CN107259447A - 螺蛳粉配菜的腌制方法 - Google Patents
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- 235000021189 garnishes Nutrition 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 21
- 238000009938 salting Methods 0.000 title claims abstract description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 22
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- 235000002639 sodium chloride Nutrition 0.000 claims description 13
- 235000021110 pickles Nutrition 0.000 claims description 6
- 241000205585 Aquilegia canadensis Species 0.000 claims description 5
- 244000228451 Stevia rebaudiana Species 0.000 claims description 5
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims 1
- 108090000913 Nitrate Reductases Proteins 0.000 abstract description 5
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 abstract description 5
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- A23B7/00—Preservation or chemical ripening of fruit or vegetables
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种螺蛳粉配菜的腌制方法,涉及螺蛳粉加工技术领域。本发明首先向螺蛳粉配菜加盐和抗坏血酸腌制,然后水洗,加入由壳聚糖、赖氨酸、茶多酚和水制备而成的护色液,茶多酚具有良好的抗氧化作用,一方面可在腌制期间抑制硝酸还原菌的生长繁殖,降低 亚硝酸的生成量,另一方面壳聚糖和茶多酚含有大量羟基,能直接将亚硝酸盐还原,从而抑制亚硝酸的产生。
Description
技术领域
本发明涉及螺蛳粉加工技术领域,尤其是一种螺蛳粉配菜的腌制方法。
背景技术
传统的螺蛳粉配菜在腌制过程中,在无氧条件下经硝酸还原酶作用,产生亚硝酸盐,导致亚硝酸盐含量较高。研究表明,胃癌、食道癌等与长期食用亚硝酸盐含量超标的食物有关,亚硝酸盐是强致癌物亚硝胺的前体,有效降低梅菜中的亚硝酸盐含量成为人们日益关注的食品安全问题。
发明内容
本发明的目的是提供一种螺蛳粉配菜的腌制方法,这种方法可以解决如何降低螺蛳粉配菜腌制过程中亚硝酸盐的问题。
为了解决上述问题,本发明采用的技术方案是:
这种螺蛳粉配菜的腌制方法包括以下步骤:
A、向螺蛳粉配菜加盐和抗坏血酸腌制5天~10天,螺蛳粉配菜、盐和抗坏血酸的质量之比为100:35~45:2~5;
B、水洗3~5次,然后加入护色液中浸泡20~30min;所述护色液由壳聚糖、赖氨酸、茶多酚和水制备而成,壳聚糖、赖氨酸、茶多酚和水的质量之比为1:2~3:1~2:30~50;
C、将螺蛳粉配菜从护色液中捞出,沥干,然后加入五香粉、甜叶菊、金银花粉、白砂糖和食盐,腌制2天~3天;
D、真空包装、杀菌、制成成品。
上述技术方案中,更具体的技术方案还可以是:螺蛳粉配菜的杀菌处理方法为:在-5℃~0℃下,施加15~20T的脉冲磁场。
进一步的,脉冲磁场的脉冲宽度为7ms~12 ms,脉冲间隔为10s~15s。
由于采用了上述技术方案,本发明与现有技术相比具有如下有益效果:
1、本发明护色液由壳聚糖、赖氨酸、茶多酚组成,其中的茶多酚具有良好的抗氧化作用,一方面可在腌制期间抑制硝酸还原菌的生长繁殖,降低 亚硝酸的生成量,另一方面壳聚糖和茶多酚含有大量羟基,能直接将亚硝酸盐还原,从而抑制亚硝酸的产生。
2、本发明在-5℃~0℃下,施加15~20T的脉冲磁场,在低温脉冲磁场的条件下,能够有效的杀灭螺蛳粉配菜中的微生物,并能够将酶钝化,延长螺蛳粉配菜的保质期。
具体实施方式
下面结合实施例对本发明作进一步详述:
实施例1
本实施例螺蛳粉配菜的腌制方法为:
A、向螺蛳粉配菜加盐和抗坏血酸腌制5天,螺蛳粉配菜、盐和抗坏血酸的质量之比为100:35:3;
B、水洗3次,然后加入护色液中浸泡25min;所述护色液由壳聚糖、赖氨酸、茶多酚和水制备而成,壳聚糖、赖氨酸、茶多酚和水的质量之比为1:2:1.5:30;
C、将螺蛳粉配菜从护色液中捞出,沥干,然后加入五香粉、甜叶菊、金银花粉、白砂糖和食盐,腌制3天;
D、真空包装、杀菌、制成成品。
本实施例本螺蛳粉配菜的杀菌方法为:
A、将螺蛳粉配菜加入蒸煮锅内,在45秒内,升温至75℃~80℃;
B、在75秒内,升温至85℃~90℃;
C、在-5℃~0℃下,施加15T的脉冲磁场;所述脉冲磁场的脉冲宽度为12 ms,脉冲间隔为10s,脉冲磁场的脉冲数为11;
D、继续升温至100℃~107℃,蒸煮20分钟;
E、将螺蛳粉配菜在2分钟之内降温至90℃~100℃,然后在50秒之内降温至75℃~80℃,120秒之内降温至40℃~60℃,最后,自然冷却至室温。
实施例2
本实施例螺蛳粉配菜的腌制方法为:
A、向螺蛳粉配菜加盐和抗坏血酸腌制8天,螺蛳粉配菜、盐和抗坏血酸的质量之比为100:45:5;
B、水洗4次,然后加入护色液中浸泡20min;所述护色液由壳聚糖、赖氨酸、茶多酚和水制备而成,壳聚糖、赖氨酸、茶多酚和水的质量之比为1: 3:2:45;
C、将螺蛳粉配菜从护色液中捞出,沥干,然后加入五香粉、甜叶菊、金银花粉、白砂糖和食盐,腌制3天;
D、真空包装、杀菌、制成成品。
本实施例螺蛳粉配菜的杀菌方法包括以下步骤:
A、将螺蛳粉配菜加入蒸煮锅内,在70秒内,升温至75℃~80℃;
B、在70秒内,升温至85℃~90℃;
C、在-5℃~0℃下,施加20T的脉冲磁场;所述脉冲磁场的脉冲宽度为10 ms,脉冲间隔为12s,脉冲磁场的脉冲数为11;
D、继续升温至117℃~125℃,蒸煮30分钟;
E、将螺蛳粉配菜在3分钟之内降温至90℃~100℃,然后在90秒之内降温至75℃~80℃,150秒之内降温至40℃~60℃,最后,自然冷却至室温。
实施例3
本实施例螺蛳粉配菜的腌制方法为:
A、向螺蛳粉配菜加盐和抗坏血酸腌制10天,螺蛳粉配菜、盐和抗坏血酸的质量之比为100:40:2;
B、水洗5次,然后加入护色液中浸泡30min;所述护色液由壳聚糖、赖氨酸、茶多酚和水制备而成,壳聚糖、赖氨酸、茶多酚和水的质量之比为1:2.5:1:50;
C、将螺蛳粉配菜从护色液中捞出,沥干,然后加入五香粉、甜叶菊、金银花粉、白砂糖和食盐,腌制2天;
D、真空包装、杀菌、制成成品。
本实施例螺蛳粉配菜的杀菌方法包括以下步骤:
A、将螺蛳粉配菜加入蒸煮锅内,在60秒内,升温至75℃~80℃;
B、在80秒内,升温至85℃~90℃;
C、在-5℃~0℃下,施加17T的脉冲磁场;所述脉冲磁场的脉冲宽度为7ms,脉冲间隔为15s,脉冲磁场的脉冲数为10;
D、继续升温至105℃~115℃,蒸煮25分钟;
E、将螺蛳粉配菜在2分钟之内降温至90℃~100℃,然后在120秒之内降温至75℃~80℃,100秒之内降温至40℃~60℃,最后,自然冷却至室温。
Claims (3)
1.一种螺蛳粉配菜的腌制方法,其特征在于包括以下步骤:
A、向螺蛳粉配菜加盐和抗坏血酸腌制5天~10天,螺蛳粉配菜、盐和抗坏血酸的质量之比为100:35~45:2~5;
B、水洗3~5次,然后加入护色液中浸泡20~30min;所述护色液由壳聚糖、赖氨酸、茶多酚和水制备而成,壳聚糖、赖氨酸、茶多酚和水的质量之比为1:2~3:1~2:30~50;
C、将螺蛳粉配菜从护色液中捞出,沥干,然后加入五香粉、甜叶菊、金银花粉、白砂糖和食盐,腌制2天~3天;
D、真空包装、杀菌、制成成品。
2.根据权利要求1所述的螺蛳粉配菜的腌制方法,其特征在于螺蛳粉配菜的杀菌处理方法包括以下步骤:在-5℃~0℃下,施加15~20T的脉冲磁场。
3.根据权利要求1或2所述的螺蛳粉配菜的腌制方法,其特征在于所述脉冲磁场的脉冲宽度为7ms~12 ms,脉冲间隔为10s~15s。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN107950979A (zh) * | 2017-12-26 | 2018-04-24 | 山东龙盛食品股份有限公司 | 一种五香腌料及其制备方法 |
CN110024992A (zh) * | 2019-04-17 | 2019-07-19 | 绥化市蓝源生物工程有限公司 | 用于低温压气发酵蔬菜的配料组合物及其低温压气蔬菜发酵方法及其发酵蔬菜的加工方法 |
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CN104738660A (zh) * | 2015-04-10 | 2015-07-01 | 新疆农业大学 | 一种新型马肉制品及其制备方法 |
CN106165850A (zh) * | 2016-06-28 | 2016-11-30 | 柳州沪桂食品有限公司 | 一种螺蛳粉配菜酸笋的腌制方法 |
CN106213345A (zh) * | 2016-07-26 | 2016-12-14 | 惠州市黑娜尔科技有限公司 | 萝卜的腌制方法 |
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CN104738660A (zh) * | 2015-04-10 | 2015-07-01 | 新疆农业大学 | 一种新型马肉制品及其制备方法 |
CN106165850A (zh) * | 2016-06-28 | 2016-11-30 | 柳州沪桂食品有限公司 | 一种螺蛳粉配菜酸笋的腌制方法 |
CN106213345A (zh) * | 2016-07-26 | 2016-12-14 | 惠州市黑娜尔科技有限公司 | 萝卜的腌制方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107950979A (zh) * | 2017-12-26 | 2018-04-24 | 山东龙盛食品股份有限公司 | 一种五香腌料及其制备方法 |
CN110024992A (zh) * | 2019-04-17 | 2019-07-19 | 绥化市蓝源生物工程有限公司 | 用于低温压气发酵蔬菜的配料组合物及其低温压气蔬菜发酵方法及其发酵蔬菜的加工方法 |
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