CN109953301A - A kind of old multiple method for salting of altar sauerkraut - Google Patents
A kind of old multiple method for salting of altar sauerkraut Download PDFInfo
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- CN109953301A CN109953301A CN201910346693.2A CN201910346693A CN109953301A CN 109953301 A CN109953301 A CN 109953301A CN 201910346693 A CN201910346693 A CN 201910346693A CN 109953301 A CN109953301 A CN 109953301A
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- sauerkraut
- old
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- salting
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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 invention discloses a kind of old multiple method for salting of altar sauerkraut, marinated including salt marsh, cleaning, old altar and etc., through the invention multiple marinated, it can make crisp soft, the authentic nature of tart flavour of the old altar sauerkraut prepared, nothing loses taste, and after testing, content of nitrite is lower than 3.3mg/kg.
Description
Technical field
The present invention relates to a kind of old multiple method for salting of altar sauerkraut, belong to vegetable-pickling technical field.
Background technique
The old altar sauerkraut of tradition be using fresh leaf mustard as primary raw material, it is cleaned to be completely placed on old pickles bubbly water stain
Fermented vegetables products made of fermentation, acid it is sharp and clear it is tender, appetizing solution it is greasy, it is direct-edible, also be used as culinary art the Fish with Chinese Sauerkraut, sauerkraut
The deliciousness such as face.The old altar sauerkraut of tradition is due to preparation process complexity, it is difficult to which large-scale production has gradually appeared modern old altar sauerkraut
Manufacture craft: leaf mustard enters pond and carries out salt marsh, cleaning, salt marsh sauerkraut, following process etc. with one layer of dish, one layer of salt, this existing
Old its fermentation process of altar sauerkraut in generation belongs to the fermentation of half dry state, and the product salinity of formation high (content of nitrite is high), acidity are low,
Not enough acid is refreshing.
Summary of the invention
In view of the deficiency of the prior art, the object of the present invention is to provide a kind of more reasonable old of technological design
Multiple (specifically more than two times) method for salting of altar sauerkraut.
To achieve the above object, the technical solution adopted by the present invention is that: the old multiple method for salting of altar sauerkraut, including walk as follows
It is rapid:
(1) salt marsh: selecting disease-free fresh leaf mustard, and after stalk, fresh leaf mustard is smeared one layer of salt with one layer of leaf mustard
Mode be put into fermentation vat carry out room temperature under salting zymolysis, wherein the amount ratio of leaf mustard and salt is 15-20:0.5- by weight
0.8, it is general to ferment 3-12 months；
(2) it cleans: will be put into service sink and clean by the obtained salt marsh sauerkraut of step (1) processing, remove silt, dust, old
The old muscle yellow leaf of skin and salt surfactant, dress leakage frame leak after the completion of cleaning；
(3) old altar is marinated: being placed with prepared hydrochlorate water in old altar in advance, the hydrochlorate water is by raw material lemon, salt, ice
What sugar, cold boiling water etc. were formulated according to 3-6:1-3:2-4:8-10, then old altar will be put by the sauerkraut of step (2) processing
It is interior, it is pickled 7-15 days in a manner of steeping stain.
Preferably, before step (1), will dry under fresh leaf mustard natural conditions to moisture content is 90%.
Preferably, before step (3), after step (2), the sauerkraut for cleaning and draining away the water is compressed at room temperature
Dehydration to water content is 70-80%, and pickle lactic acid bacteria powder is then inoculated in dewatered sauerkraut, is put into old altar and pickles 9-20
It, old altar is placed in 25-30 DEG C of environment, and wherein the additional amount of pickle lactic acid bacteria powder is that 1-1.5g is added in every 500g sauerkraut.
Preferably, when being inoculated with pickle lactic acid bacteria powder, the rice washing water for passing through ultraviolet sterilization, the additional amount of rice washing water is added
It is 1-1.5 times of sauerkraut amount.
Preferably, the two weeks before step (1) salt marsh, injected by syringe into sauerkraut by seabuckthorn seeds extracting solution,
Mass fraction is the mixing juice that the xylitol solution of 30-50% mixes, and wherein the usage amount of seabuckthorn seeds extracting solution is leaf use
The 1-2% of leaf mustard weight, the usage amount of xylitol solution are the 0.5-0.8% of leaf mustard weight, according to the height of pile when injection
Degree, it is primary every 10-20cm injection, and the position of per injection is not overlapped and is uniformly distributed.
Compared with prior art, the beneficial effect that the present invention has is:
1, through the invention multiple marinated, can make the old altar sauerkraut prepared it is crisp it is soft, tart flavour is authentic naturally, nothing
Taste is lost, and after testing, content of nitrite is lower than 3.3mg/kg；
2, by means of the present invention, specifically before salt marsh seabuckthorn seeds extracting solution, xylitol solution injection, not only make sauerkraut
The rotting rate that turns to be yellow reduces and (compares existing secondary marinated method, reduce 3-5% or so), and content of nitrite is effectively reduced；
3, it by means of the present invention, specifically not only reduces content of nitrite in the addition of the marinated preceding lactic acid bacteria of old altar and (adds
Compared with being not added, content of nitrite reduces by 5% or so), and the sauerkraut obtained can be made more crisp and refreshing；
4, it is compared to for the pickled cabbage salting method of the prior art, sauerkraut relatively more health, mouthfeel is more preferable, and has lemon
Fragrance, appetite increase.
Specific embodiment
Now in conjunction with specific embodiment, next the present invention is further elaborated.
Embodiment one
The old multiple method for salting of altar sauerkraut, includes the following steps:
(1) natural air drying: selecting disease-free fresh leaf mustard, is placed on drying to moisture content under natural conditions and is
90%；
(2) salt marsh: fermentation vat will be put into such a way that one layer of leaf mustard smears one layer of salt after the leaf mustard stalk that step (1) is handled
Salting zymolysis under middle carry out room temperature, wherein the amount ratio of leaf mustard and salt is 15:0.8 by weight, general fermentation 12 months；
(3) it cleans: will be put into service sink and clean by the obtained salt marsh sauerkraut of step (2) processing, remove silt, dust, old
The old muscle yellow leaf of skin and salt surfactant, dress leakage frame leak after the completion of cleaning；
(4) old altar is marinated: being placed with prepared hydrochlorate water in old altar in advance, the hydrochlorate water is by raw material lemon, salt, ice
What sugar, cold boiling water etc. were formulated according to 6:3:2:10, it then will be put into old altar by the sauerkraut of step (3) processing, with bubble
The mode of stain is 7-15 days marinated.
Embodiment two
The old multiple method for salting of altar sauerkraut, includes the following steps:
(1) salt marsh: selecting disease-free fresh leaf mustard, and after stalk, fresh leaf mustard is smeared one layer of salt with one layer of leaf mustard
Mode be put into fermentation vat and carry out salting zymolysis under room temperature, wherein the amount ratio of leaf mustard and salt is 20:0.8 by weight, one
As ferment 9 months；
(2) it cleans: will be put into service sink and clean by the obtained salt marsh sauerkraut of step (1) processing, remove silt, dust, old
The old muscle yellow leaf of skin and salt surfactant, dress leakage frame leak after the completion of cleaning；
(3) it is 70-80% that the sauerkraut for cleaning and draining away the water is compressed to dehydration to water content at room temperature, then toward dewatered
It is inoculated with pickle lactic acid bacteria powder in sauerkraut, is put into old altar and pickles 10 days, old altar is placed in 25-30 DEG C of environment, wherein pickles cream
The additional amount of sour bacterium powder is that 1g is added in every 500g sauerkraut；
(4) old altar is marinated: being placed with prepared hydrochlorate water in old altar in advance, the hydrochlorate water is by raw material lemon, salt, ice
What sugar, cold boiling water etc. were formulated according to 5:3:2:10, it then will be put into old altar by the sauerkraut of step (3) processing, with bubble
The mode of stain is 15 days marinated.
Embodiment three
The old multiple method for salting of altar sauerkraut, includes the following steps:
(1) salt marsh: selecting disease-free fresh leaf mustard, and after stalk, fresh leaf mustard is smeared one layer of salt with one layer of leaf mustard
Mode be put into fermentation vat and carry out salting zymolysis under room temperature, wherein the amount ratio of leaf mustard and salt is 15:0.6 by weight, one
As ferment 8 months；
(2) it cleans: will be put into service sink and clean by the obtained salt marsh sauerkraut of step (1) processing, remove silt, dust, old
The old muscle yellow leaf of skin and salt surfactant, dress leakage frame leak after the completion of cleaning；
(3) it is 70-80% that the sauerkraut for cleaning and draining away the water is compressed to dehydration to water content at room temperature, then toward dewatered
It is inoculated with pickle lactic acid bacteria powder in sauerkraut, when being inoculated with pickle lactic acid bacteria powder, the rice washing water for passing through ultraviolet sterilization, rice washing water is added
Additional amount be 1 times of sauerkraut amount；It is put into old altar and pickles 12 days, old altar is placed in 25-30 DEG C of environment, wherein Kimchi lactic acid
The additional amount of bacterium powder is that 1.5g is added in every 500g sauerkraut；
(4) old altar is marinated: being placed with prepared hydrochlorate water in old altar in advance, the hydrochlorate water is by raw material lemon, salt, ice
What sugar, cold boiling water etc. were formulated according to 6:3:2:10, it then will be put into old altar by the sauerkraut of step (3) processing, with bubble
The mode of stain is 15 days marinated.
Example IV
The old multiple method for salting of altar sauerkraut, includes the following steps:
(1) salt marsh: selecting disease-free fresh leaf mustard, and after stalk, fresh leaf mustard is smeared one layer of salt with one layer of leaf mustard
Mode be put into fermentation vat and carry out salting zymolysis under room temperature, wherein the amount ratio of leaf mustard and salt is 20:0.5 by weight, one
As ferment 7 months, step salt marsh completion before two weeks, injected into sauerkraut by seabuckthorn seeds extracting solution, quality by syringe
Score is the mixing juice that the xylitol solution of 30-50% mixes, and wherein the usage amount of seabuckthorn seeds extracting solution is leaf mustard
The 1-2% of weight, the usage amount of xylitol solution are the 0.5-0.8% of leaf mustard weight, according to the height of leaf mustard pile when injection
Degree, it is primary every 10-20cm injection, and the position of per injection is not overlapped and is uniformly distributed.
(2) it cleans: the salt marsh sauerkraut obtained by step (1) processing being put into service sink and is cleaned, silt, dirt are removed
Soil, the old muscle yellow leaf of Lao Pi and salt surfactant, dress leakage frame leak after the completion of cleaning；
(3) it is 70-80% that the sauerkraut for cleaning and draining away the water is compressed to dehydration to water content at room temperature, then toward dewatered
Pickle lactic acid bacteria powder is inoculated in sauerkraut；It is put into old altar and pickles 10 days, old altar is placed in 25-30 DEG C of environment, wherein pickles cream
The additional amount of sour bacterium powder is that 1.5g is added in every 500g sauerkraut；
(4) old altar is marinated: being placed with prepared hydrochlorate water in old altar in advance, the hydrochlorate water is by raw material lemon, salt, ice
What sugar, cold boiling water etc. were formulated according to 5:2:2:10, it then will be put into old altar by the sauerkraut of step (3) processing, with bubble
The mode of stain is 15 days marinated.
Performance detection
Sauerkraut prepared by embodiments herein one to four is carried out, the detection according to professional standard to content of nitrite, pH
And sensory evaluation is carried out to sauerkraut, result is as shown in the following table 1, table 2.
Table 1: the testing result of content of nitrite, pH
| Embodiment | Content of nitrite | PH value |
| Embodiment one | 3.22mg/kg | 3.6 |
| Embodiment two | 3.17mg/kg | 3.3 |
| Embodiment three | 3.05mg/kg | 3.3 |
| Example IV | 2.99mg/kg | 3.2 |
Table 2: sauerkraut sense organ evaluating meter
| Embodiment | Color | Fragrance | Brittleness | Mouthfeel |
| Embodiment one | It is dark yellow | Citrus scented entrainment slightly putrid taste | Firmly | Acidity is slightly weak |
| Embodiment two | It is dark yellow | Citrus scented entrainment slightly putrid taste | Harder, brittleness is general | Mild acidity |
| Embodiment three | Generally | Generally | It is neither too hard, nor too soft and crisp | Mild acidity |
| Example IV | It is yellowish-white, no putrid taste | It gives off a strong fragrance, carries citrus scented secretly | It is neither too hard, nor too soft and crisp | Mild acidity |
Claims (5)
1. the old multiple method for salting of altar sauerkraut, which comprises the steps of:
(1) salt marsh: selecting disease-free fresh leaf mustard, and after stalk, fresh leaf mustard is smeared one layer of salt with one layer of leaf mustard
Mode be put into fermentation vat carry out room temperature under salting zymolysis, wherein the amount ratio of leaf mustard and salt is 15-20:0.5- by weight
0.8, it is general to ferment 3-12 months；
(2) it cleans: will be put into service sink and clean by the obtained salt marsh sauerkraut of step (1) processing, remove silt, dust, old
The old muscle yellow leaf of skin and salt surfactant, dress leakage frame leak after the completion of cleaning；
(3) old altar is marinated: being placed with prepared hydrochlorate water in old altar in advance, the hydrochlorate water is by raw material lemon, salt, ice
What sugar, cold boiling water etc. were formulated according to 3-6:1-3:2-4:8-10, then old altar will be put by the sauerkraut of step (2) processing
It is interior, it is pickled 7-15 days in a manner of steeping stain.
2. the old multiple method for salting of altar sauerkraut according to claim 1, which is characterized in that, will be fresh before step (1)
Being dried under leaf mustard natural conditions to moisture content is 90%.
3. the old multiple method for salting of altar sauerkraut according to claim 1, which is characterized in that before step (3), in step
(2) after, it is 70-80% that the sauerkraut for cleaning and draining away the water is compressed to dehydration to water content at room temperature, then toward dewatered
It is inoculated with pickle lactic acid bacteria powder in sauerkraut, is put into old altar and pickles 9-20 days, old altar is placed in 25-30 DEG C of environment, wherein pickles
The additional amount of lactic acid bacteria powder is that 1-1.5g is added in every 500g sauerkraut.
4. the old multiple method for salting of altar sauerkraut according to claim 3, which is characterized in that in inoculation pickle lactic acid bacteria powder
When, the rice washing water for passing through ultraviolet sterilization is added, the additional amount of rice washing water is 1-1.5 times of sauerkraut amount.
5. the old multiple method for salting of altar sauerkraut according to claim 1 or 2 or 3 or 4, which is characterized in that in step (1) salt
Two weeks before stain is injected by syringe into sauerkraut molten for the xylitol of 30-50% by seabuckthorn seeds extracting solution, mass fraction
The mixing juice that liquid mixes, wherein the usage amount of seabuckthorn seeds extracting solution is the 1-2% of leaf mustard weight, xylitol solution
Usage amount be leaf mustard weight 0.5-0.8%, it is primary every 10-20cm injection according to the height of pile when injection, and
The position of per injection is not overlapped and is uniformly distributed.
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| CN111631367A (en) * | 2020-06-23 | 2020-09-08 | 四川省简阳利丰食品有限公司 | Processing technology of pickled vegetables |
| CN113712187A (en) * | 2021-09-06 | 2021-11-30 | 贵州湄潭茯莹食品开发有限公司 | Pepper-sesame green pepper sauce and preparation method thereof |
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Application publication date: 20190702 |