CN107125669A - A kind of freezing type vegetable-pickling processing technology - Google Patents
A kind of freezing type vegetable-pickling processing technology Download PDFInfo
- Publication number
- CN107125669A CN107125669A CN201710390944.8A CN201710390944A CN107125669A CN 107125669 A CN107125669 A CN 107125669A CN 201710390944 A CN201710390944 A CN 201710390944A CN 107125669 A CN107125669 A CN 107125669A
- Authority
- CN
- China
- Prior art keywords
- vegetables
- processing technology
- freezing
- type vegetable
- baste
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- 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.)
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- 238000007710 freezing Methods 0.000 title claims abstract description 23
- 230000008014 freezing Effects 0.000 title claims abstract description 23
- 238000005554 pickling Methods 0.000 title claims abstract description 16
- 235000013311 vegetables Nutrition 0.000 claims abstract description 42
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 27
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 9
- 235000021110 pickles Nutrition 0.000 claims abstract description 8
- 238000007885 magnetic separation Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 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
- 150000003839 salts Chemical class 0.000 claims description 13
- 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
- 239000005720 sucrose Substances 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 229910052751 metal Inorganic materials 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 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 5
- 239000012530 fluid Substances 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 208000006877 Insect Bites and Stings Diseases 0.000 claims description 3
- 238000002845 discoloration Methods 0.000 claims description 3
- 238000011012 sanitization Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 2
- 239000002574 poison Substances 0.000 claims 2
- 231100000614 poison Toxicity 0.000 claims 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 230000001580 bacterial effect Effects 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 4
- BZSXEZOLBIJVQK-UHFFFAOYSA-N 2-methylsulfonylbenzoic acid Chemical compound CS(=O)(=O)C1=CC=CC=C1C(O)=O BZSXEZOLBIJVQK-UHFFFAOYSA-N 0.000 abstract description 3
- 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
- 238000000034 method Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 244000248349 Citrus limon Species 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 206010053615 Thermal burn Diseases 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 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
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000005070 ripening Effects 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of freezing type vegetable-pickling processing technology, comprises the following steps：（1）Vegetables are cleared up；（2）Cut the dish；（3）Freezing mixing；（4）Sterilization；（5）Pickle；（6）Sterilization and drying；（7）Magnetic separation is packed.The present invention is mixed by the freezing of vegetables and baste so that the taste of baste is continued and preserved for a long time, and taste is not volatile, reaches the stronger effect of local flavor；The sterilization for finishing later microwave is carried out disinfection and pickled by sodium chlorate solution's section before pickling, and is greatly reduced the bacterial micro-organism adhesion amount on salted vegetable, is eaten safer.
Description
Technical field
The present invention relates to the salting processing technique of food processing field, more particularly to vegetables.
Background technology
Salted vegetables is one of non-staple food that our people is liked.Existing traditional zymotechnique of lactic acid vegetable for processing curing food
It is that, using soil pottery jar fermentation, subject matter is longer the time required to showing fermentation, adds latter stage of ripening about 1-3 months, quality is not
It is enough stable, easily there is the problems such as vegetables quality softens.Vegetables are generally comprised in conventional Kimchi technique to clear up, cut the dish, pickle, do
Packed after dry, magnetic separation, be processed that cycle time is long by this technique, generally require the time of 1 to 3 month, efficiency is low
Under, and the bacterial micro-organism procreation adhesion amount in this technique is big, and it is unhygienic.
The content of the invention
For above-mentioned the deficiencies in the prior art part, the problem of present invention is solved is：The present invention provides that a kind of cycle is short, wind
Taste is dense, bacterium adheres to few freezing type vegetable-pickling processing technology.
To solve the above problems, the technical scheme that the present invention takes is as follows：
A kind of freezing type vegetable-pickling processing technology, comprises the following steps：
（1）Vegetables are cleared up：The impurity in vegetables is taken out, selects without the rotten, vegetables without insect bite, without discoloration, vegetables is removed into root；
（2）Cut the dish：Vegetables are carried out to be cut into required shape；
（3）Freezing mixing：Prepare baste；The vegetables cut are immersed in baste；Baste is refrigerated to subzero 2 to 3
Degree Celsius；Cooling time is 1 to 2 hour；
（4）Sterilization：By step（3）The vegetables that middle freezing is finished are put into liquor natrii hypochloritis and carried out disinfection；
（5）Pickle：The later vegetables of sanitized are picked up after being cleaned with clear water, add in the zymotic fluid in fermentation vat and carry out
Pickle；
（6）Sterilization and drying：The vegetables progress microwave sterilization finished and drying will be pickled；
（7）Magnetic separation is packed：Microwave sterilization is dried into later vegetables by removing metal impurities in metal detector, then carried out
Packaging.
Further, the step（3）Baste in contain sucrose and edible salt；Sucrose and edible in described baste
The concentration of salt is respectively 7% and 3%.
Further, the step（5）Zymotic fluid in contain citric acid, potassium sorbate, sucrose, edible salt；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 for the edible salt stated is 3%.
Further, described step（3）Middle cooling time is 1.5 hours, and cryogenic temperature is subzero 2.5 degrees Celsius.
Further, described step（4）The concentration of liquor natrii hypochloritis used in middle sterilization is 250PPm~280PPm.
Further, described step（5）Middle salting period is 11 to 20 days.
Further, described step（6）The temperature of middle sterilization and drying is 130~150 degree, and processing time is 40~50min.
Beneficial effects of the present invention
The present invention is mixed by the freezing of vegetables and baste so that the taste of baste is continued and preserved for a long time,
Taste is not volatile, reaches the stronger effect of local flavor；Carry out disinfection and pickle by sodium chlorate solution's section before pickling
The sterilization of later microwave is finished, greatly reduces the bacterial micro-organism adhesion amount on salted vegetable, is eaten safer.
Embodiment
Present invention is described in further detail below.
A kind of freezing type vegetable-pickling processing technology, comprises the following steps：（1）Vegetables are cleared up：The impurity in vegetables is taken out,
Select without the rotten, vegetables without insect bite, without discoloration, vegetables are removed into root.（2）Cut the dish：Vegetables are carried out to be cut into required shape
Shape.（3）Freezing mixing：Prepare baste；The vegetables cut are immersed in baste；Baste is refrigerated into subzero 2 to 3 to take the photograph
Family name's degree；Cooling time is 1 to 2 hour.（4）Sterilization：By step（3）The vegetables that middle freezing is finished are put into liquor natrii hypochloritis's progress
Sterilization.（5）Pickle：The later vegetables of sanitized are picked up after being cleaned with clear water, add and enter in the zymotic fluid in fermentation vat
Row is pickled.（6）Sterilization and drying：The vegetables progress microwave sterilization finished and drying will be pickled.（7）Magnetic separation is packed：By microwave sterilization
Later vegetables are dried by removing metal impurities in metal detector, are then packed.Further, the step（3）'s
Contain sucrose and edible salt in baste.The concentration of sucrose and edible salt is respectively 7% and 3% in described baste.Enter one
Step, the step（5）Zymotic fluid in contain citric acid, potassium sorbate, sucrose, edible salt.The concentration of described citric acid is
0.25 mol/L.The concentration of described potassium sorbate is 0.09mol/L.Described sucrose concentration is 7%.Described edible salt
Concentration is 3%.Further, described step（3）In scald and boil temperature for 50~70 degree, it is 50 to 70min to scald the time of boiling.Enter one
Step, described step（4）The concentration of liquor natrii hypochloritis used in middle sterilization is 250PPm~280PPm.Further, it is described
Step（5）Middle salting period is 11 to 20 days.Further, described step（6）The temperature of middle sterilization and drying is 130~150 degree,
Processing time is 40~50min.The present invention is mixed by the freezing of vegetables and baste so that when the taste of baste obtains long
Between continuity and preservation, taste is volatile, reaches the stronger effect of local flavor；Saved by the sodium chlorate solution before pickling
The sterilization for finishing later microwave is carried out disinfection and pickled, greatly reduces the bacterial micro-organism adhesion amount on salted vegetable, is eaten
With safer.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God is with principle, and any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (7)
1. a kind of freezing type vegetable-pickling processing technology, it is characterised in that comprise the following steps：
（1）Vegetables are cleared up：The impurity in vegetables is taken out, selects without the rotten, vegetables without insect bite, without discoloration, vegetables is removed into root；
（2）Cut the dish：Vegetables are carried out to be cut into required shape；
（3）Freezing mixing：Prepare baste；The vegetables cut are immersed in baste；Baste is refrigerated to subzero 2 to 3
Degree Celsius；Cooling time is 1 to 2 hour；
（4）Sterilization：By step（3）The vegetables that middle freezing is finished are put into liquor natrii hypochloritis and carried out disinfection；
（5）Pickle：The later vegetables of sanitized are picked up after being cleaned with clear water, add in the zymotic fluid in fermentation vat and carry out
Pickle；
（6）Sterilization and drying：The vegetables progress microwave sterilization finished and drying will be pickled；
（7）Magnetic separation is packed：Microwave sterilization is dried into later vegetables by removing metal impurities in metal detector, then carried out
Packaging.
2. freezing type vegetable-pickling processing technology according to claim 1, it is characterised in that the step（3）Seasoning
Contain sucrose and edible salt in liquid；The concentration of sucrose and edible salt is respectively 7% and 3% in described baste.
3. freezing type vegetable-pickling processing technology according to claim 1, it is characterised in that the step（5）Fermentation
Contain citric acid, potassium sorbate, sucrose, edible salt in liquid；The concentration of described citric acid is 0.25 mol/L；Described sorb
The concentration of sour potassium is 0.09mol/L；Described sucrose concentration is 7%；The concentration of described edible salt is 3%.
4. freezing type vegetable-pickling processing technology according to claim 1, it is characterised in that described step（3）In it is cold
The jelly time is 1.5 hours, and cryogenic temperature is subzero 2.5 degrees Celsius.
5. freezing type vegetable-pickling processing technology according to claim 1, it is characterised in that described step（4）In disappear
The concentration of liquor natrii hypochloritis used in poison is 250PPm~280PPm.
6. freezing type vegetable-pickling processing technology according to claim 1, it is characterised in that described step（5）In salt down
Time processed is 11 to 20 days.
7. freezing type vegetable-pickling processing technology according to claim 1, it is characterised in that described step（6）In disappear
The temperature that poison is dried is 130~150 degree, and processing time is 40~50min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710390944.8A CN107125669A (en) | 2017-05-27 | 2017-05-27 | A kind of freezing type vegetable-pickling processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710390944.8A CN107125669A (en) | 2017-05-27 | 2017-05-27 | A kind of freezing type vegetable-pickling processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107125669A true CN107125669A (en) | 2017-09-05 |
Family
ID=59734984
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710390944.8A Pending CN107125669A (en) | 2017-05-27 | 2017-05-27 | A kind of freezing type vegetable-pickling processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107125669A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1887114A (en) * | 2006-07-17 | 2007-01-03 | 海通食品集团股份有限公司 | Process of making frozen light pickled seasoning vegetable |
| CN101243853A (en) * | 2008-03-25 | 2008-08-20 | 海通食品集团股份有限公司 | Microwave frozen and recuperated vegetable and preparation method thereof |
| CN106213342A (en) * | 2016-07-25 | 2016-12-14 | 江苏省翠源食品股份有限公司 | A kind of Herba Spinaciae salting processing technique |
| CN106235159A (en) * | 2016-08-24 | 2016-12-21 | 梁相斌 | A kind of preparation method of pickled radiss |
-
2017
- 2017-05-27 CN CN201710390944.8A patent/CN107125669A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1887114A (en) * | 2006-07-17 | 2007-01-03 | 海通食品集团股份有限公司 | Process of making frozen light pickled seasoning vegetable |
| CN101243853A (en) * | 2008-03-25 | 2008-08-20 | 海通食品集团股份有限公司 | Microwave frozen and recuperated vegetable and preparation method thereof |
| CN106213342A (en) * | 2016-07-25 | 2016-12-14 | 江苏省翠源食品股份有限公司 | A kind of Herba Spinaciae salting processing technique |
| CN106235159A (en) * | 2016-08-24 | 2016-12-21 | 梁相斌 | A kind of preparation method of pickled radiss |
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Application publication date: 20170905 |