CN109770300A - A kind of high-quality sauerkraut and preparation method thereof - Google Patents
A kind of high-quality sauerkraut and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of high-quality sauerkraut and preparation method thereof, mixed after leaf mustard cleaning removal of impurities slice with salt, row protects crisp processing after salt marsh, then gives press dewatering, color protection, packaging and sterilization processing, a kind of high-quality sauerkraut can be obtained.The present invention is handled sauerkraut using the crisp dose of compounding United microwave sterilization of 4 kinds of shields, enhance the intensity of tissue space, promote product brittleness, and can also prevent sauerkraut the later period sterilization when occur softening, inhibit leaf mustard during the fermentation cell tissue generate harmful substance, it is multi-faceted product protect it is crisp.The nutriment of sauerkraut is finally allowed to retain more complete, so that it keeps the good color of sauerkraut, mouthfeel and flavor.Product Process is easy to operate, and energy consumption is few, is conducive to industrialized production.
Description
Technical field
The invention belongs to food processing field, in particular to the sauerkraut product and preparation method thereof of a kind of high-quality.
Background technique
Leaf mustard is Cruciferae Brassica genus(Brassica juncea)Vegetables, also referred to as green vegetables, when China has had very long
Between cultivation history most early on the books in " Book of Rites " in China's period Zhou Dynasty be the special vegetable in China.Sichuan sauerkraut one
As the fresh leaf mustard that uses for raw material, by the decomposition of the osmosis of salt, the fermentation of microorganism, protein with
And the immixtures such as biochemistry of a series of complex complete salting process.The growth metabolism and biochemical reaction energy of microorganism
So that leaf mustard a series of complex variation is occurred to form good sour taste, sodium chloride make leaf mustard while there is saline taste with paddy ammonia
Acid is combined into sodium glutamate and has delicate flavour, and salt can also inhibit the activity of harmful microscopic material, increases color, smell and taste.Leaf mustard is through salting down
After system fermentation, delicious flavour, acid is felt well palatable, and meat thickness juice is more, fragrant odour, can be improved a poor appetite, and solves greasy, promotees digestion, because of its system
Make that method is simple, cost is relatively low, is easy to save, unique flavor is liked by consumer.
The brittleness variation of sauerkraut is to influence a key factor of its quality, the variation of sauerkraut brittleness and cell turgor, water-soluble
The comprehensive function of property pectin content and eucaryotic cell structure three are related.In salting process, high concentration sodium chloride leads to water content not
Disconnected to reduce, cell turgor is also reduced therewith, and parenchyma cell dehydration, vacuole volume-diminished plasmolysis occurs and in subsequent process
In constantly reinforce, brittleness decline, simultaneously because the infiltration and metalepsis of Na+, play adhesion cells and holding in vegetable tissue
The protopectin for organizing hard brittleness that can act on becomes pectin under the action of protopectinase, and then becomes fruit under the action of pectase
Glue acid, pectic acid is inviscid, and cell is made to lose adhesion strength, and ruckbildung occurs in brittleness decline.With the increase of storage time,
Contain more gram-positive bacterium and saccharomycete in sauerkraut, these microorganisms absorb or decompose the moisture in sauerkraut and nutrition
Substance discharges harmful substance, causes tissue loose, sauerkraut is made to soften.This can all cause sauerkraut brittleness in salting process to decline,
Soften, the even putrid and deteriorated reason of brown stain to seriously affect its overall quality quality is badly in need of in salt marsh green vegetables industry
It solves the problems, such as.
For above situation, existing scientific worker has done certain research, and relevant report is as follows: CN109090529A
Disclose a kind of method using ultrasonic wave added and vacuum decompression technology preparation bubble sauerkraut, it is characterised in that: less salt is salted
After desalting processing, using combination of ultrasound enzymatic treatment method, less salt is salted, water, enzyme ultrasonic treatment, by the less salt after ultrasonic treatment
It is salted to be placed in vacuum curing machine, pickling liquid is added, extracts vacuum, carries out vacuum curing processing, taking out is acid after packing
Dish finished product.This process increases the brittleness of product, so that flavor substance is easily accessible in histocyte, but its complex process, no
It is suitble to industrialized production.
Based on above-mentioned analysis, a kind of simple process, brittleness are good, and the sauerkraut preparation process of stay in grade is in current industry
It is badly in need of.
Summary of the invention
In view of the above-mentioned problems, the present invention protects crisp processing by carrying out to sauerkraut, inhibit the activity of enzyme, delay its brown stain into
Journey, inhibits the decomposition of pectin, to reduce the generation of sauerkraut softening phenomenon, provides a kind of method for salting for improving sauerkraut quality.
The purpose of the present invention is realized by following technical measures, wherein the raw material parts is according to parts by weight.
A kind of high-quality sauerkraut, is made of the raw material of following weight: 90-110 parts of leaf mustard, 12-18 parts of salt, protecting crisp
270-330 parts of liquid, 90-110 parts of baste.
Further, the sauerkraut is made of the raw material of following weight: 100 parts of leaf mustard, 15 parts of salt, protecting crisp liquid
300 parts, 100 parts of baste.
A kind of preparation method of high-quality sauerkraut, includes the following steps:
(1) pretreatment of raw material: selecting fresh leaf mustard cleaning removal of impurities of fine quality, drain, remove fibrous root, stripping Lao Pi, the old muscle of stripping, be sliced,
It is spare to obtain leaf mustard piece；
(2) salt marsh: leaf mustard piece is uniformly mixed with salt, enters salt marsh lake salt stain, it is spare to obtain salt marsh leaf mustard piece；
(3) it protects crisp: salt marsh leaf mustard piece being dipped in microwave blanching in the crisp liquid of shield, is then rinsed 2-3 times with flowing clear water, is dropped to leaf mustard
To room temperature, it is spare that crisp leaf mustard must be protected；
(4) press dewatering: crisp leaf mustard row press dewatering processing will be protected, leaf mustard water content is reduced；
(5) semi-finished product are prepared: squeezing leaf mustard is uniformly mixed with baste, by product specification row vacuum quantitative packaging, obtain partly at
Product are spare；
(6) sterilization processing: semi-finished product microwave disinfection is cased after being cooled to room temperature, obtains a kind of high-quality sauerkraut.
Further, the salt marsh time is 30 days.
Further, the crisp liquid temperature of shield is 40-45 DEG C.
Further, the leaf mustard water content after the squeezing is 85-90%.
Further, the crisp liquid of shield is made by the following method, counts, fetches water 100 parts by weight ratio, calcium chloride 0.2
Part, 0.4 part of sodium alginate, 0.4 part of water soluble chitosan, 0.2 part of potassium sorbate is uniformly mixed obtained.
Further, the baste is made by the following method, counts by weight ratio, fetches water 90-110 parts, ginger slice
5-8 parts, capsicum section 6-8 parts, 3-5 parts of garlic slice, 4-6 parts of edible salt, 2-4 parts of Chinese prickly ash, 0.5 part of lactic acid, ascorbic acid 0.2-0.3
Part, 0.01-0.015 part of phytic acid be uniformly mixed it is obtained.
Further, described 50-60 DEG C of microwave disinfection temperature, sterilizing time 5-8min, sterilizing power 800-900W.
Invention additionally discloses high-quality sauerkrauts made from a kind of above-mentioned any means.
The beneficial effects of the present invention are:
1. the present invention using shield crisp dose compounding by the way of, take 4 kinds shield crisp dose carry out compounding protect it is crisp, enhance the strong of tissue space
Degree promotes product brittleness, to keep the brittleness of sauerkraut, while can inhibit leaf mustard having of generating of cell tissue during the fermentation
Evil substance, it is multi-faceted product protect it is crisp.It can also prevent sauerkraut from softening in later period sterilization in addition, the compounding protects crisp dose
Phenomenon.The nutriment of sauerkraut is allowed to retain more complete, so that it keeps the good color of sauerkraut, mouthfeel and flavor.
2. present invention process is easy to operate, energy consumption is few, is conducive to industrialized production.
Specific embodiment
In order to further appreciate that the present invention, the method for the present invention and effect are done further in detail combined with specific embodiments below
Explanation.
Embodiment 1
A kind of preparation method of high-quality sauerkraut, includes the following steps:
(1) pretreatment of raw material: selecting fresh leaf mustard 100kg cleaning removal of impurities of fine quality, drain, remove fibrous root, stripping Lao Pi, the old muscle of stripping,
Slice, it is spare to obtain leaf mustard piece；
(2) salt marsh: leaf mustard piece is uniformly mixed with salt 15kg, enters salt marsh lake salt stain 30 days, it is spare to obtain salt marsh leaf mustard piece；
(3) crisp liquid is protected in preparation: fetch water 100kg, calcium chloride 0.2kg, sodium alginate 0.4kg, water soluble chitosan 0.4kg, sorb
Sour potassium 0.2kg, which is uniformly mixed, to be made；
(4) it protects crisp: salt marsh leaf mustard piece being dipped in microwave blanching in the crisp liquid 300kg of shield, microwave power 400W handles the time
100s, protecting crisp liquid temperature is 42 DEG C, is then rinsed 2 times with flowing clear water, is down to room temperature to leaf mustard, it is spare must to protect crisp leaf mustard；
(5) press dewatering: will protect crisp leaf mustard row press dewatering and handle to water content is 87%；
(6) baste is prepared: water intaking 100kg, ginger slice 6.5kg, capsicum section 7kg, garlic slice 4kg, edible salt 5kg, Chinese prickly ash
3kg, lactic acid 0.5kg, ascorbic acid 0.25kg, phytic acid 0.012kg, which are uniformly mixed, to be made；
(7) semi-finished product are prepared: squeezing leaf mustard being uniformly mixed with baste 100kg, packs, obtains by product specification row vacuum quantitative
Semi-finished product for standby；
(8) sterilization processing: by semi-finished product microwave disinfection, 55 DEG C of sterilization temperature, sterilizing time 6.5min, sterilizing power 850W, to
It cases after being cooled to room temperature, obtains a kind of high-quality sauerkraut.
Embodiment 2
A kind of preparation method of high-quality sauerkraut, includes the following steps:
(1) pretreatment of raw material: fresh leaf mustard 90kg cleaning removal of impurities of fine quality is selected, is drained, is removed fibrous root, stripping Lao Pi, the old muscle of stripping, cut
It is spare to obtain leaf mustard piece for piece；
(2) salt marsh: leaf mustard piece is uniformly mixed with salt 12kg, enters salt marsh lake salt stain 30 days, it is spare to obtain salt marsh leaf mustard piece；
(3) crisp liquid is protected in preparation: fetch water 100kg, calcium chloride 0.2kg, sodium alginate 0.4kg, water soluble chitosan 0.4kg, sorb
Sour potassium 0.2kg, which is uniformly mixed, to be made；
(4) it protects crisp: salt marsh leaf mustard piece being dipped in microwave blanching in the crisp liquid 270kg of shield, microwave power 300w handles the time
120s, protecting crisp liquid temperature is 40 DEG C, is then rinsed 2 times with flowing clear water, is down to room temperature to leaf mustard, it is spare must to protect crisp leaf mustard；
(5) press dewatering: will protect crisp leaf mustard row press dewatering and handle to water content is 85%；
(6) baste is prepared: water intaking 90kg, ginger slice 5kg, capsicum section 6kg, garlic slice 3kg, edible salt 4kg, Chinese prickly ash 2kg, cream
Sour 0.5kg, ascorbic acid 0.2kg, phytic acid 0.01kg, which are uniformly mixed, to be made；
(7) semi-finished product are prepared: squeezing leaf mustard being uniformly mixed with baste 90kg, packs, obtains by product specification row vacuum quantitative
Semi-finished product for standby；
(8) sterilization processing: by semi-finished product microwave disinfection, 50 DEG C of sterilization temperature, sterilizing time 8min, sterilizing power 800W, to cold
But to casing after room temperature, a kind of high-quality sauerkraut is obtained.
Embodiment 3
A kind of preparation method of high-quality sauerkraut, includes the following steps:
(1) pretreatment of raw material: selecting fresh leaf mustard 110kg cleaning removal of impurities of fine quality, drain, remove fibrous root, stripping Lao Pi, the old muscle of stripping,
Slice, it is spare to obtain leaf mustard piece；
(2) salt marsh: leaf mustard piece is uniformly mixed with salt 18kg, enters salt marsh lake salt stain 30 days, it is spare to obtain salt marsh leaf mustard piece；
(3) crisp liquid is protected in preparation: fetch water 100kg, calcium chloride 0.2kg, sodium alginate 0.4kg, water soluble chitosan 0.4kg, sorb
Sour potassium 0.2kg, which is uniformly mixed, to be made；
(4) it protecting crisp: salt marsh leaf mustard piece is dipped in microwave blanching in the crisp liquid 330kg of shield, microwave power 500W handles time 80s,
Protecting crisp liquid temperature is 45 DEG C, is then rinsed 3 times with flowing clear water, is down to room temperature to leaf mustard, it is spare must to protect crisp leaf mustard；
(5) press dewatering: will protect crisp leaf mustard row press dewatering and handle to water content is 90%；
(6) baste is prepared: water intaking 110kg, ginger slice 8kg, capsicum section 8kg, garlic slice 5kg, edible salt 6kg, Chinese prickly ash 4kg,
Lactic acid 0.5kg, ascorbic acid 0.3kg, phytic acid 0.015kg, which are uniformly mixed, to be made；
(7) it impregnates color protection, packaging: squeezing leaf mustard being uniformly mixed with baste 110kg, by product specification row vacuum quantitative packet
Dress, obtains semi-finished product for standby；
(8) sterilization processing: by semi-finished product microwave disinfection, 60 DEG C of sterilization temperature, sterilizing time 8min, sterilizing power 800W, to cold
But to casing after room temperature, a kind of high-quality sauerkraut is obtained.
Comparative example 1
It is a kind of improve sauerkraut quality method for salting, compared with Example 1 the comparative example 1 only with calcium chloride, sodium alginate into
Row protects crisp processing, and preparation method is as follows:
(1) pretreatment of raw material: selecting fresh leaf mustard 100kg cleaning removal of impurities of fine quality, drain, remove fibrous root, stripping Lao Pi, the old muscle of stripping,
Slice, it is spare to obtain leaf mustard piece；
(2) salt marsh: leaf mustard piece is uniformly mixed with salt 15kg, enters salt marsh lake salt stain 30 days, it is spare to obtain salt marsh leaf mustard piece；
(3) crisp liquid is protected in preparation: water intaking 100kg, calcium chloride 0.4kg, sodium alginate 0.6kg, which are uniformly mixed, to be made；
(4) it protects crisp: salt marsh leaf mustard piece being dipped in microwave blanching in the crisp liquid 300kg of shield, microwave power 400W handles the time
100s, protecting crisp liquid temperature is 42 DEG C, is then rinsed 2 times with flowing clear water, is down to room temperature to leaf mustard, it is spare must to protect crisp leaf mustard；
(5) press dewatering: will protect crisp leaf mustard row press dewatering and handle to water content is 87%；
(6) baste is prepared: water intaking 100kg, ginger slice 6.5kg, capsicum section 7kg, garlic slice 4kg, edible salt 5kg, Chinese prickly ash
3kg, lactic acid 0.5kg, ascorbic acid 0.25kg, phytic acid 0.012kg, which are uniformly mixed, to be made；
(7) semi-finished product are prepared: squeezing leaf mustard being uniformly mixed with baste 100kg, packs, obtains by product specification row vacuum quantitative
Semi-finished product for standby；
(8) sterilization processing: by semi-finished product microwave disinfection, 55 DEG C of sterilization temperature, sterilizing time 6.5min, sterilizing power 850W, to
It cases after being cooled to room temperature, obtains a kind of high-quality sauerkraut.
Comparative example 2
A kind of method for salting improving sauerkraut quality, the comparative example 3 carries out protecting crisp place only with calcium chloride compared with Example 1
Reason, preparation method are as follows:
(1) pretreatment of raw material: selecting fresh leaf mustard 100kg cleaning removal of impurities of fine quality, drain, remove fibrous root, stripping Lao Pi, the old muscle of stripping,
Slice, it is spare to obtain leaf mustard piece；
(2) salt marsh: leaf mustard piece is uniformly mixed with salt 15kg, enters salt marsh lake salt stain 30 days, it is spare to obtain salt marsh leaf mustard piece；
(3) crisp liquid is protected in preparation: water intaking 100kg, calcium chloride 1.0kg, which is uniformly mixed, to be made；
(4) it protects crisp: salt marsh leaf mustard piece being dipped in microwave blanching in the crisp liquid 300kg of shield, microwave power 400W handles the time
100s, protecting crisp liquid temperature is 42 DEG C, is then rinsed 2 times with flowing clear water, is down to room temperature to leaf mustard, it is spare must to protect crisp leaf mustard；
(5) press dewatering: will protect crisp leaf mustard row press dewatering and handle to water content is 87%；
(6) baste is prepared: water intaking 100kg, ginger slice 6.5kg, capsicum section 7kg, garlic slice 4kg, edible salt 5kg, Chinese prickly ash
3kg, lactic acid 0.5kg, ascorbic acid 0.25kg, phytic acid 0.012kg, which are uniformly mixed, to be made；
(7) semi-finished product are prepared: squeezing leaf mustard being uniformly mixed with baste 100kg, packs, obtains by product specification row vacuum quantitative
Semi-finished product for standby；
(8) sterilization processing: by semi-finished product microwave disinfection, 55 DEG C of sterilization temperature, sterilizing time 6.5min, sterilizing power 850W, to
It cases after being cooled to room temperature, obtains a kind of high-quality sauerkraut.
Comparative example 3
A kind of method for salting improving sauerkraut quality, the comparative example 3 cancels microwave blanching processing, preparation compared with Example 1
Method is as follows:
(1) pretreatment of raw material: selecting fresh leaf mustard 100kg cleaning removal of impurities of fine quality, drain, remove fibrous root, stripping Lao Pi, the old muscle of stripping,
Slice, it is spare to obtain leaf mustard piece；
(2) salt marsh: leaf mustard piece is uniformly mixed with salt 15kg, enters salt marsh lake salt stain 30 days, it is spare to obtain salt marsh leaf mustard piece；
(3) crisp liquid is protected in preparation: fetch water 100kg, calcium chloride 0.2kg, sodium alginate 0.4kg, water soluble chitosan 0.4kg, sorb
Sour potassium 0.2kg, which is uniformly mixed, to be made；
(4) protect crisp: by salt marsh leaf mustard piece be dipped in 42 DEG C, 300kg protect blanching 100s in crisp liquid, then rinsed 2 times with flowing clear water,
It is down to room temperature to leaf mustard, it is spare that crisp leaf mustard must be protected；
(5) press dewatering: will protect crisp leaf mustard row press dewatering and handle to water content is 87%；
(6) baste is prepared: water intaking 100kg, ginger slice 6.5kg, capsicum section 7kg, garlic slice 4kg, edible salt 5kg, Chinese prickly ash
3kg, lactic acid 0.5kg, ascorbic acid 0.25kg, phytic acid 0.012kg, which are uniformly mixed, to be made；
(7) semi-finished product are prepared: squeezing leaf mustard being uniformly mixed with baste 100kg, packs, obtains by product specification row vacuum quantitative
Semi-finished product for standby；
(8) sterilization processing: by semi-finished product microwave disinfection, 55 DEG C of sterilization temperature, sterilizing time 6.5min, sterilizing power 850W, to
It cases after being cooled to room temperature, obtains a kind of high-quality sauerkraut.
Comparative example 4
A kind of method for salting improving sauerkraut quality, the comparison 4 does not use microwave blanching and protects crisp processing compared with Example 1,
Preparation method is as follows:
(1) pretreatment of raw material: selecting fresh leaf mustard 100kg cleaning removal of impurities of fine quality, drain, remove fibrous root, stripping Lao Pi, the old muscle of stripping,
Slice, it is spare to obtain leaf mustard piece；
(2) salt marsh: leaf mustard piece is uniformly mixed with salt 15kg, enters salt marsh lake salt stain 30 days, it is spare to obtain salt marsh leaf mustard piece；
(3) press dewatering: it is 87% that salt marsh leaf mustard piece row press dewatering, which is handled to water content,；
(4) baste is prepared: water intaking 100kg, ginger slice 6.5kg, capsicum section 7kg, garlic slice 4kg, edible salt 5kg, Chinese prickly ash
3kg, lactic acid 0.5kg, ascorbic acid 0.25kg, phytic acid 0.012kg, which are uniformly mixed, to be made；
(5) semi-finished product are prepared: squeezing leaf mustard being uniformly mixed with baste 100kg, packs, obtains by product specification row vacuum quantitative
Semi-finished product for standby；
(6) sterilization processing: by semi-finished product microwave disinfection, 55 DEG C of sterilization temperature, sterilizing time 6.5min, sterilizing power 850W, to
It cases after being cooled to room temperature, obtains a kind of high-quality sauerkraut.
Test example
In order to which the effect to raw material proportioning of the present invention and preparation method thereof is verified, with the product and 4 in above-mentioned 3 embodiments
Product in a comparative example carries out the measurement of relevant parameter.
One, sauerkraut texture testing
Observe test material: sauerkraut obtained by embodiment 1-3；Sauerkraut obtained by comparative example 1-4.
Test method: the quality of sauerkraut is indicated with hardness and shearing force.Using the TA-XT2i matter using Britain SMS company
Sample is cut into 2 cm × 2cm × 0.5cm sheet determination condition in test process by its hardness of structure analysis-e/or determining: probe SMS
2 mm/s of speed, 2 mm of compression distance after 2 mm/s of speed, 1 mm/s of test speed, survey before P/36R, survey；Shearing force measurement
Condition: 2 mm/s of speed, 10 mm of distance after probe HDP/BSK, 2 mm/s of test speed, survey.With relative hardness and relative shear
Power indicates quality variation of the pickled tuber mustard sample compared with fresh vegetable.
Relative hardness=sauerkraut sample hardness/fresh leaf mustard hardness
Relative shear=sauerkraut sample shear power/fresh leaf mustard shearing force
The product hardness test result of each embodiment of table 1 and comparative example
。
TPA texture analysis shows the quality of sample by simulating the masticatory movement of human mouth.Embodiment known to table 1
The sauerkraut of 1-3 production all has preferable hardness and shearing force, and is superior to comparative example 1-4.From embodiment 1 and comparative example 1
Experimental result is not so good as to use crisp dose of crisp effect of joint shield of four kinds of shields good it is found that protecting crisp dose of its effect only with two kinds；From embodiment 1
Experimental result with comparative example 2 only with a kind of significantly lower than four kinds crisp dose of shields of crisp dose of effect of shield it is found that be used in compounding；From implementation
The experimental result of example 1 and comparative example 3 with the crisp liquid of shield after heating it is found that handled merely, and the crisp effect of shield is also not as good as implementation
Example 1 illustrates to cancel the mouthfeel that microwave blanching can be substantially reduced sauerkraut；From the experimental result of embodiment 1 and comparative example 4 it is found that taking
Product hardness after the microwave blanching that disappears joint shield is crisp is worst, is not only far below embodiment 1, while also below comparative example 1 ~ 3, thus
It can be seen that only combining mouthfeel of crisp dose of the compounding shield to sauerkraut in microwave blanching has more excellent effect, product quality can be promoted.
Two, the sensory evaluation of sauerkraut
This patent selects 20 people to set up subjective appreciation group and carries out sensory evaluation.
Evaluation method: taking appropriate amount of sample to be placed in whiteware first, observes sauerkraut sample appearance, hears its smell, observes
Its color and tissue morphology, chewing, its flavour of taste evaluation.Evaluation project and evaluation criterion are shown in Table 2, and Analyses Methods for Sensory Evaluation Results is shown in Table
3。
2 sense organ evaluating meter of table
。
3 Analyses Methods for Sensory Evaluation Results of table
。
As can be seen from Table 3, embodiment 1-3 organoleptic evaluation points are higher than comparative example 1-4, illustrate micro- using crisp liquid joint is protected
Wave blanching has protective effect to sauerkraut texture, flavor etc., and sauerkraut product quality is more preferable.Implement 1 compared with comparative example 1,
It is good to product sensory effect not as good as combining using four kinds of crisp dose of shields that crisp dose of its effect is protected only with two kinds.Implement 1 and 2 phase of comparative example
Than 1 organoleptic evaluation points of embodiment are significantly higher than comparative example 2, and it is remote to illustrate that a kind of crisp dose of shield of single use safeguards product quality
The remote crisp effect of shield that crisp dose is protected less than four kinds.More than 1 comparative example 3 of embodiment is compared, and 1 sensory evaluation scores of embodiment are significantly higher than comparative example
3, illustrate that the quality of sauerkraut can be reduced by cancelling microwave blanching.Implement 1 compared with comparative example 4, the sensory evaluation scores of comparative example 4 are worst,
It is not only far below embodiment 1, while also below comparative example 1 ~ 3, it can be seen that it is right only to combine crisp dose of compounding shield in microwave blanching
The sense organ of sauerkraut has more excellent effect, can promote product quality.
In conclusion the present invention could obtain safety only under the synergistic effect of compounding crisp dose of United microwave blanching of shield
Property it is high, brittleness is good, stay in grade, simple process sauerkraut.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Present invention has been described in detail with reference to the aforementioned embodiments for pipe, but those skilled in the art should understand that: its
It is still possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features
It is equivalently replaced；And these are modified or replaceed, various embodiments of the present invention skill that it does not separate the essence of the corresponding technical solution
The range of art scheme.
Claims (10)
1. a kind of high-quality sauerkraut, which is characterized in that the sauerkraut is made of the raw material of following weight: leaf mustard 90-110
Part, 12-18 parts of salt, protect crisp liquid 270-330 parts, 90-110 parts of baste.
2. sauerkraut according to claim 1, which is characterized in that the sauerkraut is made of the raw material of following weight:
100 parts of leaf mustard, 15 parts of salt, protect 300 parts of crisp liquid, 100 parts of baste.
3. a kind of preparation method of sauerkraut according to claim 1 or claim 2, which is characterized in that this method comprises the following steps:
(1) pretreatment of raw material: selecting fresh leaf mustard cleaning removal of impurities of fine quality, drain, remove fibrous root, stripping Lao Pi, the old muscle of stripping, be sliced,
It is spare to obtain leaf mustard piece；
(2) salt marsh: leaf mustard piece is uniformly mixed with salt, enters salt marsh lake salt stain, it is spare to obtain salt marsh leaf mustard piece；
(3) it protects crisp: salt marsh leaf mustard piece being dipped in blanching 15-20min in the crisp liquid of shield, is then rinsed 2-3 times with flowing clear water, to mustard
Dish is down to room temperature, and it is spare must to protect crisp leaf mustard；
(4) press dewatering: crisp leaf mustard row press dewatering processing will be protected, leaf mustard water content is reduced, leaf mustard must be squeezed；
(5) semi-finished product are prepared: squeezing leaf mustard is uniformly mixed with baste, by product specification row vacuum quantitative packaging, obtain partly at
Product are spare；
(6) sterilization processing: semi-finished product microwave disinfection is cased after being cooled to room temperature, obtains a kind of high-quality sauerkraut.
4. preparation method according to claim 3, which is characterized in that the salt marsh time is 30 days.
5. preparation method according to claim 3, which is characterized in that the crisp liquid temperature of shield is 40-45 DEG C.
6. preparation method according to claim 3, which is characterized in that the leaf mustard water content after the squeezing is 85-90%.
7. preparation method according to claim 3, which is characterized in that the crisp liquid of shield is made by the following method, by weight
Part proportion meter, fetches water 100 parts, 0.2 part of calcium chloride, 0.4 part of sodium alginate, 0.4 part of water soluble chitosan, 0.2 part of potassium sorbate
It is uniformly mixed and is made.
8. preparation method according to claim 3, which is characterized in that the baste is made by the following method, by weight
Part proportion meter, fetches water 90-110 parts, 5-8 parts of ginger slice, capsicum section 6-8 parts, 3-5 parts of garlic slice, 4-6 parts of edible salt, Chinese prickly ash 2-4
Part, 0.5 part of lactic acid, 0.2-0.3 part of ascorbic acid, 0.01-0.015 part of phytic acid it is uniformly mixed obtained.
9. preparation method according to claim 3, which is characterized in that described 50-60 DEG C of microwave disinfection temperature, sterilizing time
5-8min, sterilizing power 800-900W.
10. a kind of high-quality sauerkraut according to made from claim 3 ~ 9 any preparation method.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111067059A (en) * | 2019-12-26 | 2020-04-28 | 湖南开口爽食品有限公司 | Preparation method of pickled leaf mustard |
| CN111280414A (en) * | 2020-03-19 | 2020-06-16 | 四川道泉老坛酸菜股份有限公司 | Seasoning pickled Chinese cabbage slices and preparation method thereof |
| CN111296804A (en) * | 2020-03-19 | 2020-06-19 | 四川道泉老坛酸菜股份有限公司 | Seasoning pickled Chinese cabbage chips and preparation method thereof |
| CN111317113A (en) * | 2020-03-19 | 2020-06-23 | 四川道泉老坛酸菜股份有限公司 | Lanzhou ramen flavor pickled Chinese cabbage and preparation method thereof |
| CN112602909A (en) * | 2021-01-11 | 2021-04-06 | 山东陈桥食品产业有限公司 | Preparation method of flavored mustard lump with adjusted salt concentration |
| CN113455629A (en) * | 2021-07-01 | 2021-10-01 | 四川天味食品集团股份有限公司 | Pickled Chinese cabbage production method capable of improving fragrance and crispness |
| CN113925147A (en) * | 2021-04-20 | 2022-01-14 | 重庆市涪陵区洪丽食品有限责任公司 | Production process of low-salt preserved szechuan pickle |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111067059A (en) * | 2019-12-26 | 2020-04-28 | 湖南开口爽食品有限公司 | Preparation method of pickled leaf mustard |
| CN111280414A (en) * | 2020-03-19 | 2020-06-16 | 四川道泉老坛酸菜股份有限公司 | Seasoning pickled Chinese cabbage slices and preparation method thereof |
| CN111296804A (en) * | 2020-03-19 | 2020-06-19 | 四川道泉老坛酸菜股份有限公司 | Seasoning pickled Chinese cabbage chips and preparation method thereof |
| CN111317113A (en) * | 2020-03-19 | 2020-06-23 | 四川道泉老坛酸菜股份有限公司 | Lanzhou ramen flavor pickled Chinese cabbage and preparation method thereof |
| CN112602909A (en) * | 2021-01-11 | 2021-04-06 | 山东陈桥食品产业有限公司 | Preparation method of flavored mustard lump with adjusted salt concentration |
| CN113925147A (en) * | 2021-04-20 | 2022-01-14 | 重庆市涪陵区洪丽食品有限责任公司 | Production process of low-salt preserved szechuan pickle |
| CN113455629A (en) * | 2021-07-01 | 2021-10-01 | 四川天味食品集团股份有限公司 | Pickled Chinese cabbage production method capable of improving fragrance and crispness |
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