carries out freezen protective.
The method for salting of Caulis et Folium Brassicae junceae the most according to claim 3, it is characterised in that at a temperature of 6 DEG C, enters described Caulis et Folium Brassicae junceae
Row freezen protective.
The method for salting of Caulis et Folium Brassicae junceae the most according to claim 4, it is characterised in that when carrying out the operation of described freezen protective,
Also spray sterilized water to described Caulis et Folium Brassicae junceae.
The method for salting of Caulis et Folium Brassicae junceae the most according to claim 1, it is characterised in that use freezer that described Caulis et Folium Brassicae junceae is carried out freezing
Preserve.
The method for salting of Caulis et Folium Brassicae junceae the most according to claim 1, it is characterised in that when carrying out the operation of described freezen protective,
Also described Caulis et Folium Brassicae junceae is carried out turning operation.
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| CN201610596813.0A CN106174272A (en) | 2016-07-26 | 2016-07-26 | The method for salting of Caulis et Folium Brassicae junceae |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048274A (en) * | 2017-03-09 | 2017-08-18 | 华南农业大学 | A kind of pickling liquid and the method that salted ＆ preserved vegetable quality is improved using the pickling liquid |
| CN110638011A (en) * | 2019-11-05 | 2020-01-03 | 严钦武 | Pickling method of leaf mustard |
| CN110720616A (en) * | 2019-10-29 | 2020-01-24 | 广东蓬盛味业有限公司 | Crisp salted vegetable and processing method thereof |
-
2016
- 2016-07-26 CN CN201610596813.0A patent/CN106174272A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048274A (en) * | 2017-03-09 | 2017-08-18 | 华南农业大学 | A kind of pickling liquid and the method that salted ＆ preserved vegetable quality is improved using the pickling liquid |
| CN110720616A (en) * | 2019-10-29 | 2020-01-24 | 广东蓬盛味业有限公司 | Crisp salted vegetable and processing method thereof |
| CN110638011A (en) * | 2019-11-05 | 2020-01-03 | 严钦武 | Pickling method of leaf mustard |
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Application publication date: 20161207 |