CN110367491A - A kind of production method of more wheel fermentation pickled vegetables - Google Patents
A kind of production method of more wheel fermentation pickled vegetables Download PDFInfo
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- CN110367491A CN110367491A CN201910771541.7A CN201910771541A CN110367491A CN 110367491 A CN110367491 A CN 110367491A CN 201910771541 A CN201910771541 A CN 201910771541A CN 110367491 A CN110367491 A CN 110367491A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
Abstract
The present invention discloses the production method that one kind takes turns fermentation pickled vegetable more, including fresh vegetables, octagonal, garlic, cassia bark, ginger, chilli powder, Chinese prickly ash, sugar, salt；Step is pretreatment of raw material；Tinning；Prepare pickling liquid；Artificial infection；Sealing；Three-wheel fermentation；Pack, sealing and sterilization.Fermentation pickled vegetable of the present invention does not add any preservative as vegetable pickling fermented product, entire manufacturing process is directly completed using the fermentation of microorganism itself, artificial infection lactic acid bacteria, the course of fermentation of pickles can not only be accelerated to shorten fermentation period, so that the dominant bacteria in fermentation process is able to quick growth and breeding, to effectively inhibit the growth of other miscellaneous bacterias.Nitrite in Pickles content can also be reduced, improve and stablizes pickles quality；Major microorganisms of the lactic acid bacteria as pickle fermentation also generate the complicated and diversified digestive ferment isoreactivity substance for having the organic compound of benifit to human health and facilitate function of human body metabolism in the fermentation process of pickles.
Description
Technical field
The present invention relates to the production methods that one kind takes turns fermentation pickled vegetable more, belong to food processing technology field.
Background technique
Pickles are with a long history, flavor is tempting originating from China, are the appetizers of herbal.Pickle fermentation it is basic
It includes the bacteriostasis of ginger, garlic, Chinese prickly ash, capsicum etc., a variety of micro- lifes that principle, which is using salt and added various spices,
The fermentation of object generates the metabolism organic matter for being conducive to human health, the growth and breeding for inhibiting nuisance, to improve the wind of product
Taste improves mouthfeel, extends the storage period of food, becomes the Speciality Foods of unique flavor by masses' favor.
It is confirmed according to scientific research, pickles really have many health-care effects, including promote human body alimentary canal to wriggle, is anti-dynamic
Arteries and veins hardening and anti-aging improve immunity, facilitate weight-reducing etc., attract and the concern of scholar all over the world and fall over each other to study.Japan and Korea S
Two countries generate peculiar flavour mainly around multiple-microorganism, the pickles in pickle fermentation around the R and D that pickles carry out
Source, Nutrition and health function rise to the ranges such as safety, the standardization of research pickle production and processing again.
The vegetable variety multiplicity in China, abundance, labour is sufficient, cuisines of the pickles as Chinese tradition, although
It is in a disadvantageous position compared with South Korea and Japan in market sale, but the pickles industry in current China is industrialized increasingly, automated, scale
Change, there are oneself independent business method and Sales Channel in most of pickles enterprise, while production model is constantly brought forth new ideas, and is ground
Study carefully manufacturing technology increasingly to improve, there is vast potential for future development.
The method of pickled vegetable making is fermented using spontaneous fermentation or single-wheel at present, also without aromatizing technology processing, bubble
Dish product mouthfeel is not good enough, and flavor is also to be improved.
Summary of the invention
In view of the above existing problems in the prior art, the present invention provides the production methods that one kind takes turns fermentation pickled vegetable more.
To achieve the goals above, the production method for the more wheel fermentation pickled vegetables of one kind that the present invention uses, is wrapped by weight
It includes:
70-110 parts of 0.1-0.9 parts of illiciumverums of fresh vegetables
0-1.0 parts of cassia bark of 1-3 parts of garlic
0.5-3.5 parts of chilli powder of 1-5 portions of ginger
0-0.6 portions of 0-6 parts of sugar of Chinese prickly ash
2-8 parts of salt；
A. pretreatment of raw material: the fresh vegetables of mature appropriateness is selected, is cleaned with clear water, washed vegetables are placed in draining basket
Until draining, then cutting；
B. it tinning: in the salt of bottom elder generation layer overlay 4-8% in terms of fresh vegetables parts by weight of sealed pickle tank, is then placed in and cuts
The vegetable raw-material divided finally uniformly sprinkles one layer of infiltration fragrance topmost；
C. pickling liquid is prepared: in terms of fermented vegetable parts by weight, by the garlic of 1-3%, the ginger of 1-5%, the Chinese prickly ash of 0-0.6%,
The illiciumverum of 0.1-0.9%, the cassia bark of 0-1.0%, the spice mix of the capsicum composition of 0.5-3.5%, with concentration be 50% it is edible
Alcoholic extract makes alcohol volatilize, filters to take filtrate after being cooled to room temperature in 90-100 DEG C of heating 25-45min；It is another to claim with vegetable of fermenting
Dish parts by weight meter, the salt of 4-8%, the sugar of 3-7% are added cooling after boiling pure water, are finally uniformly mixed the two equal proportion and obtain
Pickling liquid；
D. artificial infection: 5% lactobacillus plantarum is added with vegetable raw-material poidometer, in the pickling liquid made from step c makes it
Fermentation, then pours into pickling liquid in the pickle jar in step b again；
E. it seals: the salt for seeping fragrance and bottom paving on vegetable raw-material and surface being mixed, tightening sealing cover prevents air from entering
Influence pickles quality；
F. three-wheel ferments: after each round fermentation ends, fresh vegetable material is added, then successively spreads and seeps fragrance and salt,
Carry out next round fermentation；
G. pack, seal and sterilize: the pickles completed that will ferment are fitted into digestion resistant bag, per packed 50-75g,
The sealing of 0.08Mpa vacuum degree, and packaged pickles are sterilized into 10-15min in 80-90 DEG C of heating.
Further, the fresh vegetables can be white radishes, Pleurotus eryngii, Chinese cabbage, any one in hot pickled mustard tuber head.
Further, the ginger of 1-5%, the garlic of 1-3%, the Chinese prickly ash of 0-0.6%, the illiciumverum of 0.1-0.9%, the osmanthus of 0-1.0%
Skin, the capsicum of 0.5-3.5%, the sugar of 0-6%, said components are in terms of fermented vegetable parts by weight.
Compared with prior art, the present invention has following remarkable advantage:
(1) fermentation pickled vegetable does not add any preservative as vegetable pickling fermented product, directly utilizes the fermentation of microorganism itself
Effect is to complete entire manufacturing process.
(2) artificial infection lactic acid bacteria can not only accelerate the course of fermentation of pickles to shorten fermentation period, so that fermentation process
In dominant bacteria be able to quick growth and breeding, to effectively inhibit the growth of other miscellaneous bacterias.It can also reduce in pickles
Content of nitrite improves and stablizes pickles quality.
(3) major microorganisms of the lactic acid bacteria as pickle fermentation can generate lactic acid using the fermentation of the reduced sugars such as glucose
Based on and the compounds such as other acetic acid, carbon dioxide, be one of main beneficial microbe of human body intestinal canal, meanwhile, in pickles
Fermentation process in also generate it is complicated and diversified have the organic compound of benifit to human health and facilitate function of human body metabolism
Digestive ferment isoreactivity substance, can satisfy demand of the mankind to nutrition, health, health care etc., have to people's daily life
Great meaning.
(4) using artificial infection, three-wheel fermentation process, addition spice, crisp in taste, flavor can be provided for consumer
Full pickles.
Specific embodiment
In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention is carried out below further detailed
It describes in detail bright.However, it should be understood that the specific embodiments described herein are merely illustrative of the present invention, it is not limited to this hair
Bright range.
Unless otherwise defined, all technical terms and scientific terms used herein are led with technology of the invention is belonged to
The normally understood meaning of the technical staff in domain is identical, and term as used herein in the specification of the present invention is intended merely to retouch
State the purpose of specific embodiment, it is not intended that in the limitation present invention.
Embodiment 1
Weigh the raw material of following parts by weight: it is 70 parts of fresh vegetables, 0.1 part octagonal, 1 part of garlic, 0 part of cassia bark, 1 part of ginger, capsicum
0.5 part of powder, 0 part of Chinese prickly ash, 0 part, 2 parts of salt of sugar.
A. pretreatment of raw material: selecting the fresh vegetables of mature appropriateness, and white radishes, Pleurotus eryngii, white can be selected in fresh vegetables
Any one in dish, hot pickled mustard tuber head is cleaned with clear water, and washed vegetables are placed in draining basket until draining, are then cut
Point；Chinese cabbage is cut into the item of length 4cm, and Pleurotus eryngii is cut into the piece of thickness 0.5cm, and hot pickled mustard tuber head and white radishes are being cut into side length 3cm just
Cube；
B. it tinning: in the salt of bottom elder generation layer overlay 4-8% in terms of fresh vegetables parts by weight of sealed pickle tank, is then placed in and cuts
The vegetable raw-material divided, finally uniformly sprinkles one layer of infiltration fragrance topmost, seeps fragrance by 1% ginger, 1% garlic, and 0%
Chinese prickly ash, 0.1% illiciumverum, 0% cassia bark, 0.5% capsicum, 0% sugar composition, said components are with fermented vegetable parts by weight
Meter；
C. pickling liquid is prepared: in terms of fermented vegetable parts by weight, by 1% garlic, 1% ginger, 0% Chinese prickly ash, 0.1% illiciumverum,
0% cassia bark, the spice mix of 0.5% capsicum composition, is extracted with the edible alcohol that concentration is 50%, in 90 DEG C of heating 25min
So that alcohol is volatilized, filters to take filtrate after being cooled to room temperature；It is another to claim in terms of fermented vegetable parts by weight, 4% salt, 3% sugar be added it is pure
It is cooling after boiling boiling, finally the two equal proportion is uniformly mixed and obtains pickling liquid；
D. artificial infection: 5% lactobacillus plantarum is added with vegetable raw-material poidometer, in the pickling liquid made from step c makes it
Fermentation, then pours into pickling liquid in the pickle jar in step b again；
E. it seals: the salt for seeping fragrance and bottom paving on vegetable raw-material and surface being mixed, tightening sealing cover prevents air from entering
Influence pickles quality；
F. three-wheel ferments: strict control anaerobic condition when fermentation.After each round fermentation ends, fresh vegetable material is added,
Then it successively spreads and seeps fragrance and salt, carry out next round fermentation；
G. pack, seal and sterilize: the pickles completed that will ferment are fitted into digestion resistant bag, and per packed 50g, 0.08Mpa is true
Reciprocal of duty cycle sealing, and packaged pickles are sterilized into 10min in 80 DEG C of heating.
Embodiment 2
Weigh the raw material of following parts by weight: it is 110 parts of fresh vegetables, 0.9 part octagonal, it is 3 parts of garlic, 1.0 parts of cassia bark, 5 parts of ginger, peppery
3.5 parts of green pepper powder, 0.6 part of Chinese prickly ash, 6 parts, 8 parts of salt of sugar.
A. pretreatment of raw material: selecting the fresh vegetables of mature appropriateness, and white radishes, Pleurotus eryngii, white can be selected in fresh vegetables
Any one in dish, hot pickled mustard tuber head is cleaned with clear water, and washed vegetables are placed in draining basket until draining, are then cut
Point；Chinese cabbage is cut into the item of length 6cm, and Pleurotus eryngii is cut into the piece of thickness 1cm, and hot pickled mustard tuber head and white radishes are cut into the pros of side length 7cm
Body；
B. it tinning: in the salt of bottom elder generation layer overlay 4-8% in terms of fresh vegetables parts by weight of sealed pickle tank, is then placed in and cuts
The vegetable raw-material divided, finally uniformly sprinkles one layer of infiltration fragrance topmost, seeps fragrance by 5% ginger, 3% garlic,
0.6% Chinese prickly ash, 0.9% illiciumverum, 1.0% cassia bark, 3.5% capsicum, 6% sugar composition, said components are with fermented vegetable weight
Measure part meter；
C. pickling liquid is prepared: in terms of fermented vegetable parts by weight, by 3% garlic, 5% ginger, 0.6% Chinese prickly ash, the eight of 0.9%
Angle, 1.0% cassia bark, the spice mix of 3.5% capsicum composition are extracted with the edible alcohol that concentration is 50%, are added at 100 DEG C
Hot 45min makes alcohol volatilize, and filters to take filtrate after being cooled to room temperature；It is another to claim in terms of fermented vegetable parts by weight, 8% salt, 7% sugar
It is cooling after addition boiling pure water, finally the two equal proportion is uniformly mixed and obtains pickling liquid；
D. artificial infection: 5% lactobacillus plantarum is added with vegetable raw-material poidometer, in the pickling liquid made from step c makes it
Fermentation, then pours into pickling liquid in the pickle jar in step b again；
E. it seals: the salt for seeping fragrance and bottom paving on vegetable raw-material and surface being mixed, tightening sealing cover prevents air from entering
Influence pickles quality；
F. three-wheel ferments: strict control anaerobic condition when fermentation.After each round fermentation ends, fresh vegetable material is added,
Then it successively spreads and seeps fragrance and salt, carry out next round fermentation；
G. pack, seal and sterilize: the pickles completed that will ferment are fitted into digestion resistant bag, per packed 50-75g,
The sealing of 0.08Mpa vacuum degree, and packaged pickles are sterilized into 15min in 90 DEG C of heating.
Embodiment 3
Weigh the raw material of following parts by weight: it is 90 parts of fresh vegetables, 0.4 part octagonal, it is 2 parts of garlic, 0.5 part of cassia bark, 3 parts of ginger, peppery
1 part of green pepper powder, 0.2 part of Chinese prickly ash, 2 parts, 5 parts of salt of sugar.
A. pretreatment of raw material: selecting the fresh vegetables of mature appropriateness, and white radishes, Pleurotus eryngii, white can be selected in fresh vegetables
Any one in dish, hot pickled mustard tuber head is cleaned with clear water, and washed vegetables are placed in draining basket until draining, are then cut
Point；Chinese cabbage is cut into the item of length 5cm, and Pleurotus eryngii is cut into the piece of thickness 0.8cm, and hot pickled mustard tuber head and white radishes are being cut into side length 4cm just
Cube；
B. it tinning: in the salt of bottom elder generation layer overlay 4-8% in terms of fresh vegetables parts by weight of sealed pickle tank, is then placed in and cuts
The vegetable raw-material divided, finally uniformly sprinkles one layer of infiltration fragrance topmost, seeps fragrance by 2% ginger, 2% garlic,
0.2% Chinese prickly ash, 0.3% illiciumverum, 0.2% cassia bark, 2% capsicum, 2% sugar composition, said components are with fermented vegetable weight
Part meter；
C. pickling liquid is prepared: in terms of fermented vegetable parts by weight, by 2% garlic, 2% ginger, 0.3% Chinese prickly ash, the eight of 0.3%
Angle, 0.3% cassia bark, the spice mix of 2% capsicum composition are extracted with the edible alcohol that concentration is 50%, are heated at 95 DEG C
30min makes alcohol volatilize, and filters to take filtrate after being cooled to room temperature；Another to claim in terms of fermented vegetable parts by weight, 5% salt, 4% sugar add
It is cooled down after entering boiling pure water, finally the two equal proportion is uniformly mixed and obtains pickling liquid；
D. artificial infection: 5% lactobacillus plantarum is added with vegetable raw-material poidometer, in the pickling liquid made from step c makes it
Fermentation, then pours into pickling liquid in the pickle jar in step b again；
E. it seals: the salt for seeping fragrance and bottom paving on vegetable raw-material and surface being mixed, tightening sealing cover prevents air from entering
Influence pickles quality；
F. three-wheel ferments: strict control anaerobic condition when fermentation.After each round fermentation ends, fresh vegetable material is added,
Then it successively spreads and seeps fragrance and salt, carry out next round fermentation；
G. pack, seal and sterilize: the pickles completed that will ferment are fitted into digestion resistant bag, per packed 50-75g,
The sealing of 0.08Mpa vacuum degree, and packaged pickles are sterilized into 12min in 88 DEG C of heating.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modification, equivalent replacement or improvement etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (3)
1. a kind of production method of more wheel fermentation pickled vegetables, which is characterized in that include: by weight
70-110 parts of 0.1-0.9 parts of illiciumverums of fresh vegetables
0-1.0 parts of cassia bark of 1-3 parts of garlic
0.5-3.5 parts of chilli powder of 1-5 portions of ginger
0-0.6 portions of 0-6 parts of sugar of Chinese prickly ash
2-8 parts of salt；
A. pretreatment of raw material: the fresh vegetables of mature appropriateness is selected, is cleaned with clear water, washed vegetables are placed in draining basket
Until draining, then cutting；
B. it tinning: in the salt of bottom elder generation layer overlay 4-8% in terms of fresh vegetables parts by weight of sealed pickle tank, is then placed in and cuts
The vegetable raw-material divided finally uniformly sprinkles one layer of infiltration fragrance topmost；
C. pickling liquid is prepared: in terms of fermented vegetable parts by weight, by the garlic of 1-3%, the ginger of 1-5%, the Chinese prickly ash of 0-0.6%,
The illiciumverum of 0.1-0.9%, the cassia bark of 0-1.0%, the spice mix of the capsicum composition of 0.5-3.5%, with concentration be 50% it is edible
Alcoholic extract makes alcohol volatilize, filters to take filtrate after being cooled to room temperature in 90-100 DEG C of heating 25-45min；It is another to claim with vegetable of fermenting
Dish parts by weight meter, the salt of 4-8%, the sugar of 3-7% are added cooling after boiling pure water, are finally uniformly mixed the two equal proportion and obtain
Pickling liquid；
D. artificial infection: 5% lactobacillus plantarum is added with vegetable raw-material poidometer, in the pickling liquid made from step c makes it
Fermentation, then pours into pickling liquid in the pickle jar in step b again；
E. it seals: the salt for seeping fragrance and bottom paving on vegetable raw-material and surface being mixed, tightening sealing cover prevents air from entering
Influence pickles quality；
F. three-wheel ferments: after each round fermentation ends, fresh vegetable material is added, then successively spreads and seeps fragrance and salt,
Carry out next round fermentation；
G. pack, seal and sterilize: the pickles completed that will ferment are fitted into digestion resistant bag, per packed 50-75g,
The sealing of 0.08Mpa vacuum degree, and packaged pickles are sterilized into 10-15min in 80-90 DEG C of heating.
2. a kind of production method of more wheel fermentation pickled vegetables according to claim 1, which is characterized in that the fresh vegetables can
To be white radishes, Pleurotus eryngii, Chinese cabbage, any one in hot pickled mustard tuber head.
3. a kind of production method of more wheel fermentation pickled vegetables according to claim 1, which is characterized in that seeped in the step b
Fragrance is composed of the following components: the ginger of 1-5%, the garlic of 1-3%, the Chinese prickly ash of 0-0.6%, the illiciumverum of 0.1-0.9%, 0-1.0%'s
Cassia bark, the capsicum of 0.5-3.5%, the sugar of 0-6%, said components are in terms of fermented vegetable parts by weight.
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Cited By (4)
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| CN110506909A (en) * | 2019-08-16 | 2019-11-29 | 徐州工程学院 | A method of preparing dry state fermented vegetable |
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| CN110881634A (en) * | 2019-11-14 | 2020-03-17 | 昆山市玉山镇明宏食品厂 | Preparation method of low-salt pickled vegetable rich in active probiotics |
| CN113243504A (en) * | 2021-06-04 | 2021-08-13 | 苏州市平望调料酱品有限公司 | Method for efficiently promoting fermentation of lactic acid bacteria for processing and producing pickled vegetables |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110506909A (en) * | 2019-08-16 | 2019-11-29 | 徐州工程学院 | A method of preparing dry state fermented vegetable |
| CN110881634A (en) * | 2019-11-14 | 2020-03-17 | 昆山市玉山镇明宏食品厂 | Preparation method of low-salt pickled vegetable rich in active probiotics |
| CN110800958A (en) * | 2019-12-13 | 2020-02-18 | 四川东坡中国泡菜产业技术研究院 | Pickle fresh-keeping liquid, preparation method and fresh-keeping method |
| CN113243504A (en) * | 2021-06-04 | 2021-08-13 | 苏州市平望调料酱品有限公司 | Method for efficiently promoting fermentation of lactic acid bacteria for processing and producing pickled vegetables |
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Application publication date: 20191025 |