CN107467586B - Sichuan-flavor pickle making method - Google Patents
Sichuan-flavor pickle making method Download PDFInfo
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- 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
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Abstract
The invention relates to a method for preparing Sichuan flavor pickles, which comprises the following steps: (1) selecting and pretreating raw materials; (2) blanching; (3) pre-modulation; (4) pre-fermentation; (5) fermenting; (6) and (5) sealing and sterilizing. The pickle prepared by the invention has the advantages of high fermentation speed, tender, crisp and aromatic pickle, sour, fresh and pure taste, rich taste, difficult softening and the like, and has the color, aroma and taste of the traditional pickle.
Description
Technical Field
The invention relates to the technical field of flavor food processing, in particular to a method for making Sichuan flavor pickles with sour, fresh, pure, tender, crisp and aromatic taste.
Background
Sichuan pickles are famous for sour, fresh, pure, crisp, tender and aromatic taste, long-lasting aftertaste, greasiness-removing and appetite-stimulating. It not only can be eaten together with rice or bread, but also is an indispensable seasoning for making Sichuan dishes, and is known as 'bone of Sichuan dishes'. "world pickles see China and Chinese pickles see Sichuan". The Sichuan pickle is a typical representative of pickle in China, the production history of the Sichuan pickle can be traced back to the period of the business week 3000 years ago at the earliest, and the production history of pickle recorded by characters can be traced back to 'Sichuan pickle production special statement' in 'Chinese Utility' more than 1500 years ago. In recent years, the Sichuan pickle industry has been developed rapidly, and has become a supporting industry in the field of Sichuan vegetable agricultural product processing, and is one of the most distinctive and superior industries in the field of Sichuan agricultural product processing. However, while the development of the Sichuan pickle industry is strong, due to the lack of scientific research of the system, especially the scientific analysis of the traditional fermentation technology and the unclear recognition of the scientific principle of the modernization and the like, the Sichuan pickle produced in China at present has serious defects of sourness, delicate flavor and monotonous flavor, softened pickle and the like, deviates from the flavor of the traditional Sichuan pickle, and the market of the Sichuan pickle is gradually squeezed by foreign pickles. Therefore, the development of the Sichuan kimchi processing industry is greatly limited.
Disclosure of Invention
The invention aims to solve the problems and provides a method for preparing Sichuan pickles with sour, fresh, pure, tender, crisp and aromatic flavor.
In order to achieve the purpose, the invention adopts the technical scheme that: a preparation method of Sichuan flavor pickle comprises the following steps:
(1) raw material selection and pretreatment: selecting 7-8 mature fresh vegetables, cutting into strips or blocks with the length of 2-3 cm, cleaning for 3 times, and draining;
(2) blanching: soaking the vegetables processed in the step into water at the temperature of 95-100 ℃, blanching for 60-90 s, immediately fishing out, putting into cold boiled water at the temperature of 20-25 ℃, cooling, fishing out after 3-5 min, and draining;
(3) pre-modulation: adding 0.2-0.3% of white granulated sugar, 0.05-0.07% of L-phenylalanine, 0.02-0.03% of anhydrous calcium chloride and 0.5-0.8% of edible alcohol into the vegetables treated in the step (2) according to the mass percentage, uniformly mixing, placing in a stirring barrel, and placing for 6-8 hours in a dark and sealed manner at the temperature of 20-25 ℃;
(4) pre-fermentation: adding Mucor indicus 3.4914(Mucor indicus 3.4914, China general microbiological culture Collection center) to the vegetable raw material prepared in the step (3) to 3.5-5.5 multiplied by 106cfu/g are mixed evenly, and are pre-fermented for 20 to 25 hours in a stirring barrel at the temperature of 22 to 28 ℃, and are stirred for 1 time at 5 to 10 revolutions per minute every 4 hours;
(5) fermentation: adding spice water with the mass 2 times of that of the pre-fermented raw material, uniformly mixing, and respectively inoculating probiotic lactic acid bacteria Leuconostoc mesenteroides 1.2138(Leuconostoc mesenteroides 1.2138, China general microbiological culture Collection center) to bittern of 2.0-3.0 × 106cfu/ml, Weissella cibaria IMAU10219(Weissella cibaria IMAU10219, China general microbiological culture Collection center) to bittern 3.5-4.5 × 106cfu/ml, Lactobacillus pentosus 1.3913(Lactobacillus pentosus 1.3913, China general microbiological culture Collection center) to bittern of 4.5-5.5 × 106cfu/ml, uniformly mixing, transferring into a pottery jar, sealing the jar edge with water, fermenting at 18-20 ℃ for 15-18 h, and heating to 20-25 ℃ for fermentation for 24-30 h;
(6) sealing and sterilizing: and (4) draining the pickled vegetables fermented in the step (5) until the content of the pickled vegetable liquid is 10-15%, subpackaging the pickled vegetables in aluminum foil bags for vacuum packaging, and sterilizing at 80 ℃ for 10min to obtain the Sichuan-flavor pickled vegetable product.
Further, in the step (5), the preparation method of the spice water comprises the following steps: heating water to 90-95 ℃, adding 8-12% of iodine-free salt, 0.2-0.3% of brown sugar, 0.2-0.3% of pepper, 0.02-0.03% of anise, 0.02-0.03% of rhizoma kaempferiae and 0.5-0.8% of old ginger according to the volume of the water, preserving heat at 90-95 ℃ for 10-15 min, then adding 1.0-1.5% of fresh celery, 0.3-0.5% of wild pepper chips and 0.5-0.75% of fresh onion slices according to the volume of the water, preserving heat at 90-95 ℃ for 3-4 min, draining and cooling to 20-25 ℃.
The beneficial technical effects of the invention are as follows: the pickle prepared by the invention has sour, fresh, pure, tender, crisp and aromatic taste, high fermentation speed, tender, crisp and aromatic taste, rich taste, difficult softening and the like, and has the color, aroma and taste of the traditional pickle.
Detailed Description
Example 1 preparation of Sichuan-flavored pickled cowpeas
1. Cowpea selection and pretreatment:
selecting 7 mature fresh cowpeas, cutting into strips with the length of 2 cm, adding tap water with the volume of 3 times of that of the fresh cowpeas according to the mass-to-water volume ratio, cleaning for 3 times, and draining.
2. Cowpea blanching
Immersing the cowpeas treated in the step 1 in tap water at the temperature of 97 ℃, blanching for 60 seconds, immediately fishing out, putting into cold boiled water at the temperature of 25 ℃, cooling, fishing out after 3 minutes, and draining.
3. Cowpea premodulation
Adding 0.27% of white granulated sugar, 0.04% of L-phenylalanine, 0.03% of anhydrous calcium chloride and 0.7% of practical alcohol (95%, V/V) into the cowpea processed in the step 2 by mass fraction, uniformly mixing, placing in a stirring barrel, and placing for 8 hours in a dark place at 20 ℃.
4. Pre-fermentation of cowpea
Adding Mucor indicus 3.4914(Mucor indicus 3.4914, China general microbiological culture Collection center) to the cowpea raw material prepared in the step 3 to 5.1 multiplied by 106cfu/g, mixing uniformly, and pre-fermenting in a stirring barrel at 26 ℃ for 24 hours. In the case of the preliminary fermentation, the mixture was stirred at 10 rpm for 1 time at 4-hour intervals.
5. Preparation of spice water
Heating tap water to 90 ℃, adding 9% of iodine-free salt, 0.25% of brown sugar, 0.3% of pepper, 0.025% of star anise, 0.025% of rhizoma kaempferiae and 0.6% of old ginger according to the volume of the water, preserving heat at 90 ℃ for 12 minutes, then adding 1.2% of fresh celery, 0.4% of wild pepper pieces and 0.5% of fresh onion pieces according to the volume of the water, preserving heat at 90 ℃ for 3 minutes, draining and cooling to 20 ℃.
6. Fermentation of cowpea pickle
The step 4 and the step 5 are mixed according to the mass ratio of 1:2, and probiotic lactic acid bacteria Leuconostoc mesenteroides 1.2138(Leuconostoc mesenteroides 1.2138, China general microbiological culture Collection center) to bittern of 2.0 x 10 are respectively inoculated into the mixed system6cfu/ml, Weissella sinus IMAU10219(Weissella cibaria IMAU10219, China general microbiological culture Collection center) to bittern 4.5X 106cfu/ml, Lactobacillus pentosus 1.3913(Lactobacillus pentosus 1.3913, China general microbiological culture Collection center) to bittern 4.5 × 106cfu/ml, evenly mixing, transferring into a pottery jar, sealing the jar edge with water, fermenting at 18 ℃ for 18 hours, and fermenting at 25 ℃ for 24 hours.
7. Sealing sterilization
And (3) draining the cowpea fermented in the step (6) to 10% of the cowpea pickle liquid, subpackaging the cowpea pickle liquid into aluminum foil bags (made of PET/AL/BOPA/PE) according to 200 g, carrying out vacuum packaging, and sterilizing at 80 ℃ for 10 minutes to obtain the sour, fresh, pure, tender, crisp and aromatic Sichuan flavor pickled cowpea product.
Example 2 preparation of Szechwan flavored pickled ginger
1. Selecting and pretreating a tender ginger raw material:
selecting 7 mature fresh tender gingers, cutting into blocks with the cross section of about 1 square centimeter and the length of 2-3 centimeters according to production requirements, adding tap water with the volume of 3 times according to the mass-to-water volume ratio of the fresh tender gingers, cleaning for 3 times, and draining.
2. Zijiang blanching
And (3) soaking the tender ginger processed in the step (1) in tap water at 98 ℃ for blanching for 80 seconds, immediately fishing out the tender ginger, cooling the tender ginger in cold boiled water at 22 ℃, fishing out the tender ginger after 5 minutes, and draining.
3. Zijiang pre-blending
Adding 0.3% of white granulated sugar, 0.06% of L-phenylalanine, 0.025% of anhydrous calcium chloride and 0.7% of practical alcohol (95%, V/V) into the tender ginger processed in the step 2 according to the mass fraction, uniformly mixing, placing in a stirring barrel, and placing for 7 hours in a dark place at 25 ℃.
4. Zijiang pre-fermentation
Adding Mucor Indoides DSM (M.indooc) to the vegetable material prepared in step 3 to 4.5X 106cfu/g, uniformly mixing, and pre-fermenting in a stirring barrel for 24 hours at the temperature of 30 ℃. In the case of the preliminary fermentation, the mixture was stirred at 10 rpm for 1 time at 4-hour intervals.
5. Preparation of spice water
Heating tap water to 90 ℃, adding 8.0% of iodine-free salt, 0.2% of brown sugar, 0.25% of pepper, 0.02% of anise, 0.02% of rhizoma kaempferiae and 0.5% of old ginger according to the volume of the water, preserving heat at 90 ℃ for 10 minutes, then adding 1.0% of fresh celery, 0.3% of wild pepper cut into 0.3 cm and 0.6% of fresh onion slices according to the volume of the water, preserving heat at 90 ℃ for 3 minutes, draining and cooling to 25 ℃.
6. Fermentation of tender ginger pickle
The step 4 and the step 5 are mixed according to the mass ratio of 1:2, and probiotic lactic acid bacteria Leuconostoc mesenteroides 1.2138(Leuconostoc mesenteroides 1.2138, China general microbiological culture Collection center) to bittern 2.5 multiplied by 10 are respectively inoculated into the mixed system6cfu/ml, Weissella sinus IMAU10219(Weissella cibaria IMAU10219, China general microbiological culture Collection center) to bittern 3.5X 106cfu/ml, Lactobacillus pentosus 1.3913(Lactobacillus pentosus 1.3913, China general microbiological culture Collection center) to bittern of 4.7 × 106cfu/ml, evenly mixing, transferring into a pottery jar, sealing the jar edge with water, fermenting for 15 hours at 20 ℃, and fermenting for 24 hours at 25 ℃.
7. Sealing sterilization
And (3) draining the pickled vegetables fermented in the step (6) to obtain a pickled vegetable liquid 12%, subpackaging the pickled vegetables into aluminum foil bags (made of PET/AL/BOPA/PE) according to 200 g, carrying out vacuum packaging, and sterilizing at 80 ℃ for 10 minutes to obtain the sour, fresh, pure, tender, crisp and aromatic Sichuan flavor pickled ginger product.
Claims (1)
1. The preparation method of Sichuan flavor pickle is characterized by comprising the following steps:
(1) raw material selection and pretreatment: selecting 7-8 mature fresh vegetables, cutting into strips or blocks with the length of 2-3 cm, cleaning for 3 times, and draining;
(2) blanching: soaking the vegetables processed in the step into water at the temperature of 95-100 ℃, blanching for 60-90 s, immediately fishing out, putting into cold boiled water at the temperature of 20-25 ℃, cooling, fishing out after 3-5 min, and draining;
(3) pre-modulation: adding 0.2-0.3% of white granulated sugar, 0.05-0.07% of L-phenylalanine, 0.02-0.03% of anhydrous calcium chloride and 0.5-0.8% of edible alcohol into the vegetables treated in the step (2) according to the mass percentage, uniformly mixing, placing in a stirring barrel, and placing for 6-8 hours in a dark and sealed manner at the temperature of 20-25 ℃;
(4) pre-fermentation: adding Mucor indicum 3.4914-3.5-5.5 x 10 into the vegetable raw material prepared in the step (3)6cfu/g are mixed evenly, and are pre-fermented for 20 to 25 hours in a stirring barrel at the temperature of 22 to 28 ℃, and are stirred for 1 time at 5 to 10 revolutions per minute every 4 hours;
(5) fermentation: adding spice water with the mass 2 times of that of the pre-fermented raw materials, uniformly mixing, and respectively inoculating probiotic lactic acid bacteria leuconostoc mesenteroides 1.2138 to bittern of 2.0-3.0 multiplied by 106cfu/ml, Weissella sinus IMAU10219 to bittern 3.5-4.5 × 106cfu/ml, Lactobacillus pentosus 1.3913 to bittern 4.5-5.5 × 106cfu/ml, uniformly mixing, transferring into a pottery jar, sealing the jar edge with water, fermenting at 18-20 ℃ for 15-18 h, and heating to 20-25 ℃ for fermentation for 24-30 h;
(6) sealing and sterilizing: draining the pickled vegetables fermented in the step (5) until the content of the pickled vegetable liquid is 10-15%, subpackaging the pickled vegetables in aluminum foil bags for vacuum packaging, and sterilizing at 80 ℃ for 10min to obtain Sichuan-flavor pickled vegetable products;
the preparation method of the spice water comprises the following steps: heating water to 90-95 ℃, adding 8-12% of iodine-free salt, 0.2-0.3% of brown sugar, 0.2-0.3% of pepper, 0.02-0.03% of anise, 0.02-0.03% of rhizoma kaempferiae and 0.5-0.8% of old ginger according to the volume of the water, preserving heat at 90-95 ℃ for 10-15 min, then adding 1.0-1.5% of fresh celery, 0.3-0.5% of wild pepper and 0.5-0.75% of fresh onion slices according to the volume of the water, preserving heat at 90-95 ℃ for 3-4 min, draining and cooling to 20-25 ℃.
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| CN108634252A (en) * | 2018-05-15 | 2018-10-12 | 湖北聚汇农业开发有限公司 | A kind of preparation method of dual fermentation Fried three slices |
| CN108669495B (en) * | 2018-05-22 | 2021-07-23 | 湖北聚汇农业开发有限公司 | Preparation method of compound fermented potherb mustard and konjac |
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