CN108813479A - A kind of preparation method of sauerkraut packet - Google Patents
A kind of preparation method of sauerkraut packet Download PDFInfo
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- CN108813479A CN108813479A CN201810510168.5A CN201810510168A CN108813479A CN 108813479 A CN108813479 A CN 108813479A CN 201810510168 A CN201810510168 A CN 201810510168A CN 108813479 A CN108813479 A CN 108813479A
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- sauerkraut
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
Abstract
The present invention relates to a kind of preparation methods of sauerkraut packet, belong to food technology field.It includes sauerkraut raw material, and → finishing →, which is selected, → cleaning → forms → desalination → dehydration → spice → metering → pack → vacuum packaging → sterilization → cooling → drying → gold inspection → static pressure → full inspection → vanning → inspection → storage；Mixing uniformity is enhanced by Vacuum Mixture when production method provided by the present invention carries out the preparation of sauerkraut packet, reduce oxidation and brown stain after sauerkraut is contacted with oxygen, it is sterilized using low-density heat disinfection equipment, finished acid green vegetable bun preservative free and tender and crisp acid is refreshing, it can be in being stored at room temperature；The sauerkraut packet produced by the method for the invention is crisp and refreshing, sour is strong, and in good taste, quality is stablized, convenient.
Description
Technical field
The present invention relates to a kind of preparation methods of sauerkraut packet, belong to food technology field.
Background technique
China is one of the most abundant country of Vegetable Resources, and fermented vegetable has long history, people in China
In very long pickling history, experience abundant is had accumulated.Fermented pickled Chinese cabbage mainly with fresh vegetable (big leaf mustard) carry out solarization system,
It is wilting, fermentation, add brine enter Tao Tan carry out secondary fermentation after through seasoning, as southern fermented pickled vegetable Typical Representative with
Northern sour Chinese cabbage has apparent difference.Fermented pickled Chinese cabbage is a kind of Cold-forming process, this is to the nutritional ingredient of sauerkraut, color, smell and taste
It keeps all extremely advantageous.Sauerkraut is not only delicious tasty and refreshing, has good organoleptic quality, convenient, and have battalion abundant
It supports, contains a variety of nutritional ingredients abundant such as a large amount of vitamins, Ca, P, Fe, carrotene, cellulose and protein.1100
Come, sauerkraut with its acid it is fresh it is pure, crisp and refreshing, full of nutrition, solution it is greasy appetizing, promote digestion, improve a poor appetite the features such as attract
Lot of domestic and foreign consumer, makes that this diet culture of sauerkraut is of long standing and well established, passes on from generation to generation, is lasting.
The Manufacturing Techniques of sauerkraut are long and consummate one of the cooking skill legacy in China.Early in more than 1400 years forefathers
Just the sauerkraut of unique flavor is praised, sauerkraut deeply is liked by numerous people, almost every household can be done, everybody like eat.And it is sour
The production of dish studies screening and the functional study to focus mostly in fermentation strain, at present for normal based on family workshop mode
The product that temperature saves need to generally guarantee the safety of product by addition preservative, high temperature high pressure sterilizing technique.And high temperature kills
Bacterium is highly vulnerable to breakage its cell wall for vegetables, cannot keep the brittleness of vegetables, it is difficult to inhibit the speed of its oxidizing brown stain.It presses
According to the difference of fermented vegetable described in national GB2760 and Pickle, fermented vegetable does not allow to add preservative, antioxidant,
To the shelf life and safety formation challenge to fermented pickled Chinese cabbage.Currently, Vacuum Mixture technology is mainly used in the true of meat products
Empty tumbling so that material taste, uniformity, rapidity be obviously improved, and in fermented vegetable seasoning, in antioxidation
Research it is very few.
Summary of the invention
A kind of production method is simple, safe operation the technical problem to be solved by the invention is providing, and through the production
Sauerkraut in sauerkraut packet made from method is in good taste, quality is stablized, convenient, and reduces the oxygen after sauerkraut is contacted with oxygen
Change and brown stain, finished acid green vegetable bun preservative free and tender and crisp acid is refreshing, it can be in being stored at room temperature；
The object of the present invention is to provide a kind of preparation methods of sauerkraut packet, including pre-processing, mid-term are handled, at the later period
Reason；
The pre-processing includes：
1) sauerkraut raw material：Sauerkraut, bubble hot red pepper, bubble ginger raw material are entered pond and salt added to save；
2) it modifies：Manual amendment removes the old root and stem of certain plants, old muscle, obvious foreign matter, stem are cut into 4-12 parts；
3) it selects：Hand picking, sauerkraut remove the old muscle in head by blade of tearing, and sauerkraut bar removes muscle with knife peeling, removes
Flavor and the underproof dish of color, yellow leaf, old leaf, rotten dish and the foreign matter of attachment；
4) it cleans：Machine washing cleaning, 3 kilograms of sauerkraut raw material sediment contents after cleaning are bubbled using four-part form<It 0.5 gram, is no different
Object；
5) it forms：Sauerkraut：5*(20-50)mm；Moisture≤80%；Hot red pepper：Granular (4*4mm)；Steep ginger：Filamentous 2* (5-10)
mm；
The mid-term is handled：
1) dewatering and desalting：Sauerkraut is dehydrated with automatic squeezer machine, and the quantity that discharges every time is fixed, and feeds quantity according to different originals
The height of the quality and salinity of expecting dish carries out appropriate adjustment；
2) red oil is refined：Using Yidu capsicum, level-one Non-transgenic soybean salad oil；Chilli powder：Soybean oil=1:15；Greatly
Soya-bean oil is heated to 135 DEG C, and 2/3 chilli powder, stirring is added；125 DEG C to be down to oil temperature, another 1/3 chilli powder is added, stirring cools down,
It leaches and clear liquid is asked to use；
3) mixing and stirring：Electronic scale weighs composite seasoning powder, edible salt, every pot stirring of lactic acid 3-5 minutes；
4) vacuum bagging heat seal：Weighing pack or mechanical weighing pack by hand, vacuum degree >=0.09mpa, 2-3 seconds, heat seal
Time 1-2 second, 1-2 seconds cooling time, the sealing of flavor package sack are tight；
5) it sterilizes：The low-density heat disinfection equipment of 10cm is sterilized under product immersion water, and 92 ± 2 DEG C/23 points of water temperature
Clock；Ensure product center temperature up to 85 DEG C or more, kept for 15 minutes or more；
The post-processing includes：
1) gold inspection：fe:sus:
2) stacking pressure is stood：Stacking height：5-6 bags (750 packets/bag), the time：3-7 days
3) full inspection is cased：Hand picking picks and selects the waste products such as swollen bag, leakage, bag face be dirty, then cases；
Sauerkraut in the present invention：Steep hot red pepper：Steep ginger：Chilli oil：Composite seasoning powder：VE proportion is 70.9:10.58:
10.58:5.99:1.9:0.05。
Salinity is 6-8.5% in the present invention, and total acid 0.7-1.0%, moisture is≤80%.
It include small spice pot and big spice pot in mixing and stirring step in the present invention, the small companion expects in pot proportion：
Sauerkraut：Steep hot red pepper：Steep ginger：Chilli oil：Composite seasoning powder：The ratio of VE is：92.17:13.75:13.75:7.79:2.47:
0.065；In the big spice pot proportion：Sauerkraut：Steep hot red pepper：Steep ginger：Chilli oil：Composite seasoning powder：The ratio of VE is：
163.07:24.33:24.33:13.78:4.37:0.12。
Further, level-one Non-transgenic soybean salad oil in the present invention：The ratio of peppery powder is 95 in the capsicum of Yidu:6.3.
Beneficial effects of the present invention：
Mixing uniformity is enhanced by Vacuum Mixture when production method provided by the present invention carries out the preparation of sauerkraut packet, is subtracted
Oxidation and brown stain after sauerkraut is contacted with oxygen less, are sterilized using low-density heat disinfection equipment, and finished acid green vegetable bun is without anti-
Rotten agent and tender and crisp acid is refreshing, can be in being stored at room temperature；The sauerkraut packet produced by the method for the invention is crisp and refreshing, sour is strong, mouth
Feel, quality stabilization, it is convenient.
Specific embodiment
A kind of preparation method of sauerkraut packet disclosed by the invention comprising sauerkraut raw material → finishing → selects → cleans → at
Type → desalination → dehydration → spice → metering → pack → vacuum packaging → sterilization → cooling → drying → gold inspection → static pressure → complete
Inspection → vanning → inspection → storage；
It is specifically divided into pre-processing, mid-term processing and post-processing；The pre-processing includes：
1) sauerkraut raw material：Sauerkraut, bubble hot red pepper, bubble ginger raw material are entered pond and salt added to save；
2) it modifies：Manual amendment removes the old root and stem of certain plants, old muscle, obvious foreign matter, stem are cut into 4-12 parts；
3) it selects：Hand picking, sauerkraut remove the old muscle in head by blade of tearing, and sauerkraut bar removes muscle with knife peeling, removes
Flavor and the underproof dish of color, yellow leaf, old leaf, rotten dish and the foreign matter of attachment；
4) it cleans：Machine washing cleaning, 3 kilograms of sauerkraut raw material sediment contents after cleaning are bubbled using four-part form<It 0.5 gram, is no different
Object；
5) it forms：Sauerkraut：5*(20-50)mm；Moisture≤80%；Hot red pepper：Granular (4*4mm)；Steep ginger：Filamentous 2* (5-10)
mm；
The mid-term is handled：
1) dewatering and desalting：Sauerkraut is dehydrated with automatic squeezer machine, and the quantity that discharges every time is fixed, and feeds quantity according to different originals
The height of the quality and salinity of expecting dish carries out appropriate adjustment.
2) red oil is refined：Using Yidu capsicum, level-one Non-transgenic soybean salad oil；Chilli powder：Soybean oil=1:15；Greatly
Soya-bean oil is heated to 135 DEG C, and 2/3 chilli powder, stirring is added；125 DEG C to be down to oil temperature, another 1/3 chilli powder is added, stirring cools down,
It leaches and clear liquid is asked to use；
3) mixing and stirring：Electronic scale weighs composite seasoning powder, edible salt, every pot stirring of lactic acid 3-5 minutes；
4) vacuum bagging heat seal：Weighing pack or mechanical weighing pack by hand, vacuum degree >=0.09mpa, 2-3 seconds, heat seal
Time 1-2 second, 1-2 seconds cooling time, the sealing of flavor package sack are tight；
5) it sterilizes：The low-density heat disinfection equipment of 10cm is sterilized under product immersion water, and 92 ± 2 DEG C/23 points of water temperature
Clock；Ensure product center temperature up to 85 DEG C or more, kept for 15 minutes or more；
The post-processing includes：
1) gold inspection：fe:sus:
2) stacking pressure is stood：Stacking height：5-6 bags (750 packets/bag), the time：3-7 days；
3) full inspection is cased：Hand picking picks and selects the waste products such as swollen bag, leakage, bag face be dirty, then cases；
Sauerkraut as one of present invention embodiment, in the present invention：Steep hot red pepper：Steep ginger：Chilli oil：Complex flavor
Powder：VE proportion is 70.9:10.58:10.58:5.99:1.9:0.05；
Salinity is 6-8.5% in the present invention, and total acid 0.7-1.0%, moisture is≤80%.
As embodiment another in the present invention, includes small spice pot in mixing and stirring step in the present invention and mix greatly
Expect pot, it is described small in material pot proportion：Sauerkraut：Steep hot red pepper：Steep ginger：Chilli oil：Composite seasoning powder：The ratio of VE is：92.17:
13.75:13.75:7.79:2.47:0.065；In the big spice pot proportion：Sauerkraut：Steep hot red pepper：Steep ginger：Chilli oil：Compound tune
Taste powder：The ratio of VE is：163.07:24.33:24.33:13.78:4.37:0.12.
Further, level-one Non-transgenic soybean salad oil in the present invention：The ratio of Yidu capsicum (in peppery powder) is 95:
6.3。
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (5)
1. a kind of preparation method of sauerkraut packet, it is characterised in that：Including pre-processing, mid-term processing, post-processing；
The pre-processing includes：
1) sauerkraut raw material：Sauerkraut, bubble hot red pepper, bubble ginger raw material are entered pond and salt added to save；
2) it modifies：Manual amendment removes the old root and stem of certain plants, old muscle, obvious foreign matter, stem are cut into 4-12 parts；
3) it selects：Hand picking, sauerkraut remove the old muscle in head by blade of tearing, and sauerkraut bar removes muscle with knife peeling, removes flavor
With the underproof dish of color, yellow leaf, old leaf, rotten dish and the foreign matter of attachment；
4) it cleans：Machine washing cleaning, 3 kilograms of sauerkraut raw material sediment contents after cleaning are bubbled using four-part form<0.5 gram, foreign；
5) it forms：Sauerkraut：5*(20-50)mm；Moisture≤80%；Hot red pepper：Granular (4*4mm)；Steep ginger：Filamentous 2* (5-10) mm；
The mid-term is handled：
1) dewatering and desalting：Sauerkraut is dehydrated with automatic squeezer machine, and the quantity that discharges every time is fixed, and feeds quantity according to different raw material dishes
Quality and salinity height carry out appropriate adjustment；
2) red oil is refined：Using Yidu capsicum, level-one Non-transgenic soybean salad oil；Chilli powder：Soybean oil=1:15；Soybean oil
135 DEG C are heated to, 2/3 chilli powder, stirring is added；125 DEG C are down to oil temperature, another 1/3 chilli powder is added, stirring cools down, and leaches
It is clear that liquid is asked to use；
3) mixing and stirring：Electronic scale weighs composite seasoning powder, edible salt, every pot stirring of lactic acid 3-5 minutes；
4) vacuum bagging heat seal：Weighing pack or mechanical weighing pack by hand, vacuum degree >=0.09mpa, 2-3 seconds, heat sealed time
1-2 seconds, 1-2 seconds cooling time, the sealing of flavor package sack was tight；
5) it sterilizes：The low-density heat disinfection equipment of 10cm is sterilized under product immersion water, and water temperature 92 ± 2 DEG C/23 minutes；Really
Product center temperature is protected up to 85 DEG C or more, kept for 15 minutes or more；
The post-processing includes：
1) gold inspection：
2) stacking pressure is stood：Stacking height：5-6 bags (750 packets/bag), the time：3-7 days
3) full inspection is cased：Hand picking picks and selects the waste products such as swollen bag, leakage, bag face be dirty, then cases.
2. a kind of preparation method of sauerkraut packet according to claim 1, it is characterised in that：The sauerkraut：Steep hot red pepper：Bubble
Ginger：Chilli oil：Composite seasoning powder：VE proportion is 70.9:10.58:10.58:5.99:1.9:0.05.
3. a kind of preparation method of sauerkraut packet according to claim 1, it is characterised in that：Salinity is 6-8.5%, and total acid is
0.7-1.0%, moisture are≤80%.
4. a kind of preparation method of sauerkraut packet according to claim 1, it is characterised in that：It is wrapped in the mixing and stirring step
Small spice pot and big spice pot are included, it is described small in material pot proportion：Sauerkraut：Steep hot red pepper：Steep ginger：Chilli oil：Composite seasoning powder：VE
Ratio be：92.17:13.75:13.75:7.79:2.47:0.065；In the big spice pot proportion：Sauerkraut：Steep hot red pepper：Bubble
Ginger：Chilli oil：Composite seasoning powder：The ratio of VE is：163.07:24.33:24.33:13.78:4.37:0.12.
5. a kind of preparation method of sauerkraut packet according to claim 1, it is characterised in that：The level-one Non-transgenic soybean
Salad oil：In peppery powder ratio be 95:6.3.
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| CN201810510168.5A CN108813479A (en) | 2018-05-24 | 2018-05-24 | A kind of preparation method of sauerkraut packet |
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| CN201810510168.5A CN108813479A (en) | 2018-05-24 | 2018-05-24 | A kind of preparation method of sauerkraut packet |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112918750A (en) * | 2021-01-19 | 2021-06-08 | 万继东 | Pickled Chinese cabbage packaging method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000189098A (en) * | 1998-12-24 | 2000-07-11 | Kohan Ri | Seasoning for instant kimchi and its production |
| CN103947996A (en) * | 2014-04-29 | 2014-07-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | Wet fermentation pickled Chinese cabbage seasoning packet capable of being preserved at room temperature for instant noodles and production method thereof |
| CN104351723A (en) * | 2014-11-18 | 2015-02-18 | 江苏博达生物科技有限公司 | Processing process of Chinese sauerkraut flavor bag |
| CN105747178A (en) * | 2016-03-14 | 2016-07-13 | 四川道泉老坛酸菜股份有限公司 | Production method of pickled-vegetable-flavored seasoning packet |
-
2018
- 2018-05-24 CN CN201810510168.5A patent/CN108813479A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000189098A (en) * | 1998-12-24 | 2000-07-11 | Kohan Ri | Seasoning for instant kimchi and its production |
| CN103947996A (en) * | 2014-04-29 | 2014-07-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | Wet fermentation pickled Chinese cabbage seasoning packet capable of being preserved at room temperature for instant noodles and production method thereof |
| CN104351723A (en) * | 2014-11-18 | 2015-02-18 | 江苏博达生物科技有限公司 | Processing process of Chinese sauerkraut flavor bag |
| CN105747178A (en) * | 2016-03-14 | 2016-07-13 | 四川道泉老坛酸菜股份有限公司 | Production method of pickled-vegetable-flavored seasoning packet |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112918750A (en) * | 2021-01-19 | 2021-06-08 | 万继东 | Pickled Chinese cabbage packaging method |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181116 |
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| RJ01 | Rejection of invention patent application after publication |