CN106213340A - A kind of Pickles and preparation method thereof - Google Patents
A kind of Pickles and preparation method thereof Download PDFInfo
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- CN106213340A CN106213340A CN201610578243.2A CN201610578243A CN106213340A CN 106213340 A CN106213340 A CN 106213340A CN 201610578243 A CN201610578243 A CN 201610578243A CN 106213340 A CN106213340 A CN 106213340A
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- bulbus allii
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
Open a kind of Pickles of the present invention and preparation method thereof, described Pickles are made up of following raw material: vegetable 80～130 parts, paprika 16～26 parts, malt sugar 25～45 parts, Bulbus Allii 8～13 parts, Rhizoma Zingiberis Recens 5～8 parts, Bulbus Allii Cepae 3～6 parts, monosodium glutamate 0.8～1.1 parts, Semen Sesami 1～1.5 parts, salt 1.8～2.5 parts, fish oil 4～7 parts, sugar 3.5～5 parts.Its preparation method is: the preparation of (1) vegetable raw-material；(2) preparation of Bulbus Allii sauce raw material；(3) mix, stir, ferment.The invention have the characteristics that the present invention has formula and the technique of uniqueness, the Pickles prepared are nutritious, and nitrite, salt content are low, and without additive, healthy and safe and mouthfeel is unique, local flavor is novel；Preparation technology is simple, specification, can realize large-scale industrialization, standardized production, guarantee both quality and quantity.
Description
Technical field
The invention belongs to a kind of food processing field, be specifically related to a kind of Pickles and preparation method thereof.
Background technology
According in Important Arts for the People's Welfare one book of Jia Sixie in the Northern Wei Dynasty, just there is the narration making Pickles, it is seen that more than at least one thousand four hundred
Nian Qian, just there is the history making Pickles in China.The processing technology of Pickles, be that China is long and the cooking skill legacy of exquisiteness it
One.Chinese tradition Pickles are the lactate fermentation vegetable products of a kind of unique flavor, and delicate fragrance is tender and crisp, nutritious, and raw material is various, system
Make simplicity, with low cost, instant, not only can meet different taste, but also can appetite stimulator, help digest, promote health.Typically
For, as long as the vegetable of fibre-enrich or fruit, Pickles can be made into；Seem Brassica oleracea L.var.capitata L., Chinese cabbage, Radix Dauci Sativae, white trailing plants
Fore-telling, Bulbus Allii, verdant, Gherkin, Bulbus Allii Cepae, cabbage etc..Visible, Pickles contain vitamin A, B1, B2, C, calcium, phosphorus, ferrum, Radix Dauci Sativae
The multiple nutritional components such as element, capsaicin, cellulose, aminoacid, protein.Owing to Pickles can produce nitrous acid in curing process
Salt, this carcinogen being well recognized as；And the content of nitrite is close with many factors such as salinity, temperature, salting periods
Relevant, family, individual workship or the Pickles produced without strict safety detection manufacturer are easier to too high the asking of content of nitrite occur
Topic, thus the unsuitable polyphagia of conventional Kimchi.
In prior art, the preparation technology of Pickles is varied, but generally has the disadvantage that
(1) fermentation period length, production efficiency are low.
(2) conventional Kimchi is all to utilize natural fermentation, and sweat is mostly by sanitary condition, production season and salt dosage shadow
Ring, easily failure, it is impossible to ensure the homogeneity of product quality.
(3) due to the instability of fermented quality, the old traditional handicraft steeping stain saline is continued to use, it is difficult to realize large-scale industry
Change, standardized production.
(4) at hypersaline environment lengthy fermentation, wayward zymocyte；Content of nitrite is high, unhealthy, edible safety
Property is poor.
(5) conventional Kimchi can not encounter unboiled water or oil, otherwise the most corrupt, if eating the Pickles polluted by mistake, holds
Easily diarrhoea or alimentary toxicosis.
(6) existing Pickles raw material is more single, the defect that additive types is more.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of less salt, low nitrite, healthy and safe and mouthfeel is only
Novel pickle special, that local flavor is novel.Its preparation technology is simple, specification, can realize large-scale industrialization, standardized production, protects
Quality guarantee amount.
The technical scheme of a kind of Pickles of the present invention is achieved in that a kind of Pickles, and in parts by weight, its component is: vegetables
Dish 80～130 parts, paprika 16～26 parts, malt sugar 25～45 parts, Bulbus Allii 8～13 parts, Rhizoma Zingiberis Recens 5～8 parts, Bulbus Allii Cepae 3～6 parts, monosodium glutamate 0.8
～1.1 parts, Semen Sesami 1～1.5 parts, salt 1.8～2.5 parts, fish oil 4～7 parts, sugar 3.5～5 parts.
And, the weight portion of described Pickles is preferably: vegetable 95～110 parts, paprika 19～22 parts, malt sugar 35～40
Part, Bulbus Allii 10～11 parts, Rhizoma Zingiberis Recens 6～7 parts, Bulbus Allii Cepae 4～5 parts, monosodium glutamate 1～1.1 parts, Semen Sesami 1～1.1 parts, salt 2～2.3 parts, fish oil 5
～6 parts, sugar 4～4.5 parts.
Preferably, one or both during described vegetable is Chinese cabbage, Radix Raphani, Caulis et Folium Brassicae capitatae, Folium Perillae.
In vegetable, fiber content enriches, and in addition to belonging to toning, itself also contains abundant vitamin, mineral and meals
Food fiber, bowel relieving ability is notable, once makes Pickles, adds lactic acid bacteria, and intestine cleaning effect will become apparent from.And Bulbus Allii Cepae
Add, Pickles can be allowed to contain peculiar flavour, eat and having a kind of fragrant and sweet fragrance in the mouth.
Rich in vitamin C in paprika, heart disease and coronary atherosclerosis can be controlled, reduce cholesterol, possibly together with relatively
Many antioxidant, can prophylaxis of cancer and other chronic diseases.Carry fresh, the prolongation Pickles shelf-life additionally, also have flavour enhancing
Effect.
It is many that Bulbus Allii has anti-inflammation, anticancer, anti-platelet aggregation, blood fat reducing, blood sugar lowering, blood pressure lowering, cholesterol reducing etc.
Item effect, especially Bulbus Allii have good bactericidal effect, so adding a certain proportion of Bulbus Allii not only can play well tune
Taste effect, moreover it is possible to sterilizing, extends the Pickles shelf-life, and the sulfhydryl compound contained by Bulbus Allii itself can be tied with nitrite
Symphysis becomes sulfur for nitrite ester type compound, thus decreases the content of nitrite.
Rhizoma Zingiberis Recens is in addition to containing the biological active substances such as (4-hydroxy-3-methoxyphenyl)ethyl methyl ketone, gingerol, possibly together with protein, polysaccharide, vitamin and multiple micro-
Secondary element, integrates nutrition, seasoning, health care, has the plurality of health care functions such as cold relieving, damp eliminating, warming the stomach, acceleration blood circulation,
And can effectively block the generation of nitrite.
Malt sugar and the mixing of sugar, be possible not only to make lactic acid bacteria Fast-propagation, quickening fermenting speed, and the increase of lactic acid bacteria
It is effectively reduced the generation of nitrite；It addition, the addition of malt sugar and saccharide makes pickle flavor of the present invention more harmonizing nature,
Tasty, taste is more mellow.And malt sugar has agreeably sweet feature, also has unique perfume.
The preparation method of above-mentioned Pickles, comprises the following steps:
(1) preparation of vegetable raw-material:
A, once pickle: vegetable is cut, put into and the saline of 10%～20% soaks 8～12h, then check brine ratio
Example, controls below 4%；
B, secondary are pickled: released by saline, pour clear water into and soak 1～2 hour；Go out pond, drain；
(2) preparation of Bulbus Allii sauce raw material: paprika, malt sugar, Bulbus Allii, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, monosodium glutamate, Semen Sesami, salt, fish oil, sugar are put into and stirred
Mixing machine stirring, mixing speed is 20r/min, and the time is 10min；
(3) putting in blender by vegetable raw-material and Bulbus Allii sauce raw material, smear beans, stirring, checking the weight, to put in storage after packaging cold at once
Hiding 4～12 days, refrigerated storage temperature is 0～4 DEG C.
Preferably, in step (2) (3), operation temperature controls to carry out at 16～22 DEG C.
Preferably, blender rotating speed 20r/min in step (3), mixing time is 10～15min.
Compared with prior art, the invention have the advantages that
(1) the invention provides a kind of brand-new nutritional pickled product, there is formula and the technique of uniqueness, prepare
Product is sparkling and crystal-clear bright, colorful, bittersweet after food, had both been provided that the nutrition of abundance, and can harden by prevention of arterial again, reduce gallbladder
Sterin, eliminates superabundant fats etc.；Compare conventional Kimchi, novel taste and flavor, part population can be met to delicious pickled vegetable class
The demand of food.
(2) because the suitableeest fermentation temperature of lactic acid bacteria is 0～6 DEG C, and escherichia coli, the harmful bacteria temperature such as Gen Shi mycetozoan of rubbing
Spend the highest, grow vigorous, nitrate reduction can be promoted to become nitrite.So Pickles of the present invention prepare to be thoroughly mixed at raw material
After, at once packaging warehouse-in cold preservation, allow its natural fermentation 4～just can sell for 6 days.Sweat completely encloses, and environment, temperature are steady
Fixed, fermentation period is short, has efficiently controlled the most derivative of other antibacterials, has improve the productivity, and product is healthy, edible safety.
(3) present invention uses closed fermentation, effectively reduces the content of nitrite；The sulfhydrylation that Bulbus Allii itself is contained
Compound can be combined with nitrite, and Rhizoma Zingiberis Recens can effectively block the generation of nitrite；The increase of saccharide is in addition to seasoning, to Asia
The suppression of nitrate also has great role.Therefore the present invention both ensure that less salt, also reduce the content of nitrite, and saccharide
Interpolation make Pickles special taste, delicious and crisp.
(4) Pickles of the present invention ferment not against salt, and in terms of health, temperature and raw material dosage, technological specification is simple, fermentation
Stable, large-scale industrialization, standardized production can be realized, guarantee both quality and quantity.
(5) Pickles of the present invention are mainly composed of lactic acid bacteria, and nitrite, salt content are low, and without additive, healthy peace
Entirely；Numerous in variety, possibly together with the inorganic matters such as abundant vitamin, calcium, phosphorus and mineral and more than ten kind amino of needed by human body
Acid.
Detailed description of the invention
Embodiment 1
A kind of Pickles, its component is: Caulis et Folium Lactucae sativae 60kg, Caulis et Folium Brassicae capitatae 100kg, paprika 32kg, malt sugar 50kg, Bulbus Allii 16kg, Rhizoma Zingiberis Recens
10kg, Bulbus Allii Cepae 6kg, monosodium glutamate 1.6kg, Semen Sesami 2kg, salt 3.6kg, fish oil 8kg, sugar 7kg.
Above-mentioned Pickles are through the following steps that realize:
(1) preparation of vegetable raw-material:
A, once pickle: weigh Caulis et Folium Lactucae sativae, Caulis et Folium Brassicae capitatae by weight, clean up, then by Caulis et Folium Lactucae sativae cutting, Caulis et Folium Brassicae capitatae shredding, lettuce
Radix Crotalariae szemoensis are put into and soak 12h in the saline of 12%, and Caulis et Folium Brassicae capitatae is put in the saline of 12% and soaked 10h, the most respectively inspection saline ratio, control
System is below 4%；
B, secondary are pickled: released by saline, pour clear water respectively into and soak 1 hour in Caulis et Folium Lactucae sativae and Caulis et Folium Brassicae capitatae；Go out pond, drain；
(2) preparation of Bulbus Allii sauce raw material: take by weight paprika, malt sugar, Bulbus Allii, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, monosodium glutamate, Semen Sesami, salt, fish oil,
Sugar, puts into blender stirring, and mixing speed is 20r/min, and the time is 10min；
(3) Caulis et Folium Lactucae sativae drained, Caulis et Folium Brassicae capitatae and Bulbus Allii sauce raw material are put in blender, smear beans, stirring, blender rotating speed 20r/
Min, mixing time is 12min；Being checked the weight by the compound being stirred and put cold preservation 10 days after packaging at once in storage, refrigerated storage temperature is 2
℃。
In step (2) (3), operation temperature controls to carry out at 20 DEG C.
The present embodiment gained Pickles are carried out taste scoring experiment, through the evaluation of 200 people's mouthfeels Yu taste, has 186 people
Representing the taste liking the present embodiment, have 8 people to represent the taste not liking the present embodiment, remaining 6 people represents the present embodiment taste
Typically.
Embodiment 2
A kind of Pickles, its component is: Folium Perillae 165kg, paprika 33kg, malt sugar 60kg, Bulbus Allii 16.5kg, Rhizoma Zingiberis Recens 10.5kg, unit
Herba Alii fistulosi 7.5kg, monosodium glutamate 1.1kg, Semen Sesami 1.6kg, salt 3.4kg, fish oil 9kg, sugar 6.7kg.
Above-mentioned Pickles are through the following steps that realize:
(1) preparation of vegetable raw-material:
A, once pickle: weigh Folium Perillae by weight, clean up, then Folium Perillae is cut, put in the saline of 10%
Soaking 8h, then inspection saline ratio, controls below 4%；
B, secondary are pickled: released by saline, pour clear water into and soak 1.5 hours；Go out pond, drain；
(2) preparation of Bulbus Allii sauce raw material: weigh paprika, malt sugar, Bulbus Allii, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, monosodium glutamate, Semen Sesami, salt, fish by weight
Oily, sugared, put into blender stirring, mixing speed is 20r/min, and the time is 10min；
(3) Folium Perillae and Bulbus Allii sauce raw material after draining are put in blender, smear beans, stirring, blender rotating speed 20r/min,
Mixing time is 10min；Being checked the weight by the compound being stirred and put cold preservation 8 days after packaging at once in storage, refrigerated storage temperature is 0 DEG C.
In step (2) (3), operation temperature controls to carry out at 18 DEG C.
The present embodiment gained Pickles are carried out taste scoring experiment, through the evaluation of 200 people's mouthfeels Yu taste, has 180 people
Representing the taste liking the present embodiment, have 8 people to represent the taste not liking the present embodiment, remaining 12 people represents the present embodiment taste
Typically.
Embodiment 3
A kind of Pickles, its component is: Radix Raphani 90kg, Caulis et Folium Lactucae sativae 60kg, paprika 30kg, malt sugar 57kg, Bulbus Allii 16.5kg, Rhizoma Zingiberis Recens
9kg, Bulbus Allii Cepae 4.5kg, monosodium glutamate 1kg, Semen Sesami 1.1kg, salt 2.1kg, fish oil 5.5kg, sugar 4.2kg.
Above-mentioned Pickles are through the following steps that realize:
(1) preparation of vegetable raw-material:
A, once pickle: weigh Caulis et Folium Lactucae sativae, Radix Raphani by weight, clean up, respectively cutting, respectively in the saline of 18%
Soaking 10h, then inspection saline ratio, controls below 4%；
B, secondary are pickled: released by saline, pour clear water respectively into and soak 1.5 hours in Radix Raphani, Caulis et Folium Lactucae sativae；Go out pond, drain；
(2) preparation of Bulbus Allii sauce raw material: take by weight paprika, malt sugar, Bulbus Allii, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, monosodium glutamate, Semen Sesami, salt, fish oil,
Sugar, puts into blender stirring, and mixing speed is 20r/min, and the time is 10min；
(3) Radix Raphani drained, Caulis et Folium Lactucae sativae and Bulbus Allii sauce raw material are put in blender, smear beans, stirring, blender rotating speed 20r/
Min, mixing time is 15min；Being checked the weight by the compound being stirred and put cold preservation 12 days after packaging at once in storage, refrigerated storage temperature is 4
℃。
In step (2) (3), operation temperature controls to carry out at 20 DEG C.
The present embodiment gained Pickles are carried out taste scoring experiment, through the evaluation of 200 people's mouthfeels Yu taste, has 190 people
Representing the taste liking the present embodiment, have 8 people to represent the taste not liking the present embodiment, remaining 2 people represents the present embodiment taste
Typically.
Embodiment 4
A kind of Pickles, its component is: Chinese cabbage 100kg, paprika 20kg, malt sugar 38kg, Bulbus Allii 11kg, Rhizoma Zingiberis Recens 6kg, Bulbus Allii Cepae
4.5kg, monosodium glutamate 1kg, Semen Sesami 1.1kg, salt 2.1kg, fish oil 5.5kg, sugar 4.2kg.
Above-mentioned Pickles are through the following steps that realize:
(1) preparation of vegetable raw-material:
A, once pickle: weigh Chinese cabbage by weight, after cleaning up, Chinese cabbage is cut, put in the saline of 15% and soak
Bubble 8h, then inspection saline ratio, controls below 4%；
B, secondary are pickled: released by saline, and the Chinese cabbage after once pickling is poured clear water into and soaks 1 hour；Go out pond, drain；
(2) preparation of Bulbus Allii sauce raw material: take by weight paprika, malt sugar, Bulbus Allii, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, monosodium glutamate, Semen Sesami, salt, fish oil,
Sugar, puts into blender stirring, and mixing speed is 20r/min, and the time is 10min；
(3) Chinese cabbage drained and Bulbus Allii sauce raw material are put in blender, smear beans, stirring, blender rotating speed 20r/min, stir
The time of mixing is 10min；Being checked the weight by the compound being stirred and put cold preservation 7 days after packaging at once in storage, refrigerated storage temperature is 2 DEG C.
In step (2) (3), operation temperature controls to carry out at 18 DEG C.
The present embodiment gained Pickles are carried out taste scoring experiment, through the evaluation of 200 people's mouthfeels Yu taste, has 192 people
Representing the taste liking the present embodiment, have 6 people to represent the taste not liking the present embodiment, remaining 2 people represents the present embodiment taste
Typically.
By above example and each test it can be seen that the mouthfeel of the present invention is all compared by masses with taste acceptance level
Height, positive rating is up to more than 90%.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, be not to the present invention
The restriction of protection domain, all any modification, equivalent substitution and improvement made within the spirit and principles in the present invention or step increase
Subtract, should be included within the scope of the present invention.
Claims (6)
1. Pickles, it is characterised in that in parts by weight, its component is: vegetable 80～130 parts, paprika 16～26 parts, sugar
Dilute 25～45 parts, Bulbus Allii 8～13 parts, Rhizoma Zingiberis Recens 5～8 parts, Bulbus Allii Cepae 3～6 parts, monosodium glutamate 0.8～1.1 parts, Semen Sesami 1～1.5 parts, salt 1.8～
2.5 parts, fish oil 4～7 parts, sugar 3.5～5 parts.
2. Pickles as claimed in claim 1, it is characterised in that the weight portion of described component is: vegetable 95～110 parts, Fructus Capsici
Face 19～22 parts, malt sugar 35～40 parts, Bulbus Allii 10～11 parts, Rhizoma Zingiberis Recens 6～7 parts, Bulbus Allii Cepae 4～5 parts, monosodium glutamate 1～1.1 parts, Semen Sesami 1～
1.1 parts, salt 2～2.3 parts, fish oil 5～6 parts, sugar 4～4.5 parts.
3. Pickles as claimed in claim 1 or 2, it is characterised in that described vegetable is in Chinese cabbage, Caulis et Folium Brassicae capitatae, Radix Raphani, Caulis et Folium Lactucae sativae, Folium Perillae
One or both.
4. the preparation method of the arbitrary described Pickles of claims 1 to 3, it is characterised in that comprise the following steps:
(1) preparation of vegetable raw-material:
A, once pickle: vegetable is cut, put into and the saline of 10%～20% soaks 8～12h, then inspection saline ratio,
Control below 4%；
B, secondary are pickled: released by saline, pour clear water into and soak 1～2 hour；Go out pond, drain；
(2) preparation of Bulbus Allii sauce raw material: paprika, malt sugar, Bulbus Allii, Rhizoma Zingiberis Recens, Bulbus Allii Cepae, monosodium glutamate, Semen Sesami, salt, fish oil, sugar are put into blender
Stirring, mixing speed is 20r/min, and the time is 10min；
(3) vegetable raw-material and Bulbus Allii sauce raw material are put in blender, smear beans, stirring, check the weight after packaging at once warehouse-in cold preservation 4～
12 days, refrigerated storage temperature was 0～4 DEG C.
5. the preparation method of as claimed in claim 4 Pickles, it is characterised in that in step (2) (3) operation temperature control 16～
22 DEG C are carried out.
6. the preparation method of Pickles as claimed in claim 4, it is characterised in that blender rotating speed 20r/min in step (3), stirs
The time of mixing is 10～15min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588663A (en) * | 2018-12-12 | 2019-04-09 | 天津谦德食品股份有限公司 | A kind of cabbage kimchi formula |
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Application publication date: 20161214 |
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| RJ01 | Rejection of invention patent application after publication |