CN106418601A - Method for washing potherb mustard before pickling - Google Patents

Method for washing potherb mustard before pickling Download PDF

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Publication number
CN106418601A
CN106418601A CN201610845345.6A CN201610845345A CN106418601A CN 106418601 A CN106418601 A CN 106418601A CN 201610845345 A CN201610845345 A CN 201610845345A CN 106418601 A CN106418601 A CN 106418601A
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CN
China
Prior art keywords
pickled cabbage
cleaning
pickling
water
washing
Prior art date
Application number
CN201610845345.6A
Other languages
Chinese (zh)
Inventor
王俊山
吴坤
段琳钰
段林森
段士平
段钰
Original Assignee
安徽咱家田生态农业有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 安徽咱家田生态农业有限公司 filed Critical 安徽咱家田生态农业有限公司
Priority to CN201610845345.6A priority Critical patent/CN106418601A/en
Publication of CN106418601A publication Critical patent/CN106418601A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23NMACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/06Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching, combined with subsequent drying

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a method for washing potherb mustard before pickling. The method comprises the following steps: soaking harvested potherb mustard in clear water, soaking in a urea aqueous solution, treating at the environment with a temperature of 35-38 DEG C and a pressure of 6-8pa for 20-30 minutes, charging 18-22Hz alternating current in the treatment process, draining the treated potherb mustard, and drying until the moisture content is reduced to 65-75 percent for pickling Compared with the prior art, the method has the advantages of simple washing process, good washing effect, water resource conservation and environment friendliness.

Description

A kind of pickled cabbage pickles front cleaning method
Technical field
The invention belongs to food processing technology field, and in particular to a kind of pickled cabbage pickles front cleaning method.
Background technology
Pickled cabbage, is commonly called as potherb mustard, and some places are arranging dish, cooking, and nine mustard are also one kind of pickled cabbage, because of its curing food color and luster Huang Bright, delicate fragrance is good to eat, and in Ningbo, one band is praised referred to as " salty chicken ".The township of Zhejiang pickled cabbage-Yinxian County Qiu Ai town, plantation has pickled pickled cabbage There is centuries history, according to Historical Data Data About, written by Ming Dynasty scholar, Zhejiang people from Yinxian County Tu Benjun《Dish》In just have praise pickled cabbage poem Sentence;Clear people Wang Bin is written at him《Guang Qunfang Pu》Middle Ye Youshizan road:" four bright have dish, name potherb mustard.The all dishes of snow depth freeze damage, This dish is solely blue or green." with the brined vegetable that Qiu's mountain pass pickled cabbage is pickled, there are four big characteristics:One is the fragrance with Semen Sesami or Oleum Sesami;Two be clear and melodious, No obstruct firmly;Three be no matter fry, boil, baking, stewed, steam, mix, making dispensing, faric all tasty.Especially Fish, greasy class are being done During vegetable, brined vegetable are indispensable dispensings.Four is the micro- acid of its taste, beneficial to appetizing of promoting the production of body fluid.In hot summer heat, brined vegetable soup is Extremely common homely soup stock.Five is non agricultural chemical residuum.Pickled cabbage is anti-except need to spray chemical agent during seedling with grown in field early stage Control outside pest and disease damage, remaining trophophase substantially no pesticide grown, thus non agricultural chemical residuum and pollution, therefore liked by the both urban and rural residents deeply.
Pickled cabbage must be cleaned before pickling, and just can ensure that health and the safe mass of product, and pickled cabbage belongs to erect type vegetable, its Blade edge indention, easily crushes in cleaning process, if only with soaking and washing method, it is difficult to by its dirt thoroughly cleaning Totally, it is equally possible to the soft rotten, impurity content of product can be caused to increase.
Content of the invention
It is an object of the invention to provide a kind of pickled cabbage pickles front cleaning method.
The technical solution used in the present invention is that a kind of pickled cabbage pickles front cleaning method, and the method step is as follows:
The pickled cabbage of harvesting is put in clear water and is soaked after 30-50 minute, immerse aqueous solution of urea of the urea content for 2g/L-5g/L In, temperature be 35-38 DEG C, pressure be 6-8pa in the environment of process 20-30 minute, be passed through 18-22Hz to water in processing procedure Alternating current, the pickled cabbage after process is pulled out dewatering, drying makes its water content drop to 65%-75%, for pickling use.
Compared with prior art, beneficial effects of the present invention are as follows:
1)Matting is simple, it is only necessary to which two procedures can complete cleaning;
2)Cleaning performance is good, does not need labor intensive in cleaning process, cleans with low cost;
3)Cleaning aqueous solution of urea can be recycled 5-8 time, saving water resource, beneficial to environmental protection;
4)Soaked using aqueous solution of urea, urea content is low, and human body will not be had a negative impact, but pickled cabbage halogen is pickled to raising In juice, amino acid content has remarkable effect.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be described, but the scope of the present invention is not limited to that.
Embodiment 1, a kind of pickled cabbage pickle front cleaning method, and the method step is as follows:
The pickled cabbage of harvesting is put in clear water and is soaked after 30-50 minute, immerse aqueous solution of urea of the urea content for 2g/L-5g/L In, temperature be 35 DEG C, pressure be 6pa in the environment of process 20 minutes, be passed through the alternating current of 18Hz in processing procedure to water, will Pickled cabbage after process pulls dewatering out, and drying makes its water content drop to 65%, for pickling use.
Embodiment 2, a kind of pickled cabbage pickle front cleaning method, and the method step is as follows:
The pickled cabbage of harvesting is put in clear water and is soaked after 30-50 minute, immerse in the aqueous solution of urea that urea content is 3.5g/L, Temperature be 36 DEG C, pressure be 7pa in the environment of process 25 minutes, be passed through the alternating current of 20Hz in processing procedure to water, will place Pickled cabbage after reason pulls dewatering out, and drying makes its water content drop to 70%, for pickling use.
Embodiment 3, a kind of pickled cabbage pickle front cleaning method, and the method step is as follows:
The pickled cabbage of harvesting is put in clear water and is soaked after 30-50 minute, immerse in the aqueous solution of urea that urea content is 5g/L, Temperature is 38 DEG C, pressure is process 30 minutes in the environment of 8pa, is passed through the alternating current of 22Hz to water, will process in processing procedure Pickled cabbage afterwards pulls dewatering out, and drying makes its water content drop to 75%, for pickling use.
Using the leaf pickled cabbage after the inventive method cleaning, compared with before cleaning, cleaning performance see the table below 1, it is known that, after cleaning, The miscellaneous bacteria quantity of leaf pickled cabbage, impurity content and blade breakage rate are all greatly lowered,
Below in conjunction with concrete single-factor contrast test, the present invention will be described;
Using cleaning method of the present invention as experimental group, on the basis of a method according to the invention aqueous solution of urea is substituted for aqueous solution as Matched group 1, cancel on the basis of the present invention temperature be 35-38 DEG C, pressure be 6-8pa in the environment of process 20-30 minute at Reason as a control group 2, cancels in processing procedure on the basis of the present invention and is passed through the alternating current of 18-22Hz as a control group 3 to water.
Using the leaf pickled cabbage after the inventive method cleaning, compared with matched group 1,2,3, cleaning performance see the table below 2, it is known that, clearly After washing, the miscellaneous bacteria quantity of leaf pickled cabbage, impurity content and blade breakage rate are all greatly lowered.
Following room temperature, low pressure process be temperature be 35-38 DEG C, pressure be 6-8pa in the environment of process 20-30 minute at Reason;
Understand, the present invention is higher than any two kinds of single-factors comprehensive function effect using three kinds of single-factor comprehensive function effect is significants.
Leaf after being cleaned using the inventive method is pickled with pickled cabbage, products obtained therefrom with by matched group 1, matched group 2, compare Organize 3 three kinds of different methods and clean and pickle products obtained therefrom and compare, partial quality index see the table below 3,
Project Content of nitrite after pickling(mg/kg) Abnormal smells from the patient after pickling Pickle rear browning degree Pickle amino acid content in ripe pickled cabbage thick gravy(g/100ml)
Experimental group ≤1.32 Paste flavor, salubrious, pure No brown stain 2.83
Matched group 1 ≤4.8 Paste flavor, salubrious, pure Brown stain is light 0.82
Matched group 2 ≤1.4 Paste flavor, salubrious, pure Brown stain is light 2.25
Matched group 3 ≥15 Paste flavor, salubrious, pure Brown stain 2.46
As shown in Table 3, be passed through ac process to reduction pickle rear pickled cabbage content of nitrite effect more than using acetic acid water-soluble Immersion bubble and high temperature, low pressure are processed;Be passed through ac process to reduction pickle rear pickled cabbage brown stain effect more than using carbamide water-soluble Immersion bubble and high temperature, low pressure are processed.

Claims (4)

1. a kind of leaf pickled cabbage pickles front cleaning method, it is characterised in that the method step is as follows:
The pickled cabbage of harvesting is put in clear water and is soaked after 30-50 minute, in immersion aqueous solution of urea, be 35-38 DEG C, press in temperature Power is process 20-30 minute in the environment of 6-8pa, is passed through the alternating current of 18-22Hz to water, by the snow after process in processing procedure Dewatering pulled out by dish, and drying makes its water content drop to 65%-75%, for pickling use.
2. a kind of leaf pickled cabbage according to claim 1 pickles front cleaning method,
In aqueous solution of urea, acetic acid content is 2g/L-5g/L.
3. a kind of leaf pickled cabbage according to claim 1 and 2 pickles front cleaning method,
Temperature be 36-37 DEG C, pressure be 7-8kpa in the environment of process 22-28 minute.
4. a kind of leaf pickled cabbage according to claim 3 pickles front cleaning method,
The alternating current of 20Hz is passed through in processing procedure to water.
CN201610845345.6A 2016-09-24 2016-09-24 Method for washing potherb mustard before pickling CN106418601A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610845345.6A CN106418601A (en) 2016-09-24 2016-09-24 Method for washing potherb mustard before pickling

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610845345.6A CN106418601A (en) 2016-09-24 2016-09-24 Method for washing potherb mustard before pickling

Publications (1)

Publication Number Publication Date
CN106418601A true CN106418601A (en) 2017-02-22

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CN201610845345.6A CN106418601A (en) 2016-09-24 2016-09-24 Method for washing potherb mustard before pickling

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Citations (8)

* Cited by examiner, † Cited by third party
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CN103349345A (en) * 2013-07-31 2013-10-16 徐州联益生物科技开发有限公司 Cleaning method of vegetable
KR20130119606A (en) * 2012-04-24 2013-11-01 신성식 Pre-processing method of a cash crops, vegetables and the fruit that used an ozone water
CN103380889A (en) * 2013-07-24 2013-11-06 河南科技大学 Pickled peony production process
CN103829356A (en) * 2014-01-23 2014-06-04 固镇县淮鸿灰天鹅养殖专业合作社 Methods for removing residual pesticide on vegetables and fruits
CN103932359A (en) * 2013-01-21 2014-07-23 湖南农业大学 Leaf mustard cleaning method before pickling
CN103960556A (en) * 2014-04-30 2014-08-06 防城港市农产品质量安全检测中心 Method for removing pesticide residues on fruits and vegetables
CN105231150A (en) * 2015-11-23 2016-01-13 天津颐品农庄电子商务有限公司 Preparation method of salted vegetables
CN105876684A (en) * 2016-01-29 2016-08-24 佛山市聚成生化技术研发有限公司 Wolfberry fruits and processing method thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20130119606A (en) * 2012-04-24 2013-11-01 신성식 Pre-processing method of a cash crops, vegetables and the fruit that used an ozone water
CN103932359A (en) * 2013-01-21 2014-07-23 湖南农业大学 Leaf mustard cleaning method before pickling
CN103380889A (en) * 2013-07-24 2013-11-06 河南科技大学 Pickled peony production process
CN103349345A (en) * 2013-07-31 2013-10-16 徐州联益生物科技开发有限公司 Cleaning method of vegetable
CN103829356A (en) * 2014-01-23 2014-06-04 固镇县淮鸿灰天鹅养殖专业合作社 Methods for removing residual pesticide on vegetables and fruits
CN103960556A (en) * 2014-04-30 2014-08-06 防城港市农产品质量安全检测中心 Method for removing pesticide residues on fruits and vegetables
CN105231150A (en) * 2015-11-23 2016-01-13 天津颐品农庄电子商务有限公司 Preparation method of salted vegetables
CN105876684A (en) * 2016-01-29 2016-08-24 佛山市聚成生化技术研发有限公司 Wolfberry fruits and processing method thereof

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Application publication date: 20170222