CN110338382A - A kind of crisp technique of guarantor of salt marsh technology with high salt chafing dish vegetables packet convenient for production - Google Patents
A kind of crisp technique of guarantor of salt marsh technology with high salt chafing dish vegetables packet convenient for production Download PDFInfo
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- CN110338382A CN110338382A CN201910754854.1A CN201910754854A CN110338382A CN 110338382 A CN110338382 A CN 110338382A CN 201910754854 A CN201910754854 A CN 201910754854A CN 110338382 A CN110338382 A CN 110338382A
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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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a kind of crisp techniques of guarantor of salt marsh technology chafing dish vegetables packet convenient for production with high salt, 0.1% calcium chloride, the pH value of 0.06% citric acid allotment is used to be aerated desalination three times respectively for the desalted water of 4.6-4.9, then desalination material is cooked, material stacks thickness≤10cm when boiling, obtains cooking material；Finally cooled down with coolant liquid to material, and cooling material is rapidly added in brew water rapidly, stirred evenly, brewed 8-24h obtains brewed material；The pH value of brewed material is adjusted to 4.7-4.9, material is pulled out and filters out bright water, pack, heat seal obtain packing materials；Sterilization is cooled to room temperature to get finished product.The crisp quality of guarantor of salted lotus root Yu sinocalamus latiflorus bamboo shoot can be promoted by protecting convenient chafing dish vegetables made from crisp technique using this, solve the problems, such as that lotus rhizome and sinocalamus latiflorus bamboo shoot can not year-round provisions.This technique can also be used to process snack food simultaneously, also can be used as the vegetable raw-material supply of dining room, dining room and family, make more extensive, the wide market of application of salted lotus root and sinocalamus latiflorus bamboo shoot.
Description
Technical field
The invention belongs to food technology fields, and in particular to one kind is using salted vegetable with high salt as Raw material processing fire convenient for production
The crisp technology of guarantor of pot vegetables packet.
Convenient chafing dish nearest two, three years, with the quickening of wage-earners' work rhythm and the development for the fast food that works, facilitates fire
Pot also high speed development therewith, the vegetables packet in convenient chafing dish is using the vegetable dish of chafing dish shop brush chafing dish as raw material (fresh vegetables or salt
Stain vegetables mainly have lotus root piece, numb sliced bamboo shoot, potato chips, agaric slice, kelp piece, carrot slice, needle mushroom, fresh corn etc.), warp
Arrangement selects, cutting, and pretreatment (protect crisp, protect crisp desalination) cooks (water-removing, curing), brewed tasty, packaging, the processes such as sterilization
It is process；This product salinity is 1.5%-3.5%, and pH value 4.6-5.2%, color is vegetables true qualities, and brittleness keeps vegetables itself
It is tender crisp, taste is salty fresh agreeable to the taste.
Crisp in taste is important aesthetic quality's index of carrot piece and numb sliced bamboo shoot, it is one kind when product is edible
Brittleness substance in tooth sense reaction, carrot piece and numb sliced bamboo shoot is pectin substance, the pectin substance in carrot piece and numb sliced bamboo shoot
There are three types of states: i.e. " protopectin, pectin, pectic acid ", protopectin is the component part of cell wall mesoglea, not soluble in water, often
It is combined into pectin fiber in fiber, makes tissue that there is certain intensity and density；Pectin there are in cell liquid, it is water-soluble without
It is easy alcohol, bonding operation once loses, organizes soft immediately；Pectic acid is not soluble in water, in carrot piece and numb sliced bamboo shoot tissue
Protopectin is hydrolyzed into pectin and pectic acid under the action of pectin decomposing enzyme, when boiling altogether in the solution of water and acid, is decomposed into
Pectin, pectin in the presence of alkali, are decomposed into pectic acid, and brittleness reduces.
Pectic acid can form insoluble pectate (Tang Chunhong and Luo Yuanqiang, 2001) with combinations such as calcium and magnesium ions,
These salts can play the role of adhesion in space between cells, and pickled product is made to keep brittleness.Dong's congruence (2002) research discovery is used
0.10%CaCl2It is added in the sauce of low-salt pickle for curing agent, the tissue quality and hardness that product is intrinsic can be kept.It is yellow
0.10% CaCl is added in industry biography etc. (2006) research discovery during salting down in advance2The brittleness of pickles can preferably be kept.Guo Yu
The large-scale radish that Rong etc. (2005) are introduced using Japan is raw material, using CaCl2 as curing agent, the results showed that 2% CaCl2It is dense
It is best to spend treatment effect, 3% has a harsh feeling.Perhaps the diligent CaCl for waiting (2007) to use various concentration is learned2Solution soaks oenanthe stolonifera
Bubble finds CaCl2Solution concentration impregnates 30min at 0.2%, can improve the tender and crisp quality of oenanthe stolonifera flexible packing products.It grinds above
Study carefully and shows to add pectic acid that certain calcium salt can be such that pickled product itself contains and form pectate with calcium binding to reach
Protect crisp purpose, but CaCl2Usage amount is excessively high to generate bitter taste.
The carrot piece of salt marsh with high salt and numb sliced bamboo shoot are exactly by fresh carrot piece and numb sliced bamboo shoot using high salt marsh marinated worker
Skill, to reach the purpose of long period (1-2) anti-corrosion storage, convenient for the supply of long-term raw materials for production and the year-round provision in market.
The index of salted lotus root piece and numb sliced bamboo shoot: " salinity (13%-15%), acidity (0.8%-1.2%) " cannot directly be eaten.In life
When producing convenient chafing dish vegetables packet, needs with the numb sliced bamboo shoot of the carrot piece of salt marsh with high salt and salt marsh with high salt to be raw material, through desalination, boil
System impregnates, packs and sterilize；The numb sliced bamboo shoot of the carrot piece of salt marsh with high salt and salt marsh with high salt has been adopted in salt marsh with high salt
With the crisp technique of shield, the brittleness of the carrot piece of salt marsh with high salt and the numb sliced bamboo shoot of salt marsh with high salt is maintained.But in convenient chafing dish vegetable
In the desalination process of green vegetable bun production, cooking and sterilization process, with salinity and cook, the heating of sterilization, can reduce carrot piece and
The brittleness of numb sliced bamboo shoot, reason: " first, after desalination to salinity decrease, microorganism is bred rapidly, and there are microorganism secretion fruits
Glue enzyme decomposes the protopectin in lotus root piece and numb sliced bamboo shoot, and lotus root piece and the brittleness of numb sliced bamboo shoot is caused to reduce；Second, in desalination
In the process, with the reduction of salinity, osmotic pressure is also decreased, and the moisture content in cell liquid increases, in diluting cells liquid
Pectin content accounting, to reduce the brittleness of lotus root piece and numb sliced bamboo shoot；Third, in cooking and sterilization process, with heating, temperature
The raising of degree, protopectin can be hydrolyzed into water soluble pectin, and when being further hydrolyzed into the products such as pectic acid and methanol, it is viscous to lose it
Cooperation is used, and cell is separated from each other, and makes the hard brittleness decline of carrot piece and numb sliced bamboo shoot tissue, and tissue softens ".
In view of above-mentioned deficiency, one kind is easy to operate, production cost is low, and edible safety is without side-effects to human body, can effectively protect
Hold lotus rhizome and the tender and crisp mouthfeel of sinocalamus latiflorus bamboo shoot, and the salt marsh raw material desalination with high salt that will not be impacted to the tissue of lotus rhizome and sinocalamus latiflorus bamboo shoot
Protecting crisp technology is that the industry is badly in need of, and can guarantee that the whole year of vegetable supplies using the lotus rhizome and sinocalamus latiflorus bamboo shoot of this technology preparation
It answers, improves the economic value of vegetable.
Summary of the invention
Based on above-mentioned analysis, the invention discloses it is a kind of it is easy to operate, production cost is low, edible safety makees human body without pair
With can effectively keep lotus rhizome and the tender and crisp mouthfeel of sinocalamus latiflorus bamboo shoot, and will not impact to the tissue of lotus rhizome and sinocalamus latiflorus bamboo shoot with high salt
Salt marsh technology protects crisp technique.
A kind of crisp technique of guarantor of salt marsh technology with high salt chafing dish vegetables packet convenient for production, includes the following steps:
(1) select removal of impurities: hand picking, which goes out imprimitive material matter and picks out, to fall short of specifications, the material of color exception；
(2) it prepares desalted water: calcium chloride, citric acid being dissolved completely in sterile drinking water, it is spare to obtain desalted water；
(3) desalinations: material is put into desalted water, and opening aerator, (aeration purpose is to make material and desalted water abundant
Stir evenly), it is aerated desalination, then static desalination, desalted water will flood material completely, it is spare to obtain first time desalination material；
(4) secondary desalination: opening drainage arrangement, excludes first time desalted water, first time desalination material is dissolved in 2 ~ 3 times of amount clear water
In, desalted water is then added, is aerated desalination, then static desalination, desalted water will flood material completely, obtain second of desalination material
It is spare；
(5) desalination three times: opening drainage arrangement, excludes second of desalted water, second of desalination material is dissolved in 2 ~ 3 times of amount clear water
In, desalted water is then added, is aerated desalination, then static desalination, desalted water will flood material completely, it is spare to obtain desalination material；
(6) it cooks: machine being cooked using continous way, material is cooked, opened steam valve temperature, pour into and boil feed liquid, reached to water temperature
At 93-97 DEG C, kind investment cooks material and cooks respectively one by one, and cooking sequence is lotus rhizome, sinocalamus latiflorus bamboo shoot；
(7) cooling: coolant liquid automatic cycle cooling down rapidly to material using continous way cooler, obtains cooling material；
(8) brewed tasty: cooling material being rapidly added in brew water, it is brewed to stir evenly progress；
(9) it packs: when material being taken to detect pH value within the scope of 4.6-4.9, pulling material out and filter out bright water, pack, heat seal；
(10) it sterilizes, is cooling: being sterilized using continous way sterilization machine, again with the temperature of cold leaching tower drop coolant liquid to room temperature,
Ensure that material cools down rapidly to get finished product.
Further, the material is the lotus rhizome handled through salt marsh with high salt and sinocalamus latiflorus bamboo shoot.
Further, the lotus rhizome of the salt marsh processing with high salt and sinocalamus latiflorus bamboo shoot salt content are 10% ~ 20%.
Further, in step (2) described desalted water also comprising 0.1% sodium isoascorbate, 0.02% EDTA,
0.04% sodium pyrosulfite and 0.06% citric acid, desalted water pH value are 4.6-4.9.
Further, the mass mixings such as step (3) material and desalted water, the aeration desalination time is 20min, quiet
The anti-avulsion salt time is for 24 hours.
Further, the mass mixings such as step (4) the first time desalination material and desalted water, the aeration desalination time
For 20min, the static desalination time is 1h.
Further, the mass mixings such as step (5) second of desalination material and desalted water, the aeration desalination time
For 20min, the static desalination time is greater than 1h.
Further, feed liquid is boiled described in step (6) to comprise the following steps, 0.1% citric acid is added by cooking machine water capacity
PH value is adjusted to 4.6-4.9,0.1% calcium chloride is added, makes it completely dissolved, feed liquid must be boiled.
Further, thickness is stacked when step (6) material cooks no more than 10cm, the kind one by one cooks suitable
Sequence is first to cook lotus rhizome, then cook sinocalamus latiflorus bamboo shoot；The lotus rhizome brew time is 4-5min, and sinocalamus latiflorus bamboo shoot brew time is 8min.
Further, step (7) described coolant liquid comprises the following steps, and 0.5% lemon is added by cooler water capacity
Acid makes its pH value in 4.6-4.9, obtains coolant liquid.
Further, step (8) described brew water comprises the following steps, and adding citric acid 0.6% adjusts pH value to 4.3-
4.6, and stir to being completely dissolved, obtain brew water.
Further, step (8) brew time is 8-24h.
Further, step (9) the pH value adjusting is adjusted with citric acid or sodium bicarbonate.
Further, described 88-93 DEG C of sterilization temperature of step (10), sterilizing time 30min.
The beneficial effects of the present invention are:
(1) present invention is directed to a traditional desalination process, and the improvement for having carried out segmentation desalination can not only by gradually desalination
Salinity moment is avoided to reduce, the rapid exudation of cell liquid causes the pectin content accounting in cell liquid to be lost, and reduces lotus root piece and fiber crops
The defect of the brittleness of sliced bamboo shoot.Secondly, the pH value of adjustment desalted water, reduces pectin in the solubility of desalination processes.Strict control
The desalination time controls the breeding of microorganism in desalination processes.Add calcium salt in desalted water, reinforces the fibre of lotus rhizome and sinocalamus latiflorus bamboo shoot cell
Structure is tieed up, guarantees lotus rhizome and sinocalamus latiflorus bamboo shoot.
(2) present invention cooks process for tradition and process for sterilizing causes the defect that raw material hardness declines, tissue softens (to pass
Technique of uniting is overdone in order to avoid raw material cooks, and can be rapidly cooled to room temperature, along with the later period is after sterilization processing, further results in
Protopectin can be hydrolyzed into water soluble pectin, when pectin is further hydrolyzed into the products such as pectic acid and methanol, loses its bonding and make
With cell is separated from each other, and makes the hard brittleness decline of carrot piece and numb sliced bamboo shoot tissue, and tissue softens), so the present invention is strictly controlled
Brew temperatures, time and sterilization temperature processed and time, and the pH value boiled to water is adjusted, pectin is reduced in boiling process
Solubility, effectively prevent raw tissue softening.
(3) seasonality, the success of technique, it is ensured that use salted lotus root are supplied with due to fresh lotus rhizome and fresh sinocalamus latiflorus bamboo shoot
With the crisp quality of guarantor of the processing of sinocalamus latiflorus bamboo shoot desalination, the year-round provision of lotus rhizome and sinocalamus latiflorus bamboo shoot is solved.
(4) combined using desalination three times and boil feed liquid cooking, the cooling of coolant liquid automatic cycle, could act synergistically lower grown
Effect shield is crisp, guarantees the food safety of convenient chafing dish vegetables packet, and all food additives meet GB2760 standard requirements.
(5) convenient chafing dish vegetables packet produced by the present invention is used, desalination can be protected to crisp lotus rhizome and sinocalamus latiflorus bamboo shoot and be used to process
Snack food also can be used as the vegetables material supply of dining room, dining room and family, keep the application of salted lotus root and sinocalamus latiflorus bamboo shoot more wide
It is general, wide market.
Specific embodiment
Embodiment 1
A kind of crisp technique of guarantor of salt marsh technology with high salt chafing dish vegetables packet convenient for production, includes the following steps:
(1) select removal of impurities: hand picking, which goes out imprimitive material matter and picks out, to fall short of specifications, the high salted lotus root of color exception
With high salt marsh sinocalamus latiflorus bamboo shoot, lotus rhizome and sinocalamus latiflorus bamboo shoot salt content are 13%；
(2) prepare desalted water: calcium chloride, citric acid are dissolved completely in sterile drinking water, in desalted water comprising 0.1% it is different
Sodium ascorbate, 0.02% EDTA, 0.04% sodium pyrosulfite, it is 4.7 that 0.06% citric acid, which adjusts desalted water pH value, obtains desalination
Water is spare；
(3) desalinations: high salted lotus root and high salt marsh sinocalamus latiflorus bamboo shoot are put into etc. respectively in quality desalted water, aerator is opened
(aeration purpose is that material and desalted water is allowed sufficiently to stir evenly), is aerated desalination 20min, and then for 24 hours, desalted water is complete for static desalination
Material is flooded, it is spare to obtain first time desalination material；
(4) secondary desalination: opening drainage arrangement, excludes first time desalted water, first time desalination material is dissolved in 2.5 times of amount clear water
In, then the quality desalted water such as addition, is aerated desalination 20min, then static desalination 1h, desalted water will flood material completely, obtain
Second of desalination material is spare；
(5) desalination three times: opening drainage arrangement, excludes second of desalted water, second of desalination material is dissolved in 2.5 times of amount clear water
In, then the quality desalted water such as addition, is aerated desalination 20min, then static 3h, desalted water will flood material completely, obtain desalination
Material is spare；
(6) it cooks: machine being cooked using continous way, material is cooked, opened steam valve temperature, pour into and boil feed liquid (by cooking machine water
0.1% calcium chloride is added in capacity, adds 0.1% lemon acid for adjusting pH value to 4.7, makes it completely dissolved, must boil feed liquid), to water
It when temperature is up to 95 DEG C, successively puts into lotus rhizome and is cooked one by one with sinocalamus latiflorus bamboo shoot, no more than 10cm, lotus rhizome boils stacking thickness when material cooks
Time processed is 4.5min, and sinocalamus latiflorus bamboo shoot brew time is 8min；
(7) cooling: coolant liquid (being added 0.5% citric acid by cooler water capacity, its pH value is made to exist using continous way cooler
4.7, obtaining coolant liquid) automatic cycle cools down rapidly to material, obtain cooling material；
(8) brewed tasty: cooling material is rapidly added brew water (adding citric acid 0.6% adjusts pH value to 4.4, and stirs to complete
Fully dissolved obtains brew water) in, it is brewed to stir evenly progress；
(9) pack: taking material to detect pH value, and with citric acid or sodium bicarbonate adjustment pH value to 4.7, pull out material filter out it is bright
Water, pack, heat seal；
(10) sterilize, be cooling: being sterilized using continous way sterilization machine, 90 DEG C of sterilization temperature, sterilizing time 30min, again with
The temperature of cold leaching tower drop coolant liquid is to room temperature, it is ensured that material cools down rapidly to get finished product.
Embodiment 2
A kind of crisp technique of guarantor of salt marsh technology with high salt chafing dish vegetables packet convenient for production, includes the following steps:
(1) select removal of impurities: hand picking, which goes out imprimitive material matter and picks out, to fall short of specifications, the high salted lotus root of color exception
With high salt marsh sinocalamus latiflorus bamboo shoot, lotus rhizome and sinocalamus latiflorus bamboo shoot salt content are 10%；
(2) prepare desalted water: calcium chloride, citric acid are dissolved completely in sterile drinking water, in desalted water comprising 0.1% it is different
Sodium ascorbate, 0.02% EDTA, 0.04% sodium pyrosulfite, it is 4.6 that 0.06% citric acid, which adjusts desalted water pH value, obtains desalination
Water is spare；
(3) desalinations: high salted lotus root and high salt marsh sinocalamus latiflorus bamboo shoot are put into etc. respectively in quality desalted water, aerator is opened
(aeration purpose is that material and desalted water is allowed sufficiently to stir evenly), is aerated desalination 20min, and then for 24 hours, desalted water is complete for static desalination
Material is flooded, it is spare to obtain first time desalination material；
(4) secondary desalination: opening drainage arrangement, excludes first time desalted water, first time desalination material is dissolved in 2 times of amount clear water
In, then the quality desalted water such as addition, is aerated desalination 20min, then static desalination 1h, desalted water will flood material completely, obtain
Second of desalination material is spare；
(5) desalination three times: opening drainage arrangement, excludes second of desalted water, second of desalination material is dissolved in 2 times of amount clear water
In, then the quality desalted water such as addition, is aerated desalination 20min, then static 2h, desalted water will flood material completely, obtain desalination
Material is spare；
(6) it cooks: machine being cooked using continous way, material is cooked, opened steam valve temperature, pour into and boil feed liquid (by cooking machine water
0.1% calcium chloride is added in capacity, adds 0.1% lemon acid for adjusting pH value to 4.6, makes it completely dissolved, must boil feed liquid), to water
It when temperature is up to 93 DEG C, successively puts into lotus rhizome and is cooked one by one with sinocalamus latiflorus bamboo shoot, no more than 10cm, lotus rhizome boils stacking thickness when material cooks
Time processed is 4min, and sinocalamus latiflorus bamboo shoot brew time is 8min；
(7) cooling: coolant liquid (being added 0.5% citric acid by cooler water capacity, its pH value is made to exist using continous way cooler
4.6, obtaining coolant liquid) automatic cycle cools down rapidly to material, obtain cooling material；
(8) brewed tasty: cooling material is rapidly added brew water (adding citric acid 0.6% adjusts pH value to 4.3, and stirs to complete
Fully dissolved obtains brew water) in, it is brewed to stir evenly progress；
(9) pack: taking material to detect pH value, and with citric acid or sodium bicarbonate adjustment pH value to 4.6, pull out material filter out it is bright
Water, pack, heat seal；
(10) sterilize, be cooling: being sterilized using continous way sterilization machine, 88 DEG C of sterilization temperature, sterilizing time 30min, again with
The temperature of cold leaching tower drop coolant liquid is to room temperature, it is ensured that material cools down rapidly to get finished product.
Embodiment 3
A kind of crisp technique of guarantor of salt marsh technology with high salt chafing dish vegetables packet convenient for production, includes the following steps:
(1) select removal of impurities: hand picking, which goes out imprimitive material matter and picks out, to fall short of specifications, the high salted lotus root of color exception
With high salt marsh sinocalamus latiflorus bamboo shoot, lotus rhizome and sinocalamus latiflorus bamboo shoot salt content are 17%；
(2) prepare desalted water: calcium chloride, citric acid are dissolved completely in sterile drinking water, in desalted water comprising 0.1% it is different
Sodium ascorbate, 0.02% EDTA, 0.04% sodium pyrosulfite, it is 4.9 that 0.06% citric acid, which adjusts desalted water pH value, obtains desalination
Water is spare；
(3) desalinations: high salted lotus root and high salt marsh sinocalamus latiflorus bamboo shoot are put into etc. respectively in quality desalted water, aerator is opened
(aeration purpose is that material and desalted water is allowed sufficiently to stir evenly), is aerated desalination 20min, and then for 24 hours, desalted water is complete for static desalination
Material is flooded, it is spare to obtain first time desalination material；
(4) secondary desalination: opening drainage arrangement, excludes first time desalted water, first time desalination material is dissolved in 3 times of amount clear water
In, then the quality desalted water such as addition, is aerated desalination 20min, then static desalination 1h, desalted water will flood material completely, obtain
Second of desalination material is spare；
(5) desalination three times: opening drainage arrangement, excludes second of desalted water, second of desalination material is dissolved in 3 times of amount clear water
In, then the quality desalted water such as addition, is aerated desalination 20min, then static 5h, desalted water will flood material completely, obtain desalination
Material is spare；
(6) it cooks: machine being cooked using continous way, material is cooked, opened steam valve temperature, pour into and boil feed liquid (by cooking machine water
0.1% calcium chloride is added in capacity, adds 0.1% lemon acid for adjusting pH value to 4.9, makes it completely dissolved, must boil feed liquid), to water
It when temperature is up to 97 DEG C, successively puts into lotus rhizome and is cooked one by one with sinocalamus latiflorus bamboo shoot, no more than 10cm, lotus rhizome boils stacking thickness when material cooks
Time processed is 5min, and sinocalamus latiflorus bamboo shoot brew time is 8min；
(7) cooling: coolant liquid (being added 0.5% citric acid by cooler water capacity, its pH value is made to exist using continous way cooler
4.9, obtaining coolant liquid) automatic cycle cools down rapidly to material, obtain cooling material；
(8) brewed tasty: cooling material is rapidly added brew water (adding citric acid 0.6% adjusts pH value to 4.6, and stirs to complete
Fully dissolved obtains brew water) in, it is brewed to stir evenly progress；
(9) pack: taking material to detect pH value, and with citric acid or sodium bicarbonate adjustment pH value to 4.9, pull out material filter out it is bright
Water, pack, heat seal；
(10) sterilize, be cooling: being sterilized using continous way sterilization machine, 93 DEG C of sterilization temperature, sterilizing time 30min, again with
The temperature of cold leaching tower drop coolant liquid is to room temperature, it is ensured that material cools down rapidly to get finished product.
Comparative example 1
A kind of crisp technique of guarantor of salt marsh technology with high salt chafing dish vegetables packet convenient for production
Operating method and required materials only will replace with a desalination by desalting steps three times, concrete operations are such as with embodiment 1
Under:
(1) select removal of impurities: hand picking, which goes out imprimitive material matter and picks out, to fall short of specifications, the high salted lotus root of color exception
With high salt marsh sinocalamus latiflorus bamboo shoot, lotus rhizome and sinocalamus latiflorus bamboo shoot salt content are 13%；
(2) prepare desalted water: calcium chloride, citric acid are dissolved completely in sterile drinking water, in desalted water comprising 0.1% it is different
Sodium ascorbate, 0.02% EDTA, 0.04% sodium pyrosulfite, it is 4.7 that 0.06% citric acid, which adjusts desalted water pH value, obtains desalination
Water is spare；
(3) desalination: high salted lotus root and high salt marsh sinocalamus latiflorus bamboo shoot are put into etc. respectively in quality desalted water, aerator is opened and (exposes
The purpose of gas is that material and desalted water is allowed sufficiently to stir evenly), it is aerated desalination 60min, then static desalination 28h, desalted water will flood completely
No material, it is spare to obtain desalination material；
(4) it cooks: machine being cooked using continous way, desalination material is cooked, open steam valve temperature, pour into and boil feed liquid (by cooking
0.1% calcium chloride is added in machine water capacity, adds 0.1% lemon acid for adjusting pH value to 4.7, makes it completely dissolved, must boil feed liquid),
When water temperature is up to 95 DEG C, successively puts into lotus rhizome and cooked one by one with sinocalamus latiflorus bamboo shoot, stacking thickness is no more than 10cm, lotus when material cooks
Lotus root brew time is 4.5min, and sinocalamus latiflorus bamboo shoot brew time is 8min；
(5) cooling: coolant liquid (being added 0.5% citric acid by cooler water capacity, its pH value is made to exist using continous way cooler
4.7, obtaining coolant liquid) automatic cycle cools down rapidly to material, obtain cooling material；
(6) brewed tasty: cooling material is rapidly added brew water (adding citric acid 0.6% adjusts pH value to 4.4, and stirs to complete
Fully dissolved obtains brew water) in, it is brewed to stir evenly progress；
(7) pack: taking material to detect pH value, and with citric acid or sodium bicarbonate adjustment pH value to 4.7, pull out material filter out it is bright
Water, pack, heat seal；
(8) it sterilizes, is cooling: being sterilized using continous way sterilization machine, 90 DEG C of sterilization temperature, sterilizing time 30min, again with cold
The temperature of tower drop coolant liquid is drenched to room temperature, it is ensured that material cools down rapidly to get finished product.
Comparative example 2
A kind of crisp technique of guarantor of salt marsh technology with high salt chafing dish vegetables packet convenient for production
Operating method and required materials will boil feed liquid when only cooking and replace with conventional clear water, concrete operations are such as with embodiment 1
Under:
(1) select removal of impurities: hand picking, which goes out imprimitive material matter and picks out, to fall short of specifications, the high salted lotus root of color exception
With high salt marsh sinocalamus latiflorus bamboo shoot, lotus rhizome and sinocalamus latiflorus bamboo shoot salt content are 13%；
(2) prepare desalted water: calcium chloride, citric acid are dissolved completely in sterile drinking water, in desalted water comprising 0.1% it is different
Sodium ascorbate, 0.02% EDTA, 0.04% sodium pyrosulfite, it is 4.7 that 0.06% citric acid, which adjusts desalted water pH value, obtains desalination
Water is spare；
(3) desalinations: high salted lotus root and high salt marsh sinocalamus latiflorus bamboo shoot are put into etc. respectively in quality desalted water, aerator is opened
(aeration purpose is that material and desalted water is allowed sufficiently to stir evenly), is aerated desalination 20min, and then for 24 hours, desalted water is complete for static desalination
Material is flooded, it is spare to obtain first time desalination material；
(4) secondary desalination: opening drainage arrangement, excludes first time desalted water, first time desalination material is dissolved in 2.5 times of amount clear water
In, then the quality desalted water such as addition, is aerated desalination 20min, then static desalination 1h, desalted water will flood material completely, obtain
Second of desalination material is spare；
(5) desalination three times: opening drainage arrangement, excludes second of desalted water, second of desalination material is dissolved in 2.5 times of amount clear water
In, then the quality desalted water such as addition, is aerated desalination 20min, then static 3h, desalted water will flood material completely, obtain desalination
Material is spare；
(6) it cooks: machine being cooked using continous way, material is cooked, opened steam valve temperature, clear water is poured into, to water temperature up to 95 DEG C
When, it successively puts into lotus rhizome and is cooked one by one with sinocalamus latiflorus bamboo shoot, thickness is stacked when material cooks no more than 10cm, lotus rhizome brew time is
4.5min, sinocalamus latiflorus bamboo shoot brew time are 8min；
(7) cooling: coolant liquid (being added 0.5% citric acid by cooler water capacity, its pH value is made to exist using continous way cooler
4.7, obtaining coolant liquid) automatic cycle cools down rapidly to material, obtain cooling material；
(8) brewed tasty: cooling material is rapidly added brew water (adding citric acid 0.6% adjusts pH value to 4.4, and stirs to complete
Fully dissolved obtains brew water) in, it is brewed to stir evenly progress；
(9) pack: taking material to detect pH value, and with citric acid or sodium bicarbonate adjustment pH value to 4.7, pull out material filter out it is bright
Water, pack, heat seal；
(10) sterilize, be cooling: being sterilized using continous way sterilization machine, 90 DEG C of sterilization temperature, sterilizing time 30min, again with
The temperature of cold leaching tower drop coolant liquid is to room temperature, it is ensured that material cools down rapidly to get finished product.
Comparative example 3
A kind of crisp technique of guarantor of salt marsh technology with high salt chafing dish vegetables packet convenient for production
Coolant liquid is only replaced with conventional clear water, concrete operations are as follows with embodiment 1 by operating method and required materials:
(1) select removal of impurities: hand picking, which goes out imprimitive material matter and picks out, to fall short of specifications, the high salted lotus root of color exception
With high salt marsh sinocalamus latiflorus bamboo shoot, lotus rhizome and sinocalamus latiflorus bamboo shoot salt content are 13%；
(2) prepare desalted water: calcium chloride, citric acid are dissolved completely in sterile drinking water, in desalted water comprising 0.1% it is different
Sodium ascorbate, 0.02% EDTA, 0.04% sodium pyrosulfite, it is 4.7 that 0.06% citric acid, which adjusts desalted water pH value, obtains desalination
Water is spare；
(3) desalinations: high salted lotus root and high salt marsh sinocalamus latiflorus bamboo shoot are put into etc. respectively in quality desalted water, aerator is opened
(aeration purpose is that material and desalted water is allowed sufficiently to stir evenly), is aerated desalination 20min, and then for 24 hours, desalted water is complete for static desalination
Material is flooded, it is spare to obtain first time desalination material；
(4) secondary desalination: opening drainage arrangement, excludes first time desalted water, first time desalination material is dissolved in 2.5 times of amount clear water
In, then the quality desalted water such as addition, is aerated desalination 20min, then static desalination 1h, desalted water will flood material completely, obtain
Second of desalination material is spare；
(5) desalination three times: opening drainage arrangement, excludes second of desalted water, second of desalination material is dissolved in 2.5 times of amount clear water
In, then the quality desalted water such as addition, is aerated desalination 20min, then static 3h, desalted water will flood material completely, obtain desalination
Material is spare；
(6) it cooks: machine being cooked using continous way, material is cooked, opened steam valve temperature, pour into and boil feed liquid (by cooking machine water
0.1% calcium chloride is added in capacity, adds 0.1% lemon acid for adjusting pH value to 4.7, makes it completely dissolved, must boil feed liquid), to water
It when temperature is up to 95 DEG C, successively puts into lotus rhizome and is cooked one by one with sinocalamus latiflorus bamboo shoot, no more than 10cm, lotus rhizome boils stacking thickness when material cooks
Time processed is 4.5min, and sinocalamus latiflorus bamboo shoot brew time is 8min；
(7) cooling: clear water automatic cycle cooling down rapidly to material using continous way cooler, obtains cooling material；
(8) brewed tasty: cooling material is rapidly added brew water (adding citric acid 0.6% adjusts pH value to 4.4, and stirs to complete
Fully dissolved obtains brew water) in, it is brewed to stir evenly progress；
(9) pack: taking material to detect pH value, and with citric acid or sodium bicarbonate adjustment pH value to 4.7, pull out material filter out it is bright
Water, pack, heat seal；
(10) sterilize, be cooling: being sterilized using continous way sterilization machine, 90 DEG C of sterilization temperature, sterilizing time 30min, again with
The temperature of cold leaching tower drop coolant liquid is to room temperature, it is ensured that material cools down rapidly to get finished product.
Test example 1
Hardness is carried out to convenient chafing dish vegetables made from embodiment 1-3, comparative example 1-3 and brittleness is tested
Lotus root piece is detected using Texture instrument (U.S. Brookfield CT3), as a result as shown in table 1 and table 2:
Lotus rhizome hardness made from 1 embodiment 1-3 of table, comparative example 1-3 is compared with brittleness
。
Sinocalamus latiflorus bamboo shoot hardness made from 2 embodiment 1-3 of table, comparative example 1-3 is compared with brittleness
。
According to the result of table 1 and table 2 it is found that lotus rhizome, sinocalamus latiflorus bamboo shoot hardness and the brittleness of embodiment 1-3 are apparently higher than comparative example
1-3 illustrates to protect crisp Considerable effect using lotus rhizome produced by the present invention and sinocalamus latiflorus bamboo shoot.1 operating method of comparative example and required materials are same
Embodiment 1 only will replace with a desalination by desalting steps three times, as a result, it has been found that lotus rhizome hardness is dropped to from 1174.2
854.7g, brittleness drop to 724.0g from 842.9g；The hardness of sinocalamus latiflorus bamboo shoot drops to 547.4g from 674.8g, and brittleness is from 475.9g
Drop to 387.7g；Illustrate segmented desalination to a certain extent and can effectively prevent salted lotus root with high salt and salt marsh sinocalamus latiflorus bamboo shoot with high salt
Moment desalination causes intracellular fluid to expand rapidly, influences its mouthfeel.2 operating method of comparative example and required materials with embodiment 1,
To boil feed liquid when only cooking and replace with conventional clear water, as a result, it has been found that lotus rhizome hardness drops to 828.6g from 1174.2, brittleness from
842.9g drops to 716.8g；The hardness of sinocalamus latiflorus bamboo shoot drops to 532.8g from 674.8g, and brittleness drops to 392.5g from 475.9g；
Illustrate to cook salted vegetable with high salt to boil feed liquid that salted lotus root with high salt and salt with high salt can be effectively ensured to a certain extent
The guarantor of stain bamboo shoots is crisp.Coolant liquid is only replaced with conventional clear water with embodiment 1 by 3 operating method of comparative example and required materials, is tied
Fruit finds that lotus rhizome hardness drops to 799.8g from 1174.2, and brittleness drops to 700.9g from 842.9g；The hardness of sinocalamus latiflorus bamboo shoot from
674.8g drops to 524.0g, and brittleness drops to 394.8g from 475.9g；Explanation cools down to lotus rhizome with coolant liquid can be effective
It prevents the pectin in lotus rhizome from flowing out, stablizes the environment of fluid of inside and outside cell, lotus rhizome mouthfeel brittleness is avoided to decline.
Above-described embodiment is only one of the preferred embodiment of the present invention, should not be taken to limit protection model of the invention
Enclose, it is all in body design thought of the invention and mentally make have no the change of essential meaning or polishing, solved
Technical problem is still consistent with the present invention, should all be included within protection scope of the present invention.
Claims (10)
1. a kind of crisp technique of guarantor of salt marsh technology with high salt chafing dish vegetables packet convenient for production, which is characterized in that the technique includes as follows
Step:
(1) desalination: material is put into desalted water, opens aerator, is aerated static desalination after desalination, is obtained de- for the first time
Salt material is spare；
(2) secondary desalination: opening drainage arrangement, excludes first time desalted water, first time desalination material is dissolved in 2 ~ 3 times of amount clear water
In, desalted water is then added, is aerated static desalination after desalination, it is spare to obtain second of desalination material；
(3) desalination three times: opening drainage arrangement, excludes first time desalted water, second of desalination material is dissolved in 2 ~ 3 times of amount clear water
In, desalted water is then added, is aerated static desalination after desalination, it is spare to obtain desalination material；
(4) it cooks: machine being cooked using continous way, desalination material is cooked, when water temperature reaches 93-97 DEG C, material, object is added
Material heap puts thickness≤10cm, obtains cooking material；
(5) cooling: material will be cooked and cooled down with coolant liquid to material, cooling material is obtained；
(6) brewed: cooling material being rapidly added in brew water, is stirred evenly, brewed 8-24h obtains brewed material；
(7) it packs: 4.7-4.9 is adjusted to the pH value of brewed material, then pull material out and filter out bright water, pack, heat seal must pack
Material；
(8) it sterilizes, is cooling: packing materials being sterilized using continous way sterilization machine, are cooled to again by material of coolant liquid
Room temperature is to get finished product.
2. according to claim 1 protect crisp technique, which is characterized in that the material be the lotus rhizome handled through salt marsh with high salt and
Sinocalamus latiflorus bamboo shoot.
3. according to claim 1 protect crisp technique, which is characterized in that it include 0.1% calcium chloride in the desalted water, and
It is 4.6-4.9 with 0.06% citric acid adjustment desalted water pH value.
4. according to claim 1 protect crisp technique, which is characterized in that the quality such as step (1) material and desalted water are mixed
It closes, the aeration desalination time is 20min, and the static desalination time is for 24 hours.
5. according to claim 1 protect crisp technique, which is characterized in that step (2) the first time desalination material and desalination
The mass mixings such as water, the aeration desalination time are 20min, and the static desalination time is 1h.
6. according to claim 1 protect crisp technique, which is characterized in that step (3) second of desalination material and desalination
The mass mixings such as water, the aeration desalination time are 20min, and the static desalination time is greater than 1h.
7. according to claim 1 protect crisp technique, which is characterized in that feed liquid, which is boiled, described in step (4) comprises the following steps,
0.1% calcium chloride is added by machine water capacity is cooked, adds 0.1% lemon acid for adjusting pH value to 4.6-4.9, makes it completely dissolved,
Feed liquid must be boiled；The lotus rhizome brew time is 4-5min, and sinocalamus latiflorus bamboo shoot brew time is 8min.
8. according to claim 1 protect crisp technique, which is characterized in that step (5) described coolant liquid comprises the following steps,
0.5% lemon acid for adjusting pH value is added to 4.6-4.9 by cooler water capacity, obtains coolant liquid.
9. according to claim 1 protect crisp technique, which is characterized in that step (6) described brew water comprises the following steps:
0.6% lemon acid for adjusting pH value is stirred to being completely dissolved to 4.3-4.6, obtains brew water.
10. according to claim 1 protect crisp technique, which is characterized in that described 88-93 DEG C of sterilization temperature of step (8), sterilization
Time 30min.
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