CN107890053A - A kind of industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products - Google Patents
A kind of industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products Download PDFInfo
- Publication number
- CN107890053A CN107890053A CN201711257328.1A CN201711257328A CN107890053A CN 107890053 A CN107890053 A CN 107890053A CN 201711257328 A CN201711257328 A CN 201711257328A CN 107890053 A CN107890053 A CN 107890053A
- Authority
- CN
- China
- Prior art keywords
- cowpea
- parts
- bittern
- salt
- fermentation
- Prior art date
- 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.)
- Pending
Links
- 241000219977 Vigna Species 0.000 title claims abstract description 265
- 235000010726 Vigna sinensis Nutrition 0.000 title claims abstract description 265
- 150000003839 salts Chemical class 0.000 title claims abstract description 118
- 241001131796 Botaurus stellaris Species 0.000 title claims abstract description 74
- 238000000855 fermentation Methods 0.000 title claims abstract description 69
- 230000004151 fermentation Effects 0.000 title claims abstract description 69
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 30
- 238000004140 cleaning Methods 0.000 claims abstract description 21
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 18
- 238000004321 preservation Methods 0.000 claims abstract description 16
- 238000005520 cutting process Methods 0.000 claims abstract description 13
- 230000000694 effects Effects 0.000 claims abstract description 10
- 238000003860 storage Methods 0.000 claims abstract description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 239000001110 calcium chloride Substances 0.000 claims abstract description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 7
- 239000000047 product Substances 0.000 claims description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 44
- 239000002994 raw material Substances 0.000 claims description 41
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 28
- 240000008574 Capsicum frutescens Species 0.000 claims description 22
- 235000002566 Capsicum Nutrition 0.000 claims description 15
- 230000018044 dehydration Effects 0.000 claims description 15
- 238000006297 dehydration reaction Methods 0.000 claims description 15
- 239000004310 lactic acid Substances 0.000 claims description 14
- 235000014655 lactic acid Nutrition 0.000 claims description 14
- 235000013599 spices Nutrition 0.000 claims description 13
- 239000006002 Pepper Substances 0.000 claims description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims description 11
- 240000003889 Piper guineense Species 0.000 claims description 11
- 235000017804 Piper guineense Nutrition 0.000 claims description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims description 11
- 238000010612 desalination reaction Methods 0.000 claims description 11
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 230000035800 maturation Effects 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 238000009938 salting Methods 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 7
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 claims description 6
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 claims description 6
- 235000018889 capsanthin Nutrition 0.000 claims description 6
- 235000012658 paprika extract Nutrition 0.000 claims description 6
- 239000001688 paprika extract Substances 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 206010037660 Pyrexia Diseases 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 239000000725 suspension Substances 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- 240000009023 Myrrhis odorata Species 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 238000009629 microbiological culture Methods 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 229910052736 halogen Inorganic materials 0.000 claims description 3
- 150000002367 halogens Chemical class 0.000 claims description 3
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 241000196324 Embryophyta Species 0.000 claims 1
- 210000000481 breast Anatomy 0.000 claims 1
- 238000005554 pickling Methods 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 abstract description 22
- 239000006260 foam Substances 0.000 abstract description 21
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 230000001954 sterilising effect Effects 0.000 abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 7
- 235000012976 tarts Nutrition 0.000 abstract description 7
- 235000013311 vegetables Nutrition 0.000 abstract description 7
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 238000011033 desalting Methods 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000032258 transport Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 description 19
- 238000011049 filling Methods 0.000 description 14
- 230000008569 process Effects 0.000 description 11
- 239000002131 composite material Substances 0.000 description 6
- 238000007689 inspection Methods 0.000 description 6
- 238000002372 labelling Methods 0.000 description 6
- 239000002985 plastic film Substances 0.000 description 6
- 229920006255 plastic film Polymers 0.000 description 6
- 238000009434 installation Methods 0.000 description 5
- 239000011521 glass Substances 0.000 description 4
- 230000007774 longterm Effects 0.000 description 4
- 230000003068 static effect Effects 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 239000004576 sand Substances 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000009655 industrial fermentation Methods 0.000 description 2
- 235000021109 kimchi Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000008373 pickled product Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012956 testing procedure 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to pickles processing technique field, specially a kind of industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products.This method includes fresh cowpea, selected successively, clean, be layered and be made into pond, a less salt bittern fermentation, secondary high salt fermentative preservation, cleaning, desalting, cutting, seasoning, packaging sterilization and storage or trafficking step.For the present invention using low-salt high-quality bubble cowpea bittern bubble stain fermentation cowpea, cowpea flavor is more preferable after making fermenting-ripening, has Pickles, Sichuan Style peculiar taste, tart flavour；By adding the quality foam cowpea bittern containing Lactobacillus plantarum bacterium powder, cowpea fermentation can be started rapidly, it is controllable to be allowed to fermentation process microorganism, add calcium chloride, citric acid auxiliary material, keeping colour and crisp effect is played, makes fermenting-ripening cowpea finished product brittleness good, the cow-pea products produced using this method have fermentation pickled vegetable peculiar taste, tender and crisp, sour refreshing tasty, there is instant edible, nutrient health, have a extensive future.
Description
Technical field
The present invention relates to pickles processing technique field, specially a kind of industry of less salt bittern bubble stain fermentation cow-pea products
Change preparation method.
Background technology
Chinese pickle is with a long history, is the typical traditional fermented food in China, wherein bubble cowpea is the typical case of Chinese pickle
One of represent, there is the characteristics of " delicate fragrance, tender crisp, tasty and refreshing ".It is a kind of pickled product being process with hygrometric state fermentation method,
Both form, brittleness, pungent and the color and luster of fresh cowpea had been remained, there is peculiar taste, fragrance and health care caused by fermentation again
Effect, bubble cowpea are increasingly becoming the food that consumer likes.
Chinese pickle the pickles of enterprise's production, is based on conventional Kimchi, eaten using the modern times with industrialization development
The vegetable product that the production and processing such as product engineering technology and installations and facilities, flavoring technology, packaging and sterilization technology forms, i.e., it is modern
Kimchi products.At present, fresh cowpea is placed on 50-200t salt marsh pond by most enterprises, carries out high salt salting zymolysis, salt marsh pond
Pool technology is sealed using sand seal.Because salt marsh pond is too big, cowpea is squeezed in fermentation process, causes production product form poor,
And cowpea is steeped in traditional salt marsh fermentation process, salt content is higher, causes that fermenting-ripening process is slow, and cowpea is fermented into
Product tart flavour, flavor are poor after ripe, and technique productions cowpea salinity height, it is necessary to carry out advanced desalination after season again, these
Caused product peculiar taste in pickle fermentation maturation is all had a strong impact on, the serious development for hindering pickles enterprise.
The content of the invention
The purpose of the present invention is for steeping cow-pea products raw material salt marsh salinity is high, fermenting acidity is low, raw material shape is poor etc.
A kind of problem, there is provided industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products.This method is using less salt fermentation, hair
Ferment process control system, buckle layering fermentation vat method, ensure product quality, improve product special flavour, improve raw material shape.
In order to realize above goal of the invention, concrete technical scheme of the invention is as follows：
A kind of industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products, comprises the following steps：
Fresh cowpea, it is selected successively, clean, be layered into pond, a less salt bittern fermentation, secondary high salt fermentative preservation,
Cleaning, desalting, cutting, seasoning, packaging sterilization and storage or trafficking step are made.
It specifically includes following steps：
(1) stock up：Select fresh, ripe appropriateness (too tender or can influence product quality always very much), no disease and pests harm, inorganic
Tool damages, and the high-quality cowpea of no fever phenomenon is raw material.Then fresh cowpea is selected and arranged, to remove coring, old
Stem etc., cleaning treatment must be made if there are the sordid vegetables such as silt.
(2) it is layered into pond：5-10 tons bubble cowpea bittern (high-quality) is injected into salt marsh pond, quality foam cowpea bittern shifts to an earlier date
When addition can effectively avoid the cowpea from entering pond with salt pond bottom impacts caused by mechanical damage.Cowpea is poured into salt marsh pond in batches,
When pouring into first cowpea, bottom cowpea is pressed in below pond with buckle, is subsequently poured into second batch cowpea on buckle
Face, then buckle is installed on cowpea, until whole salt marsh pond is filled, finally installation buckle carries out envelope pond again；Such as：
Using 50-200t salt marsh pond, 5-10 ton quality foam cowpea bittern is first injected, often pours into 20~40t cowpeas, with buckle by bottom
Cowpea is pressed in below pond, then pours into 20~40t cowpeas again above buckle, then installs buckle herein, until will be whole
Salt pond is filled, and finally installs buckle envelope pond again.When buckle is installed, two layers of cowpea raw material up and down should be reached and be fixed on its aspect,
Do not move up and down.Salt marsh pond is specially built, and the height in described salt marsh pond can be 3~6 meters, at 1~2 meter, in pond
It is sub internal that raised brim is set, facilitate buckle to install, build 3~6 raised brims inside each pond, the length 4 in salt marsh pond~
It is 6 meters, wide 3~5 meters.The salt marsh pond is layered into pool technology using multilayer buckle plates, cowpea bubble stain process can be avoided to produce larger floating
Power extrude cowpea and caused by raw material shape it is shrivelled, cowpea overall shape can be ensured.
(3) less salt bittern fermentations：It is layered in cowpea into pond Feng Chihou, adds quality foam cowpea bittern to whole pond
Son fills up, and realizes that pond, normal temperature fermentation 10-15 days are sealed in water seal.During the less salt bittern fermentation, in parts by weight, fresh cowpea
100 parts of beans, quality foam cowpea bittern 80-120 parts, the quality foam cowpea bittern are made up of the raw material of following mass parts：Steep cowpea
Beans salt accumulated water 50-150 parts, calcium chloride 0.1-0.5 parts, spice 0.1-0.5 parts, Lactobacillus plantarum bacterium powder 0.01-0.05 parts.
The bubble cowpea salt accumulated water is to take out cowpea residual salts accumulated water after steeping stain cowpea maturation upper one year.The spice is anistree, osmanthus
Skin, Chinese prickly ash, cloves, fennel seeds and the mixture of pepper, in parts by weight, anistree 10-25 parts, Chinese prickly ash 10-18 parts, cassia bark 5-
10 parts, cloves 2-5 parts, fennel seeds 2-4 parts, pepper 1-3 parts.The Lactobacillus plantarum bacterium powder is protected by Guangdong microorganism fungus kind
It is GDMCC No to hide administrative center's preservation strain numbering：60196 Lactobacillus plantarum strain, it is activated, spread cultivation, prepare spore
It is 5.0 × 10 that activity, which is made, in suspension, freeze-drying10-5.0×1011(preparation of bacterium powder can be by existing for CFU/g bacterium powder
Prepared by technology).
The Lactobacillus plantarum, its Classification And Nomenclature are Lactobacilus plantarum, and deposit number is GDMCC No：
60196, preservation date is on 06 05th, 2017, depositary institution：Guangdong Province's Culture Collection, depositary institution
Location：5 building, the building of compound the 59th of Xianlie Middle Road, Guangzhou City 100.
(4) secondary high salt fermentative preservation：0.8- is reached (in terms of lactic acid) to step (3) less salt bittern fermentation cowpea acidity
1.0%, reaching expection has pickle fermentation tart flavour purpose, also long-term for the later stage to avoid cowpea because excessive fermentation forms ghost
Storage is prepared, and in terms of a less salt bittern fermentation cowpea and the bittern gross mass of addition, then adds 3-5% salt, normal temperature
Fermentation storage 2-3 months, as fermenting-ripening cow-pea products.Secondary high salt fermentative preservation technique can not only slow down fermentation speed
Degree, also can reach the purpose preserved for a long time, can store more than 1 year.
(5) cleaning, cutting：Enterprise carries out dish water in process, to the secondary high salt fermenting-ripening cowpea of step (4)
Separation, cow-pea products and bubble cowpea bittern are obtained, cowpea is cleaned using self-action cleaning machine, after cleaning up, according to life
Production needs, with vegetable-chopper cutting into strips or the semi-finished product such as granular.
(6) desalination, dehydration：The static desalination of cowpea that step (5) is segmented, it is 3-5% to make its cowpea salinity, then is adopted
Dewater treatment is carried out with low speed centrifuge, cowpea moisture 80~90% after dehydration.Carried out using low speed centrifuge at dehydration
Reason, can making cowpea raw material, shape is more preferably full in the case of bright water is sloughed.
(7) spice：Enterprise, by adding various processes, produces the different crisp cowpea productions of less salt according to the market demand
Product, to meet consumer's needs.The crisp cowpea of less salt includes Pickles, Sichuan Style (cowpea), crisp cowpea, spicy cowpea dish to go with rice, steamed buns etc three
Kind product.
Pickles, Sichuan Style (cowpea) product, it is by the bright water of cowpea drip-dry after step (6) cleaning, cutting, is then equipped with
In baste, the mass ratio of cowpea and baste is 100：40-50, filling using craft, packed packaging is composite plastic film
Bag, then vacuumizes envelope, and finally row labelling and necessary pattern inspection, qualified is Pickles, Sichuan Style (cowpea) product,
It is optimal that product carries out cold chain sale.The baste is that the raw material of following parts by weight is well mixed obtained：Steep cowpea bittern
20-40 parts, monosodium glutamate 1-2 parts, I+G 0.01-0.02 parts, white granulated sugar 0.1-0.8 parts, lactic acid 0.01-0.05 parts, citric acid 0.01-
0.05 part.
The crisp cow-pea products, it is that the cowpea after step (6) is dehydrated is poured into blender, adds prior quantitative claim
The mass ratio of good chilli oil flavoring, cowpea and chilli oil flavoring is 100：5-15, then fully mix, using bottled and
Packed two ways, automatically quantitative filling machine is filling, and bottled is glass, and packed is composite plastic film bag, and both of which is adopted
With vacuum packaging and to ensure its vacuum, carry out pasteurize after filling and package, cool down afterwards, then using strongly removing
Water dispenser removes bag or the moisture (strength wind is done) on bottled surface, finally row labelling and necessary pattern inspection, and qualified is
It is crisp cow-pea products.Crisp cow-pea products sterilization conditions are：60-200g/ bags or bottle (strip is granular), 90-92 DEG C of temperature, when
Between 15-25min.
The chilli oil flavoring is that the raw material of following parts by weight is well mixed obtained：Chilli oil 10-50 parts, capsicum 10-50
Part, monosodium glutamate 1-10 parts, yeast extract 1-5 parts, lactic acid 0.1-1.5 parts, citric acid 0.1-1.5 parts, capsanthin 0.01-0.08
Part, xanthans 0.01-0.08 parts.
The spicy cowpea dish to go with rice, steamed buns etc product, it is that the cowpea after step (6) is dehydrated pours into frying in frying pan, adds
The mass ratio of the measured hot flavorings of prior quantitative claim, cowpea and hot flavorings is 100：5-15, abundant frying is uniform,
Using bottled and packed two ways, automatically quantitative filling machine is filling, and bottled is glass, and packed is composite plastic film bag, and two
Kind mode all using vacuum packaging and will ensure its vacuum, carry out pasteurize after filling and package, cool down afterwards, then
Bag or the moisture (strength wind is done) on bottled surface are removed using strength water removing machine, finally row labelling and the inspection of necessary pattern
Look into, qualified is spicy cowpea dish to go with rice, steamed buns etc product.The spicy product sterilization conditions are：60-200g/ bags or bottle (strip or
It is granular), 90-92 DEG C of temperature, time 15-25min.
The hot flavorings, which refer to the raw material of following parts by weight being well mixed, to be prepared：Chilli oil 10-50 parts, bubble
Capsicum 0.5-1 parts, monosodium glutamate 1-10 parts, yeast extract 1-5 parts, lactic acid 0.1-1.5 parts, citric acid 0.1-1.5 parts, capsanthin
0.01-0.08 parts, garlic tablet 1-5 parts, ginger grain 1-5 parts.
The positive effect of the present invention is embodied in：
(1), for the present invention using less salt bittern bubble stain fermentation cowpea, cowpea flavor is more preferable after making fermenting-ripening, has four
River pickles peculiar taste, tart flavour；
(2), salt marsh pond uses multilayer buckle plates, and water seal seals pool technology, extrudes degree between reduction cowpea, make cowpea shape
It is fuller, completely cut off air, ensure that cowpea can control during the fermentation；
(3), by adding the bittern containing Lactobacillus plantarum bacterium powder, start fermentation cowpea, be allowed to the micro- life of fermentation process
Thing is controllable, addition calcium chloride, citric acid auxiliary material, plays keeping colour and crisp effect, makes fermenting-ripening cowpea finished product brittleness good；
(4), during cow-pea products are produced and processed, crisp cow-pea products, can be preferably by adding xanthans for enterprise
Cow-pea products moisture is pinned, keeps its brittleness.
(5), maximum innovative point of the invention be time cow-pea products of method production have fermentation pickled vegetable peculiar taste,
It is tender and crisp, sour refreshing tasty, there is instant edible, nutrient health, have a extensive future.
Brief description of the drawings
Fig. 1 is the flow signal for the industrialized process for preparing that the less salt bittern steeps stain fermentation cow-pea products
Fig. 2 is that industrial fermentation cow-pea products use salt marsh pond as multilayer buckle plates, water seal technology schematic diagram
Fig. 3 is industrial fermentation cow-pea products use in the present invention salt marsh pond for sand seal technology schematic diagram.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiment pair
The present invention is described in further detail, but the scope that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to following implementations
Example.Without departing from the idea case in the present invention described above, according to ordinary skill knowledge and customary means, make each
Kind is replaced and change, all should be included within the scope of the invention.
In present specification, % unless otherwise specified, represents wt%.Used raw material is commercially available prod or showed
There is the product that technology is recorded.
The Lactobacillus plantarum used in the application, its Classification And Nomenclature are Lactobacilus plantarum, deposit number
For GDMCC No：60196, preservation date is on 06 05th, 2017, depositary institution：Guangdong Province's Culture Collection,
Depositary institution address：5 building, the building of compound the 59th of Xianlie Middle Road, Guangzhou City 100.
Embodiment 1：
The method for further producing Sichuan bubble cowpea using less salt bittern bubble stain fermentation cow-pea products, comprises the following steps：
(1) cowpea raw material：Select fresh, ripe appropriateness (too tender or can influence product quality always very much), no disease and pests harm,
Have no mechanical damage, the high-quality cowpea raw material of no fever phenomenon.
(2) clean：Fresh cowpea is selected and arranged, to remove coring, old stem etc., if there is silt etc. unclean
Vegetables must then make cleaning treatment.
(3) it is layered into pond：Salt marsh pond is specially built, 6 meters of total height, long 6 meters, wide 4 meters, at every 2 meters of height, pond
Inside sets raised brim, facilitates buckle to install, 6 raised brims are built inside each pond.First 10 are injected into salt marsh pond
Ton quality foam cowpea bittern, bubble cowpea bittern add in advance when can effectively avoid the cowpea from entering pond with salt pond bottom impacts caused by
Mechanical damage.With driving or manually cowpea is poured into 120t salt marsh pond at leisure, often pour into 40t cowpeas, with buckle by bottom
Cowpea is pressed in below pond, then pours into 40t cowpeas again above buckle, then this installation buckle, until whole salt pond is filled
It is full, buckle envelope pond is finally installed again.When buckle is installed, two layers of cowpea raw material up and down should be reached and be fixed on its aspect, not up and down
It is mobile.The salt marsh pond is layered into pool technology using multilayer buckle plates, and cowpea bubble stain process can be avoided to produce larger buoyancy extruding
Cowpea and caused by raw material shape it is shrivelled, cowpea overall shape can be ensured.
(4) less salt bittern fermentations：It will complete to be layered into pond cowpea in the step (3), add quality foam cowpea halogen
Water to whole pond is filled up, and realizes that pond, normal temperature fermentation 15 days are sealed in water seal.Its less salt bittern is in terms of cowpea parts by weight of raw materials：
Fresh 100 parts of cowpea, 100 parts of quality foam cowpea bittern.The quality foam cowpea bittern is made up of the raw material of following mass parts：
Steep 100 parts of cowpea salt accumulated water, 0.1 part of calcium chloride, 0.3 part of spice, 0.03 part of Lactobacillus plantarum bacterium powder.The bubble cowpea salt
Accumulated water is to take out cowpea residual salts accumulated water after steeping stain cowpea maturation upper one year.The spices be anise, cassia bark, Chinese prickly ash, cloves,
Fennel seeds and pepper mixture, its quality component proportioning are：Anistree 25 parts, 15 parts of Chinese prickly ash, 8 parts of cassia bark, 3 parts of cloves, fennel seeds
3 parts, 1 part of pepper.The Lactobacillus plantarum bacterium powder is to be by Guangdong Microbiological Culture Collection administrative center preservation strain numbering
GDMCC.60196 Lactobacillus plantarum strain, it is activated, spread cultivation, prepare spore suspension, freeze-drying be made activity be 2.0
×1011CFU/g bacterium powder.
(5) secondary high salt fermentative preservation：Step (4) less salt bittern fermentation cowpea acidity is reached (in terms of lactic acid)
0.8%, reaching expection has pickle fermentation tart flavour purpose, also long-term for the later stage to avoid cowpea because excessive fermentation forms ghost
Storage is prepared, and in terms of a less salt bittern fermentation cowpea and the bittern gross mass of addition, then adds 5% salt, normal temperature hair
Ferment stores 2 months, as fermenting-ripening cow-pea products.The secondary salting zymolysis technique can not only slow down fermenting speed, also
The purpose preserved for a long time is can reach, can be stored more than 1 year.
(6) cleaning, cutting：Enterprise carries out dish water in process, to the secondary salting zymolysis maturation cowpea of step (5)
Separation, obtains cow-pea products and pickles water, and cowpea is cleaned using self-action cleaning machine, after cleaning up, according to production need
Will, with vegetable-chopper cutting into strips or the semi-finished product such as granular.
(7) desalination, dehydration：The cowpea that step (6) is segmented uses static desalination, and it is 3% to make its cowpea salinity, then
Dewater treatment, cowpea moisture 90% after dehydration are carried out using low speed centrifuge.Carried out using low speed centrifuge at dehydration
Reason, can making cowpea raw material, shape is more preferably full in the case of bright water is sloughed.
(8) Pickles, Sichuan Style (cowpea)：It is that the cowpea after step (7) desalting and dewatering is equipped with baste, cowpea and baste
Mass ratio be 100：40, filling using craft, packed packaging is composite plastic film bag, then vacuumizes envelope, finally goes
Labelling and necessary pattern inspection, qualified is Pickles, Sichuan Style (cowpea) product, and it is optimal that product carries out cold chain sale.Institute
It is that the raw material of following parts by weight is well mixed obtained to state baste：Steep 30 parts of cowpea bittern, 1 part of monosodium glutamate, I+G 0.01
Part, 0.1 part of white granulated sugar, 0.01 part of lactic acid, 0.02 part of citric acid.
Embodiment 2：
The method for further producing crisp cowpea using less salt bittern bubble stain fermentation cow-pea products, comprises the following steps： (1)
Cowpea raw material：Select fresh, ripe appropriateness (too tender or can influence product quality always very much), no disease and pests harm, have no mechanical damage,
High-quality cowpea raw material without fever phenomenon.
(2) clean：Fresh cowpea is selected and arranged, to remove coring, old stem etc., if there is silt etc. unclean
Vegetables must then make cleaning treatment.
(3) it is layered into pond：Salt marsh pond is specially built, 6 meters of total height, long 4 meters, wide 4 meters, at every 2 meters of height, pond
Inside sets raised brim, facilitates buckle to install, 6 raised brims are built inside each pond.10 tons are first injected into salt pond
Quality foam cowpea bittern, quality foam cowpea bittern adds in advance can effectively avoid cowpea from being produced when entering pond with salt pond bottom impacts
Mechanical damage.With driving or manually cowpea is poured into 90t salt marsh pond at leisure, often pour into 30t cowpeas, with buckle the bottom of by
Portion's cowpea is pressed in below pond, then pours into 30t cowpeas again above buckle, then this installation buckle, until by whole salt pond
Fill, buckle envelope pond is finally installed again.Buckle install when, should reach up and down two layers of cowpea raw material be fixed on its aspect, not on
Lower movement.The salt marsh pond is layered into pool technology using multilayer buckle plates, and cowpea bubble stain process can be avoided to produce larger buoyancy and squeezed
Press cowpea and caused by raw material shape it is shrivelled, cowpea overall shape can be ensured.
(4) less salt bittern fermentations：It will complete to be layered into pond cowpea in the step (3), add quality foam cowpea halogen
Water to whole pond is filled up, and realizes that pond, normal temperature fermentation 12 days are sealed in water seal.Its less salt bittern is in terms of cowpea parts by weight of raw materials：
Fresh 100 parts of cowpea, 100 parts of quality foam cowpea bittern.The quality foam cowpea bittern is made up of the raw material of following mass parts：
Steep 100 parts of cowpea salt accumulated water, 0.15 part of calcium chloride, 0.2 part of spice, 0.04 part of Lactobacillus plantarum bacterium powder.The bubble cowpea salt
Accumulated water is to take out cowpea residual salts accumulated water after steeping stain cowpea maturation upper one year.The spices be anise, cassia bark, Chinese prickly ash, cloves,
Fennel seeds and pepper mixture, its quality component proportioning are：Anistree 20 parts, 10 parts of Chinese prickly ash, 6 parts of cassia bark, 3 parts of cloves, fennel seeds
2 parts, 1 part of pepper.The Lactobacillus plantarum bacterium powder is to be by Guangdong Microbiological Culture Collection administrative center preservation strain numbering
GDMCC.60196 Lactobacillus plantarum strain, it is activated, spread cultivation, prepare spore suspension, freeze-drying be made activity be 2.0
×1011CFU/g bacterium powder.
(5) secondary high salt fermentative preservation：Step (4) less salt bittern fermentation cowpea acidity is reached (in terms of lactic acid)
0.8%, reaching expection has pickle fermentation tart flavour purpose, also long-term for the later stage to avoid cowpea because excessive fermentation forms ghost
Storage is prepared, and in terms of a less salt bittern fermentation cowpea and the bittern gross mass of addition, then adds 4% salt, normal temperature hair
Ferment stores 2 months, as fermenting-ripening cow-pea products.The secondary salting zymolysis technique can not only slow down fermenting speed, also
The purpose preserved for a long time is can reach, can be stored more than 1 year.
(6) cleaning, cutting：Enterprise carries out dish water in process, to the secondary salting zymolysis maturation cowpea of step (5)
Separation, obtains cow-pea products and pickles water, and cowpea is cleaned using self-action cleaning machine, after cleaning up, according to production need
Will, with vegetable-chopper cutting into strips or the semi-finished product such as granular.
(7) desalination, dehydration：The cowpea that step (6) is segmented uses static desalination, and it is 3% to make its cowpea salinity, then is adopted
Dewater treatment is carried out with low speed centrifuge, cowpea moisture 80% after dehydration.Dewater treatment is carried out using low speed centrifuge,
Cowpea raw material can be made, and shape is more preferably full in the case of bright water is sloughed.
(8) chilli oil cowpea：It is to pour into the cowpea after step (7) dehydration in blender, adds what is quantitatively weighed up in advance
Chilli oil flavoring, the wherein mass ratio of cowpea and chilli oil flavoring is 100：10, then fully mix, using bottled and bag
Two ways is filled, automatically quantitative filling machine is filling, and bottled is glass, and packed is composite plastic film bag, and both of which uses
It is vacuum-packed and ensures its vacuum, carry out pasteurize after filling and package, cool down afterwards, is then removed water using strength
Machine removes bag or the moisture (strength wind is done) on bottled surface, finally row labelling and necessary pattern inspection, and qualified is
Chilli oil cow-pea products.The crisp cow-pea products sterilization conditions are：100g/ bags (strip), 90 DEG C of temperature, time 15min.It is described
Chilli oil flavoring is that the raw material of following parts by weight is well mixed obtained：20 parts of chilli oil, 10 parts of capsicum, 5 parts of monosodium glutamate, yeast are taken out
3 parts of extract, 0.12 part of lactic acid, 0.55 part of citric acid, 0.02 part of capsanthin, 0.01 part of xanthans.
Embodiment 3：
The method for further producing spicy cowpea dish to go with rice, steamed buns etc using less salt bittern bubble stain fermentation cow-pea products, including it is following
Step：
(1) cowpea raw material：Select fresh, ripe appropriateness (too tender or can influence product quality always very much), no disease and pests harm,
Have no mechanical damage, the high-quality cowpea raw material of no fever phenomenon.
(2) clean：Fresh cowpea is selected and arranged, to remove coring, old stem etc., if there is silt etc. unclean
Vegetables must then make cleaning treatment.
(3) it is layered into pond：Salt marsh pond is specially built, 6 meters of total height, long 6 meters, wide 4 meters, at every 2 meters of height, pond
Inside sets raised brim, facilitates buckle to install, 6 raised brims are built inside each pond.10 tons are first injected into salt pond
Quality foam cowpea bittern, quality foam cowpea bittern adds in advance can effectively avoid cowpea from being produced when entering pond with salt pond bottom impacts
Mechanical damage.With driving or manually cowpea is poured into 120t salt marsh pond at leisure, often pour into 40t cowpeas, with buckle the bottom of by
Portion's cowpea is pressed in below pond, then pours into 40t cowpeas again above buckle, then this installation buckle, until by whole salt pond
Fill, buckle envelope pond is finally installed again.Buckle install when, should reach up and down two layers of cowpea raw material be fixed on its aspect, not on
Lower movement.The salt marsh pond is layered into pool technology using multilayer buckle plates, and cowpea bubble stain process can be avoided to produce larger buoyancy and squeezed
Press cowpea and caused by raw material shape it is shrivelled, cowpea overall shape can be ensured.
(4) less salt bittern fermentations：Less salt bittern fermentation：It will complete to be layered into pond cowpea in the step (3)
Beans, add quality foam cowpea bittern to whole pond and fill up, realize that pond, normal temperature fermentation 15 days are sealed in water seal.Its less salt bittern
In terms of cowpea parts by weight of raw materials：Fresh 100 parts of cowpea, 100 parts of quality foam cowpea bittern.The quality foam cowpea bittern by with
The raw material composition of lower mass parts：100 parts of quality foam cowpea salt accumulated water, 0.25 part of calcium chloride, 0.5 part of spice, Lactobacillus plantarum
0.05 part of bacterium powder.The bubble cowpea salt accumulated water is to take out cowpea residual salts accumulated water after steeping stain cowpea maturation upper one year.The spices
For anise, cassia bark, Chinese prickly ash, cloves, fennel seeds and pepper mixture, its quality component proportioning is：Anistree 20 parts, 15 parts of Chinese prickly ash,
8 parts of cassia bark, 5 parts of cloves, 3 parts of fennel seeds, 1 part of pepper.The Lactobacillus plantarum bacterium powder is by Guangdong Microbiological Culture Collection
The Lactobacillus plantarum strain that administrative center preservation strain numbering is GDMCC.60196, it is activated, spread cultivation, prepare spore suspension
It is 2.0 × 10 that activity, which is made, in liquid, freeze-drying11CFU/g bacterium powder.
(5) secondary high salt fermentative preservation：Step (4) less salt bittern fermentation cowpea acidity is reached (in terms of lactic acid)
0.8%, reaching expection has pickle fermentation tart flavour purpose, also long-term for the later stage to avoid cowpea because excessive fermentation forms ghost
Storage is prepared, and in terms of a less salt bittern fermentation cowpea and the bittern gross mass of addition, then adds 4% salt, normal temperature hair
Ferment stores 2 months, as fermenting-ripening cow-pea products.The secondary salting zymolysis technique can not only slow down fermenting speed, also
The purpose preserved for a long time is can reach, can be stored more than 1 year.
(6) cleaning, cutting：Enterprise carries out dish water in process, to the secondary salting zymolysis maturation cowpea of step (5)
Separation, obtains cow-pea products and pickles water, and cowpea is cleaned using self-action cleaning machine, after cleaning up, according to production need
Will, with vegetable-chopper cutting into strips or the semi-finished product such as granular.
(7) desalination, dehydration：The cowpea that step (6) is segmented uses static desalination, and it is 3% to make its cowpea salinity, then is adopted
Dewater treatment is carried out with low speed centrifuge, cowpea moisture 80% after dehydration.Dewater treatment is carried out using low speed centrifuge,
Cowpea raw material can be made, and shape is more preferably full in the case of bright water is sloughed.
(8) spicy cowpea dish to go with rice, steamed buns etc：It is that the cowpea after step (7) dehydration is poured into frying in frying pan, it is fixed in advance to add
Measure load weighted flavoring, the mass ratio of cowpea and hot flavorings is 100：15, abundant frying is uniform, using bottled and bag
Two ways is filled, automatically quantitative filling machine is filling, and bottled is glass, and packed is composite plastic film bag, and both of which uses
It is vacuum-packed and ensures its vacuum, pasteurize is carried out after filling and package, carries out cold water immediately afterwards and rapidly cool down,
Then bag or the moisture (strength wind is done) on bottled surface are removed using strength water removing machine, finally row labelling and necessary type
Formula inspection, qualified is chilli oil cow-pea products.The spicy product sterilization conditions are：80g/ bags (strip), 91 DEG C of temperature,
Time 20min.The hot flavorings, which refer to the raw material of following parts by weight being well mixed, to be prepared：30 parts of chilli oil, bubble are peppery
0.5 part of green pepper, 6 parts of monosodium glutamate, 3 parts of yeast extract, 3 parts of garlic tablet, 3 parts of ginger grain, 0.15 part of lactic acid, 0.1 part of citric acid, capsanthin
0.01 part.
Technology mode selection analysis：
Using the method and parameter of embodiment 3, testing procedure (3) is layered salt marsh pond during into pond and uses multilayer buckle plates, water seal
Technology carries out Contrast on effect analysis with salt marsh pond using traditional sand seal technology technology (remaining condition is consistent with embodiment 3).
The different salt marsh pool technology fermentation cowpea Contrast on effect of table 1
Example described above is only the preferred embodiment of this patent, but the protection domain of this patent is not limited thereto.
It should be pointed out that for those skilled in the art, on the premise of this patent principle is not departed from, according to this
The technical scheme and its inventional idea of patent, can also make some improvements and modifications, and these improvements and modifications also should be regarded as this
The protection domain of patent.
Claims (9)
1. a kind of industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products, it is characterised in that comprise the following steps：
（1）Stock：Selecting fresh, ripe appropriateness, no disease and pests harm, have no mechanical damage, the high-quality cowpea of no fever phenomenon is raw material,
Then coring and old stem are removed, and is cleaned；
（2）It is layered into pond：5-10 tons bubble cowpea bittern is injected into salt marsh pond, then pours into cowpea in salt marsh pond in batches, when
When pouring into first cowpea, bottom cowpea is pressed in pond bottom with buckle, is subsequently poured into second batch cowpea above buckle, then
Buckle is installed on cowpea, until whole salt marsh pond is filled, buckle envelope pond is finally installed again；
（3）Less salt bittern fermentation：It is layered in cowpea into pond Feng Chihou, adds bubble cowpea bittern to whole pond and fill up, it is real
Existing water seal envelope pond, normal temperature fermentation 10-15 days；
（4）Secondary high salt fermentative preservation：When through step（3）After cowpea fermentation, in terms of lactic acid, cowpea acidity reaches 0.8-1.0%,
Salt, as normal temperature fermentation storage 2-3 months, fermenting-ripening cow-pea products are added again；With a less salt bittern fermentation cowpea
With the quality meter of bittern, 3-5% salt is added；
（5）Cleaning, cutting：To step（4）Secondary salting zymolysis maturation cowpea carries out dish water separation, obtains cowpea and bubble cowpea halogen
Water, after cowpea is cleaned using self-action cleaning machine, with vegetable-chopper cutting into strips or granular semi-finished product；
（6）Desalination, dehydration：By step（5）In the cowpea that segments carry out desalination, it is 3-5% to make its cowpea salinity, then using low
Fast centrifuge carries out dewater treatment, and cowpea moisture is 80 ~ 90% after dehydration, is produced.
2. the industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products as claimed in claim 1, it is characterised in that：It is described
Salt marsh pond height be 3 ~ 6 meters, at 1 ~ 2 meter, raised brim is set inside pond, facilitates buckle to install, Mei Gechi
3 ~ 6 raised brims are built in sub- inside, and 4 ~ 6 meters of the length in salt marsh pond is wide 3 ~ 5 meters.
3. the industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products as claimed in claim 1, it is characterised in that：It is described
During less salt bittern fermentation, in parts by weight, fresh 100 parts of cowpea, bubble cowpea bittern 80-120 parts, the bubble cowpea bittern
It is made up of the raw material of following mass parts：Steep cowpea salt accumulated water 50-150 parts, calcium chloride 0.1-0.5 parts, spice 0.1-0.5 parts,
Lactobacillus plantarum bacterium powder 0.01-0.05 parts, the bubble cowpea salt accumulated water are to take out cowpea residue after steeping stain cowpea maturation upper one year
Salt accumulated water.
4. the industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products as claimed in claim 3, it is characterised in that：It is described
Spice is anise, cassia bark, Chinese prickly ash, cloves, fennel seeds and the mixture of pepper, in parts by weight, anistree 10-25 parts, Chinese prickly ash
10-18 parts, cassia bark 5-10 parts, cloves 2-5 parts, fennel seeds 2-4 parts, pepper 1-3 parts.
5. the industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products as claimed in claim 4, it is characterised in that：It is described
The plant breast that it is GDMCC.60196 by Guangdong Microbiological Culture Collection administrative center preservation strain numbering that Lactobacillus plantarum bacterium powder, which is,
Bacillus species, it is activated, spread cultivation, prepare spore suspension, freeze-drying be made activity be 5.0 × 1010-5.0×1011CFU/g
Bacterium powder.
6. the industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products as claimed in claim 5, it is characterised in that：It is described
Lactobacillus plantarum, its Classification And Nomenclature areLactobacillus plantarum, deposit number is GDMCC No：60196, preservation
Date is on 06 06th, 2017, depositary institution：Guangdong Province's Culture Collection, depositary institution address：Guangzhou is first
5 building, the strong compound the 59th of Road 100 building.
7. further preparing the method for Sichuan bubble cowpea using industrialized process for preparing as claimed in claim 1, its feature exists
In comprising the following steps：
Spice：By step（6）In obtained cowpea be equipped with baste, pack, vacuumize the mass ratio of envelope, cowpea and baste
For 100：40-50；The baste includes the raw material of following parts by weight：Steep cowpea bittern 20-40 parts, monosodium glutamate 1-2 parts, I+G
0.01-0.02 parts, white granulated sugar 0.1-0.8 parts, lactic acid 0.01-0.05 parts, citric acid 0.01-0.05 parts.
8. the method that crisp cowpea is further prepared using industrialized process for preparing as claimed in claim 1, it is characterised in that bag
Include following steps：
Spice：By step（6）In obtained cowpea be equipped with chilli oil flavoring, pack, vacuumize envelope, cowpea and chilli oil flavoring
Mass ratio be 100：5-15；The chilli oil flavoring includes the raw material of following parts by weight：Chilli oil 10-50 parts, capsicum 1-5 parts,
Monosodium glutamate 1-10 parts, yeast extract 1-5 parts, lactic acid 0.1-1.5 parts, citric acid 0.1-1.5 parts, capsanthin 0.01-0.08 parts are yellow
Virgin rubber 0.01-0.08 parts.
9. the method for further preparing spicy cowpea dish to go with rice, steamed buns etc using industrialized process for preparing as claimed in claim 1, it is special
Sign is to comprise the following steps：
By step（6）Cowpea after dehydration pours into frying in frying pan, adds the measured hot flavorings of prior quantitative claim, fully
Frying is uniform, pack, vacuumizes pack, and the mass ratio of cowpea and spicy baste is 100：5-15；The hot flavorings bag
Include the raw material of following parts by weight：Chilli oil 10-50 parts, pickling pepper 0.5-1 parts, monosodium glutamate 1-10 parts, yeast extract 1-5 parts, lactic acid
0.1-1.5 parts, citric acid 0.1-1.5 parts, capsanthin 0.01-0.08 parts, garlic tablet 1-5 parts, ginger grain 1-5 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711257328.1A CN107890053A (en) | 2017-12-04 | 2017-12-04 | A kind of industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711257328.1A CN107890053A (en) | 2017-12-04 | 2017-12-04 | A kind of industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107890053A true CN107890053A (en) | 2018-04-10 |
Family
ID=61806531
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711257328.1A Pending CN107890053A (en) | 2017-12-04 | 2017-12-04 | A kind of industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107890053A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367492A (en) * | 2019-08-29 | 2019-10-25 | 广西壮族自治区农业科学院 | A kind of sour cowpea method for salting that can inhibit mildew tunica albuginea |
| CN111000174A (en) * | 2019-12-16 | 2020-04-14 | 四川东坡中国泡菜产业技术研究院 | Industrial method for preparing pickled Chinese cabbage product by fermenting green leaf mustard |
| CN112741287A (en) * | 2020-12-18 | 2021-05-04 | 四川东坡中国泡菜产业技术研究院 | Method for preparing aged daocai by adopting direct-throwing microbial inoculum |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040063713A (en) * | 2003-01-08 | 2004-07-14 | 손영석 | Functional pickled food products |
| CN101912099A (en) * | 2010-08-18 | 2010-12-15 | 四川省吉香居食品有限公司 | Preparation method of pickles without flowering in fermentation process |
| CN101912100A (en) * | 2010-08-18 | 2010-12-15 | 四川省吉香居食品有限公司 | Method for continuously fermenting pickle with low salt |
| CN102150801A (en) * | 2011-03-29 | 2011-08-17 | 四川省食品发酵工业研究设计院 | Vegetable sectional salting fermenting method |
| CN203492710U (en) * | 2013-09-24 | 2014-03-26 | 四川省吉香居食品有限公司 | Vegetable fermentation pool |
| CN104939004A (en) * | 2015-06-29 | 2015-09-30 | 瓮安县金阳农业发展有限公司 | Fermentation method of sedum aizoon L. |
| CN105410785A (en) * | 2015-11-09 | 2016-03-23 | 四川高福记生物科技有限公司 | Preparation technology of fresh pickled cowpea |
-
2017
- 2017-12-04 CN CN201711257328.1A patent/CN107890053A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040063713A (en) * | 2003-01-08 | 2004-07-14 | 손영석 | Functional pickled food products |
| CN101912099A (en) * | 2010-08-18 | 2010-12-15 | 四川省吉香居食品有限公司 | Preparation method of pickles without flowering in fermentation process |
| CN101912100A (en) * | 2010-08-18 | 2010-12-15 | 四川省吉香居食品有限公司 | Method for continuously fermenting pickle with low salt |
| CN102150801A (en) * | 2011-03-29 | 2011-08-17 | 四川省食品发酵工业研究设计院 | Vegetable sectional salting fermenting method |
| CN203492710U (en) * | 2013-09-24 | 2014-03-26 | 四川省吉香居食品有限公司 | Vegetable fermentation pool |
| CN104939004A (en) * | 2015-06-29 | 2015-09-30 | 瓮安县金阳农业发展有限公司 | Fermentation method of sedum aizoon L. |
| CN105410785A (en) * | 2015-11-09 | 2016-03-23 | 四川高福记生物科技有限公司 | Preparation technology of fresh pickled cowpea |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110367492A (en) * | 2019-08-29 | 2019-10-25 | 广西壮族自治区农业科学院 | A kind of sour cowpea method for salting that can inhibit mildew tunica albuginea |
| CN111000174A (en) * | 2019-12-16 | 2020-04-14 | 四川东坡中国泡菜产业技术研究院 | Industrial method for preparing pickled Chinese cabbage product by fermenting green leaf mustard |
| CN112741287A (en) * | 2020-12-18 | 2021-05-04 | 四川东坡中国泡菜产业技术研究院 | Method for preparing aged daocai by adopting direct-throwing microbial inoculum |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104397632A (en) | Fermented capsicum product and preparation method thereof | |
| CN103202448B (en) | Convenient preparation method of fermented pickled Chinese cabbage | |
| CN103315324B (en) | Chinese Euroleon preserving method | |
| CN102429191B (en) | Method for preparing acid-pickled vegetables | |
| CN107890053A (en) | A kind of industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products | |
| CN108118011A (en) | A kind of instant pickle preparation method of less salt | |
| Majumdar et al. | An overview of some ethnic fermented fish products of the Eastern Himalayan region of India | |
| CN103584027A (en) | Sweet wine pickled peppers and processing method thereof | |
| CN106722565A (en) | Chili fermented product and preparation method thereof | |
| CN105767984A (en) | Fermented chili-pepper product and preparation method thereof | |
| KR20160122607A (en) | Manufacturing method is useful microbial fermentation of food material pickled vegetables | |
| CN102273653B (en) | Method for preparing low-salt mushy core salted eggs | |
| CN108835565B (en) | Fermented pickled vegetable combined bag and preparation method thereof | |
| CN103919087B (en) | For making the batch composition of pickles and the preparation method of goods thereof of having a bath of fermenting | |
| CN102334664B (en) | Bottled, canned or bagged salted and fermented radish with raw juice soup and preparation method thereof | |
| CN104543896A (en) | Method for fermenting flavor pickled green vegetable | |
| CN101194702A (en) | Shrimp paste and method for producing the same | |
| KR101704114B1 (en) | Method for manufacturing of seasoning liquid prepared by dongchimi fermentation for vegetable pickles | |
| CN107581504A (en) | The processing method of wild Litsea pungens fermented soya bean | |
| CN101810291B (en) | Method for preparing packaged fermentative pickling wild pepper | |
| CN107874191A (en) | A kind of formula and manufacture craft of Hunan taste alkyd Preserved-fish capsicums | |
| CN105341819A (en) | Preparation method of chopped peppers | |
| CN107647348A (en) | Spicy pickles of Litsea pungens and preparation method thereof | |
| CN101904473B (en) | Anaerobic fermentation type thick broad-bean sauce and processing method thereof | |
| CN105211675B (en) | A kind of soaked and soaked preparation method preparing fresh pickles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |