CN108925917A - Preparation method containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable - Google Patents
Preparation method containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable Download PDFInfo
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- CN108925917A CN108925917A CN201810470236.XA CN201810470236A CN108925917A CN 108925917 A CN108925917 A CN 108925917A CN 201810470236 A CN201810470236 A CN 201810470236A CN 108925917 A CN108925917 A CN 108925917A
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- elscholtiza
- parts
- cucumber
- pickled vegetable
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Links
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 title claims abstract description 64
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 35
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 35
- 235000019634 flavors Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 244000299906 Cucumis sativus var. sativus Species 0.000 title 1
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 63
- 239000000843 powder Substances 0.000 claims abstract description 26
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 22
- 239000011734 sodium Substances 0.000 claims abstract description 22
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 22
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 21
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 21
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 21
- 239000002253 acid Substances 0.000 claims abstract description 21
- 235000014347 soups Nutrition 0.000 claims abstract description 18
- 239000000654 additive Substances 0.000 claims abstract description 17
- 230000000996 additive effect Effects 0.000 claims abstract description 17
- 150000001875 compounds Chemical class 0.000 claims abstract description 16
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 239000001509 sodium citrate Substances 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 9
- 239000002773 nucleotide Substances 0.000 claims abstract description 9
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 8
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 8
- KETSPIPODMGOEJ-UHFFFAOYSA-B dodecasodium;(2,3,4,5,6-pentaphosphonatooxycyclohexyl) phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OC1C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C1OP([O-])([O-])=O KETSPIPODMGOEJ-UHFFFAOYSA-B 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 8
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 8
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 8
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 7
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 7
- 239000000467 phytic acid Substances 0.000 claims abstract description 7
- 229940068041 phytic acid Drugs 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract 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 abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 28
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000012907 honey Nutrition 0.000 claims description 13
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 13
- 239000004299 sodium benzoate Substances 0.000 claims description 13
- 235000010234 sodium benzoate Nutrition 0.000 claims description 13
- 229960000583 acetic acid Drugs 0.000 claims description 10
- 239000012362 glacial acetic acid Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000004615 ingredient Substances 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- 239000004033 plastic Substances 0.000 claims description 5
- 229920003023 plastic Polymers 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- 239000011812 mixed powder Substances 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims 2
- 238000006356 dehydrogenation reaction Methods 0.000 claims 2
- 239000001632 sodium acetate Substances 0.000 claims 2
- 235000017281 sodium acetate Nutrition 0.000 claims 2
- 238000002791 soaking Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 238000005260 corrosion Methods 0.000 abstract description 7
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 235000010675 chips/crisps Nutrition 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 6
- 235000021110 pickles Nutrition 0.000 description 5
- 238000012545 processing Methods 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000235342 Saccharomycetes Species 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000011833 salt mixture Substances 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 241000219112 Cucumis Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000011293 Brassica napus Nutrition 0.000 description 1
- 240000008100 Brassica rapa Species 0.000 description 1
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 description 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000037351 starvation Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The present invention discloses a kind of preparation method containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable, includes the following steps：Sorting, slice impregnate with soup, compound additive, sterilization, packaging are added, and include following raw material the invention also discloses the compound additive：0.15-0.25 parts of ethylmaltol, 0.2-0.4 parts of elscholtiza powder, 0.1-0.15 parts of dehydroactic acid sodium, 0.25-0.35 parts of potassium sorbate, 0.45-0.55 parts of 5 '-the sapidity nucleotide disodium, 0.05-0.15 parts of acesulfame potassium, 6-12 parts of sodium glutamate, phytic acid -1-1.5 parts of sodium citrate.Preparation method containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable of the invention can make cucumber pickled vegetable be obviously improved whole flavor from inside to outside, quality is tender and crisp, sweet and sour taste, unique flavor, and the mixing powders such as elscholtiza powder, dehydroactic acid sodium, potassium sorbate, 5 '-the sapidity nucleotide disodium, phytic acid-sodium citrate can strengthen that antibacterial, anti-corrosion effect is more stable, the shelf-life is longer.
Description
Technical field
The invention belongs to snack food processing technique fields, and in particular to one kind salts down containing unique elscholtiza local flavor sour-sweet cucumber sauce
The preparation method of dish.
Background technique
Pickled vegetable is the general name of pickle and pickles, is the Typical Representative and important component of China's traditional food, be through
It crosses pickling processing and obtains vegetable product or the product by the pickling processing of the raw materials such as sauce, salt, sugar, vinegar.China's pickle process system
The history of work is of long standing and well established, and there are the famous-brand and high-quality goods of oneself unique flavor in all parts of the country, and kind is extremely more, solitary characteristic, depth by
The pickles on the ground such as hot pickled mustard tuber, Zhenjiang, the Yangzhou on the ground such as the welcome of consumer, such as Sichuan, Pekinese six must occupy pickles etc..
China Jiang Yan processing enterprise or the personal overwhelming majority still fall within roughing type at this stage, and value of the product is low, and flavor is protected
The time is held not grow.With the continuous improvement of people's living standards, people are higher and higher to the quality requirement of pickled vegetable, disappear to meet
The demand of the person of expense, people render palatable often through a large amount of flavoring agents are added, and control microorganism using a large amount of preservatives, although can one
Determine to achieve the effect that anti-corrosion upgrading in degree, but considerably increase production cost, and many small-scale enterprises or personal scarce
, easily there is food additives severe overweight, seriously endangers consumer health in weary professional technique guidance.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable, are added containing multiple
Additive is closed by impregnating, ingredient, anti-corrosion effect is more stable, and the holding time is longer, and cucumber pickled vegetable quality obtained is tender and crisp, wind
Taste is unique, sweet and sour taste.
The purpose of the present invention is what is realized using technical solution in detail below：
Preparation method containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable, includes the following steps：
Sorting, slice：There to be the off-colour cucumber of black patches, small holes caused by worms position, peculiar smell to remove, remove impurity removing, uses
Water cleans up, and thinly slices, and is then cleaned up with clear water；
With soup：Take elscholtiza powder, sodium benzoate, dehydroactic acid sodium, honey element, acesulfame-K mixing that cool white is added and opens, so that
The concentration of elscholtiza powder is 0.025-0.035%, and the concentration of sodium benzoate is 0.045-0.055%, and the concentration of dehydroactic acid sodium is
0.015-0.025%, the concentration of honey element are 0.02-0.03%, and the concentration of acesulfame potassium is 0.01-0.02%；
It impregnates：According to soup:Cucumber slice weight ratio is 3:1 ratio is added cucumber slice and impregnates, after 20min, according to identical
Glacial acetic acid, citric acid, edible salt mixture is added in ratio, and 3-5h is impregnated in stirring, and every 15min is stirred once；Wherein glacial acetic acid with
The citric acid, the edible salt ratio be 3:1:100, when cucumber salinity reaches 3.5 °, pull cucumber out, it is de- with hydro-extracting cage
Water；
Ingredient：It takes and impregnates dewatered cucumber slice every batch of according to cucumber slice：Compound additive is 100:1-1.3 spice is equal
It is even, then pour into vegetable oil stirring 3-5min, flavor and mouthfeel it is uniform after it is filling, sealing, then according to packing list packet 22-24g into
Row plastic bag packaging, keeps sack without phenomenon of picking up food with chopsticks, and sack requires neat and tidy；It is sealed using vacuum sealer machine；
Sterilization, packaging：Using pasteurization methods, and continous way spray sterilization is carried out, sterilization water temperature is maintained at 88 DEG C -93
DEG C, then time 20min cools down, so that product center temperature is cooled to 40 DEG C and air-dry hereinafter, being put into vibration, pack to obtain the final product.
Preferably, the concentration of elscholtiza powder is 0.03% in the soup, and the concentration of sodium benzoate is 0.05%, dehydroactic acid
The concentration of sodium is 0.02%, and the concentration of honey element is 0.025%, and the concentration of acesulfame potassium is 0.015%；
Further, compound additive described in batching step, including following raw material：Ethylmaltol 0.15-
0.25 part, 0.2-0.4 parts of elscholtiza powder, 0.1-0.15 parts of dehydroactic acid sodium, 0.25-0.35 parts of potassium sorbate, 5 '-flavour nucleotide
0.45-0.55 parts of disodium, 0.05-0.15 parts of acesulfame potassium, 6-12 parts of sodium glutamate, phytic acid -1-1.5 parts of sodium citrate, it is preferred that
The compound additive, including following raw material：0.2 part of ethylmaltol, 0.3 part of elscholtiza powder, dehydroactic acid sodium 0.1
Part, 0.3 part of potassium sorbate, 0.5 part of 5 '-the sapidity nucleotide disodium, 0.1 part of acesulfame potassium, 10 parts of sodium glutamate, phytic acid-citric acid
1.2 parts of sodium.
Further, the phytic acid-sodium citrate is sodium citrate and phytic acid by weight 1:1 mixed powder.
The beneficial effect that the present invention obtains
1. the preparation method of the invention containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable, materials are convenient, and each component is mutual
Cooperation is supported, unique elscholtiza flavor is produced after comprehensive function, and production cost is low, it is easy to accomplish industrialization.
2. the preparation method of the invention containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable is added and contains ethylmaltol, perfume (or spice)
The components compound additive pulvis such as Ru powder, dehydroactic acid sodium, potassium sorbate, 5 '-the sapidity nucleotide disodium, phytic acid-sodium citrate,
Carry out ingredient to mix on cucumber surface layer, form one layer of strict fragrance film, can effectively starvation directly contacted with cucumber, and make
Cucumber pickled vegetable anti-corrosion effect is more stable, and the shelf-life is longer.
3. phytic acid is inositol phosphoric acid chelate, aqueous solution becomes brown in a short time, and it is heavy to eventually become dark brown
It forms sediment, by phytic acid and sodium citrate by 1 in the compound additive that the present invention is added:1 weight ratio is mixed to get phytic acid-citric acid sodium powder
End is used to prepare pickled vegetable, be able to suppress putrefactive microorganisms fermentation it is smelly, improve pickled vegetable quality.
It is impregnated 4. elscholtiza powder, sodium benzoate, dehydroactic acid sodium, honey element, acesulfame-K is added in the present invention, wherein elscholtiza powder is
A kind of dual-purpose of drug and food has unique fragrance, and has the effect of promoting digestion, nourishing spleen and lung, by impregnating, makes pickled vegetable faint scent
It is palatable, increase consumer's appetite.
Specific embodiment
Embodiment 1
Preparation method containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable, includes the following steps：
T1：Sorting, slice：There to be the off-colour cucumber of black patches, small holes caused by worms position, peculiar smell to remove, remove impurity removing,
It is cut into 1.5cm thin slice, is then cleaned up with clear water；
T2：With soup：Take elscholtiza powder, sodium benzoate, dehydroactic acid sodium, honey element, acesulfame-K mixing that cool white boiled water is added,
So that the concentration of elscholtiza powder is 0.025% in soup, the concentration of sodium benzoate is 0.045%, and the concentration of dehydroactic acid sodium is
0.015%, the concentration of honey element is 0.02%, and the concentration of acesulfame potassium is 0.01%；
T3：It impregnates：Take soup and cucumber slice by 3:The mixing of 1 weight ratio is impregnated, and after 20min, according to same ratio, ice is added
Acetic acid, citric acid, edible salt mixture stirring, impregnate 3-5h, every 15min is stirred once；Wherein glacial acetic acid and the citric acid,
The weight ratio of the edible salt is 3:1:100, when cucumber salinity reaches 3.5 °, pulls cucumber out, be dehydrated with hydro-extracting cage, pull Huang out
Melon is dehydrated with hydro-extracting cage；
T4：Ingredient：It takes and impregnates dewatered cucumber slice every batch of according to cucumber slice：Compound additive weight ratio is 100:1 is mixed
It is uniform to close spice, then pours into vegetable oil stirring 3-5min, it is filling after flavor and mouthfeel are uniform, then carried out according to single packet 22g
Plastic bag, keeps sack without phenomenon of picking up food with chopsticks, and sack requires neat and tidy；And it is sealed using vacuum sealer machine；Wherein
Compound additive is following raw material：0.15 part of ethylmaltol, 0.2 part of elscholtiza powder, 0.1 part of dehydroactic acid sodium, sorb
0.25 part of sour potassium, 0.45 part of 5 '-the sapidity nucleotide disodium, 0.05 part of acesulfame potassium, 6 parts of sodium glutamate, 1 part of phytic acid-sodium citrate
The pulvis being mixed to prepare；
T5：Sterilization, packaging：Using pasteurization methods, and continous way spray sterilization is carried out, sterilization water temperature is maintained at 88
DEG C, then time 20min cools down, so that product center temperature is cooled to 40 DEG C and air-dry hereinafter, being put into vibration, pack to obtain the final product.
Embodiment 2
Preparation method containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable, includes the following steps：
T1：Sorting, slice：There to be the off-colour cucumber of black patches, small holes caused by worms position, peculiar smell to remove, remove impurity removing,
It washes with water completely, is cut into 1cm thin slice, is then cleaned up with clear water；
T2：With soup：Take elscholtiza powder, sodium benzoate, dehydroactic acid sodium, honey element, acesulfame-K mixing that cool white boiled water is added
It is uniformly mixed, so that the concentration of elscholtiza powder is 0.035% in soup, the concentration of sodium benzoate is 0.055%, dehydroactic acid sodium
Concentration is 0.025%, and the concentration of honey element is 0.03%, and the concentration of acesulfame potassium is 0.02%；
T3：It impregnates：It is 3 by soup and cucumber slice weight ratio:1 mixing is impregnated, and after 20min, according to same ratio, is added
4h is impregnated in glacial acetic acid, citric acid, edible salt mixture stirring, stirring, and every 10min is stirred once, wherein glacial acetic acid and the lemon
The weight ratio of sour, the described edible salt of lemon is 3:1:100, when cucumber salinity reaches 3.5 °, pulls cucumber out, be dehydrated with hydro-extracting cage,
It pulls cucumber out, is dehydrated with hydro-extracting cage；
T4：Ingredient：It takes and impregnates dewatered cucumber slice every batch of according to cucumber slice：Compound additive weight ratio is 105:1.3
Mixing is uniform, then pours into vegetable oil stirring 3-5min, filling after flavor and mouthfeel are uniform, then according to packing list packet
22g carries out plastic bag packaging, keeps sack without phenomenon of picking up food with chopsticks, and sack requires neat and tidy；It is sealed using vacuum sealer machine
Mouthful；Compound additive be 0.25 part of ethylmaltol, 0.4 part of elscholtiza powder, 0.15 part of dehydroactic acid sodium, 0.35 part of potassium sorbate,
0.55 part of 5 '-the sapidity nucleotide disodium, 0.15 part of acesulfame potassium, 12 parts of sodium glutamate, 2 parts of phytic acid-sodium citrate be mixed to prepare
Pulvis；
T5：Sterilization, packaging：Using pasteurization methods, and using continous way spray sterilization is carried out, sterilization water temperature is maintained at
93 DEG C, then time 20min cools down, and so that product center temperature is cooled to 40 DEG C and air-dries hereinafter, being put into vibration, packs to obtain the final product.
Embodiment 3
Preparation method containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable, includes the following steps：
T1：Sorting, slice：There to be the off-colour cucumber of black patches, small holes caused by worms position, peculiar smell to remove, remove impurity removing,
It washes with water completely, is cut into 2cm thin slice, is then cleaned up with clear water；
T2：With soup：Take elscholtiza powder, sodium benzoate, dehydroactic acid sodium, honey element, acesulfame-K mixing that cool white boiled water is added
Be uniformly mixed so that the concentration of elscholtiza powder is 0.03% in soup, the concentration of sodium benzoate is 0.05%, dehydroactic acid sodium it is dense
Degree is 0.02%, and the concentration of honey element is 0.025%, and the concentration of acesulfame potassium is 0.015%；
T3：It impregnates：It is 3 by soup and the weight ratio of cucumber slice:1 mixing is impregnated, and after 20min, according to same ratio, is added
Glacial acetic acid, citric acid, edible salt are mixed, and impregnate 5h, and every 15min is stirred once, wherein glacial acetic acid and the citric acid, institute
The weight ratio for stating edible salt is 3:1:100, when cucumber salinity reaches 3.5 °, pulls cucumber out, be dehydrated with hydro-extracting cage, pull Huang out
Melon is dehydrated with hydro-extracting cage；
T4：Ingredient：It takes and impregnates dewatered cucumber slice every batch of according to cucumber slice：Compound additive parts by weight are 102:1.2
It puddles material uniformly, then pours into vegetable oil stirring 3-5min, it is filling after flavor and mouthfeel are uniform, then according to packing list packet 22g,
Plastic bag packaging is carried out, keeps sack without phenomenon of picking up food with chopsticks, sack requires neat and tidy；It is sealed using vacuum sealer machine；
Compound additive is 0.2 part of ethylmaltol, 0.3 part of elscholtiza powder, 0.1 part of dehydroactic acid sodium, 0.3 part of potassium sorbate, 5 '-flavor
1.5 parts of 0.5 part of disodium 5 '-ribonucleotide, 0.1 part of acesulfame potassium, 0.1 part of sodium glutamate, phytic acid-sodium citrate pulvis being mixed to prepare；
T5：Sterilization, packaging：Using pasteurization methods, and using continous way spray sterilization is carried out, sterilization water temperature is maintained at
88 DEG C -93 DEG C, then time 20min cools down, and so that product center temperature is cooled to 40 DEG C and air-dries hereinafter, being put into vibration, packaging is
?.
The test of one, anti-corrosion effect stability contrast
Using cucumber pickled vegetable made from the embodiment of the present invention 1, embodiment 2, embodiment 3 as observation group 1, observation group 2, observation
Group 3, using certain commercially available sauce salting cucumber as control group, taking 100g respectively is test specimen, and detection each group sample just pollutes bacterium colony, yeast
The microorganisms physics and chemistry situation such as bacterium sum, as a result see Table 1 for details：
1 Sliced Turnip with Sauce pickled vegetable of table just pollutes bacterium colony detection
It is shown by 1 testing result of table, it is unobvious that each group sample just pollutes total plate count difference.
For the anti-corrosion effect of cucumber pickled vegetable more preferably more of the present invention, setting saves 3 months under the conditions of same physical, sees
Each group sample total plate count and saccharomycete sum situation of change are examined, as a result see Table 2 for details：
The total plate count of 2 each group test specimen of table, the variation of saccharomycete sum
The result shows that the holding time 1 month, cucumber pickled vegetable total plate count made from this law inventive embodiments and just pollution
The obvious reduction of situation, the variation of saccharomycete sum is unobvious, and control sample detects that total plate count obviously increases, and ferment
Female bacterium sum is reduced, and illustrates that antibacterial anti-corrosion effect of the invention is excellent and control group, shelf-life are longer.
The above content is combine it is specific/further detailed description of the invention for preferred embodiment, cannot
Assert that specific implementation of the invention is only limited to these instructions.General technical staff of the technical field of the invention is come
It says, without departing from the inventive concept of the premise, some replacements or modifications can also be made to the embodiment that these have been described,
And these substitutions or variant all shall be regarded as belonging to protection scope of the present invention.
Claims (10)
1. a kind of preparation method containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable, which is characterized in that include the following steps：
T1：Sorting, slice：The cucumber got ready is removed into impurity removing, washes with water completely, thinly slices, is then cleaned with clear water dry
Only；
T2：With soup：It takes elscholtiza powder, sodium benzoate, dehydroactic acid sodium, honey element, acesulfame-K and the mixing of cool white boiled water is added
It is even, obtain soup；
T3：It impregnates：Take soup and cucumber slice by 3:1 weight ratio, which mixes, impregnates, and after 20min, according to same ratio, mixing is added
Glacial acetic acid, citric acid, edible salt, which are mixed, to be impregnated, and when cucumber salinity reaches 3.5 °, is pulled cucumber out, is dehydrated with hydro-extracting cage；
T4：Ingredient：It takes and impregnates dewatered cucumber slice according to every batch of cucumber slice：The weight ratio of compound additive is 100-105:
1-1.3 mixing is uniform, then pours into vegetable oil stirring 3-5min, filling after flavor and mouthfeel are uniform, then carries out plastics
It is packed, and sealed using vacuum sealer machine；
T5：Sterilization, packaging：Cucumber pickled vegetable after sealing is used into pasteurization methods, and is killed using continous way spray is carried out
Then bacterium cools down, so that product center temperature is cooled to 40 DEG C and air-dry hereinafter, being put into vibration, pack to obtain the final product.
2. the preparation method according to claim 1 containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable, which is characterized in that step
T2The concentration of elscholtiza powder is 0.025-0.035% in soup obtained, and the concentration of sodium benzoate is 0.045-0.055%, dehydrogenation
The concentration of sodium acetate is 0.015-0.025%, and the concentration of honey element is 0.02-0.03%, and the concentration of acesulfame potassium is 0.01-
0.02%.
3. the preparation method according to claim 2 containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable, which is characterized in that step
T2The concentration of elscholtiza powder is 0.03% in the soup, and the concentration of sodium benzoate is 0.05%, and the concentration of dehydroactic acid sodium is
0.02%, the concentration of honey element is 0.025%, and the concentration of acesulfame potassium is 0.015%.
4. the preparation method according to claim 1 containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable, which is characterized in that step
T4The compound additive includes following raw material：0.15-0.25 parts of ethylmaltol, 0.2-0.4 parts of elscholtiza powder, dehydrogenation
0.1-0.15 parts of sodium acetate, 0.25-0.35 parts of potassium sorbate, 0.45-0.55 parts of 5 '-the sapidity nucleotide disodium, acesulfame potassium 0.05-
0.15 part, 6-12 parts of sodium glutamate, phytic acid -1-2 parts of sodium citrate.
5. the preparation method according to claim 4 containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable, which is characterized in that described
Compound additive includes following raw material：0.2 part of ethylmaltol, 0.3 part of elscholtiza powder, 0.1 part of dehydroactic acid sodium, sorb
0.3 part of sour potassium, 0.5 part of 5 '-the sapidity nucleotide disodium, 0.1 part of acesulfame potassium, 10 parts of sodium glutamate, 1.2 parts of phytic acid-sodium citrate.
6. the preparation method according to claim 1 containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable, which is characterized in that step
T3It is 3 that weight ratio, which is added, in the mixing of the glacial acetic acid and the citric acid, the edible salt:1:100.
7. the preparation method according to claim 1 containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable, which is characterized in that step
T3The soaking time is 3-5h, and frequency is that every 15min is stirred once.
8. the preparation method according to claim 1 containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable, which is characterized in that step
T5The temperature range of the sterilization is 88 DEG C -93 DEG C, time 20min.
9. the preparation method according to claim 4 containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable, which is characterized in that described
Phytic acid-sodium citrate is sodium citrate and phytic acid by weight 1:1 mixed powder.
10. the preparation method according to claim 1 containing unique elscholtiza local flavor sour-sweet cucumber pickled vegetable, which is characterized in that step
Rapid T1The thin slice with a thickness of 1-2cm.
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| CN1222311A (en) * | 1998-01-09 | 1999-07-14 | 王立虹 | Health pickles series |
| CN103919084A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | Novel method for preparing canned pickled cucumber |
| CN103976349A (en) * | 2014-06-11 | 2014-08-13 | 邓成凯 | Garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce |
| CN106036660A (en) * | 2016-05-31 | 2016-10-26 | 天津谦德食品有限公司 | Pickling and processing method of assorted cucumber strips |
| CN106036663A (en) * | 2016-05-31 | 2016-10-26 | 天津谦德食品有限公司 | Pickling and processing method of red cucumber slices |
| CN107751900A (en) * | 2017-11-17 | 2018-03-06 | 潘建勋 | A kind of method for guaranteeing quality and crisp of green cucumber product |
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2018
- 2018-05-16 CN CN201810470236.XA patent/CN108925917A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222311A (en) * | 1998-01-09 | 1999-07-14 | 王立虹 | Health pickles series |
| CN103919084A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | Novel method for preparing canned pickled cucumber |
| CN103976349A (en) * | 2014-06-11 | 2014-08-13 | 邓成凯 | Garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce |
| CN106036660A (en) * | 2016-05-31 | 2016-10-26 | 天津谦德食品有限公司 | Pickling and processing method of assorted cucumber strips |
| CN106036663A (en) * | 2016-05-31 | 2016-10-26 | 天津谦德食品有限公司 | Pickling and processing method of red cucumber slices |
| CN107751900A (en) * | 2017-11-17 | 2018-03-06 | 潘建勋 | A kind of method for guaranteeing quality and crisp of green cucumber product |
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