CN106889520B - Method for preparing low-salt burdock - Google Patents
Method for preparing low-salt burdock Download PDFInfo
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- CN106889520B CN106889520B CN201710075552.2A CN201710075552A CN106889520B CN 106889520 B CN106889520 B CN 106889520B CN 201710075552 A CN201710075552 A CN 201710075552A CN 106889520 B CN106889520 B CN 106889520B
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Abstract
The invention discloses a method for preparing low-salt burdock, which is characterized in that burdock is taken as a raw material, saturated saline water is used for rapid circulating pickling and low-salt circulation, the circulating saline water is prepared into a low-salt burdock beverage with rich nutrition on one hand, and low-salt burdock is prepared through low-salt progressive circulation on the other hand, the salt content of a finished product is 3-4%, the microbial indexes meet the sanitary requirements, and compared with the traditional process, the utilization rate of the salt is high, no waste saline water is discharged, and the environmental pollution is reduced.
Description
Technical Field
The invention relates to a preparation method, in particular to a preparation method of a low-salt burdock beverage.
Background
The water content of the burdock fleshy root is about 87%, the burdock fleshy root is rich in various vitamins and mineral substances needed by human bodies, such as inulin, cellulose, protein, calcium, phosphorus, iron and the like, and the content of the protein and the calcium is the first class of rhizomes. The burdock root contains inulin, volatile oil, burdock acid, a plurality of polyphenol substances and aldehydes, is rich in cellulose and amino acid, the burdock fleshy root contains various amino acids necessary for human bodies, and has high content, the salt content of pickled vegetables is about 20 percent generally in the traditional process, the finished products are processed by desalting treatment, the environment pollution is caused by discharging a large amount of saline water during the desalting treatment, the cost for treating the saline water is very high, however, the low-salt vegetables are easy to rot and deteriorate in the development process and become one of the main factors restricting the sales volume of products, the low-salt pickled vegetables are popular among consumers as a representative commodity of vegetable processed products, the quality technical problem of the low-salt vegetables in the development process is the urgent need of agricultural science and technology workers, 6 and 4 days in 2013, Tianma in Zhou republic according to the manufacturing method of low-salt burdock by food Limited company, the main technical scheme is that the burdock is pickled by a low-salt method, raw materials are soaked in a sterilization liquid for sterilization, then the burdock is peeled, 15-18% of the burdock is pickled circularly, the final salt content of the product is 6-7% after reprocessing, each hectogram sample of coliform group is less than 30 burdock, the salt content of the burdock pickles is far lower than the salt content in reality, the too high salt content is bad in taste and harmful to human health, and if the burdock pickles are desalted again, the method is troublesome.
Disclosure of Invention
The preparation method of the low-salt burdock is characterized by comprising the following steps:
(1) cutting off fresh-keeping heads of the burdock, cleaning to remove soil, and sterilizing in a sterilizing solution for 20-25 minutes, wherein the sterilizing solution comprises water, 38% of chlorine dioxide and the following components in percentage by weight: 38% chlorine dioxide =100: 0.034-0.036;
(2) peeling in running water, putting the burdock into color protection liquid for color protection for 18-20 minutes after peeling, wherein the color protection liquid is prepared from water and citric acid in a weight ratio of water: citric acid =100: 0.08 to 0.11;
(3) putting the burdock obtained in the step (2) into a stainless steel pickling tank in order, putting a layer of burdock and a layer of salt till the distance between the burdock and the upper opening of the pickling tank is 20 cm, and adding the burdock and the salt according to the weight ratio: burdock: common salt = 70-75: 30-25, sealing the burdock with a stainless steel net to prevent the burdock from floating up due to water addition, and adding 0.08-0.10% citric acid aqueous solution until all the burdock are submerged, so as to ensure the burdock to be isolated from the air;
(4) the method comprises the steps of saline water circulation, wherein the saline water circulation is started 24 hours after the burdock is placed in a pickling tank, the saline water at the lower part is extracted and flows into the pickling tank again for circulation, the circulation is performed for 100 to 120 minutes every day, dirt on the surface of the saline water in the pickling tank is removed before the circulation every day, the dirt is a product metabolized by the burdock in the pickling process and needs to be removed, the circulation is continuously performed for 4 to 6 days until the concentration of the saline water is stabilized at 22 to 25 percent, and at the moment, the salt content of the burdock is about 20 to 22 percent, and the pickling is performed for 5 to;
selecting 3 stainless steel water pools, adding water into the stainless steel water pools until the water is 20 cm away from the upper end of the stainless steel water pools, and marking the stainless steel water pools as a water pool 1 and a water pool 2; a water tank 3;
(5) pumping the saline water in the pickling pool obtained in the step (4) from the lower part, putting the saline water in the pool 1 into the pool 1, continuously stirring to uniformly mix the saline water in the pool 1, simultaneously pumping the saline water in the pool 1 at the same flow rate, putting the saline water in the burdock saline pool for circulation, circulating for 100 to 140 minutes to make the concentration of the pumped saline water and the concentration of the discharged saline water reach dynamic balance, at the moment, the concentration of the saline water in the pool 1 is stabilized at 10 to 12 percent, the salt content of the burdock is 12 to 14 percent, continuously pumping the saline water of the burdock into the pool 2, uniformly mixing, simultaneously pumping the saline water in the pool 2 at the same flow rate, putting the saline water in the burdock saline pool for circulation, circulating for 100 to 140 minutes to make the concentration of the pumped saline water and the concentration of the discharged saline water reach dynamic balance, at the moment, the concentration of the saline water in the pool 2 is stabilized at 5 to 6 percent, the salt content of, simultaneously, pumping the saline water in the water tank 3 at the same flow rate, putting the pumped saline water and the discharged saline water into a burdock saline water tank for circulation, circulating for 100-140 minutes to ensure that the concentration of the pumped saline water and the concentration of the discharged saline water reach dynamic balance, stabilizing the concentration of the saline water in the water tank 3 at the moment to 2-3 percent, controlling the salt content of the burdock to 3-4 percent, and preparing, vacuum packaging and performing bus sterilization to obtain the low-salt burdock;
(6) putting the burdock obtained in the step (2) into a stainless steel pickling tank 2 in order, keeping the burdock at a position 20 cm away from the upper opening of the pickling tank 2, and sealing the burdock by using a stainless steel net so as not to float upwards due to the addition of water;
(7) and (3) mixing the brine in the pool 3 obtained in the step (5) according to the ratio of brine: glacial acetic acid: sodium ascorbate: chlorine dioxide =100:0.1 to 0.12:0.09 to 0.11: preparing low-salt brine by the proportion of 0.03 to 0.032;
(8) and (3) mixing the brine in the pool 2 obtained in the step (5) according to the ratio of brine: glacial acetic acid: sodium ascorbate: chlorine dioxide =100:0.1 to 0.12:0.09 to 0.11: preparing low-salt brine by the proportion of 0.03 to 0.032;
(9) and (3) mixing the brine in the pool 1 obtained in the step (5) according to the ratio of brine: glacial acetic acid: sodium ascorbate: chlorine dioxide =100:0.1 to 0.12:0.09 to 0.11: preparing low-salt brine by the proportion of 0.03 to 0.032;
(10) and (3) adding the low-salt brine obtained in the step (7) into the burdock pickling pool 2 obtained in the step (6), adding burdock at a position 10 cm away from the surface of the pool, circulating for 24 hours, pumping the low-salt brine obtained in the step (8) into the pickling pool 2, pumping the brine from the lower part of the pickling pool 2 back to the low-salt brine pool, circulating for 24 hours, pumping the low-salt brine obtained in the step (9) into the pickling pool 2, pumping the brine from the lower part of the pickling pool 2 back to the low-salt brine pool, circulating until the concentration of the effluent brine is 4-5%, wherein the salt content of the burdock is 3-4%, sealing for 5-6 days, modulating, vacuum packaging and performing pasteurization to obtain the low-salt burdock.
Attached description drawings:
figure 1 is a flow chart of a low-salt burdock pickling process.
Example 1:
1. the preparation method of the low-salt burdock is characterized by comprising the following steps:
(1) cutting off fresh-keeping heads of the burdock, cleaning to remove soil, and sterilizing in a sterilizing solution for 20-25 minutes, wherein the sterilizing solution comprises water, 38% of chlorine dioxide and the following components in percentage by weight: 38% chlorine dioxide =100: 0.034-0.036;
(2) peeling in running water, putting the burdock into color protection liquid for color protection for 18-20 minutes after peeling, wherein the color protection liquid is prepared from water and citric acid in a weight ratio of water: citric acid =100: 0.08 to 0.11;
(3) putting the burdock obtained in the step (2) into a stainless steel pickling tank in order, putting a layer of burdock and a layer of salt till the distance between the burdock and the upper opening of the pickling tank is 20 cm, and adding the burdock and the salt according to the weight ratio: burdock: common salt = 75: 25, sealing the burdock with a stainless steel net to prevent the burdock from floating up due to water addition, and adding 0.08-0.10% citric acid aqueous solution until all the burdock are submerged, so as to ensure that the burdock is isolated from the air;
(4) the method comprises the steps of saline water circulation, wherein the saline water circulation is started 24 hours after the burdock is placed in a pickling tank, the saline water at the lower part is extracted and flows into the pickling tank again for circulation, the circulation is carried out for 100-120 minutes every day, dirt on the surface of the saline water of the pickling tank is removed before the circulation every day, the dirt is a product metabolized by the burdock in the pickling process and needs to be removed, the circulation is continuously carried out for 4-6 days until the concentration of the saline water is stabilized at 22%, at the moment, the salt content of the burdock is about 20%, and the pickling is carried out for 5;
selecting 3 stainless steel water pools, adding water into the stainless steel water pools until the water is 20 cm away from the upper end of the stainless steel water pools, and marking the stainless steel water pools as a water pool 1 and a water pool 2; a water tank 3;
(5) pumping the saline water in the pickling pool obtained in the step (4) from the lower part, putting the saline water in the pool 1 into the pool 1, continuously stirring to uniformly mix the saline water in the pool 1, simultaneously pumping the saline water in the pool 1 at the same flow rate, putting the saline water in the burdock saline pool for circulation, circulating for 100-140 minutes to make the concentration of the pumped saline water and the concentration of the discharged saline water reach dynamic balance, keeping the concentration of the saline water in the pool 1 stable at 10% and the salt content of the burdock at 12%, continuously pumping the burdock saline water into the pool 2, uniformly mixing, simultaneously pumping the saline water in the pool 2 at the same flow rate, putting the saline water in the burdock saline pool for circulation, circulating for 100-140 minutes to make the concentration of the pumped saline water and the concentration of the discharged saline water reach dynamic balance, keeping the concentration of the saline water in the pool 2 stable at 5% and the salt content of the burdock at 6%, continuously pumping the burdock saline water into the pool 3, uniformly mixing, and simultaneously pumping the, circulating for 100-140 minutes to make the concentration of the pumped-back saline water and the discharged saline water reach dynamic balance, at the moment, the concentration of the saline water in the water pool 3 is stabilized at 2%, the salt content of the burdock is 3, and preparing and vacuum packaging to obtain the low-salt burdock;
(6) putting the burdock obtained in the step (2) into a stainless steel pickling tank 2 in order, keeping the burdock at a position 20 cm away from the upper opening of the pickling tank 2, and sealing the burdock by using a stainless steel net so as not to float upwards due to the addition of water;
(7) and (3) mixing the brine in the pool 3 obtained in the step (5) according to the ratio of brine: glacial acetic acid: sodium ascorbate: chlorine dioxide =100: 0.06: 0.09: preparing low-salt brine according to the proportion of 0.03;
(8) and (3) mixing the brine in the pool 2 obtained in the step (5) according to the ratio of brine: glacial acetic acid: sodium ascorbate: chlorine dioxide =100: 0.08:0.09: preparing low-salt brine according to the proportion of 0.03;
(9) and (3) mixing the brine in the pool 1 obtained in the step (5) according to the ratio of brine: glacial acetic acid: sodium ascorbate: chlorine dioxide =100: 0.1: 0.09: preparing low-salt brine according to the proportion of 0.03;
(10) and (3) adding the low-salt brine obtained in the step (7) into the burdock pickling pool 2 obtained in the step (6), adding burdock at a position 10 cm away from the surface of the pool, circulating for 24 hours, pumping the low-salt brine obtained in the step (8) into the pickling pool 2, pumping the brine from the lower part of the pickling pool 2 back to the low-salt brine pool, circulating for 24 hours, pumping the low-salt brine obtained in the step (9) into the pickling pool 2, pumping the brine from the lower part of the pickling pool 2 back to the low-salt brine pool, circulating until the concentration of the effluent brine is 4%, the salt content of the burdock is 3%, sealing for 5-6 days, modulating, and carrying out vacuum packaging to obtain the low-salt burdock.
Example 2
(1) Cutting off fresh-keeping heads of the burdock, cleaning to remove soil, and sterilizing in a sterilizing solution for 20-25 minutes, wherein the sterilizing solution comprises water, 38% of chlorine dioxide and the following components in percentage by weight: 38% chlorine dioxide =100: 0.034-0.036;
(2) peeling in running water, putting the burdock into color protection liquid for color protection for 18-20 minutes after peeling, wherein the color protection liquid is prepared from water and citric acid in a weight ratio of water: citric acid =100: 0.08 to 0.11;
(3) putting the burdock obtained in the step (2) into a stainless steel pickling tank in order, putting a layer of burdock and a layer of salt till the distance between the burdock and the upper opening of the pickling tank is 20 cm, and adding the burdock and the salt according to the weight ratio: burdock: common salt = 73: 27, sealing the burdock with a stainless steel net to prevent the burdock from floating up due to water addition, and adding 0.08-0.10% citric acid aqueous solution until all the burdock are submerged, so as to ensure that the burdock is isolated from the air;
(4) the method comprises the steps of saline water circulation, wherein the saline water circulation is started 24 hours after the burdock is placed in a pickling tank, the saline water at the lower part is extracted and flows into the pickling tank again for circulation, the circulation is carried out for 100-120 minutes every day, the dirt on the surface of the saline water in the pickling tank is removed before the circulation every day, the dirt is the metabolic product of the burdock in the pickling process and needs to be removed, the circulation is continuously carried out for 4-6 days until the concentration of the saline water is stabilized at 23.5%, at the moment, the salt content of the burdock is about 21%, and the pickling is carried out for;
selecting 3 stainless steel water pools, adding water into the stainless steel water pools until the water is 20 cm away from the upper end of the stainless steel water pools, and marking the stainless steel water pools as a water pool 1 and a water pool 2; a water tank 3;
(5) pumping the saline water in the pickling pool obtained in the step (4) from the lower part, putting the saline water in the pool 1 into the pool 1, continuously stirring to uniformly mix the saline water in the pool 1, simultaneously pumping the saline water in the pool 1 at the same flow rate, putting the saline water in the burdock saline pool for circulation, circulating for 100-140 minutes to make the concentration of the pumped saline water and the concentration of the discharged saline water reach dynamic balance, keeping the concentration of the saline water in the pool 1 stable at 11%, making the salt content of the burdock 13%, continuously pumping the burdock saline water into the pool 2, uniformly mixing, simultaneously pumping the saline water in the pool 2 at the same flow rate, putting the saline water in the burdock saline pool for circulation, circulating for 100-140 minutes to make the concentration of the pumped saline water and the concentration of the discharged saline water reach dynamic balance, keeping the concentration of the saline water in the pool 2 stable at 5.5%, making the salt content of the burdock 7%, continuously pumping the burdock saline water into the pool 3, uniformly mixing, and simultaneously pumping the saline water, circulating for 100-140 minutes to make the concentration of the pumped-back saline water and the discharged saline water reach dynamic balance, at the moment, the concentration of the saline water in the water pool 3 is stabilized at 2.5%, the salt content of the burdock is 3.5%, and the low-salt burdock is obtained by modulation and vacuum packaging;
(6) putting the burdock obtained in the step (2) into a stainless steel pickling tank 2 in order, keeping the burdock at a position 20 cm away from the upper opening of the pickling tank 2, and sealing the burdock by using a stainless steel net so as not to float upwards due to the addition of water;
(7) and (3) mixing the brine in the pool 3 obtained in the step (5) according to the ratio of brine: glacial acetic acid: sodium ascorbate: chlorine dioxide =100: 0.07: 0.10: preparing low-salt brine according to the proportion of 0.031;
(8) and (3) mixing the brine in the pool 2 obtained in the step (5) according to the ratio of brine: glacial acetic acid: sodium ascorbate: chlorine dioxide =100: 0.09: 0.10: preparing low-salt brine according to the proportion of 0.031;
(9) the saline water in the pool 1 obtained in the step (5) is prepared according to the ratio of saline water: glacial acetic acid: sodium ascorbate: chlorine dioxide =100: 11: 0.10: preparing low-salt brine according to the proportion of 0.031;
(10) and (3) adding the low-salt brine obtained in the step (7) into the burdock pickling pool 2 obtained in the step (6), adding burdock at a position 10 cm away from the surface of the pool, circulating for 24 hours, pumping the low-salt brine obtained in the step (8) into the pickling pool 2, pumping the brine from the lower part of the pickling pool 2 back to the low-salt brine pool, circulating for 24 hours, pumping the low-salt brine obtained in the step (9) into the pickling pool 2, pumping the brine from the lower part of the pickling pool 2 back to the low-salt brine pool, circulating until the concentration of the effluent brine is 4.5%, wherein the salt content of the burdock is 3.5%, sealing for 5-6 days, modulating, and carrying out vacuum packaging to obtain the low-salt burdock.
Example 3
(1) Cutting off fresh-keeping heads of the burdock, cleaning to remove soil, and sterilizing in a sterilizing solution for 20-25 minutes, wherein the sterilizing solution comprises water, 38% of chlorine dioxide and the following components in percentage by weight: 38% chlorine dioxide =100: 0.034-0.036;
(2) peeling in running water, putting the burdock into color protection liquid for color protection for 18-20 minutes after peeling, wherein the color protection liquid is prepared from water and citric acid in a weight ratio of water: citric acid =100: 0.08 to 0.11;
(3) putting the burdock obtained in the step (2) into a stainless steel pickling tank in order, putting a layer of burdock and a layer of salt till the distance between the burdock and the upper opening of the pickling tank is 20 cm, and adding the burdock and the salt according to the weight ratio: burdock: common salt = 70: 30, sealing the burdock with a stainless steel net to prevent the burdock from floating up due to water addition, and adding 0.08-0.10% citric acid aqueous solution until all the burdock are submerged, so as to ensure that the burdock is isolated from the air;
(4) the method comprises the steps of saline water circulation, wherein the saline water circulation is started 24 hours after the burdock is placed in a pickling tank, the saline water at the lower part is extracted and flows into the pickling tank again for circulation, the circulation is carried out for 100-120 minutes every day, dirt on the surface of the saline water of the pickling tank is removed before the circulation every day, the dirt is a product metabolized by the burdock in the pickling process and needs to be removed, the circulation is continuously carried out for 4-6 days until the concentration of the saline water is stabilized at 25%, at the moment, the salt content of the burdock is about 22%, and the pickling is carried out for 5;
selecting 3 stainless steel water pools, adding water into the stainless steel water pools until the water is 20 cm away from the upper end of the stainless steel water pools, and marking the stainless steel water pools as a water pool 1 and a water pool 2; a water tank 3;
(5) pumping the saline water in the pickling pool obtained in the step (4) from the lower part, putting the saline water in the pool 1 into the pool 1, continuously stirring to uniformly mix the saline water in the pool 1, simultaneously pumping the saline water in the pool 1 at the same flow rate, putting the saline water in the burdock saline pool for circulation, circulating for 100-140 minutes to make the concentration of the pumped saline water and the concentration of the discharged saline water reach dynamic balance, keeping the concentration of the saline water in the pool 1 stable at 12% and the salt content of the burdock at 14%, continuously pumping the burdock saline water into the pool 2, uniformly mixing, simultaneously pumping the saline water in the pool 2 at the same flow rate, putting the saline water in the burdock saline pool for circulation, circulating for 100-140 minutes to make the concentration of the pumped saline water and the concentration of the discharged saline water reach dynamic balance, keeping the concentration of the saline water in the pool 2 stable at 6% and the salt content of the burdock at 8%, continuously pumping the burdock saline water into the pool 3, uniformly mixing, and simultaneously pumping the, circulating for 100-140 minutes to make the concentration of the pumped-back saline water and the discharged saline water reach dynamic balance, at the moment, the concentration of the saline water in the water pool 3 is stabilized at 3%, the salt content of the burdock is 4%, and the low-salt burdock is obtained by modulation and vacuum packaging;
(6) putting the burdock obtained in the step (2) into a stainless steel pickling tank 2 in order, keeping the burdock at a position 20 cm away from the upper opening of the pickling tank 2, and sealing the burdock by using a stainless steel net so as not to float upwards due to the addition of water;
(7) and (3) mixing the brine in the pool 3 obtained in the step (5) according to the ratio of brine: glacial acetic acid: sodium ascorbate: chlorine dioxide =100: 0.08: 0.11: 0.032 to prepare low-salt brine;
(8) and (3) mixing the brine in the pool 2 obtained in the step (5) according to the ratio of brine: glacial acetic acid: sodium ascorbate: chlorine dioxide =100: 0.1: 0.11: 0.032 to prepare low-salt brine;
(9) and (3) mixing the brine in the pool 1 obtained in the step (5) according to the ratio of brine: glacial acetic acid: sodium ascorbate: chlorine dioxide =100:0.1 to 0.12:0.09 to 0.11: preparing low-salt brine by the proportion of 0.03 to 0.032;
(10) and (3) adding the low-salt brine obtained in the step (7) into the burdock pickling pool 2 obtained in the step (6), adding burdock at a position 10 cm away from the surface of the pool, circulating for 24 hours, pumping the low-salt brine obtained in the step (8) into the pickling pool 2, pumping the brine from the lower part of the pickling pool 2 back to the low-salt brine pool, circulating for 24 hours, pumping the low-salt brine obtained in the step (9) into the pickling pool 2, pumping the brine from the lower part of the pickling pool 2 back to the low-salt brine pool, circulating until the concentration of the effluent brine is 5%, the salt content of the burdock is 4%, sealing for 5-6 days, modulating, and carrying out vacuum packaging to obtain the low-salt burdock.
Claims (1)
1. A method for preparing low-salt burdock is characterized by comprising the following steps:
(1) cutting off fresh ends of the burdock, cleaning to remove soil, and sterilizing in a sterilizing liquid for 20-25 minutes, wherein the sterilizing liquid is prepared by water, 38% of chlorine dioxide and the weight ratio of 100: 0.034-0.036 of the chlorine dioxide of 38% to the water;
(2) peeling in running water, and then putting burdock into color protection liquid for color protection for 18-20 minutes, wherein the color protection liquid is prepared by water and citric acid according to the weight ratio of 100: 0.08-0.11;
(3) putting the burdock obtained in the step (2) into a stainless steel pickling tank in order, putting a layer of burdock and a layer of salt till the distance between the burdock and the upper opening of the pickling tank is 20 cm, and adding the burdock and the salt according to the weight ratio: the burdock and salt are 70-75: 25-30, the burdock is sealed by a stainless steel net so as not to float upwards due to the addition of water, and 0.08-0.10% citric acid aqueous solution is added until all the burdock is submerged, so that the burdock is ensured to be isolated from the air;
(4) the method comprises the steps of saline water circulation, wherein the saline water circulation is started 24 hours after the burdock is placed in a pickling tank, the saline water at the lower part is extracted and flows into the pickling tank again for circulation, the circulation is carried out for 100 to 120 minutes every day, dirt on the surface of the saline water in the pickling tank is removed before the circulation every day, the dirt is a product metabolized by the burdock in the pickling process and needs to be removed, the circulation is continuously carried out for 4 to 6 days until the concentration of the saline water is stabilized at 22 to 25 percent, at the moment, the salt content of the burdock is about 20 to 22 percent, and the pickling is carried out;
selecting 3 stainless steel water pools, adding water into the stainless steel water pools until the water is 20 cm away from the upper end of the stainless steel water pools, and marking the stainless steel water pools as a water pool 1 and a water pool 2; a water tank 3;
(5) pumping the saline water in the pickling pool obtained in the step (4) from the lower part, putting the saline water in the pool 1 into the pool 1, continuously stirring to uniformly mix the saline water in the pool 1, simultaneously pumping the saline water in the pool 1 at the same flow rate, putting the saline water in the burdock saline pool for circulation, circulating for 100 to 140 minutes to make the concentration of the pumped saline water and the concentration of the discharged saline water reach dynamic balance, keeping the concentration of the saline water in the pool 1 at 10-12% and the salt content of the burdock at 12-14%, continuously pumping the burdock saline water into the pool 2, uniformly mixing, simultaneously pumping the saline water in the pool 2 at the same flow rate, putting the saline water in the burdock saline pool for circulation, circulating for 100 to 140 minutes to make the concentration of the pumped saline water and the concentration of the discharged saline water reach dynamic balance, keeping the concentration of the saline water in the pool 2 at 5-6% and the salt content of the burdock at 6-8, uniformly mixing, simultaneously pumping the brine in the water tank 3 at the same flow rate, putting the brine in a burdock brine tank for circulation, circulating for 100-140 minutes to ensure that the concentration of the pumped brine and the concentration of the discharged brine reach dynamic balance, stabilizing the concentration of the brine in the water tank 3 at the moment to 2-3 percent, regulating the salt content of the burdock to 3-4 percent, and carrying out modulation and vacuum packaging to obtain the low-salt burdock;
(6) putting the burdock obtained in the step (2) into a stainless steel pickling pool 2 in order, keeping the burdock at a position 20 cm away from the upper opening of the pickling pool 2, and sealing the burdock with a stainless steel net so as not to float upwards due to the addition of water;
(7) preparing the saline water in the pool 3 obtained in the step (5) into low-salt saline water according to the ratio of the saline water to the glacial acetic acid to the sodium ascorbate to the chlorine dioxide of 100: 0.06-0.08: 0.09-0.11: 0.03-0.032;
(8) preparing the saline water in the pool 2 obtained in the step (5) into low-salt saline water according to the ratio of the saline water to the glacial acetic acid to the sodium ascorbate to the chlorine dioxide of 100: 0.08-0.10: 0.09-0.11: 0.03-0.032;
(9) preparing the saline water in the pool 1 obtained in the step (5) into low-salt saline water according to the ratio of the saline water to the glacial acetic acid to the sodium ascorbate to the chlorine dioxide of 100: 0.1-0.12: 0.09-0.11: 0.03-0.032;
(10) adding the burdock pickling pool 2 obtained in the step (6) into the low-salt saline water obtained in the step (7), adding the burdock into a position 10 cm away from the pool surface, and circulating for 24 hours; pumping the low-salt brine obtained in the step (8) into the curing pool 2, pumping the brine back to the low-salt brine pool from the lower part of the curing pool 2, and circulating for 24 hours; and (4) pumping the low-salt brine obtained in the step (9) into a pickling tank 2, pumping the brine back to the low-salt brine tank from the lower part of the pickling tank 2, circulating to the effluent brine with the concentration of 4-5%, sealing for 5-6 days, modulating, and vacuum-packaging to obtain the low-salt burdock.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2017100639822 | 2017-02-04 | ||
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102793131A (en) * | 2012-08-31 | 2012-11-28 | 扬州东盛食品有限公司 | Processing method of pickled burdocks |
| CN103271316A (en) * | 2013-06-04 | 2013-09-04 | 徐州天马敬安食品有限公司 | Manufacturing method for low-salt burdock |
| CN105995616A (en) * | 2016-05-18 | 2016-10-12 | 江南大学 | Fast processing method of salted duck eggs |
| CN106360505A (en) * | 2016-09-05 | 2017-02-01 | 合肥元政农林生态科技有限公司 | Lightly salted burdock making process |
| CN106376875A (en) * | 2016-08-30 | 2017-02-08 | 扬州大学 | Processing method of low-nitrite salted edible burdock |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793131A (en) * | 2012-08-31 | 2012-11-28 | 扬州东盛食品有限公司 | Processing method of pickled burdocks |
| CN103271316A (en) * | 2013-06-04 | 2013-09-04 | 徐州天马敬安食品有限公司 | Manufacturing method for low-salt burdock |
| CN105995616A (en) * | 2016-05-18 | 2016-10-12 | 江南大学 | Fast processing method of salted duck eggs |
| CN106376875A (en) * | 2016-08-30 | 2017-02-08 | 扬州大学 | Processing method of low-nitrite salted edible burdock |
| CN106360505A (en) * | 2016-09-05 | 2017-02-01 | 合肥元政农林生态科技有限公司 | Lightly salted burdock making process |
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