CN106387779A - Preparation technology of fried pickled vegetables - Google Patents
Preparation technology of fried pickled vegetables Download PDFInfo
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- CN106387779A CN106387779A CN201610782299.XA CN201610782299A CN106387779A CN 106387779 A CN106387779 A CN 106387779A CN 201610782299 A CN201610782299 A CN 201610782299A CN 106387779 A CN106387779 A CN 106387779A
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- preparation technology
- technology according
- parch
- edible salt
- pickled vegetables
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 238000005516 engineering process Methods 0.000 title claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 238000009938 salting Methods 0.000 claims abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 40
- 150000003839 salts Chemical class 0.000 claims description 24
- 235000014655 lactic acid Nutrition 0.000 claims description 20
- 239000004310 lactic acid Substances 0.000 claims description 20
- 210000000582 semen Anatomy 0.000 claims description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 241000628997 Flos Species 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 11
- 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 11
- 230000018044 dehydration Effects 0.000 claims description 11
- 238000006297 dehydration reaction Methods 0.000 claims description 11
- 238000010612 desalination reaction Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 239000000047 product Substances 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 239000002671 adjuvant Substances 0.000 claims description 8
- 229940041514 candida albicans extract Drugs 0.000 claims description 8
- 239000012138 yeast extract Substances 0.000 claims description 8
- 238000001514 detection method Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 241000827798 Hemerocallis citrina Species 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 241000221377 Auricularia Species 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 240000009023 Myrrhis odorata Species 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 235000015598 salt intake Nutrition 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000003351 Brassica cretica Nutrition 0.000 abstract description 7
- 235000003343 Brassica rupestris Nutrition 0.000 abstract description 7
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 abstract description 7
- 235000010460 mustard Nutrition 0.000 abstract description 7
- 238000004140 cleaning Methods 0.000 abstract description 3
- 238000007493 shaping process Methods 0.000 abstract description 3
- 238000011033 desalting Methods 0.000 abstract description 2
- 244000056139 Brassica cretica Species 0.000 abstract 1
- 241000756137 Hemerocallis Species 0.000 abstract 1
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 1
- 235000010726 Vigna sinensis Nutrition 0.000 abstract 1
- 244000042314 Vigna unguiculata Species 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical class OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 30
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical class [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 10
- 235000005979 Citrus limon Nutrition 0.000 description 10
- 244000131522 Citrus pyriformis Species 0.000 description 10
- 235000010358 acesulfame potassium Nutrition 0.000 description 10
- 229960004998 acesulfame potassium Drugs 0.000 description 10
- 239000000619 acesulfame-K Chemical class 0.000 description 10
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 10
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 9
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 9
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 9
- 235000018889 capsanthin Nutrition 0.000 description 9
- 235000012658 paprika extract Nutrition 0.000 description 9
- 239000001688 paprika extract Substances 0.000 description 9
- 235000013599 spices Nutrition 0.000 description 8
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 description 7
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 description 7
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 description 7
- 241000219198 Brassica Species 0.000 description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical class [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 6
- 235000013923 monosodium glutamate Nutrition 0.000 description 6
- 229940073490 sodium glutamate Drugs 0.000 description 6
- 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 5
- 239000011734 sodium Substances 0.000 description 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015090 marinades Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 239000002773 nucleotide Substances 0.000 description 2
- 125000003729 nucleotide group Chemical group 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- SNGZVXPRGLTKNU-RGMNGODLSA-N [Na].C(CC)N[C@@H](CCO)C(=O)O Chemical compound [Na].C(CC)N[C@@H](CCO)C(=O)O SNGZVXPRGLTKNU-RGMNGODLSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000007630 basic procedure Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960004106 citric acid Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229960000448 lactic acid Drugs 0.000 description 1
- 239000011707 mineral Substances 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
- 239000002777 nucleoside Substances 0.000 description 1
- 150000003833 nucleoside derivatives Chemical class 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
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- 241000894007 species Species 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020097 white wine Nutrition 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation technology of fried pickled vegetables. The preparation technology comprises the following steps of salting raw materials, performing cleaning, performing shaping, performing desalting, performing dehydrating, performing frying, performing seasoning and performing sterilizing so as to obtain the pickled vegetables, wherein the raw materials comprise one or more of fresh hot pickled mustard tubers, green vegetables, radishes, day lilies or cowpeas. The fried pickled vegetables prepared by the preparation technology are unique in flavor, safe and hygienic.
Description
Technical field
The present invention relates to food processing technology field is and in particular to a kind of preparation technology of parch catsup and pickled vegetables.
Background technology
Pickling is a kind of means of fresh-retaining preserving fresh vegetabless, is also a kind of method improving vegetable product local flavor, so
Vegetable pickle that principle is more complicated, including the physics of series of complex, chemistry and biochemical change.Catsup and pickled vegetables are as with new
Fresh vegetables are primary raw material, the vegetable product processing through pickled or saucing, and species is various to include saucing dish, salted, beans
Oil stain dish, sugaring dish, marinade, sugared marinade, shrimp sauce stain dish, fermented pickled Chinese cabbage and dish cured with germented grains.
Catsup and pickled vegetables basic procedure is sorting, cleans, drains, pickles, arranges, pulverizes, stirs, packs link on the market at present
Produce product, cause.Directly carry out mixing seasoning with vegetable according to the auxiliary and condiment that this flow process is obtained, auxiliary and condiment is attached to
Curing food surface, and could not penetrate into the inside of curing food, causes that product fragrance is unnatural, and fragrance is not lasting；Meanwhile, wholesomeness side
Face there is also weak point.
Content of the invention
In view of this, the invention provides a kind of preparation technology of catsup and pickled vegetables, the parch beans of described preparation technology preparation salt down
Dish unique flavor, safety and sanitation.
A kind of preparation technology of parch catsup and pickled vegetables is it is characterised in that described preparation technology includes：Raw material, through salting, is cleared up,
Shaping, desalination, dehydration, parch, seasoning, sterilization obtains described catsup and pickled vegetables；Described raw material is fresh pickle, green vegetable, Radix Raphani, Hemerocallis citrina Baroni
One or more of or Semen vignae sinensiss.
Preferably, in terms of weight fraction, described raw material is 10～90 parts of fresh pickle, 10～90 parts of green vegetable, Radix Raphani 10～90
Part, 10～90 parts of Hemerocallis citrina Baroni, 10～90 parts of Semen vignae sinensiss.
Preferably, also carry out detecting for the first time after described dehydration, after described cooling, also carry out second detection.
Preferably, described salting process is that described raw material adds edible salt, sealing, plus lactic acid bacteria fermentation.
Preferably, by percentage to the quality, described edible salt addition is the 8%～14% of described raw materials quality；Described
Lactic acid bacteria addition is the 0.01～0.02% of described raw materials quality, and the described lactic acid bacteria fermentation time is 6～August.
Preferably, by percentage to the quality, described edible salt addition is the 10%～14% of described raw materials quality；Described
Lactic acid bacteria addition is the 0.01～0.02% of described raw materials quality, and the described lactic acid bacteria fermentation time is 6～August.
Preferably, described clear up for cleaning, reject different debris, modify old muscle Lao Pi.
Preferably, described it is shaped as shredding, cuts into slices or dice one or more.
Preferably, described desalination, obtains semi-finished product after dehydration；It is calculated in mass percent, described desalination processes control
Edible salt consumption is the 1～6% of described semi-manufactured goods quality；It is described semi-manufactured goods quality that described dehydration controls moisture
82～92%.
Preferably, described desalination, obtains semi-finished product after dehydration；It is calculated in mass percent, described desalination processes control
Edible salt content is the 2～4% of described semi-manufactured goods quality；It is described semi-manufactured goods quality that described dehydration controls moisture
86～90%.
Preferably, described parch temperature is 110～160 DEG C.
Preferably, described parch temperature is 130～150 DEG C.
Preferably, described parch temperature is 140 DEG C.
Preferably, the described parch time is 2～16min.
Preferably, the described parch time is 3～11min.
Preferably, the described parch time is 5min.
Preferably, described seasoning process adds adjuvant and is seasoned；It is calculated in mass percent, described supplementary product consumption is described
The 20～40% of raw materials quality.
Preferably, described adjuvant include water, Thallus Laminariae (Thallus Eckloniae), Auricularia, Semen sojae atricolor, Semen arachidis hypogaeae, starch, edible salt, Oleum Brassicae campestriss, Chinese liquor,
White sugar, yeast extract, Rhizoma Zingiberis Recenss, Bulbus Allii, Fructus Capsici, Pericarpium Zanthoxyli, Semen Sesami, anise, Rhizoma Kaempferiae, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko, Flos Caryophylli.
Preferably, in terms of parts by weight, described adjuvant include 5～10 parts of Thallus Laminariae (Thallus Eckloniae), 4～8 parts of Auricularia, 3～8 parts of Semen sojae atricolor,
3～8 parts of Semen arachidis hypogaeae, 2～5 parts of starch, 1～5 part of edible salt, 3～10 parts of Oleum Brassicae campestriss, 1～3 part of Chinese liquor, 1～2 part of white sugar, yeast
1～4 part of extract, 1～4 part of Rhizoma Zingiberis Recenss, 1～4 part of Bulbus Allii, 1～8 part of Fructus Capsici, 1～3 part of Pericarpium Zanthoxyli, 1～3 part of Semen Sesami, anistree 0.2～
0.5 part, 0.2～0.5 part of Rhizoma Kaempferiae, 0.2～0.5 part of Fructus Foeniculi, 0.2～0.5 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), 0.2～0.5 part of Fructus Tsaoko, Flos Caryophylli 0.2～
0.5 part.
Preferably, described adjuvant also includes sodium glutamate, acesulfame potassium, lactic acid, citric acid, flavour nucleotide two
One or more in sodium, sodium D-isoascorbate, capsanthin, lemon yellow, chicken essence, beef flavor.
Preferably, in terms of parts by weight, described adjuvant also include 0.5～2 part of sodium glutamate, acesulfame potassium 0.01～
0.02 part, 0.2～1 part of lactic acid, 0.2～1 part of citric acid, 0.1～2 part of disodium 5'-ribonucleotide, sodium D-isoascorbate 0.1～
1 part, 0.1～1 part of capsanthin, 0.002～0.008 part of lemon yellow, 0.1～1 part of chicken essence, 0.1～1 part of beef flavor.
Preferably, described sterilization process sterilization temperature is 80～100 DEG C, and sterilizing time is 15～25min.
Preferably, described sterilization process sterilization temperature is 90～100 DEG C.
Preferably, described sterilization process sterilization temperature is 94 DEG C.
Preferably, described sterilizing time is 25～40min.
Preferably, described sterilizing time is 30min.
Preferably, described weight portion is in gram.
Compared with prior art, its detailed description is as follows for the application：
The preparation process is simple that the present invention provides, is easy to industrialized production；In preparation process control edible salt addition,
And carry out desalting processing, less salt health；Add yeast to be fermented, accelerate the production time；It is seasoned after parch, so that beans is salted down
Dish fragrance is natural, lasting, unique flavor；Two survey detection and bus sterilization it is ensured that the catsup and pickled vegetables safety and sanitation that are made.
The raw material that the catsup and pickled vegetables that are made that the present invention provides are selected and supplementary product kind enrich, reasonable mixture ratio, preparation and
The catsup and pickled vegetables product pure color becoming, is of high nutritive value, rich in vitamin, protein, the mineral such as dietary fiber and calcium, phosphorus, ferrum, potassium
Matter, has functions that reduction blood fat, vessel softening, stabilizing blood pressure, prevention coronary heart disease.
Specific embodiment
In order that those skilled in the art more fully understands technical scheme, with reference to specific embodiment pair
The present invention is described in further detail.
In order that those skilled in the art more fully understands technical scheme, with reference to specific embodiment pair
The present invention is described in further detail.
Embodiment 1
1～8 preparation raw material according to the following formulation
Formula 1：35g hot pickled mustard tube, 24g Radix Raphani, 11g Semen vignae sinensiss.
Formula 2：48g Semen vignae sinensiss, 23g hot pickled mustard tube.
Formula 3：30g hot pickled mustard tube, 20g Radix Raphani, 20g Semen vignae sinensiss.
Formula 4：25g hot pickled mustard tube, 25g Hemerocallis citrina Baroni, 12g Radix Raphani, 10g Semen vignae sinensiss.
Formula 5：36g hot pickled mustard tube, 35g Radix Raphani.
Formula 6：62g Radix Raphani.
Formula 7：67g Semen vignae sinensiss.
Formula 8：25g hot pickled mustard tube, 25g Hemerocallis citrina Baroni, 11g Radix Raphani, 10g Semen vignae sinensiss.
Embodiment 2
A～H prepares adjuvant according to the following formulation
Formula A：Semen sojae atricolor 5g, Oleum Brassicae campestriss 5g, edible salt 3g, Fructus Capsici 5g, Rhizoma Zingiberis Recens 2g, Bulbus Allii 1.5g, spice 2g are (anistree
0.4g, Rhizoma Kaempferiae 0.4g, Fructus Foeniculi 0.3g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.3g, Fructus Tsaoko 0.3g, Flos Caryophylli 0.3g), Chinese liquor 1g, white sugar 1g, extraction from yeast
Thing 1g, sodium glutamate 1g, lactic acid 0.5g, citric acid 0.5g, acesulfame potassium 0.01g, capsanthin 0.2g, disodium 5'-ribonucleotide
0.585g, lemon yellow 0.005g, edible essence 0.2g, sodium D-isoascorbate 0.5g.
Formula B：Oleum Brassicae campestriss 6g, edible salt 3g, Fructus Capsici 6g, Rhizoma Zingiberis Recens 2g, Bulbus Allii 1.5g, spice 2g (anistree 0.4g, Rhizoma Kaempferiae
0.4g, Fructus Foeniculi 0.3g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.3g, Fructus Tsaoko 0.3g, Flos Caryophylli 0.3g), Chinese liquor 1g, white sugar 1g, yeast extract 2g, paddy ammonia
Sour sodium 2g, lactic acid 0.5g, citric acid 0.5g, acesulfame potassium 0.01g, capsanthin 0.1g, disodium 5'-ribonucleotide 0.885g, lemon yellow
0.005g, sodium D-isoascorbate 0.5g.
Formula C：Semen sojae atricolor 6g, Oleum Brassicae campestriss 7.5g, edible salt 2g, Fructus Capsici 3g, Rhizoma Zingiberis Recens 1.5g, Bulbus Allii 1.5g, spice 2g are (anistree
0.4g, Rhizoma Kaempferiae 0.4g, Fructus Foeniculi 0.4g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.3g, Fructus Tsaoko 0.3g, Flos Caryophylli 0.2g), Chinese liquor 0.8g, white sugar 1g, yeast take out
Extract 1.2g, sodium glutamate 0.9g, lactic acid 0.4g, citric acid 0.6g, acesulfame potassium 0.01g, capsanthin 0.1g, flavour nucleotide two
Sodium 0.685g, lemon yellow 0.005g, edible essence 0.3g, sodium D-isoascorbate 0.5g.
Formula D：Oleum Brassicae campestriss 5g, edible salt 3g, Fructus Capsici 5g, Rhizoma Zingiberis Recens 3g, Bulbus Allii 2.5g, spice 2.2g (anistree 0.5g, Rhizoma Kaempferiae
0.5g, Fructus Foeniculi 0.3g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.3g, Fructus Tsaoko 0.3g, Flos Caryophylli 0.3g), Chinese liquor 1g, white sugar 1g, yeast extract 1.8g, paddy
Propylhomoserin sodium 1.5g, lactic acid 0.5g, citric acid 0.5g, acesulfame potassium 0.01g, capsanthin 0.1g, disodium 5'-ribonucleotide 1.385g, lemon
Lemon Huang 0.005g, sodium D-isoascorbate 0.5g.
Formula E：Oleum Brassicae campestriss 5g, edible salt 3g, Fructus Capsici 5g, Rhizoma Zingiberis Recens 2g, Bulbus Allii 2.5g, spice 2.5g (anistree 0.5g, Rhizoma Kaempferiae
0.5g, Fructus Foeniculi 0.4g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.4g, Fructus Tsaoko 0.4g, Flos Caryophylli 0.3g.), Chinese liquor 1.5g, white sugar 1g, yeast extract 2g,
Sodium glutamate 1.8g, lactic acid 0.5g, citric acid 0.5g, acesulfame potassium 0.01g, capsanthin 0.1g, disodium 5'-ribonucleotide 1.085g,
Lemon yellow 0.005g, sodium D-isoascorbate 0.5g.
Formula F：Oleum Brassicae campestriss 8g, Fructus Capsici 12g, edible salt 3g, white sugar 2g, yeast extract 2g, Pericarpium Zanthoxyli 3g, Chinese liquor
1.5g, spice 3g (anistree 0.6g, Rhizoma Kaempferiae 0.6g, Fructus Foeniculi 0.5g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.5g, Fructus Tsaoko 0.4g, Flos Caryophylli 0.4g), glutamic acid
Sodium 1g, sodium D-isoascorbate 0.5g, lactic acid 0.4g, citric acid 0.6g, acesulfame potassium 0.01g, disodium 5'-ribonucleotide 0.985g,
Lemon yellow 0.005g.
Formula G：Oleum Brassicae campestriss 8.5g, Fructus Capsici 8g, edible salt 3g, white sugar 2g, yeast extract 1.5g, Pericarpium Zanthoxyli 2.4g, white
Wine 2g, spice 2g (anistree 0.4g, Rhizoma Kaempferiae 0.4g, Fructus Foeniculi 0.3g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.3g, Fructus Tsaoko 0.3g, Flos Caryophylli 0.3g), glutamic acid
Sodium 0.9g, sodium D-isoascorbate 0.5g, lactic acid 0.6g, citric acid 0.4g, capsanthin 0.1g, acesulfame potassium 0.01g, flavor nucleoside
Acid disodium 1.085g, lemon yellow 0.005g.
Formula H：Oleum Brassicae campestriss 6.5g, Fructus Capsici 6g, edible salt 3g, white sugar 2.2g, yeast extract 1.3g, Pericarpium Zanthoxyli 2.1g,
Chinese liquor 1.6g, spice 2.1g (anistree 0.5g, Rhizoma Kaempferiae 0.4g, Fructus Foeniculi 0.3g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.3g, Fructus Tsaoko 0.3g, Flos Caryophylli
0.3g.), sodium glutamate 1.5g, sodium D-isoascorbate 0.5g, lactic acid 0.7g, citric acid 0.3g, capsanthin 0.1g, acesulfame potassium
0.01g, disodium 5'-ribonucleotide 1.085g, lemon yellow 0.005g.
Embodiment 2～18
Vegetable salting：Select composition of raw materials 1～8 by table 1, with edible salt sand means of press seals, and plus described raw materials quality 0.01
The natural fermentation of～0.02% lactic acid bacteria.
Cleaning：Cleaned up, rejected different debris with tap water, modify old muscle Lao Pi.
Shaping：By technique by raw material shredding, piece, fourth etc..
Desalination：Desalination on Desalination machine, controls edible salt content.
Dehydration：Squeezer is dehydrated, controls moisture, obtain semi-finished product.
Detect for the first time：In detection semi-finished product in terms of NaCl, the percent mass hundred of edible salt；The percent mass hundred of moisture；
In terms of lactic acid, the content of total acid；In terms of NaNO2, nitrous acid content.Testing result is shown in Table 1.
Parch：Control parch temperature, the time carries out parch.
Seasoning：According to semi-finished product detection data, it is seasoned according to table 2 using formula A～H.
Vacuum packaging：Evacuate in auto-filling and carry out product packaging on sealing machine.
Sterilization：Pasteurize is carried out on pasteurization machine, controls the sterilized water gentle time, obtain catsup and pickled vegetables.
Cooling：The catsup and pickled vegetables obtaining temperature is rapidly decreased to room temperature by heat exchange by cooler.
Check for second：The percent mass hundred of the edible salt in terms of NaCl in detection catsup and pickled vegetables；The mass percent of moisture；
The content of the total acid in terms of lactic acid；Nitrous acid content in terms of NaNO2.Testing result is shown in Table 2.
Vanning：Product is pressed specification case.
Table 1
Table 2
The above is only the preferred embodiment of the present invention it is noted that above-mentioned preferred implementation be not construed as right
The restriction of the present invention, protection scope of the present invention should be defined by claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, some improvements and modifications can also be made, these change
Enter and retouch also to should be regarded as protection scope of the present invention.
Claims (10)
1. a kind of preparation technology of parch catsup and pickled vegetables is it is characterised in that described preparation technology includes：Raw material, through salting, is cleared up, whole
Shape, desalination, dehydration, parch, seasoning, sterilization obtains described catsup and pickled vegetables；Described raw material be fresh pickle, green vegetable, Radix Raphani, Hemerocallis citrina Baroni or
One or more of Semen vignae sinensiss.
2. preparation technology according to claim 1 is it is characterised in that also carrying out after described dehydration detecting for the first time, described
Also carry out second detection after cooling.
3. preparation technology according to claim 1 is it is characterised in that described salting process is that described raw material interpolation is edible
Salt, sealing, plus lactic acid bacteria fermentation.
4. preparation technology according to claim 3 it is characterised in that by percentage to the quality, described edible salt addition
For described raw materials quality 8%～14%；Described lactic acid bacteria addition is the 0.01～0.02% of described raw materials quality, described breast
The acid bacteria fermentation time is 6～August.
5. preparation technology according to claim 1, it is characterised in that described desalination, obtains semi-finished product after dehydration；With
Mass percentage, it is the 1～6% of described semi-manufactured goods quality that described desalination processes control edible salt consumption；Described dehydration
Moisture is controlled to be the 82～92% of described semi-manufactured goods quality.
6. preparation technology according to claim 1 is it is characterised in that described parch temperature is 110～160 DEG C.
7. preparation technology according to claim 1 is it is characterised in that the described parch time is 2～16min.
8. preparation technology according to claim 1 is it is characterised in that described seasoning process interpolation adjuvant is seasoned；With
Mass percentage, described supplementary product consumption is the 20～40% of described raw materials quality.
9. preparation technology according to claim 8 is it is characterised in that described adjuvant includes Thallus Laminariae (Thallus Eckloniae), Auricularia, Semen sojae atricolor, flower
Life, starch, edible salt, Oleum Brassicae campestriss, Chinese liquor, white sugar, yeast extract, Rhizoma Zingiberis Recenss, Bulbus Allii, Fructus Capsici, Pericarpium Zanthoxyli, Semen Sesami, anise, mountain
A kind of apple, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Tsaoko, Flos Caryophylli.
10. preparation technology according to claim 1 is it is characterised in that described sterilization process sterilization temperature is 80～100
DEG C, sterilizing time is 15～25min.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109123532A (en) * | 2018-09-27 | 2019-01-04 | 严钦武 | A kind of flavor leaf mustard and preparation method thereof |
| CN109393402A (en) * | 2018-11-22 | 2019-03-01 | 四川大自然惠川食品有限公司 | A kind of fresh and crisp strong no added hot pickled mustard tuber and preparation method thereof of mouthfeel |
| CN109463690A (en) * | 2019-01-23 | 2019-03-15 | 余姚市小曹娥镇北酱菜厂 | Honey hot pickled mustard tuber and preparation method thereof |
| CN110024993A (en) * | 2019-06-04 | 2019-07-19 | 延边韩食府民俗食品有限公司 | A kind of preparation method of sauce hodgepodge |
| CN110934276A (en) * | 2019-12-17 | 2020-03-31 | 成都宜家食品有限公司 | Processing method of flavored pickled Chinese cabbage |
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| CN105595272A (en) * | 2016-01-07 | 2016-05-25 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparing method for novel flavor Lao Yun pickled vegetables |
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| CN104824594A (en) * | 2015-05-26 | 2015-08-12 | 四川东坡中国泡菜产业技术研究院 | Special-flavor Chinese sauerkraut and processing method thereof |
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| CN109123532A (en) * | 2018-09-27 | 2019-01-04 | 严钦武 | A kind of flavor leaf mustard and preparation method thereof |
| CN109393402A (en) * | 2018-11-22 | 2019-03-01 | 四川大自然惠川食品有限公司 | A kind of fresh and crisp strong no added hot pickled mustard tuber and preparation method thereof of mouthfeel |
| CN109463690A (en) * | 2019-01-23 | 2019-03-15 | 余姚市小曹娥镇北酱菜厂 | Honey hot pickled mustard tuber and preparation method thereof |
| CN110024993A (en) * | 2019-06-04 | 2019-07-19 | 延边韩食府民俗食品有限公司 | A kind of preparation method of sauce hodgepodge |
| CN110934276A (en) * | 2019-12-17 | 2020-03-31 | 成都宜家食品有限公司 | Processing method of flavored pickled Chinese cabbage |
| CN111528426A (en) * | 2020-05-12 | 2020-08-14 | 四川省川南酿造有限公司 | Tasty and refreshing dish and preparation method thereof |
| CN113907304A (en) * | 2021-10-26 | 2022-01-11 | 湖北红日子农业科技有限公司 | Spicy dried turnip and preparation method thereof |
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