CN106213342A - A kind of Herba Spinaciae salting processing technique - Google Patents
A kind of Herba Spinaciae salting processing technique Download PDFInfo
- Publication number
- CN106213342A CN106213342A CN201610585176.7A CN201610585176A CN106213342A CN 106213342 A CN106213342 A CN 106213342A CN 201610585176 A CN201610585176 A CN 201610585176A CN 106213342 A CN106213342 A CN 106213342A
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- CN
- China
- Prior art keywords
- herba spinaciae
- sterilization
- processing technique
- spinaciae
- herba
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000009938 salting Methods 0.000 title claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 28
- 230000001954 sterilising effect Effects 0.000 claims abstract description 26
- 238000005554 pickling Methods 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 235000021110 pickles Nutrition 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000007885 magnetic separation Methods 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 239000005720 sucrose Substances 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 206010053615 Thermal burn Diseases 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 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 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 229910052751 metal Inorganic materials 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 208000006877 Insect Bites and Stings Diseases 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000001580 bacterial effect Effects 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- BZSXEZOLBIJVQK-UHFFFAOYSA-N 2-methylsulfonylbenzoic acid Chemical compound CS(=O)(=O)C1=CC=CC=C1C(O)=O BZSXEZOLBIJVQK-UHFFFAOYSA-N 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 description 3
- 244000248349 Citrus limon Species 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Seasonings (AREA)
Abstract
A kind of Herba Spinaciae salting processing technique, comprises the following steps: (1) Herba Spinaciae is cleared up；(2) cut the dish；(3) Herba Spinaciae is scalded and boils；(4) sterilization；(5) pickle；(6) sterilization and drying；(7) magnetic separation packaging.The present invention adds baste in Herba Spinaciae is scalded and boils, and quickly enters in Herba Spinaciae by the taste of baste, then coordinates pickling of later stage, reach the effect that local flavor is stronger by the way of heating；Saved the sterilization carrying out disinfection and pickling complete microwave later by the sodium chlorate solution before pickling, make the bacterial micro-organism adhesion amount on Herba Spinaciae curing food greatly reduce, edible safer.
Description
Technical field
The present invention relates to food processing field, particularly to the salting processing technique of Herba Spinaciae.
Background technology
Sauerkraut is one of non-staple food of being liked of our people.Existing tradition zymotechnique of lactic acid vegetable for processing curing food
Being to use soil pottery jar fermentation, subject matter shows that fermentation required time is longer, adds latter stage of ripening about 13 months, and quality is not
Enough stable, the problems such as vegetable quality deliquescing easily occur.Conventional Kimchi technique generally comprises Herba Spinaciae clear up, cut the dish, Herba Spinaciae scald boil,
Pickling, be dried, pack after magnetic separation, Herba Spinaciae is scalded and boils link and the most simply play the pre-cooked work of preheating that vegetable carries out early stage
With.It is processed cycle time long by this technique, it is generally required to the time of 1 to 3 month, inefficiency, and in this technique
Bacterial micro-organism procreation adhesion amount big, unhygienic.
Summary of the invention
In place of above-mentioned the deficiencies in the prior art, the problem that the present invention solves is: the present invention provides that a kind of cycle is short, wind
The Herba Spinaciae salting processing technique that taste is dense, antibacterial attachment is few.
For solving the problems referred to above, the technical scheme that the present invention takes is as follows:
A kind of Herba Spinaciae salting processing technique, comprises the following steps:
(1) Herba Spinaciae cleaning: take out the impurity in Herba Spinaciae, selects without rotting, without insect bite, without the Herba Spinaciae of variable color, and Herba Spinaciae is gone root；
(2) cut the dish: carry out being cut into required form by Herba Spinaciae；
(3) Herba Spinaciae is scalded and boils: adds baste in heating kettle, then the Herba Spinaciae cut is put into heating kettle and baste mixes
Close scald boils, scald boil complete after Herba Spinaciae is picked up cooling；
(4) sterilization: the complete Herba Spinaciae of cooling in step (3) is put into liquor natrii hypochloritis and carries out disinfection；
(5) pickle: complete later Herba Spinaciae of sterilizing is picked up after cleaning with clear water, add in the fermentation liquid in fermentation vat and carry out
Pickle；
(6) sterilization and drying: carry out microwave sterilization by pickling complete Herba Spinaciae and be dried；
(7) magnetic separation packaging: microwave sterilization is dried later Herba Spinaciae and passes through to remove in metal detector metal impurities, then carry out
Packaging.
Further, containing sucrose and edible salt in the baste of described step (3)；In described baste, sucrose is with edible
The concentration of salt is respectively 7% and 3%.
Further, containing citric acid, potassium sorbate, sucrose, edible salt in the fermentation liquid of described step (5)；Described lemon
The concentration of lemon acid is 0.25 mol/L；The concentration of described potassium sorbate is 0.09mol/L；Described sucrose concentration is 7%；Institute
The concentration of the edible salt stated is 3%.
Further, scalding that to boil temperature be 50～70 degree in described step (3), the boiling hot time of boiling is 50 to 70min.
Further, the concentration of the liquor natrii hypochloritis used by sterilizing in described step (4) is 250PPm～280PPm.
Further, in described step (5), salting period is 11 to 20 days.
Further, in described step (6), the temperature of sterilization and drying is 130～150 degree, and the process time is 40～50min.
Beneficial effects of the present invention
The present invention adds baste in Herba Spinaciae is scalded and boils, and by the way of heating, the taste of baste is quickly entered Herba Spinaciae
In, then coordinate pickling of later stage, reach the effect that local flavor is stronger；Saved by the sodium chlorate solution before pickling and carry out disinfection
With pickle complete after the sterilization of microwave, make the bacterial micro-organism adhesion amount on Herba Spinaciae curing food greatly reduce, edible more pacify
Entirely.
Detailed description of the invention
Below present invention is described in further detail.
A kind of Herba Spinaciae salting processing technique, comprises the following steps: (1) Herba Spinaciae is cleared up: takes out the impurity in Herba Spinaciae, selects nothing
Rot, without insect bite, without the Herba Spinaciae of variable color, Herba Spinaciae is removed root.(2) cut the dish: carry out being cut into required form by Herba Spinaciae.(3)
Herba Spinaciae is scalded and boils: add baste in heating kettle, then the Herba Spinaciae cut puts into heating kettle and baste carries out that mixing is boiling hot boils,
Scald boil complete after Herba Spinaciae is picked up cooling.(4) sterilization: put into liquor natrii hypochloritis by cooling down complete Herba Spinaciae in step (3)
Carry out disinfection.(5) pickle: complete later Herba Spinaciae of sterilizing is picked up after cleaning with clear water, add the fermentation liquid in fermentation vat
In pickle.(6) sterilization and drying: carry out microwave sterilization by pickling complete Herba Spinaciae and be dried.(7) magnetic separation packaging: by microwave
The later Herba Spinaciae of sterilization and drying, by removing metal impurities in metal detector, is then packed.Further, described step
(3) containing sucrose and edible salt in baste.In described baste, the concentration of sucrose and edible salt is respectively 7% and 3%.
Further, containing citric acid, potassium sorbate, sucrose, edible salt in the fermentation liquid of described step (5).Described citric acid dense
Degree is 0.25 mol/L.The concentration of described potassium sorbate is 0.09mol/L.Described sucrose concentration is 7%.Described is edible
The concentration of salt is 3%.Further, scalding that to boil temperature be 50～70 degree in described step (3), the boiling hot time of boiling is 50 to 70min.Enter
One step, the concentration of the liquor natrii hypochloritis used by the middle sterilization of described step (4) is 250PPm～280PPm.Further, described
Step (5) in salting period be 11 to 20 days.Further, in described step (6), the temperature of sterilization and drying is 130～150
Degree, the process time is 40～50min.The present invention adds baste in Herba Spinaciae is scalded and boils, by baste by the way of heating
Taste quickly enter in Herba Spinaciae, then coordinate pickling of later stage, reach the effect that local flavor is stronger；By the chlorine before pickling
Acid sodium solution joint carries out disinfection and pickles the sterilization of complete microwave later, makes the bacterial micro-organism adhesion amount on Herba Spinaciae curing food big
Big minimizing, edible safer.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Within god and principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (7)
1. a Herba Spinaciae salting processing technique, it is characterised in that comprise the following steps:
(1) Herba Spinaciae cleaning: take out the impurity in Herba Spinaciae, selects without rotting, without insect bite, without the Herba Spinaciae of variable color, and Herba Spinaciae is gone root；
(2) cut the dish: carry out being cut into required form by Herba Spinaciae；
(3) Herba Spinaciae is scalded and boils: adds baste in heating kettle, then the Herba Spinaciae cut is put into heating kettle and baste mixes
Close scald boils, scald boil complete after Herba Spinaciae is picked up cooling；
(4) sterilization: the complete Herba Spinaciae of cooling in step (3) is put into liquor natrii hypochloritis and carries out disinfection；
(5) pickle: complete later Herba Spinaciae of sterilizing is picked up after cleaning with clear water, add in the fermentation liquid in fermentation vat and carry out
Pickle；
(6) sterilization and drying: carry out microwave sterilization by pickling complete Herba Spinaciae and be dried；
(7) magnetic separation packaging: microwave sterilization is dried later Herba Spinaciae and passes through to remove in metal detector metal impurities, then carry out
Packaging.
Herba Spinaciae salting processing technique the most according to claim 1, it is characterised in that contain in the baste of described step (3)
There are sucrose and edible salt；In described baste, the concentration of sucrose and edible salt is respectively 7% and 3%.
Herba Spinaciae salting processing technique the most according to claim 1, it is characterised in that contain in the fermentation liquid of described step (5)
There are citric acid, potassium sorbate, sucrose, edible salt；The concentration of described citric acid is 0.25 mol/L；Described potassium sorbate
Concentration is 0.09mol/L；Described sucrose concentration is 7%；The concentration of described edible salt is 3%.
Herba Spinaciae salting processing technique the most according to claim 1, it is characterised in that scald in described step (3) and boil temperature
Being 50～70 degree, the boiling hot time of boiling is 50 to 70min.
Herba Spinaciae salting processing technique the most according to claim 1, it is characterised in that in described step (4), sterilization is used
The concentration of liquor natrii hypochloritis be 250PPm～280PPm.
Herba Spinaciae salting processing technique the most according to claim 1, it is characterised in that salting period in described step (5)
It it is 11 to 20 days.
Herba Spinaciae salting processing technique the most according to claim 1, it is characterised in that sterilization and drying in described step (6)
Temperature be 130～150 degree, the process time is 40～50min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610585176.7A CN106213342A (en) | 2016-07-25 | 2016-07-25 | A kind of Herba Spinaciae salting processing technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610585176.7A CN106213342A (en) | 2016-07-25 | 2016-07-25 | A kind of Herba Spinaciae salting processing technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213342A true CN106213342A (en) | 2016-12-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610585176.7A Pending CN106213342A (en) | 2016-07-25 | 2016-07-25 | A kind of Herba Spinaciae salting processing technique |
Country Status (1)
| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106974235A (en) * | 2017-05-27 | 2017-07-25 | 江苏省翠源食品股份有限公司 | A kind of layer applies formula vegetable-pickling processing technology |
| CN107125669A (en) * | 2017-05-27 | 2017-09-05 | 江苏省翠源食品股份有限公司 | A kind of freezing type vegetable-pickling processing technology |
| CN115349617A (en) * | 2022-09-26 | 2022-11-18 | 中盐工程技术研究院有限公司 | Green leaf vegetable pickling salt, pickling liquid and pickling method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256463A (en) * | 2014-10-25 | 2015-01-07 | 哈尔滨天一生态农副产品有限公司 | Dried spinach vegetable and manufacturing method thereof |
| CN105249048A (en) * | 2014-07-17 | 2016-01-20 | 武永福 | Instant sauce sousing spinach and processing process thereof |
-
2016
- 2016-07-25 CN CN201610585176.7A patent/CN106213342A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249048A (en) * | 2014-07-17 | 2016-01-20 | 武永福 | Instant sauce sousing spinach and processing process thereof |
| CN104256463A (en) * | 2014-10-25 | 2015-01-07 | 哈尔滨天一生态农副产品有限公司 | Dried spinach vegetable and manufacturing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106974235A (en) * | 2017-05-27 | 2017-07-25 | 江苏省翠源食品股份有限公司 | A kind of layer applies formula vegetable-pickling processing technology |
| CN107125669A (en) * | 2017-05-27 | 2017-09-05 | 江苏省翠源食品股份有限公司 | A kind of freezing type vegetable-pickling processing technology |
| CN115349617A (en) * | 2022-09-26 | 2022-11-18 | 中盐工程技术研究院有限公司 | Green leaf vegetable pickling salt, pickling liquid and pickling method |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161214 |
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| RJ01 | Rejection of invention patent application after publication |