CN107981278A - A kind of red oil pickles and preparation method thereof - Google Patents
A kind of red oil pickles and preparation method thereof Download PDFInfo
- Publication number
- CN107981278A CN107981278A CN201710896592.3A CN201710896592A CN107981278A CN 107981278 A CN107981278 A CN 107981278A CN 201710896592 A CN201710896592 A CN 201710896592A CN 107981278 A CN107981278 A CN 107981278A
- Authority
- CN
- China
- Prior art keywords
- pickled mustard
- oil
- hot pickled
- red oil
- jin
- 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
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
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of red oil pickles and preparation method thereof, belong to food processing technology field.The production method of red oil pickles, comprises the following steps in the present invention：Brine of pickled mustard tuber, peeling, chopping, desalination, dehydration, spice and filling, sterilizing, wherein the brine of pickled mustard tuber technique salts down including one, two salt down, three salt down and filling, disinfecting action.The present invention by being optimized to brine of pickled mustard tuber technique, pickle three times by use, and carries out fermentation process after pickling, and so as to effectively reduce the content of nitrite in red oil pickles, and meets its requirement to brittleness and tenderness；Meanwhile the present invention is by the supplementary product kind and proportioning in red oil pickles, and red oil manufacture craft, especially boiling oil temperature and auxiliary material addition opportunity optimizing, can be met the requirements at the same time so as to which its perfume degree and peppery degree is effectively ensured.
Description
Technical field
The invention belongs to food processing technology field, more specifically to a kind of red oil pickles and preparation method thereof.
Background technology
The main component of hot pickled mustard tuber is protein, carrotene, dietary fiber, mineral matter etc., is a kind of half dry state non-fermented
Salted vegetables, are salted by raw material of Stem lettuce, are one of Chinese famous special local products, with French pickled cucumber, German sweet tea acid wild cabbage simultaneously
Claim three big, world pickle.Containing glutamic acid, asparatate, third up to 17 kinds of free amino acids such as acid, many nutrition in hot pickled mustard tuber
Necessary to component is all human body, and amino acid content summation is up to 1.02%, can play spleen benefiting and stimulating the appetite, tonifying Qi adds essence, increases
The effect of food helps god.Meanwhile low-salt health-care type hot pickled mustard tuber, there is the effect of liver protection weight-reducing.Hot pickled mustard tuber is wide in China's cultivated area, yield
Height, Zhejiang area are one of major production areas of China's hot pickled mustard tuber, and the hot pickled mustard tuber of wherein Yuyao City is particularly famous, is cited as " Chinese hot pickled mustard tuber
Township ", hot pickled mustard tuber is one of local Major agro-industry.
Red oil hot pickled mustard tuber is a kind of relatively conventional hot pickled mustard tuber product, and the kind of red oil hot pickled mustard tuber is also more on the market at present,
And brine of pickled mustard tuber is one of critical process in red oil hot pickled mustard tuber manufacturing process, the index master of brine of pickled mustard tuber quality and security is influenced
There are acidity, salinity (sodium chloride concentration), nitrite concentration, amino-acid nitrogen content and colony count change etc..Wherein, squeeze
The nitrate transformation wherein contained can be nitrite by dish some harmful microorganisms in curing process, the vegetables after marinated
Content of nitrite recall rate is up to 94.7%, these nitrite easily have cause with the free amino acid reaction generation in bittern
Carcinous nitrosamine.Correlative study shows that stomach cancer, cancer of the esophagus etc. are related with the food that long-term consumption content of nitrite is exceeded,
Nitrite is the precursor of strong carcinogen nitrosamine.Therefore, the content for suppressing curing process nitrite is in brine of pickled mustard tuber
Key link.
At present, the common method for reducing cure foods nitrite in the prior art mainly has addition nitrite
Scavenger, enzymatic isolation method and addition microorganism.Addition nitrite scavenger be by add the stronger ascorbic acid of inoxidizability,
The material such as tea polyphenols and citric acid, so as to be nitrite ion by the nitrate reductase of generation, reduces containing for nitrite
Amount, but excessive add of additive can influence the flavor of salted ＆ preserved vegetable in itself, and its excessive addition can also damage human body.Enzyme
Solution is by adding nitrite reductase come the nitrite for generation of degrading, but it is to marinated environment and process conditions requirement
It is of a relatively high, so as to cause enzymatic isolation method cost higher.Addition microorganism is to produce the micro- of nitrite reductase by addition
Biology, such as lactobacillus, to achieve the purpose that to reduce content of nitrite, preferable effect, but micro- life are can reach using this method
The enzymatic activity of thing nitrite reductase is easily affected by environment, so as to cause nitrite clearance rate relatively low.
Such as, Chinese patent 201210408149.4 discloses a kind of brine of pickled mustard tuber technique, and this application includes：Just salt down, will
Clean fresh vegetable head is placed in curing container, after addition salt and access lactic acid bacteria, carries out sealed pickling；Salt down again, just salt down end
Afterwards, salt and access lactic acid bacteria are added again, until marinated complete.Gradation is inoculated with by this application during brine of pickled mustard tuber
Lactic acid bacteria is combined with gradation plus salt, is once inoculated with marinated method relative to existing, inoculating lactic acid bacterium can prevent again when salting down again
Marinated later stage bittern pH gos up, so as to increase probiotic lactobacillus quantity, reduces nitrite peak value, but sub- produced by its lactic acid bacteria
The enzymatic activity of nitrate reductase is i.e. easily affected by environment, so as to cause nitrite clearance rate relatively low.
In addition, the mouthfeel of red oil hot pickled mustard tuber obtained by how ensureing and the key that color and luster is also in red oil hot pickled mustard tuber manufacturing process
Difficult point, on the market most of red oil hot pickled mustard tuber product be often difficult to realize it content of nitrite, brittleness, fragrance and color and luster answered
Close and require.Therefore, how on the basis of the existing hot pickled mustard tuber content of nitrite control technology of solution is of problems, effectively reduce red
Content of nitrite in oily hot pickled mustard tuber product, and ensure its mouthfeel and color and luster, it is the research emphasis of the present invention.
The content of the invention
1. technical problems to be solved by the inivention
It is an object of the invention to overcome the content of nitrite in existing red oil hot pickled mustard tuber product higher, and its mouthfeel and color
Pool needs the deficiency further improved, there is provided a kind of red oil pickles (fresh perfume hot pickled mustard tuber fourth) and preparation method thereof.Using the present invention
Method can effectively reduce content of nitrite in red oil hot pickled mustard tuber, overcome existing content of nitrite to suppress existing for technique
Deficiency, while the mouthfeel and color and luster of gained red oil hot pickled mustard tuber product can also be effectively ensured.
2. technical solution
To reach above-mentioned purpose, technical solution provided by the invention is：
A kind of production method of red oil pickles of the present invention, comprises the following steps：
Step 1: brine of pickled mustard tuber
Hot pickled mustard tuber is cleaned up to be placed in pickling pool and carries out marinated and fermentation process, obtains semi-finished product, specific marinated worker
Skill is：
(1) one salts down：Hot pickled mustard tuber after cleaning is placed in one salts down and pickled in pond, marinated salinity is 8-10 degree, salting period
For 7-10 days；
(2) two salt down：One pickled product is played into pond, two ponds that salt down are delivered to after press dewatering and are pickled, marinated salinity is
14-15 degree, salting period 40-45h；
(3) three salt down：Two pickled products are played into pond, three ponds that salt down are delivered to after press dewatering and are pickled, marinated salinity is
19-20 degree, salting period 45-48h；
(4) filling, sterilizing：By three pickled products and pond and carry out the fermentation of envelope pond, fermentation time is 30-35 days, to obtain the final product
Semi-finished product；
Step 2: peeling, chopping
After semi-finished product tuber mustard taking, removed the peel, chopping；
Step 3: desalination, dehydration
Product after chopping is placed in desalination bucket, carries out washing desalination with clear water immersion, hot pickled mustard tuber salinity is 4-5 after desalination
Degree；Then play water and carry out press dewatering；
Step 4: spice
Shredded hot pickled mustard tuber is quantified and is put into blender, adds white sugar, self-control red oil, monosodium glutamate, chickens' extract, 5 '-flavour nucleotide two
Sodium, potassium sorbate, saccharin sodium, ginger, garlic and pimiento in situ stir evenly；
Step 5: filling, sterilizing
Sterilize, get product after quantitative filling.
Further, the production technology of self-control red oil is in the step 4：Level-one rapeseed oil is selected, and in proportion will
Oil is put into pot, is added after garlic, onion, ginger and fresh spring onion to light a fire and is fired, and is first burnt oil temperature to 140-150 DEG C, Ran Houleng
But auxiliary material is pulled out at 120 DEG C ± 2 DEG C, oil is squeezed into cylinder, quantitative chilli powder is placed into when temperature is down to 108-112 DEG C
With spice immersion 48-52 it is small when, oil is overflowed with filter screen, add capsanthin, get product red oil.
Further, the addition of garlic is 2-2.5 jins/100 jin oil in the self-control red oil, and the addition of onion is
2-2.2 jins/100 jin oil, the addition of ginger are 1.8-2.1 jins/100 jin oil, the additions of fresh spring onion for 1.7-1.9 jins/
100 jin of oil；The addition of chilli powder is 20-21 jins/100 jin oil, and the addition of spice is 1.3-1.5 jins/100 jin oil, peppery
The red addition of green pepper is the 0.2-0.3 ‰ of vegetable seed weight of oil.
Further, added spice includes the component of following mass percent in the self-control red oil：Cloves 15-
20%th, small certain herbaceous plants with big flowers 13-17, numb green pepper 20-24%, illiciumverum 30-35%, cassia bark 10-15%.
Further, the additive amount of white sugar is 500-600g/100 jins of shredded hot pickled mustard tubers in the step 4, makes red oil by oneself
Additive amount is 3-3.5 jins/100 jin shredded hot pickled mustard tubers, and the additive amount of monosodium glutamate is 300-450g/100 jins of shredded hot pickled mustard tubers, and the additive amount of chickens' extract is
100-200g/100 jins of shredded hot pickled mustard tubers, the additive amount of 5 '-the sapidity nucleotide disodium are the 1-2% of monosodium glutamate additive amount, potassium sorbate
Additive amount is 40-50g/100 jins of shredded hot pickled mustard tubers, and the additive amount of saccharin sodium is 75-85g/100 jins of shredded hot pickled mustard tubers, and the additive amount of ginger is
250-300g/100 jins of shredded hot pickled mustard tubers, the additive amount of garlic is 2-2.5 jins/100 jin shredded hot pickled mustard tubers, and the additive amount of pimiento in situ is 3-
3.3 jin/100 jin shredded hot pickled mustard tubers.
Further, the hot pickled mustard tuber after one is salted down first carries out press dewatering 3-4h, then proceed to turn over squeezing 3-4h after again
Two are carried out to salt down processing；Described two salt down after hot pickled mustard tuber be first placed in 37-40 DEG C of water and soak 20-25min, be placed in 10- immediately after
70-90min is soaked in 15 DEG C of thermostatted water；Hot pickled mustard tuber after immersion is subjected to press dewatering 2-2.5h, then proceedes to turn over squeezing
Three are carried out after 2-2.3h again to salt down processing.
Further, 35-40 DEG C of hot-water soak 3-5min, Ran Houli is first used when desalination is washed in the step 3
Soaked using 8-15 DEG C of cold water；Hot pickled mustard tuber after desalination is first played into hydraulic pressure and squeezes 2-2.5h, then carries out turn squeezing again,
Hot pickled mustard tuber contained humidity is 75-83g/100g after squeezing.
Further, the sterilising temp in the step 5 is 90-95 DEG C, and the time of sterilization treatment is 10-13min.
3. beneficial effect
Using technical solution provided by the invention, compared with prior art, there is following remarkable result：
(1) production method of a kind of red oil pickles of the invention, including brine of pickled mustard tuber, peeling, chopping, desalination, be dehydrated, mix
Material and sterilization process, by being optimized to brine of pickled mustard tuber technique, so as on the one hand can effectively reduce in red oil pickles
Content of nitrite, solve existing salted ＆ preserved vegetable content of nitrite and suppress deficiency existing for technique, on the other hand can be with
The mouthfeel and flavor of red oil pickles is effectively ensured, it is met the requirement to performances such as brittleness.
(2) production method of a kind of red oil pickles of the invention, by the production technology to making red oil by oneself, especially to red
Boil temperature and time, the species of auxiliary material, additive amount and the addition opportunity of oil optimize, so as to significantly improve
The mouthfeel and color and luster of red oil pickles are obtained, is further ensured that its requirement to fragrance and color.
(3) production method of a kind of red oil pickles of the invention, passes through the species and proportioning to each auxiliary material in red oil pickles
Optimize, so as to further improve the mouthfeel and quality of gained red oil pickles, it is various that color is prepared
Hot pickled mustard tuber product, and wherein additive is less, small to human injury.
Brief description of the drawings
Fig. 1 is the examining report that gained red oil pickles are made in embodiment.
Embodiment
To further appreciate that present disclosure, in conjunction with specific embodiment, the present invention is described in detail.
Embodiment 1
A kind of production method of red oil pickles (fresh perfume hot pickled mustard tuber fourth) of the present embodiment, comprises the following steps：
Step 1: brine of pickled mustard tuber
Hot pickled mustard tuber is cleaned up to be placed in pickling pool and carries out marinated and fermentation process, obtains semi-finished product, specific marinated worker
Skill is：
(1) one salts down：Hot pickled mustard tuber after cleaning is placed in one salts down and pickled in pond, it is 8 degree to pickle salinity, salting period 10
My god；
(2) two salt down：One pickled product is played into pond, first carries out press dewatering 3h, then proceedes to convey after turning over squeezing 3h
Pickled to two ponds that salt down, it is 14 degree to pickle salinity, salting period 42h；
(3) three salt down：Two pickled products are played into pond, is first placed in 37 DEG C of water and soaks 25min, be placed in 10 DEG C immediately after
Thermostatted water in soak 90min；Hot pickled mustard tuber after immersion is subjected to press dewatering 2h, then proceedes to be delivered to after turning over squeezing 2.3h
Three ponds that salt down are pickled, and it is 19 degree to pickle salinity, salting period 47h；
(4) pond, fermentation are sealed：By three pickled products and pond and carry out the fermentation of envelope pond, fermentation time is 33 days, up to half into
Product.
Step 2: peeling, chopping
After semi-finished product tuber mustard taking, removed the peel, chopping；
Step 3: desalination, dehydration
Product after chopping is placed in desalination bucket, first using 35 DEG C of hot-water soak 3.5min, immediately after using 12
DEG C cold water soaked, so as to carry out washing desalination to hot pickled mustard tuber, hot pickled mustard tuber salinity is 4 degree after desalination；Then water is played to be squeezed
2.5h is dehydrated, carries out turn squeezing again afterwards, moisture is 81g/100g in hot pickled mustard tuber after squeezing.
For existing red oil hot pickled mustard tuber nitrite it is more the problem of, typically by addition in currently available technology
Nitrite scavenger, enzymatic isolation method and the method for microorganism is added to reduce the content of nitrite, but the above method or can shadow
The flavor of salted ＆ preserved vegetable in itself is rung, human body is damaged, or it is higher there are technological requirement, and affected by environment larger, effect is unstable
The problem of determining.In addition, for red oil hot pickled mustard tuber product, its mouthfeel is also to influence the key factor of its quality with color, is used
Existing manufacture craft, it is difficult to mouthfeel, color and the quality of gained red oil hot pickled mustard tuber product is effectively ensured, is especially difficult to meet that its is right
The requirement of brittleness and tenderness.Therefore, core of the invention is that how to suppress technique in the above-mentioned existing nitrite of solution deposits
On the basis of problem, the content of nitrite in red oil hot pickled mustard tuber is effectively reduced, and improve quality, the mouthfeel of gained red oil hot pickled mustard tuber
With color, the red oil hot pickled mustard tuber product to look good, smell good and taste good is made.
Based on problem above, applicant carried out many experiments trial, the manufacture craft of red oil hot pickled mustard tuber is constantly carried out excellent
Change, finally obtained the manufacture craft of the present invention.Specifically, applicant goes out from brine of pickled mustard tuber and follow-up desalting and dewatering technique itself
Hair, by using pickling process three times, carries out envelope pond spontaneous fermentation processing (without adding lactic acid bacteria) after marinated, especially logical
Cross many experiments to it is each marinated when salinity, salting period and fermentation time, and press dewatering processing concrete technology into
Row optimization design, so as on the one hand can effectively reduce the content of nitrite in red oil hot pickled mustard tuber, on the other hand can effectively protect
The brittleness and tenderness of card gained hot pickled mustard tuber product, meet the requirement of its mouthfeel.It should be noted that the hot pickled mustard tuber after two are salted down is first placed in
20-25min is soaked in 37-40 DEG C of water, is placed in immediately after in 10-15 DEG C of thermostatted water and soaks 70-90min, then again into
The processing of row press dewatering, at the same it is marinated after when carrying out desalting and dewatering processing to hot pickled mustard tuber, first using 35-40 DEG C of hot-water soak 3-
5min, is soaked using 8-15 DEG C of cold water immediately after, then carries out press dewatering processing again, so that on the one hand can be with
The content of nitrite in gained red oil pickles is further reduced, on the other hand also helps the brittleness for ensureing gained hot pickled mustard tuber.Such as
Shown in Fig. 1, made of the technical solution of the present embodiment in gained red oil pickles and be not detected by the presence of nitrite, it is sub-
Nitrate content is significantly lower than 1mg/kg, therefore it significantly reduces the injury to human body relative to existing salted ＆ preserved vegetable.
Step 4: spice
Shredded hot pickled mustard tuber is quantified and is put into blender, adds white sugar, self-control red oil, monosodium glutamate, chickens' extract, 5 '-flavour nucleotide two
Sodium, potassium sorbate, saccharin sodium, ginger, garlic and pimiento in situ stir evenly.Wherein, the additive amount of white sugar is 500g/100
Jin shredded hot pickled mustard tuber, the additive amount for making red oil by oneself is 3 jin/100 jin shredded hot pickled mustard tubers, and the additive amount of monosodium glutamate is 300g/100 jins of shredded hot pickled mustard tubers, chicken
The additive amount of essence is 100g/100 jins of shredded hot pickled mustard tubers, and the additive amount of 5 '-the sapidity nucleotide disodium is the 1% of monosodium glutamate additive amount, sorb
The additive amount of sour potassium is 50g/100 jins of shredded hot pickled mustard tubers, and the additive amount of saccharin sodium is 75g/100 jins of shredded hot pickled mustard tubers, and the additive amount of ginger is
250g/100 jins of shredded hot pickled mustard tubers, the additive amount of garlic is 2 jin/100 jin shredded hot pickled mustard tubers, and the additive amount of pimiento in situ is 3 jin/100 jin
Shredded hot pickled mustard tuber.
The production technology of self-control red oil is in the present embodiment：Level-one rapeseed oil is selected, and oil is put into pot in proportion, is added
Enter to light a fire after garlic, onion, ginger and fresh spring onion and fire, first burn oil temperature to 150 DEG C, by auxiliary material when being subsequently cooled to 121 DEG C
Pull out, oil squeezed into cylinder, placed into when temperature is down to 108 DEG C quantitative chilli powder and spice immersion 48 it is small when, oil is used
Filter screen overflows, and adds capsanthin, gets product red oil.Wherein, the addition of above-mentioned garlic is 2.2 jin/100 jin oil, onion
Addition be 2.2 jin/100 jin oil, the addition of ginger is 1.9 jin/100 jin oil, and the addition of fresh spring onion is 1.8 jin/100
Jin oil；The addition of chilli powder is 21 jin/100 jin oil, and the addition of spice is 1.3 jin/100 jin oil, the addition of capsanthin
Measure as the 0.2 ‰ of vegetable seed weight of oil.Spice used in the present embodiment includes the component of following mass percent：It is cloves 17%, small
Certain herbaceous plants with big flowers 16%, numb green pepper 22%, illiciumverum 35%, cassia bark 10%.
It should also be noted that, for red oil hot pickled mustard tuber product, how to ensure its requirement to fragrant degree, peppery degree and color
An and key difficulties in its manufacturing process.Applicant is by many experiments, to the supplementary product kind in red oil hot pickled mustard tuber with matching somebody with somebody
Than and red oil manufacture craft optimize, the especially supplementary product kind and proportioning that boil in temperature, red oil to red oil,
And the addition opportunity of chilli powder, spice and capsanthin is strictly controlled, so as to significantly improve the mouth of red oil hot pickled mustard tuber
Sense, makes its perfume degree and peppery degree while is attained by require and be merged to form mixed flavor.In addition, by being made to red oil
The optimization of technique and red oil adding proportion, additionally it is possible to be effectively improved the color of gained hot pickled mustard tuber product, while meet it to color, smell and taste
Requirement.
Step 5: filling, sterilizing
Sterilize after quantitative filling, sterilising temp is 94 DEG C, and the time of sterilization treatment is 11min, is got product.
Embodiment 2
A kind of production method of red oil pickles of the present embodiment, comprises the following steps：
Step 1: brine of pickled mustard tuber
Hot pickled mustard tuber is cleaned up to be placed in pickling pool and carries out marinated and fermentation process, obtains semi-finished product, specific marinated worker
Skill is：
(1) one salts down：Hot pickled mustard tuber after cleaning is placed in one salts down and pickled in pond, it is 9 degree to pickle salinity, salting period 8
My god；
(2) two salt down：One pickled product is played into pond, first carries out press dewatering 3.5h, is then proceeded to after turning over squeezing 3.5h
It is delivered to two ponds that salt down to be pickled, it is 15 degree to pickle salinity, salting period 45h；
(3) three salt down：Two pickled products are played into pond, is first placed in 40 DEG C of water and soaks 20min, be placed in 15 DEG C immediately after
Thermostatted water in soak 70min；Hot pickled mustard tuber after immersion is subjected to press dewatering 2.5h, then proceedes to be delivered to after turning over squeezing 2h
Three ponds that salt down are pickled, and it is 20 degree to pickle salinity, salting period 48h；
(4) pond, fermentation are sealed：By three pickled products and pond and carry out the fermentation of envelope pond, fermentation time is 30 days, up to half into
Product；
Step 2: peeling, chopping
After semi-finished product tuber mustard taking, removed the peel, chopping；
Step 3: desalination, dehydration
Product after chopping is placed in desalination bucket, first using 40 DEG C of hot-water soak 4min, immediately after using 8 DEG C
Hot pickled mustard tuber salinity is 5 degree after cold water carries out immersion desalination；Then play water and carry out press dewatering 2h, carry out turn squeezing again afterwards, press
Hot pickled mustard tuber contained humidity is 83g/100g after squeezing；
Step 4: spice
Shredded hot pickled mustard tuber is quantified and is put into blender, adds white sugar, self-control red oil, monosodium glutamate, chickens' extract, 5 '-flavour nucleotide two
Sodium, potassium sorbate, saccharin sodium, ginger, garlic and pimiento in situ stir evenly.Wherein, the additive amount of white sugar is 600g/100
Jin shredded hot pickled mustard tuber, the additive amount for making red oil by oneself is 3.5 jin/100 jin shredded hot pickled mustard tubers, and the additive amount of monosodium glutamate is 400g/100 jins of shredded hot pickled mustard tubers,
The additive amount of chickens' extract is 150g/100 jins of shredded hot pickled mustard tubers, and the additive amount of 5 '-the sapidity nucleotide disodium is the 2% of monosodium glutamate additive amount, mountain
The additive amount of potassium sorbate is 40g/100 jins of shredded hot pickled mustard tubers, and the additive amount of saccharin sodium is 85g/100 jins of shredded hot pickled mustard tubers, the additive amount of ginger
For 300g/100 jins of shredded hot pickled mustard tubers, the additive amount of garlic is 2.3 jin/100 jin shredded hot pickled mustard tubers, and the additive amount of pimiento in situ is 3.1
Jin/100 jin of shredded hot pickled mustard tubers.
The production technology of self-control red oil is in the present embodiment：Level-one rapeseed oil is selected, and oil is put into pot in proportion, is added
Enter to light a fire after garlic, onion, ginger and fresh spring onion and fire, first burn oil temperature to 147 DEG C, by auxiliary material when being subsequently cooled to 120 DEG C
Pull out, oil squeezed into cylinder, placed into when temperature is down to 112 DEG C quantitative chilli powder and spice immersion 51 it is small when, oil is used
Filter screen overflows, and adds capsanthin, gets product red oil.Wherein, the addition of above-mentioned garlic is 2.3 jin/100 jin oil, onion
Addition be 2.1 jin/100 jin oil, the addition of ginger is 1.8 jin/100 jin oil, and the addition of fresh spring onion is 1.7 jin/100
Jin oil；The addition of chilli powder is 20 jin/100 jin oil, and the addition of spice is 1.4 jin/100 jin oil, the addition of capsanthin
Measure as the 0.3 ‰ of vegetable seed weight of oil.Spice used in the present embodiment includes the component of following mass percent：It is cloves 18%, small
Certain herbaceous plants with big flowers 15%, numb green pepper 20%, illiciumverum 32%, cassia bark 15%.
Step 5: filling, sterilizing
Sterilize after quantitative filling, sterilising temp is 92 DEG C, and the time of sterilization treatment is 12min, is got product.
Embodiment 3
A kind of production method of red oil pickles of the present embodiment, comprises the following steps：
Step 1: brine of pickled mustard tuber
Hot pickled mustard tuber is cleaned up to be placed in pickling pool and carries out marinated and fermentation process, obtains semi-finished product, specific marinated worker
Skill is：
(1) one salts down：Hot pickled mustard tuber after cleaning is placed in one salts down and pickled in pond, it is 10 degree to pickle salinity, salting period 7
My god；
(2) two salt down：One pickled product is played into pond, first carries out press dewatering 4h, then proceedes to convey after turning over squeezing 4h
Pickled to two ponds that salt down, it is 14 degree to pickle salinity, salting period 43h；
(3) three salt down：Two pickled products are played into pond, is first placed in 38 DEG C of water and soaks 23min, be placed in 12 DEG C immediately after
Thermostatted water in soak 78min；Hot pickled mustard tuber after immersion is subjected to press dewatering 2.3h, then proceedes to convey after turning over squeezing 2.1h
Pickled to three ponds that salt down, it is 20 degree to pickle salinity, salting period 45h；
(4) pond, fermentation are sealed：By three pickled products and pond and carry out the fermentation of envelope pond, fermentation time is 35 days, up to half into
Product；
Step 2: peeling, chopping
After semi-finished product tuber mustard taking, removed the peel, chopping；
Step 3: desalination, dehydration
Product after chopping is placed in desalination bucket, first using 38 DEG C of hot-water soak 5min, immediately after using 15 DEG C
Cold water soaked, after desalination hot pickled mustard tuber salinity be 5 degree；Then play water and carry out press dewatering 2.3h, carry out turn pressure again afterwards
Squeeze, hot pickled mustard tuber contained humidity is 75g/100g after squeezing；
Step 4: spice
Shredded hot pickled mustard tuber is quantified and is put into blender, adds white sugar, self-control red oil, monosodium glutamate, chickens' extract, 5 '-flavour nucleotide two
Sodium, potassium sorbate, saccharin sodium, ginger, garlic and pimiento in situ stir evenly.Wherein, the additive amount of white sugar is 550g/100
Jin shredded hot pickled mustard tuber, the additive amount for making red oil by oneself is 3.3 jin/100 jin shredded hot pickled mustard tubers, and the additive amount of monosodium glutamate is 450g/100 jins of shredded hot pickled mustard tubers,
The additive amount of chickens' extract is 200g/100 jins of shredded hot pickled mustard tubers, and the additive amount of 5 '-the sapidity nucleotide disodium is the 2% of monosodium glutamate additive amount, mountain
The additive amount of potassium sorbate is 47g/100 jins of shredded hot pickled mustard tubers, and the additive amount of saccharin sodium is 79g/100 jins of shredded hot pickled mustard tubers, the additive amount of ginger
For 285g/100 jins of shredded hot pickled mustard tubers, the additive amount of garlic is 2.2 jin/100 jin shredded hot pickled mustard tubers, and the additive amount of pimiento in situ is 3.3
Jin/100 jin of shredded hot pickled mustard tubers.
The production technology of self-control red oil is in the present embodiment：Level-one rapeseed oil is selected, and oil is put into pot in proportion, is added
Enter to light a fire after garlic, onion, ginger and fresh spring onion and fire, first burn oil temperature to 143 DEG C, by auxiliary material when being subsequently cooled to 122 DEG C
Pull out, oil squeezed into cylinder, placed into when temperature is down to 110 DEG C quantitative chilli powder and spice immersion 52 it is small when, oil is used
Filter screen overflows, and adds capsanthin, gets product red oil.Wherein, the addition of above-mentioned garlic is 2.5 jin/100 jin oil, onion
Addition be 2.2 jin/100 jin oil, the addition of ginger is 2.1 jin/100 jin oil, and the addition of fresh spring onion is 1.9 jin/100
Jin oil；The addition of chilli powder is 21 jin/100 jin oil, and the addition of spice is 1.3 jin/100 jin oil, the addition of capsanthin
Measure as the 0.2 ‰ of vegetable seed weight of oil.Spice used in the present embodiment includes the component of following mass percent：It is cloves 20%, small
Certain herbaceous plants with big flowers 13%, numb green pepper 24%, illiciumverum 30%, cassia bark 13%.
Step 5: filling, sterilizing
Sterilize after quantitative filling, sterilising temp is 95 DEG C, and the time of sterilization treatment is 10min, is got product.
Embodiment 4
A kind of production method of red oil pickles of the present embodiment, comprises the following steps：
Step 1: brine of pickled mustard tuber
Hot pickled mustard tuber is cleaned up to be placed in pickling pool and carries out marinated and fermentation process, obtains semi-finished product, specific marinated worker
Skill is：
(1) one salts down：Hot pickled mustard tuber after cleaning is placed in one salts down and pickled in pond, it is 9 degree to pickle salinity, salting period 9
My god；
(2) two salt down：One pickled product is played into pond, first carries out press dewatering 3h, then proceedes to convey after turning over squeezing 3h
Pickled to two ponds that salt down, it is 15 degree to pickle salinity, salting period 40h；
(3) three salt down：Two pickled products are played into pond, is first placed in 39 DEG C of water and soaks 24min, be placed in 11 DEG C immediately after
Thermostatted water in soak 84min；Hot pickled mustard tuber after immersion is subjected to press dewatering 2.4h, then proceedes to convey after turning over squeezing 2.2h
Pickled to three ponds that salt down, it is 19 degree to pickle salinity, salting period 42h；
(4) pond, fermentation are sealed：By three pickled products and pond and carry out the fermentation of envelope pond, fermentation time is 32 days, up to half into
Product；
Step 2: peeling, chopping
After semi-finished product tuber mustard taking, removed the peel, chopping；
Step 3: desalination, dehydration
Product after chopping is placed in desalination bucket, first using 39 DEG C of hot-water soak 3min, immediately after using 13 DEG C
Cold water soaked, after desalination hot pickled mustard tuber salinity be 4 degree；Then play water and carry out press dewatering 2.2h, carry out turn pressure again afterwards
Squeeze, hot pickled mustard tuber contained humidity is 78g/100g after squeezing；
Step 4: spice
Shredded hot pickled mustard tuber is quantified and is put into blender, adds white sugar, self-control red oil, monosodium glutamate, chickens' extract, 5 '-flavour nucleotide two
Sodium, potassium sorbate, saccharin sodium, ginger, garlic and pimiento in situ stir evenly.Wherein, the additive amount of white sugar is 575g/100
Jin shredded hot pickled mustard tuber, the additive amount for making red oil by oneself is 3.2 jin/100 jin shredded hot pickled mustard tubers, and the additive amount of monosodium glutamate is 350g/100 jins of shredded hot pickled mustard tubers,
The additive amount of chickens' extract is 150g/100 jins of shredded hot pickled mustard tubers, and the additive amount of 5 '-the sapidity nucleotide disodium is the 1% of monosodium glutamate additive amount, mountain
The additive amount of potassium sorbate is 44g/100 jins of shredded hot pickled mustard tubers, and the additive amount of saccharin sodium is 82g/100 jins of shredded hot pickled mustard tubers, the additive amount of ginger
For 270g/100 jins of shredded hot pickled mustard tubers, the additive amount of garlic is 2.5 jin/100 jin shredded hot pickled mustard tubers, and the additive amount of pimiento in situ is 3.2
Jin/100 jin of shredded hot pickled mustard tubers.
The production technology of self-control red oil is in the present embodiment：Level-one rapeseed oil is selected, and oil is put into pot in proportion, is added
Enter to light a fire after garlic, onion, ginger and fresh spring onion and fire, first burn oil temperature to 140 DEG C, by auxiliary material when being subsequently cooled to 118 DEG C
Pull out, oil squeezed into cylinder, placed into when temperature is down to 109 DEG C quantitative chilli powder and spice immersion 49 it is small when, oil is used
Filter screen overflows, and adds capsanthin, gets product red oil.Wherein, the addition of above-mentioned garlic is 2 jin/100 jin oil, onion
Addition is 2 jin/100 jin oil, and the addition of ginger is 2 jin/100 jin oil, and the addition of fresh spring onion is 2 jin/100 jin oil；It is peppery
The addition of green pepper powder is 20 jin/100 jin oil, and the addition of spice is 1.5 jin/100 jin oil, and the addition of capsanthin is vegetable seed
The 0.3 ‰ of weight of oil.Spice used in the present embodiment includes the component of following mass percent：Cloves 15%, small certain herbaceous plants with big flowers 17%, fiber crops
Green pepper 22%, illiciumverum 35%, cassia bark 11%.
Step 5: filling, sterilizing
Sterilize after quantitative filling, sterilising temp is 90 DEG C, and the time of sterilization treatment is 13min, is got product.
Claims (9)
1. a kind of production method of red oil pickles, it is characterised in that comprise the following steps：
Step 1: brine of pickled mustard tuber
Hot pickled mustard tuber is cleaned up to be placed in pickling pool and carries out marinated and fermentation process, obtains semi-finished product, specific pickling process is：
(1) one salts down：Hot pickled mustard tuber after cleaning is placed in one salts down and pickled in pond, marinated salinity is 8-10 degree, salting period 7-
10 days；
(2) two salt down：One pickled product is played into pond, two ponds that salt down are delivered to after press dewatering and are pickled, it is 14-15 to pickle salinity
Degree, salting period 40-45h；
(3) three salt down：Two pickled products are played into pond, three ponds that salt down are delivered to after press dewatering and are pickled, it is 19-20 to pickle salinity
Degree, salting period 45-48h；
(4) pond, fermentation are sealed：By three pickled products and pond and carry out the fermentation of envelope pond, fermentation time is 30-35 days, up to partly into
Product；
Step 2: peeling, chopping
After semi-finished product tuber mustard taking, removed the peel, chopping；
Step 3: desalination, dehydration
Product after chopping is placed in desalination bucket, carries out washing desalination with clear water immersion, hot pickled mustard tuber salinity is 4-5 degree after desalination；
Then play water and carry out press dewatering；
Step 4: spice
Shredded hot pickled mustard tuber is quantified and is put into blender, adds white sugar, self-control red oil, monosodium glutamate, chickens' extract, 5 '-the sapidity nucleotide disodium, mountain
Potassium sorbate, saccharin sodium, ginger, garlic and pimiento in situ stir evenly；
Step 5: filling, sterilizing
Sterilize, get product after quantitative filling.
2. the production method of a kind of red oil pickles according to claim 1, it is characterised in that made by oneself in the step 4 red
Oil production technology be：Level-one rapeseed oil is selected, and oil is put into pot in proportion, adds garlic, onion, ginger and fresh spring onion
Igniting is fired afterwards, is first burnt oil temperature to 140-150 DEG C, is subsequently cooled to pull auxiliary material out at 120 DEG C ± 2 DEG C, oil is squeezed into cylinder
It is interior, placed into when temperature is down to 108-112 DEG C quantitative chilli powder and spice immersion 48-52 it is small when, oil is overflow with filter screen
Go out, add capsanthin, get product red oil.
A kind of 3. production method of red oil pickles according to claim 2, it is characterised in that：Garlic in the self-control red oil
Addition be 2-2.5 jins/100 jin oil, the addition of onion is 2-2.2 jins/100 jin oil, and the addition of ginger is 1.8-2.1
Jin/100 jin of oil, the addition of fresh spring onion is 1.7-1.9 jins/100 jin oil；The addition of chilli powder is 20-21 jins/100 jin oil,
The addition of spice is 1.3-1.5 jins/100 jin oil, and the addition of capsanthin is the 0.2-0.3 ‰ of vegetable seed weight of oil.
A kind of 4. production method of red oil pickles according to Claims 2 or 3, it is characterised in that：In the self-control red oil
Added spice includes the component of following mass percent：Cloves 15-20%, small certain herbaceous plants with big flowers 13-17, numb green pepper 20-24%, illiciumverum 30-
35%th, cassia bark 10-15%.
A kind of 5. production method of red oil pickles according to any one of claim 1-3, it is characterised in that：The step
The additive amount of white sugar is 500-600g/100 jins of shredded hot pickled mustard tubers in four, and the additive amount for making red oil by oneself is 3-3.5 jins/100 jin shredded hot pickled mustard tubers,
The additive amount of monosodium glutamate is 300-450g/100 jins of shredded hot pickled mustard tubers, and the additive amount of chickens' extract is 100-200g/100 jins of shredded hot pickled mustard tubers, 5 '-flavor
The additive amount of disodium 5 '-ribonucleotide is the 1-2% of monosodium glutamate additive amount, and the additive amount of potassium sorbate is 40-50g/100 jins of shredded hot pickled mustard tubers, sugar
The additive amount of smart sodium is 75-85g/100 jins of shredded hot pickled mustard tubers, and the additive amount of ginger is 250-300g/100 jins of shredded hot pickled mustard tubers, and garlic adds
Dosage is 2-2.5 jins/100 jin shredded hot pickled mustard tubers, and the additive amount of pimiento in situ is 3-3.3 jins/100 jin shredded hot pickled mustard tubers.
A kind of 6. production method of red oil pickles according to claim 5, it is characterised in that：Hot pickled mustard tuber after one is salted down is advanced
Row press dewatering 3-4h, then proceedes to turn over and carries out two after squeezing 3-4h and salt down processing；Described two salt down after hot pickled mustard tuber be first placed in 37-40
DEG C water in soak 20-25min, be placed in immediately after in 10-15 DEG C of thermostatted water and soak 70-90min；By the hot pickled mustard tuber after immersion
Press dewatering 2-2.5h is carried out, then proceedes to turn over and carries out three again after squeezing 2-2.3h and salt down processing.
A kind of 7. production method of red oil pickles according to claim 5, it is characterised in that：Water elution in the step 3
35-40 DEG C of hot-water soak 3-5min is first used during salt, is soaked immediately after using 8-15 DEG C of cold water；After desalination
Hot pickled mustard tuber first plays hydraulic pressure and squeezes 2-2.5h, then carries out turn squeezing again, hot pickled mustard tuber contained humidity is 75-83g/100g after squeezing.
A kind of 8. production method of red oil pickles according to claim 6, it is characterised in that：Sterilizing in the step 5
Temperature is 90-95 DEG C, and the time of sterilization treatment is 10-13min.
9. the prepared red oil pickles of production method according to any one of claim 1-8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710896592.3A CN107981278A (en) | 2017-09-28 | 2017-09-28 | A kind of red oil pickles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710896592.3A CN107981278A (en) | 2017-09-28 | 2017-09-28 | A kind of red oil pickles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107981278A true CN107981278A (en) | 2018-05-04 |
Family
ID=62029663
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710896592.3A Pending CN107981278A (en) | 2017-09-28 | 2017-09-28 | A kind of red oil pickles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107981278A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112056534A (en) * | 2020-09-22 | 2020-12-11 | 重庆市机电设计研究院 | Automatic pickling method for pickled tuber mustard products |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989117A (en) * | 2013-02-19 | 2014-08-20 | 宜宾市南溪区三江食品有限公司 | Method for employing in-situ fermentation technology to produce tuber mustard |
| CN104172038A (en) * | 2014-07-18 | 2014-12-03 | 湖北工业大学 | Potherb mustard-pickled product and low-salt fast pickling method thereof |
| CN107019183A (en) * | 2016-01-30 | 2017-08-08 | 常德富民桥食品菜业有限公司 | A kind of preparation method of the fragrant hot pickled mustard tube of chilli oil |
-
2017
- 2017-09-28 CN CN201710896592.3A patent/CN107981278A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989117A (en) * | 2013-02-19 | 2014-08-20 | 宜宾市南溪区三江食品有限公司 | Method for employing in-situ fermentation technology to produce tuber mustard |
| CN104172038A (en) * | 2014-07-18 | 2014-12-03 | 湖北工业大学 | Potherb mustard-pickled product and low-salt fast pickling method thereof |
| CN107019183A (en) * | 2016-01-30 | 2017-08-08 | 常德富民桥食品菜业有限公司 | A kind of preparation method of the fragrant hot pickled mustard tube of chilli oil |
Non-Patent Citations (2)
| Title |
|---|
| 国家工商行政管理总局: "《食品安全监管检测手册》", 31 October 2006, 中国工商出版社 * |
| 贺云川等: "涪陵榨菜传统工艺概述", 《食品与发酵科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112056534A (en) * | 2020-09-22 | 2020-12-11 | 重庆市机电设计研究院 | Automatic pickling method for pickled tuber mustard products |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104323199B (en) | A kind of the Fish with Chinese Sauerkraut bed material | |
| KR101013533B1 (en) | Salt aged with black garlic and method of manufacturing the same | |
| KR100774537B1 (en) | Functional fermented anchovy sauce and manufacturing method thereof | |
| CN101422263A (en) | Preparation method and use method of fishy-smell removing agent of kelp and kelp processed product | |
| CN106722564A (en) | A kind of method that rice wine pickles preserved radish strip | |
| CN104757616A (en) | Processing method of vinasse hairtails | |
| KR101077592B1 (en) | Soy Sauce Manufacturing Method Using Black Garlic | |
| KR101298039B1 (en) | Soybean Paste And Manufacturing Method Thereof | |
| CN104305155A (en) | White boletus minced chicken and preparation method thereof | |
| CN103652528A (en) | Preparation method of purple sweet potato sauce | |
| CN103689496A (en) | Spicy cucumber pickles and pickling method thereof | |
| CN102754821A (en) | Production method of fermented fishbone meat paste | |
| KR101047569B1 (en) | Preparation method of purpura fish using suicide | |
| CN103141814B (en) | Little fish chili sauce and preparation method thereof | |
| CN105614725A (en) | Preparation method of dried rosemary leaf processed preserved meat and preserved fish | |
| KR20150078709A (en) | Kimchi comprising sweet pumpkin and gardenia seeds | |
| CN107981278A (en) | A kind of red oil pickles and preparation method thereof | |
| CN103211248A (en) | Method for processing freshwater fish in non-fried way | |
| KR100869407B1 (en) | Progress shortened cooking method of low salted functional soybean paste | |
| KR20030048370A (en) | Food preservative composition and food comprising the same | |
| KR20170025666A (en) | Production Method of Soy Sauce Using Oriental Medicinal Material | |
| CN107568664A (en) | A kind of preparation method of radish dry food | |
| KR102043619B1 (en) | Processing method of salted fish | |
| CN106307273A (en) | Method for processing garlic pepper | |
| CN111903954A (en) | Fermented chopped chili flavor seasoning sauce and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180504 |
|
| RJ01 | Rejection of invention patent application after publication |