CN107788444A - A kind of processing technology of salted dried mustard cabbage - Google Patents
A kind of processing technology of salted dried mustard cabbage Download PDFInfo
- Publication number
- CN107788444A CN107788444A CN201711102062.3A CN201711102062A CN107788444A CN 107788444 A CN107788444 A CN 107788444A CN 201711102062 A CN201711102062 A CN 201711102062A CN 107788444 A CN107788444 A CN 107788444A
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- CN
- China
- Prior art keywords
- drying
- mustard cabbage
- salted dried
- dried mustard
- fermentation
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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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Classifications
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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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
Abstract
A kind of processing technology of salted dried mustard cabbage provided by the invention includes following steps：Dish is selected, the fresh vegetable of respective standard is selected by made salted dried mustard cabbage；The fresh vegetable chosen is cleaned using vibration belt type cleaning machine and preliminary drainage；Cleaned vegetables are dehydrated；Vacuum freeze drying is carried out after dehydration, drying test is carried out after drying, dries to dry vegetalbe amino acid content is determined during moisture 5%, 35,45,55 DEG C of heated-air dryings is used when drying；The vegetables dried loading fermentation bag is fermented, lactobacillus inoculation is added during fermentation, ferments 20 25 days and forms dish base；Cutting, the dish base fixed length segment that will be fermented, and add auxiliary material and form salted dried mustard cabbage；Weigh, pack, sterilize, vanning, storage,.Using ensure that salted dried mustard cabbage converted products has the characteristics of low moisture, low sodium chloride, low nitrite content after this programme.
Description
Technical field
The present invention relates to food technology field, refers in particular to a kind of processing technology of salted dried mustard cabbage.
Background technology
The processing of traditional salted dried mustard cabbage is still mostly the traditional mode of production of family workshop type, and the unreasonable part of its processing technology is very
Substantially.Natural drying technique is used first, dehydrating, climate conditionality, the drying time is grown, and product quality is extremely unstable more
It is fixed；Second, the production process of open type, wholesomeness cannot be effectively ensured；Third, the production cycle is grown, traditional mode of production is drying
Salted dried mustard cabbage needs long period sealing storage to carry out spontaneous fermentation, to reach the hyperchromic purpose of flavouring, so low production efficiency.Therefore,
The processing technology optimization of salted dried mustard cabbage has turned into one of upper urgent problem to be solved of production.
The content of the invention
It is an object of the invention to provide a kind of processing technology of simple, features good taste the salted dried mustard cabbage of technique.
To achieve the above object, the main case of technology provided by the present invention is a kind of processing technology of salted dried mustard cabbage, and it includes
Following steps：
1）, select dish, by made salted dried mustard cabbage select respective standard fresh vegetable；
2）, washing, the fresh vegetable chosen is cleaned using vibration belt type cleaning machine and preliminary drainage；
3）, dehydration, cleaned vegetables are dehydrated；Vacuum freeze drying is carried out after dehydration, drying test is carried out after drying,
Dry to dry vegetalbe amino acid content is determined during moisture 5%, 35,45,55 DEG C of heated-air dryings are used when drying；
4）, fermentation, the vegetables dried are loaded into fermentation bag and fermented, lactobacillus inoculation, 20-25 days shapes of fermentation are added during fermentation
Into dish base；
5）, cutting, the dish base fixed length segment that will be fermented, and add auxiliary material formed salted dried mustard cabbage；
6）, weigh, pack, the salted dried mustard cabbage after fixed length segment is weighed, packed；
7）, sterilization, using closed microwave disinfection；
8）, vanning, storage,.
Compared with traditional zymotic product, this programme produces salted dried mustard cabbage, salt 4%-6%, and salt content subtracts compared with conventional fermentation mode
About 50%-60% is lacked, salt content is compared with other lactobacillus-fermented technologies（5%）It is low；Total acid is 1.2%-1.8%, but pure-blood ferment dried plum
Being unfavorable for the oxalic acid content of calcium uptake in dish reduces 12%, and the lactic acid content that can increase food uniqueness tart flavour is about traditional handicraft
2.7 times；Nitrite reduces about 50%；Aflatoxins content, heavy metal and agriculture residual（Lead≤5.0mg/kg, mercury≤0.2mg/
Kg, arsenic≤0.2mg/kg）Control within national standard；In amino acid analysis, free amino acid is total in pure-blood ferment salted dried mustard cabbage
Amount is slightly below traditional zymotic product, but the content of alanine and glycine is above traditional zymotic dried plum in pure-blood ferment product
Dish, two kinds of amino acid can relax tart flavour sharper in salted dried mustard cabbage product.Therefore, new fermentation technique, it is ensured that salted dried mustard cabbage adds
Chemical product has the characteristics of low moisture, low sodium chloride, low nitrite content.
Embodiment
The invention will be further described below, and presently preferred embodiments of the present invention is：Salted dried mustard cabbage described in the present embodiment
Processing technology includes following steps：
1）, select dish, by made salted dried mustard cabbage select respective standard fresh vegetable；
2）, washing, the fresh vegetable chosen is cleaned using vibration belt type cleaning machine and preliminary drainage；
3）, dehydration, cleaned vegetables are dehydrated；Vacuum freeze drying is carried out after dehydration, drying test is carried out after drying,
Dry to dry vegetalbe amino acid content is determined during moisture 5%, 35,45,55 DEG C of heated-air dryings are used when drying；
4）, fermentation, the vegetables dried are loaded into fermentation bag and fermented, lactobacillus inoculation, 20-25 days shapes of fermentation are added during fermentation
Into dish base；Fermentation is added by the salt material ratio of vegetables gross mass 8%；
5）, cutting, the dish base fixed length segment that will be fermented, and add auxiliary material formed salted dried mustard cabbage；
6）, weigh, pack, the salted dried mustard cabbage after fixed length segment is weighed, packed；
7）, sterilization, using closed microwave disinfection；
8）, vanning, storage,.
This project uses microwave drying process, strictly controls drying time, temperature, can thoroughly sterilize；Control salted dried mustard cabbage
Moisture is reasonably worth at one, greatly reduces the miscellaneous bacteria infection probability during salted dried mustard cabbage finished stock storage.Salted dried mustard cabbage master
Drying mode is wanted to have heated-air drying, microwave drying and freeze-drying, wherein heated-air drying product quality is poor, high-quality preserved vegetable master
To use microwave drying and freeze-drying.
Drying is high energy consumption process, and the operating cost of vegetable drying process depends on the thermal efficiency height of drying equipment
It is low.A significant in value for weighing thermal efficiency height is unit energy consumption moisture removal (SMER value), and SMER values are higher to show heat
Efficiency is also higher.Research shows that using the SMER values of microwave and heated-air drying be 2.9kg (H respectively2O) /( k W·h)
、1.2 kg( H2O) /( k W·h) .From numerically it can be seen that the thermal efficiency of heated-air drying only has the 1/3 of microwave drying.
The organic acid content being freeze-dried in salted dried mustard cabbage is higher than microwave drying, and alcohol content is also apparently higher than microwave drying plum
Dry vegetalbe, wherein the content of 2,3- butanediols, benzyl carbinol, propane diols etc. is far above microwave drying salted dried mustard cabbage；Microwave and freezing are dry
The esters content of dry salted dried mustard cabbage is respectively 45.28% and 28.9%, is shown in salted dried mustard cabbage microwave drying process, due to higher
At a temperature of there occurs esterification, organic acid and alcohols material are reduced, and Ester increase is apparent；Aldehydes, ketone and
The change of heterocyclic material is not particularly evident.
Vacuum freeze drying carries out lyophilization at low temperature, and because vacuum is higher, low-boiling point material holds in salted dried mustard cabbage
Volatile, thermal sensitivity nutritional ingredient and flavor substance are effectively maintained, and product color is constant, in light green.Due to plum
For the main flavor of dry vegetalbe still based on higher boiling involatile matter, freeze-drying saves flavor original in preserved vegetable substantially
Material.And in microwave drying process, there occurs esterification and oxidation reaction inside salted dried mustard cabbage, product brown stain is in than more serious
Dark-brown, the texture of salted dried mustard cabbage is harder, and rehydration is poor.
This programme makees round using polybag, and the salted dried mustard cabbage of inoculating lactic acid bacterium, which is loaded, can contain 50-60 kilograms/food
In level polybag, then move into and fermentation is stacked on the three-dimensional shelf of fermenting cellar.New round compared with traditional pithos,
Floor space 60%-80% is effectively reduced, reduces equipment investment and workshop investment more than 50%.Meanwhile improve environmental sanitation bar
Part, to ensure that product quality is laid a good foundation；The labor intensity of worker is reduced, improves efficiency.
This programme shortens fermentation time, production cycle contracting by using strain fermentation process modification conventional production methods
Short, fermentation time was shorten to 25 days by original 45 days, and product quality is improved, and increased economic benefit 8.2%.By using
The fermentation technique of this programme, salted dried mustard cabbage have less salt, low nitrite product performance, the production of health-nutrition are provided for consumer
Product.
This programme makees round by using food grade plastic bag.Food grade plastic bag makees round and traditional pottery
Cylinder is compared, and effectively reduces floor space 60%-80%, reduces equipment investment and workshop investment more than 50%.
This programme uses microwave drying sterilization technique, and the energy is saved than heated-air drying.3.0% is added in production process
Glucose, control moisture content of raw material 5%, vapour cooking 5min, power 750W, sterilization time 12 minutes, shelf life of products
360 days.Salted dried mustard cabbage yield rate is surveyed after project and improves 4.3 percentage points, quality class improves, and edible safety improves, and saves energy
Source, increase economic benefit 6.6%.
The technique of this programme improves Product Safety.Pass through purebred lactic fermentation, product nitrite：Content 3mg/
Kg, control being less than within 20mg/kg in GB5009.33-2016 requirements；Heavy metal：Lead 0.03mg/kg, is controlled
GB5009.12-2016 requirements are less than within 1.0mg/kg；Total arsenic：Do not detect, meet GB5009.11-2016 requirements.Large intestine
Flora：Do not detect, meet GB4789.3-2016 requirements.
By the main physical and chemical index of the salted dried mustard cabbage product of this programme production：Salt 4%-6%, total acid 1.2%-1.8%, product
Water content 11%.
Claims (1)
- A kind of 1. processing technology of salted dried mustard cabbage, it is characterised in that：It includes following steps：1）, select dish, by made salted dried mustard cabbage select respective standard fresh vegetable；2）, washing, the fresh vegetable chosen is cleaned using vibration belt type cleaning machine and preliminary drainage；3）, dehydration, cleaned vegetables are dehydrated；Vacuum freeze drying is carried out after dehydration, drying test is carried out after drying, Dry to dry vegetalbe amino acid content is determined during moisture 5%, 35,45,55 DEG C of heated-air dryings are used when drying；4）, fermentation, the vegetables dried are loaded into fermentation bag and fermented, lactobacillus inoculation, 20-25 days shapes of fermentation are added during fermentation Into dish base；5）, cutting, the dish base fixed length segment that will be fermented, and add auxiliary material formed salted dried mustard cabbage；6）, weigh, pack, the salted dried mustard cabbage after fixed length segment is weighed, packed；7）, sterilization, using closed microwave disinfection；8）, vanning, storage,.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711102062.3A CN107788444A (en) | 2017-11-10 | 2017-11-10 | A kind of processing technology of salted dried mustard cabbage |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711102062.3A CN107788444A (en) | 2017-11-10 | 2017-11-10 | A kind of processing technology of salted dried mustard cabbage |
Publications (1)
| Publication Number | Publication Date |
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| CN107788444A true CN107788444A (en) | 2018-03-13 |
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| CN201711102062.3A Pending CN107788444A (en) | 2017-11-10 | 2017-11-10 | A kind of processing technology of salted dried mustard cabbage |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56109548A (en) * | 1980-02-04 | 1981-08-31 | Morinaga & Co Ltd | Rice-bran paste composition, its preparation, and preparation of pickled vegetable using said rice-bran composition |
| CN101933591A (en) * | 2010-07-28 | 2011-01-05 | 广东祯州集团有限公司 | Instant preserved flowering cabbage and production method thereof |
| CN103005352A (en) * | 2012-12-25 | 2013-04-03 | 内蒙古万佳食品有限公司 | Method of pickling sauerkraut by using pure lactic acid bacteria under waterless and vacuum condition |
-
2017
- 2017-11-10 CN CN201711102062.3A patent/CN107788444A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56109548A (en) * | 1980-02-04 | 1981-08-31 | Morinaga & Co Ltd | Rice-bran paste composition, its preparation, and preparation of pickled vegetable using said rice-bran composition |
| CN101933591A (en) * | 2010-07-28 | 2011-01-05 | 广东祯州集团有限公司 | Instant preserved flowering cabbage and production method thereof |
| CN103005352A (en) * | 2012-12-25 | 2013-04-03 | 内蒙古万佳食品有限公司 | Method of pickling sauerkraut by using pure lactic acid bacteria under waterless and vacuum condition |
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Application publication date: 20180313 |
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