CN108771171A - The pickling process of vegetables - Google Patents
The pickling process of vegetables Download PDFInfo
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- CN108771171A CN108771171A CN201810623576.1A CN201810623576A CN108771171A CN 108771171 A CN108771171 A CN 108771171A CN 201810623576 A CN201810623576 A CN 201810623576A CN 108771171 A CN108771171 A CN 108771171A
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- vegetables
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- baste
- weight
- pickling process
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 145
- 238000005554 pickling Methods 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 43
- 230000008569 process Effects 0.000 title claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 150000003839 salts Chemical class 0.000 claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 claims abstract description 20
- 235000019634 flavors Nutrition 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 238000007789 sealing Methods 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 5
- 235000011293 Brassica napus Nutrition 0.000 claims abstract description 4
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 50
- 241000894006 Bacteria Species 0.000 claims description 27
- 235000014655 lactic acid Nutrition 0.000 claims description 25
- 239000004310 lactic acid Substances 0.000 claims description 25
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 24
- 235000008397 ginger Nutrition 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 21
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 20
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 20
- 235000013409 condiments Nutrition 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 230000003213 activating effect Effects 0.000 claims description 11
- 230000002421 anti-septic effect Effects 0.000 claims description 10
- 229940064004 antiseptic throat preparations Drugs 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 10
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 9
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 9
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 240000008574 Capsicum frutescens Species 0.000 claims description 8
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 8
- 239000008367 deionised water Substances 0.000 claims description 8
- 229910021641 deionized water Inorganic materials 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 8
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 8
- 235000021419 vinegar Nutrition 0.000 claims description 8
- 239000000052 vinegar Substances 0.000 claims description 8
- 235000020097 white wine Nutrition 0.000 claims description 8
- 235000014101 wine Nutrition 0.000 claims description 8
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 claims description 7
- 241000186660 Lactobacillus Species 0.000 claims description 7
- 241000241413 Propolis Species 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 229940043350 citral Drugs 0.000 claims description 7
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 claims description 7
- 229940039696 lactobacillus Drugs 0.000 claims description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 7
- 235000013824 polyphenols Nutrition 0.000 claims description 7
- 229940069949 propolis Drugs 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 239000001509 sodium citrate Substances 0.000 claims description 7
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 7
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 240000002791 Brassica napus Species 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 3
- 241001475783 Brassica juncea subsp. napiformis Species 0.000 claims description 2
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 claims description 2
- 240000007124 Brassica oleracea Species 0.000 claims description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 2
- 235000004221 Brassica oleracea var gemmifera Nutrition 0.000 claims description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 2
- 244000308368 Brassica oleracea var. gemmifera Species 0.000 claims description 2
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 2
- 244000067456 Chrysanthemum coronarium Species 0.000 claims description 2
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 claims description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 2
- 240000008881 Oenanthe javanica Species 0.000 claims description 2
- 235000000365 Oenanthe javanica Nutrition 0.000 claims description 2
- 235000013559 Schnittsellerie Nutrition 0.000 claims description 2
- 239000003086 colorant Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 7
- 238000012545 processing Methods 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 3
- 239000012267 brine Substances 0.000 abstract description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract description 2
- 240000008100 Brassica rapa Species 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 42
- 239000000523 sample Substances 0.000 description 38
- 239000000243 solution Substances 0.000 description 21
- 239000013068 control sample Substances 0.000 description 18
- 241000234314 Zingiber Species 0.000 description 17
- 230000000694 effects Effects 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 5
- 230000035943 smell Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000010998 test method Methods 0.000 description 3
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 208000006877 Insect Bites and Stings Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000007885 magnetic separation Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000011012 sanitization Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A kind of pickling process of vegetables of disclosure of the invention, belongs to vegetables Brine processing field, includes the following steps：Step 1, pretreatment：By fresh vegetables removal root and old, shrivelled turnip part, cleaning drains；Step 2, it is primary marinated：Salt is uniformly smeared on the surface for passing through pretreated vegetables in step 1, the dosage of salt accounts for the 10-15% of vegetables weight, is pressed 3-4 months using weight；Step 3, washing, control water：The vegetables obtained in step 2 are taken out and are cleaned with clear water, remove the impurity of vegetable surface, then control water；Step 4, it is secondary marinated：The vegetables obtained in step 3 tiling is uniform, baste is added, until baste did not had the surface of vegetables, sealing to place 10-15 days；Step 5 weighs pack plus liquid flavor, sealing.The present invention solves the problems, such as that salted taste is not uniform enough, tasty, has the advantages that the vegetables for making to have pickled keep sharp and clear mouthfeel and keep its tasty uniform and abundant.
Description
Technical field
The present invention relates to vegetables Brine processing fields, more specifically, it relates to a kind of pickling process of vegetables.
Background technology
Fresh vegetables are not easy to preserve for a long time, in traditional operation, by vegetables by clearing up, cutting the dish, pickle, dry, magnetic
Choosing, packaging and other steps carry out marinated processing, while so that vegetables is obtained different flavors, also have the longer shelf-life.
The Chinese patent that application publication number is CN107125669A, data of publication of application is on 09 05th, 2017 discloses one
Kind freezing type vegetable-pickling processing technology, includes the following steps：
(1) vegetables are cleared up：The impurity in vegetables is taken out, selects without the rotten, vegetables without insect bite, without discoloration, vegetables is removed into root；
(2) it cuts the dish：Vegetables are carried out to be cut into required shape；
(3) freezing mixing：Prepare baste；The vegetables cut are immersed in baste；Baste is refrigerated to subzero 2 to 3
Degree Celsius；Cooling time is 1 to 2 hour；
(4) it sterilizes：The vegetables that freezing finishes in step (3) are put into liquor natrii hypochloritis to carry out disinfection；
(5) it pickles：The later vegetables of sanitized are picked up after being cleaned with clear water, is carried out in the zymotic fluid being added in fermentation vat
It is marinated；
(6) sterilization and drying：The marinated vegetables finished are subjected to microwave sterilization and drying；
(7) magnetic separation is packed：Microwave sterilization is dried into later vegetables by removing metal impurities in metal detector, is then carried out
Packaging.
There is the vegetables that prior art processing obtains the longer shelf-life to be immersed in vegetables however, in step (3)
Time in baste is shorter, although the mouthfeel of vegetables can be made more sharp and clear, the seasoning in baste enters in vegetables
Possibility is smaller, causes the tasty effect of vegetables not good enough.Therefore, a kind of that the mouthfeel of vegetables is made to keep sharp and clear and more tasty
Vegetable-pickling technique has a vast market foreground.
Invention content
In view of the deficiencies of the prior art, the present invention intends to provide a kind of pickling process of vegetables, having makes
The advantage that the vegetables pickled keep sharp and clear mouthfeel and keep its tasty uniform and abundant.
To achieve the above object, the present invention provides following technical solutions：
A kind of pickling process of vegetables, includes the following steps：
Step 1, pretreatment：By fresh vegetables removal root and old, shrivelled turnip part, cleaning drains；
Step 2, it is primary marinated：Salt, the dosage of salt are uniformly smeared into the surface for passing through pretreated vegetables in step 1
The 10-15% for accounting for vegetables weight is pressed 3-4 months using weight；
Step 3, washing, control water：The vegetables obtained in step 2 are taken out and are cleaned with clear water, the impurity of vegetable surface is removed,
Water is controlled again；
Step 4, it is secondary marinated：The vegetables obtained in step 3 tiling is uniform, baste is added, until baste did not had vegetable
The surface of dish, sealing are placed 10-15 days；
Step 5 weighs pack plus liquid flavor, sealing：It is packed into packaging bag after the vegetables obtained in step 5 are weighed, to bag
Interior addition liquid flavor, after to bag carry out vacuum-pumping and sealing；
The baste includes at least one of bubble green pepper baste, bubble ginger baste；The bubble green pepper baste or bubble ginger seasoning
Acquisition is made by the steps in juice：
Step A by raw material capsicum or ginger cleaning, is drained；
Step B prepares condiment：By parts by weight be 5-8 parts of salt, 0.5-1 parts of Chinese prickly ash, 0.05-0.08 parts of citral,
0.05-0.07 parts of mint juice, 0.08-0.12 parts of lactic acid bacteria bacterium powder activating solution, 0.2-0.4 parts of white wine, 0.1-0.15 parts
Cooking wine, to be added to parts by weight be to be sufficiently mixed in 100 parts of deionized water to 0.2-0.5 parts of light-coloured vinegar, obtain condiment；
Step C is added in the condiment obtained in step B, is placed in after the raw material capsicum obtained in step A or ginger stripping and slicing
In the environment of 23-27 DEG C, sealed pickling 25-30 days, filtering obtains bubble green pepper baste or bubble ginger baste；
In the bubble green pepper baste or bubble ginger baste that are obtained in the step B, viable count of lactobacillus>1.0×105CFU/g, acidity
For 1-3g/100g, salinity 2-6g/100g.
Through the above technical solutions, directly still can keep good whole after marinated using whole vegetables as raw material
Body.In the application, vegetables are pickled by the way of separately pickling twice, primary pickle makes vegetables be in ring with high salt
In border, plays sterilization and inhibit the effect of bacteria breed, to extend the shelf-life of green vegetables.In addition, the salt marsh of this time
Afterwards, it can make vegetables that there is preferable crisp taste.After primary marinated, after vegetables washs and control water, then carry out it is secondary pickle, have
Help to make baste pass into it is primary it is marinated after vegetables in, play the role of adequately seasoning and tasty, vegetables made to have more
Abundant, the more delicious sense of taste.
Baste includes bubble green pepper baste, bubble at least one of ginger baste, then it is secondary it is marinated during, can assign
The stronger smell of vegetables and the fresh refreshing sense of taste.In bubble green pepper baste or bubble ginger baste, white wine, cooking wine, light-coloured vinegar, lemon
The addition of aldehyde, mint juice can be played the role of making vegetables flavouring；And the addition of lactic acid bacteria bacterium powder activating solution, help to improve vegetable
Marinated speed of dish during secondary marinated, and then make vegetables that there is fresh refreshing, acid embrittlement mouthfeel.
In the application, once the marinated time is 3-4 months, and the secondary marinated time is 10-15 days, is pickled in place, and
Tasty uniform, abundant, the content of the nitrite generated in curing process is reduced to human body that can eat but is not easy carcinogenic item
Part, consumer can trust edible.
Further preferably：The baste further includes replenisher, in the replenisher, viable count of lactobacillus>1.0×
106CFU/g, acidity 3-5g/100g, salinity 5-9g/100g.
Through the above technical solutions, in replenisher contain more viable lactic acid bacterias, and acidity than baste acidity more
Low, salinity accordingly than the salinity higher of baste, cooperates with baste, helps to improve the vegetable after once pickling
The marinated effect of dish, and the flavor in baste, replenisher is made preferably to enter in vegetables, make by secondary marinated vegetables
With more preferable mouthfeel and more fresh refreshing taste.
Further preferably：The baste includes that volume ratio is 2-3：1 bubble green pepper baste steeps ginger baste.
Through the above technical solutions, having by the baste that bubble green pepper baste, bubble ginger baste allotment obtain more rich
Fragrance and fresher refreshing mellowness taste, be more easy to be esthetically acceptable to the consumers.
Further preferably：In the step B, deionized temperature is 95-100 DEG C；When preparing condiment, first by parts by weight
Number is 5-8 parts of salt, 0.5-1 parts of Chinese prickly ash, 0.2-0.4 parts of white wine, 0.1-0.15 parts of cooking wine, 0.2-0.5 parts white
Vinegar is added in the deionized water that parts by weight are 100 parts, is sufficiently mixed, and when being cooled to 35-37 DEG C, is added 0.05-0.08 parts
Citral, 0.05-0.07 parts of mint juice, 0.08-0.12 parts of lactic acid bacteria bacterium powder activating solution, be sufficiently mixed again.
Through the above technical solutions, this method is advantageous in that, under higher water temperature, white wine, cooking wine and white is added
Vinegar can form strong fragrance, and the partial oxidation in water is removed, and Chinese prickly ash, after hot water boils, ingredient therein is more readily soluble
Go out, when being cooled to 35-37 DEG C, is not easy to make the nutritional ingredient in mint juice to be destroyed, and pass through the mutual of citral mint juice
Cooperation, the more irritating taste occurred when reconciliation capsicum, ginger being contributed to impregnate make bubble green pepper baste, the bubble ginger of acquisition
Baste has more soft and strong smell.At 35-37 DEG C, lactic acid bacteria bacterium powder activating solution is added, lactic acid bacteria can be made to protect
Hold higher activity.
Further preferably：In the step B, acquisition is made by the steps in lactic acid bacteria bacterium powder activating solution：
Lactic acid bacteria bacterium powder is added into 35-37 DEG C of water and activates 0.5-1h, the weight part ratio of lactic acid bacteria bacterium powder and water is 1:
3-8。
Through the above technical solutions, help that lactic acid bacteria bacterium powder is made to reach more sufficient activation in a relatively short period of time,
To help to make lactic acid bacteria that there is preferable, relatively stable ferment effect to capsicum, ginger.
Further preferably：The liquid flavor includes the component of following mass percentage：
Salt 8-10%；
Food antiseptics 0.1-0.2%；
Colorant 0.01-0.03%；
Surplus is the deionized water that temperature is 40-50 DEG C；
The food antiseptics include at least two in tea polyphenols, propolis, sodium citrate, sodium isoascorbate.
Through the above technical solutions, tea polyphenols, propolis, sodium citrate, sodium isoascorbate have different degrees of anti-corrosion,
The effects that antibacterial, can play relatively stable antisepsis, in the environment of acidity, saliferous, help that vegetables is made to keep good
Mouthfeel and taste.
Further preferably：The food antiseptics include that weight part ratio is 2-3.5:1：1.2-1.5:1.05-1.1
Tea polyphenols, propolis, sodium citrate, sodium isoascorbate.
Through the above technical solutions, being found through research (experiment three), it is added into packaging bag using above-mentioned food antiseptics,
Packed with together with the vegetables pickled, be not easy to make microbial growth and the corruption that causes vegetables, and then help to prolong
The edible time of long vegetables.
Further preferably：In the step 5, the weight part ratio of the vegetables obtained in liquid flavor and step 5 is 3-
9:1-7。
Through the above technical solutions, above-mentioned liquid flavor can fully impregnate vegetables, and then vegetables are carried out more comprehensive
Anti-corrosion, flavor keep the effects that.
Further preferably：In the step 3, water extruding is carried out by control water by vegetables own wt, until in vegetables
The water that can be squeezed out is sufficiently removed.
Through the above technical solutions, after once pickling, there is cell dehydration due to extraneous salt marsh environment in vegetables
The phenomenon that, after washing, vegetable surface is attached with extra moisture, and the moisture that the reasons such as cell dehydration occur, and passes through vegetable
Dish mutually stacks, and makes the weight of vegetables that extra moisture removal is made baste more when being convenient for secondary marinated in step 4
It enters sufficiently into vegetables, assigns the preferable taste of vegetables.
Further preferably：The vegetables include in crowndaisy chrysanthemum, Chinese celery, fiddlehead, green vegetables, cabbage, root-mustard, Brussels sprouts
It is at least one.
Through the above technical solutions, the type for carrying out marinated vegetables using this kind of technique is more, the scope of application is wider, and
By widely testing discovery, the pickling process that different vegetables pass through in the application makes the salted vegetables obtained, refreshing with mouthfeel
Uniform, the strong feature of crisp and taste.
In conclusion the invention has the advantages that：
1. carrying out once marinated vegetables not carrying out the processing such as being sliced, there is preferable globality, and the whole tool of vegetables can be made
There is better salt marsh effect；
2. the vegetables finally obtained have the characteristics that crisp texture, taste are uniform and irresistible；
3. salinity≤9 of the vegetables finally obtained, acidity≤2 meet the standard requirement of SB/T 10439-2007, for consumption
Person trusts edible.
Description of the drawings
Fig. 1 is the flow chart of the pickling process of vegetables in embodiment 1.
Specific implementation mode
Below in conjunction with the accompanying drawings 1 and embodiment, the present invention will be described in detail.
Embodiment 1：The pickling process of vegetables, as shown in Figure 1, being operated as follows：
Step 1, pretreatment：By fresh green vegetables removal root and old, shrivelled turnip part, cleaning drains；
Step 2, it is primary marinated：Salt, the dosage of salt are uniformly smeared into the surface for passing through pretreated green vegetables in step 1
The 15% of green vegetables weight is accounted for, is pressed 3 months using weight；
Step 3, washing, control water：The green vegetables obtained in step 2 are taken out and are cleaned with clear water, the impurity on removal green vegetables surface,
Water is controlled again；
Step 4, it is secondary marinated：The green vegetables obtained in step 3 tiling is uniform, baste is added, until baste did not had blueness
The surface of dish, sealing are placed 15 days；
Step 5 weighs pack plus liquid flavor, sealing：It is packed into packaging bag after the green vegetables obtained in step 5 are weighed, to bag
Interior addition liquid flavor, after to bag carry out vacuum-pumping and sealing.
Wherein, it is 3 that baste, which includes volume ratio,：1 bubble green pepper baste steeps ginger baste, the preparation side of bubble green pepper baste
Method is as follows：
Step A by the cleaning of raw material capsicum, is drained；
Step B prepares condiment：By parts by weight be 5 parts of salt, 0.5 part of Chinese prickly ash, 0.06 part of citral, 0.05 part
Mint juice, 0.09 part of lactic acid bacteria bacterium powder activating solution, 0.4 part of white wine, 0.1 part of cooking wine, 0.5 part of light-coloured vinegar are added to weight
It in the deionized water that number is 100 parts, is sufficiently mixed, obtains condiment；
Step C is added in the condiment obtained in step B after the raw material capsicum stripping and slicing obtained in step A, is placed in 23-27 DEG C
In the environment of, sealed pickling 25-30 days, filtering obtains viable count of lactobacillus>1.0×105CFU/g, bubble green pepper baste.
In step B, lactic acid bacteria bacterium powder is added into 37 DEG C of water and activates 1h, the weight part ratio of lactic acid bacteria bacterium powder and water
It is 1:3, obtain lactic acid bacteria bacterium powder activating solution.
Bubble ginger baste is prepared using method identical with bubble green pepper baste.
Included component and its corresponding mass percentage are as shown in table 1 in liquid flavor.
In 1 embodiment 1 of table, the component included by liquid flavor and its corresponding mass percentage
Food antiseptics are that weight part ratio is 2:1：1.2:1.05 tea polyphenols, propolis, sodium citrate, sodium isoascorbate.
Embodiment 2：The pickling process of vegetables, difference lies in primary marinated in step 2 with embodiment 1：The use of salt
Amount accounts for the 10% of green vegetables weight, is pressed 4 months using weight.It is secondary marinated in step 4：The green vegetables obtained in step 3 are put down
Paving is uniform, and baste is added, until baste did not had the surface of green vegetables, sealing to place 10 days.
Embodiment 3：The pickling process of vegetables, difference lies in primary marinated in step 2 with embodiment 1：The use of salt
Amount accounts for the 12% of green vegetables weight, is pressed 3.5 months using weight.It is secondary marinated in step 4：The green vegetables that will be obtained in step 3
Tiling is uniform, and baste is added, until baste did not had the surface of green vegetables, sealing to place 15 days.
Embodiment 4：The pickling process of vegetables, difference lies in baste includes that volume ratio is 2 with embodiment 1：1 bubble
Green pepper baste, bubble ginger baste.
Embodiment 5：The pickling process of vegetables, difference lies in baste is bubble green pepper baste with embodiment 1.
Embodiment 6：The pickling process of vegetables, difference lies in baste is bubble ginger baste with embodiment 1.
Embodiment 7-9：The pickling process of vegetables, with embodiment 1 difference lies in, in step B, component that condiment is included
And parts by weight are as shown in table 2.
The component and dosage that 2 condiment of table is included
Embodiment 10：The pickling process of vegetables, difference lies in further include replenisher, replenisher in baste with embodiment 1
In, viable count of lactobacillus>1.0×106CFU/g, acidity 3g/100g, salinity 5g/100g.
Embodiment 11：The pickling process of vegetables, difference lies in further include replenisher in baste, supplement with embodiment 1
In liquid, viable count of lactobacillus>1.0×106CFU/g, acidity 5g/100g, salinity 9g/100g.
Embodiment 12：The pickling process of vegetables, difference lies in step B, deionized temperature is 95- with embodiment 1
100℃；Prepare condiment when, first by parts by weight be 5 parts of salt, 0.5 part of Chinese prickly ash, 0.4 part of white wine, 0.1 part of cooking wine,
0.5 part of light-coloured vinegar is added in the deionized water that parts by weight are 100 parts, is sufficiently mixed, and when being cooled to 35-37 DEG C, is added
0.06 part of citral, 0.05 part of mint juice, 0.09 part of lactic acid bacteria bacterium powder activating solution, are sufficiently mixed again.
Embodiment 13-14：The pickling process of vegetables, difference lies in, components in liquid flavor and its corresponding with embodiment 1
Mass percentage it is as shown in table 3.
In 3 embodiment 13-14 of table, the component of liquid flavor and its corresponding mass percentage
Embodiment 15：The pickling process of vegetables, difference lies in food antiseptics are that weight part ratio is 3.5 with embodiment 1:
1：1.5:1.1 tea polyphenols, propolis, sodium citrate, sodium isoascorbate.
Comparative example 1：The pickling process of vegetables, with embodiment 1 difference lies in, use application publication number for
The method in embodiment in CN107125669A, the patent that data of publication of application is on 09 05th, 2017.
Comparative example 2：The pickling process of vegetables, difference lies in do not use secondary marinated step with embodiment 1.
Comparative example 3：The pickling process of vegetables, with embodiment 1 difference lies in, it is secondary it is marinated in, in baste, using etc.
The lactic acid bacteria bacterium powder of amount replaces lactic acid bacteria bacterium powder activating solution.
Comparative example 4：The pickling process of vegetables, difference lies in liquid flavor, food antiseptics are with embodiment 1
0.15% sodium isoascorbate.
Experiment one：Sensory test
Test specimen：Using the salt marsh green vegetables prepared in embodiment 1-15 as test sample 1-15, using in comparative example 1-3
The salt marsh green vegetables prepared sample 1-3 as a contrast.
Test method：According to the regulation in SB/T10439-2007, the sense organ for observing test sample 1-15 and control sample 1-3 is special
Property, it records and analyzes.
Test result：The organoleptic attribute of test sample 1-15 and control sample 1-3 are as shown in table 4.
The organoleptic attribute of table 4 test sample 1-15 and control sample 1-3
As shown in Table 4, test sample 1-15 have bright and new color and luster, strong fragrance, it is fresh feel well uniform appetite, full figure,
Free from admixture is without muddy juice, tender and crisp mouthfeel；And although control sample 1-3 smells free from extraneous odour, but color and luster turns to be yellow, and control sample
In 1, figure is slightly shrivelled, crisp, tender degree is poorer than test sample 1-15, illustrates that the gap on integrated artistic is easily led to and produces
Salt marsh green vegetables can not obtain preferable mouthfeel and figure.Control sample 2 only has single saline taste and figure is more shrivelled, toughness compared with
Greatly, not crisp enough, not tender enough, main reason is that not using secondary marinated.Taste is not uniform enough in control sample 3 and figure is more dry
Flat, crisp, tender feeling is poorer than test sample 1-15, illustrate the activation of lactic acid bacteria bacterium powder on the whole for green vegetables it is marinated have compared with
Big influence.
Experiment two：The experiment of acidity, salinity
Test specimen：Using the salt marsh green vegetables prepared in embodiment 1-15 as test sample 1-15, using in comparative example 1-3
The salt marsh green vegetables prepared sample 1-3 as a contrast.
Test method：According to the regulation in SB/T10439-2007, the physics and chemistry of detection test sample 1-15 and control sample 1-3 refers to
Mark, including test sample 1-15 and moisture, salt, total acid in control sample 1-3, record and analyze.
Test result：The physical and chemical index of test sample 1-15 and control sample 1-3 are as shown in table 5.
The physical and chemical index of table 5 test sample 1-15 and control sample 1-3
As shown in Table 5, the moisture in test sample 1-15 is more, makes crisp texture, and salinity and acidity are in SB/
In the prescribed limit of T10439-2007, and the moisture in control sample 1-3 is less, and the figure for leading to 1-3 in the same old way is in certain journey
Occur shrivelled phenomenon on degree, and easily influence the sharp and clear effect of mouthfeel, illustrates whole pickling process, secondary marinated and two
Lactic acid bacteria in secondary marinated step can impact sharp and clear mouthfeel.
Experiment three：Shelf-life tests
Test specimen：Using the salt marsh green vegetables prepared in embodiment 1-15 as test sample 1-15, using in comparative example 1,4
The salt marsh green vegetables prepared sample 1,4 as a contrast.
Test method：After test sample 1-15, control sample 1,4 are packaged using corresponding mode with packaging bag, it is placed in
It is stood in the constant-temperature constant-humidity environment that temperature is 25 DEG C, humidity is 65%RH, observes the limpid degree of juice in packaging bag, once hair
Existing juice becomes cloudy, and whether the news that opens the package peculiar smell occurs, to there is peculiar smell to determine whether spending the shelf-life, records the shelf-life
Duration and analysis.
Test result：The shelf-life of test sample 1-15 and control sample 1,4 is as shown in table 6.
The shelf-life of table 6 test sample 1-15 and control sample 1,4
| Sample | Shelf-life (day) |
| Test sample 1 | 385 |
| Test sample 2 | 380 |
| Test sample 3 | 383 |
| Test sample 4 | 381 |
| Test sample 5 | 379 |
| Test sample 6 | 380 |
| Test sample 7 | 381 |
| Test sample 8 | 380 |
| Test sample 9 | 380 |
| Test sample 10 | 382 |
| Test sample 11 | 381 |
| Test sample 12 | 385 |
| Test sample 13 | 380 |
| Test sample 14 | 381 |
| Test sample 15 | 381 |
| Control sample 1 | 330 |
| Control sample 4 | 335 |
As shown in Table 6, the shelf-life in test sample 1-15 is up to 380 days or so, i.e., close to 13 months, and control sample 1 and control
The only 330 days and 335 days shelf-life of sample 4, i.e., 11 months or so, the reason of leading to the above results was：Pickling process is prevented with edible
The use of rotten agent can cause large effect to the shelf-life of the green vegetables after salt marsh.
The above is only a preferred embodiment of the present invention, protection scope of the present invention is not limited merely to above-mentioned implementation
Example, all technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It should be pointed out that for the art
Those of ordinary skill for, several improvements and modifications without departing from the principles of the present invention, these improvements and modifications
It should be regarded as protection scope of the present invention.
Claims (10)
1. a kind of pickling process of vegetables, which is characterized in that include the following steps：
Step 1, pretreatment：By fresh vegetables removal root and old, shrivelled turnip part, cleaning drains；
Step 2, it is primary marinated：Salt, the dosage of salt are uniformly smeared into the surface for passing through pretreated vegetables in step 1
The 10-15% for accounting for vegetables weight is pressed 3-4 months using weight；
Step 3, washing, control water：The vegetables obtained in step 2 are taken out and are cleaned with clear water, the impurity of vegetable surface is removed,
Water is controlled again；
Step 4, it is secondary marinated：The vegetables obtained in step 3 tiling is uniform, baste is added, until baste did not had vegetable
The surface of dish, sealing are placed 10-15 days；
Step 5 weighs pack plus liquid flavor, sealing：It is packed into packaging bag after the vegetables obtained in step 5 are weighed, to bag
Interior addition liquid flavor, after to bag carry out vacuum-pumping and sealing；
The baste includes at least one of bubble green pepper baste, bubble ginger baste；The bubble green pepper baste or bubble ginger seasoning
Acquisition is made by the steps in juice：
Step A by raw material capsicum or ginger cleaning, is drained；
Step B prepares condiment：By parts by weight be 5-8 parts of salt, 0.5-1 parts of Chinese prickly ash, 0.05-0.08 parts of citral,
0.05-0.07 parts of mint juice, 0.08-0.12 parts of lactic acid bacteria bacterium powder activating solution, 0.2-0.4 parts of white wine, 0.1-0.15 parts
Cooking wine, to be added to parts by weight be to be sufficiently mixed in 100 parts of deionized water to 0.2-0.5 parts of light-coloured vinegar, obtain condiment；
Step C is added in the condiment obtained in step B, is placed in after the raw material capsicum obtained in step A or ginger stripping and slicing
In the environment of 23-27 DEG C, sealed pickling 25-30 days, filtering obtains bubble green pepper baste or bubble ginger baste；
In the bubble green pepper baste or bubble ginger baste that are obtained in the step B, viable count of lactobacillus>1.0×105CFU/g, acidity
For 1-3g/100g, salinity 2-6g/100g.
2. the pickling process of vegetables according to claim 1, which is characterized in that the baste further includes replenisher, institute
It states in replenisher, viable count of lactobacillus>1.0×106CFU/g, acidity 3-5g/100g, salinity 5-9g/100g.
3. the pickling process of vegetables according to claim 1, which is characterized in that the baste includes that volume ratio is 2-3：
1 bubble green pepper baste steeps ginger baste.
4. the pickling process of vegetables according to claim 1, which is characterized in that in the step B, deionized temperature is
95-100℃；Prepare condiment when, first by parts by weight be 5-8 parts of salt, 0.5-1 parts of Chinese prickly ash, 0.2-0.4 parts of white wine,
0.1-0.15 parts of cooking wine, 0.2-0.5 parts of light-coloured vinegar are added in the deionized water that parts by weight are 100 parts, are sufficiently mixed, and are dropped
When temperature is to 35-37 DEG C, 0.05-0.08 parts of citral, 0.05-0.07 parts of mint juice, 0.08-0.12 parts of lactic acid bacteria is added
Bacterium powder activating solution, is sufficiently mixed again.
5. the pickling process of vegetables according to claim 4, which is characterized in that in the step B, the activation of lactic acid bacteria bacterium powder
Acquisition is made by the steps in liquid：
Lactic acid bacteria bacterium powder is added into 35-37 DEG C of water and activates 0.5-1h, the weight part ratio of lactic acid bacteria bacterium powder and water is 1:
3-8。
6. the pickling process of vegetables according to claim 1, which is characterized in that the liquid flavor includes following quality percentage
The component of content：
Salt 8-10%；
Food antiseptics 0.1-0.2%；
Colorant 0.01-0.03%；
Surplus is the deionized water that temperature is 40-50 DEG C；
The food antiseptics include at least two in tea polyphenols, propolis, sodium citrate, sodium isoascorbate.
7. the pickling process of vegetables according to claim 6, which is characterized in that the food antiseptics include parts by weight
Than for 2-3.5:1：1.2-1.5:Tea polyphenols, propolis, sodium citrate, the sodium isoascorbate of 1.05-1.1.
8. the pickling process of vegetables according to claim 1, which is characterized in that in the step 5, liquid flavor and step
The weight part ratio of the vegetables obtained in five is 3-9:1-7.
9. the pickling process of vegetables according to claim 1, which is characterized in that in the step 3, pass through vegetables itself
Water extruding is carried out control water by weight, until the water that can be squeezed out in vegetables is sufficiently removed.
10. the pickling process of vegetables according to claim 1, which is characterized in that the vegetables include crowndaisy chrysanthemum, Chinese celery, fern
At least one of dish, green vegetables, cabbage, root-mustard, Brussels sprouts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810623576.1A CN108771171A (en) | 2018-06-15 | 2018-06-15 | The pickling process of vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810623576.1A CN108771171A (en) | 2018-06-15 | 2018-06-15 | The pickling process of vegetables |
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Family
ID=64026105
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| CN (1) | CN108771171A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112515143A (en) * | 2020-12-18 | 2021-03-19 | 云南泰润食品有限公司 | Processing method of Xinping pickled vegetables |
| CN114098043A (en) * | 2021-12-02 | 2022-03-01 | 四川川娃子食品有限公司 | Sichuan-type pickled pepper flavor special seasoning and preparation method thereof |
-
2018
- 2018-06-15 CN CN201810623576.1A patent/CN108771171A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112515143A (en) * | 2020-12-18 | 2021-03-19 | 云南泰润食品有限公司 | Processing method of Xinping pickled vegetables |
| CN114098043A (en) * | 2021-12-02 | 2022-03-01 | 四川川娃子食品有限公司 | Sichuan-type pickled pepper flavor special seasoning and preparation method thereof |
| CN114098043B (en) * | 2021-12-02 | 2024-03-05 | 四川川娃子食品有限公司 | Sichuan style pickled pepper flavor special seasoning and preparation method thereof |
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