CN110959798A - Sour and hot selenium-rich preserved szechuan pickle and fermentation method thereof - Google Patents
Sour and hot selenium-rich preserved szechuan pickle and fermentation method thereof Download PDFInfo
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- CN110959798A CN110959798A CN201911387047.7A CN201911387047A CN110959798A CN 110959798 A CN110959798 A CN 110959798A CN 201911387047 A CN201911387047 A CN 201911387047A CN 110959798 A CN110959798 A CN 110959798A
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- preserved szechuan
- szechuan pickle
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- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
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- 206010011703 Cyanosis Diseases 0.000 description 1
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- 229910002651 NO3 Inorganic materials 0.000 description 1
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- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
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- -1 acetal compounds Chemical class 0.000 description 1
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
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- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
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- 150000001746 carotenes Chemical class 0.000 description 1
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
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- 239000007800 oxidant agent Substances 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
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Classifications
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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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
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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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a sour and spicy selenium-rich preserved szechuan pickle and a fermentation method thereof, which relate to the technical field of food processing, and the sour and spicy selenium-rich preserved szechuan pickle is prepared from the following raw materials: the green vegetable head nutrient solution comprises green vegetable heads, a leavening agent, calcium chloride, copper acetate, zinc acetate, lactic acid, citric acid, white spirit, salt, auxiliary materials and selenium-rich nutrient solution. The sour and spicy selenium-rich preserved szechuan pickle has the characteristics of long shelf life, stable product quality, high brittleness and viscosity, crisp and tender mouthfeel, unique flavor, nutrition and health care, moderate sour and spicy taste, good taste, crisp and delicious taste, normal color and extremely low nitrite content, contains rich organic selenium, tea polyphenol, protein and multiple vitamins, and simultaneously selenium can also regulate the metabolism of a human body, improve the immunity and ensure that the preserved szechuan pickle is healthier and more nutritious.
Description
Technical Field
The invention relates to the technical field of food processing, and relates to a hot and sour selenium-rich preserved szechuan pickle and a fermentation method thereof.
Background
The preserved szechuan pickle is a semi-dry non-fermented salted vegetable, is prepared by pickling stems with mustard serving as a raw material, and is one of special Chinese products. Chinese hot pickled mustard tuber, French pickled cucumber and German sweet pickled cabbage are called three major pickled vegetables in the world. The preserved szechuan pickle is prepared by squeezing and dehydrating fresh vegetables serving as raw materials and then naturally fermenting the fresh vegetables, and has the characteristics of various tastes, sour and refreshing taste, appetite stimulation and sobering, digestion assistance, appetite stimulation and the like. With the progress of research in recent years, some results are obtained in the aspects of change of substances in the processing of the preserved szechuan pickle, the flavor of the preserved szechuan pickle, the safety quality of the preserved szechuan pickle and the like, and the important role of microorganisms in fermentation of the preserved szechuan pickle is proved. Functional microorganisms in the tuber mustard not only can prevent arteriosclerosis and reduce blood pressure, but also have the effects of resisting cancer and the like, and the health care value of the functional microorganisms attracts the attention of researchers all over the world and the favor of consumers.
Before the traditional naturally fermented preserved szechuan pickle is fermented, the water content of fresh vegetables is reduced to a required level by a salt dehydration mode, so that the preserved szechuan pickle has high salt content and a large amount of nitrite, and does not accord with the green life style pursued by modern society. A small amount of nitrite can be combined with secondary amine in protein to generate nitrosamine, which has the effect of causing carcinogenesis of human body, and a large amount of nitrite can cause enterogenous cyanosis. Harmful microorganisms exist in the preserved szechuan pickle, so that the finished preserved szechuan pickle has bad smell and the phenomenon of bag expansion and the like. The traditional dehydration mode of the preserved szechuan pickle is salt dehydration, the salt content of the preserved szechuan pickle is over 12 percent, and the daily salt intake amount which is recommended by the world health organization is not met.
In the prior art, nitrite is inevitably generated in the preserved szechuan pickle in the production process of the preserved szechuan pickle. How to reduce the content of nitrite in the preserved szechuan pickle as far as possible is a direction of people in constant effort.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a hot and sour selenium-rich preserved szechuan pickle and a fermentation method thereof. The preserved szechuan pickle has the characteristics of long shelf life, stable product quality, high brittleness and viscosity, crisp and tender mouthfeel, unique flavor, nutrition and health care, and solves the problems of single flavor, high salt and nitrite content in a fermentation environment and complex fermentation process of the traditional naturally fermented preserved szechuan pickle.
In order to achieve the purpose, the invention is realized by the following technical scheme:
the sour and spicy selenium-rich preserved szechuan pickle is prepared from the following raw materials in parts by weight: 90-140 parts of green vegetable heads, 2-5 parts of leavening agent, 0.1-0.2 part of calcium chloride, 0.02-0.04 part of copper acetate, 0.02-0.04 part of zinc acetate, 0.5-1 part of lactic acid, 0.5-1 part of citric acid, 3-6 parts of white spirit, 2-4 parts of salt, 1-2 parts of auxiliary material and 5-12 parts of selenium-rich nutrient solution.
Preferably, the hot and sour selenium-rich preserved szechuan pickle is prepared from the following raw materials in parts by weight: 100 portions of green vegetable heads, 3 to 4 portions of leavening agent, 0.13 to 0.17 portion of calcium chloride, 0.025 to 0.036 portion of copper acetate, 0.026 to 0.035 portion of zinc acetate, 0.6 to 0.9 portion of lactic acid, 0.6 to 0.9 portion of citric acid, 4 to 5 portions of white spirit, 2.5 to 3.5 portions of salt, 1.2 to 1.8 portions of auxiliary material and 7 to 10 portions of selenium-rich nutrient solution.
Preferably, the hot and sour selenium-rich preserved szechuan pickle is prepared from the following raw materials in parts by weight: 115 parts of green vegetable heads, 3.5 parts of leavening agent, 0.15 part of calcium chloride, 0.03 part of copper acetate, 0.03 part of zinc acetate, 0.7 part of lactic acid, 0.7 part of citric acid, 4.5 parts of white spirit, 3 parts of salt, 1.5 parts of auxiliary material and 8.5 parts of selenium-rich nutrient solution.
Preferably, the selenium-rich nutrient solution is prepared from selenium-rich mushrooms, selenium-rich tea and selenium-rich malt according to the mass ratio of 1:1: 1.
Preferably, the leaven is at least one of lactobacillus plantarum, lactobacillus fermentum, lactobacillus acidophilus, lactobacillus lactis and hansenula.
Preferably, the auxiliary materials are formed by mixing sodium citrate, sodium glutamate, monosodium glutamate and chili powder according to the mass ratio of 1:1:1: 10.
A fermentation method of sour and hot selenium-rich preserved szechuan pickle comprises the following steps:
s1, selecting green vegetable heads with fresh, tender and compact tissues, thin skins, less crude fibers, no black hearts, rotten hearts and yellow hearts and spherical or oval shapes;
s2, stripping off the coarse and old peel and tendon at the base of the green vegetable head without damaging the green peel at the upper part;
s3, washing soil adhered to the vegetable heads in flowing water to obtain the cleaned vegetable heads;
s4, adding calcium chloride into the cabbage head, uniformly mixing, keeping for 25-35min, adding copper acetate and zinc acetate, uniformly mixing, then putting the cabbage head into hot water of 75-85 ℃ for treatment for 12-15min, and rinsing;
s5, drying and dehydrating the rinsed vegetable heads by hot air until the whole bodies are soft, taking green peel white noodles as a standard, and dehydrating until the water content is 70-90%;
s6, carrying out ultrahigh pressure treatment on the auxiliary material, wherein the ultrahigh pressure treatment is carried out at the pressure of 250-350MPa and the pressure maintaining time of 13-17min to obtain the treated auxiliary material;
s7, placing the dewatered vegetable heads into a fermentation tank, adding lactic acid, citric acid, white spirit, salt, selenium-rich nutrient solution and the auxiliary materials processed in the step S6, uniformly mixing, adopting a layer-by-layer salt spreading mode, carrying out layer-by-layer salt spreading, then manually inoculating a leaven, wherein the amount of the salt is half of the weight of the raw materials, the amount of the leaven is half of the weight of the raw materials, covering the fermentation tank with a tank cover, adding water to the tank opening, sealing, fermenting for 10-15 days at 30-35 ℃, opening the tank after the first fermentation is finished, adopting a layer-by-layer salt spreading mode, carrying out layer-by-layer salt spreading, manually inoculating the leaven, wherein the amount of the salt is the other half of the weight of the raw materials, the leaven is the other half of the weight of the raw materials, covering the tank cover of the fermentation tank, adding water to the tank opening, sealing, fermenting for 16-20 days at 30-35 ℃, obtaining fermented vegetable heads;
s8, sterilizing the fermented vegetable heads by using ozone, filling the sterilized vegetable heads into a high-barrier film plastic bag, and sealing the bag by using a vacuumizing sealing machine;
s9, sterilizing the sealed packaging bag at 70-75 ℃ for 30min, and quickly cooling to obtain the finished product.
Preferably, the hot air drying dehydration method is to place the vegetable heads in an environment with the temperature of 60-65 ℃ and dehydrate for 7-8h at the air speed of 0.5-1m/s to ensure that the water content of the vegetable heads is 80-85 percent, thus obtaining the dehydrated vegetable heads.
Preferably, the starter culture in step S7 is activated by warm water at 37 ℃ and then added to the fermentation tank.
Preferably, the ultrahigh pressure treatment is carried out, wherein the ultrahigh pressure treatment is carried out at the pressure of 300Mpa and the pressure maintaining time of 15 min.
The invention provides a sour and hot selenium-rich preserved szechuan pickle and a fermentation method thereof, and compared with the prior art, the sour and hot selenium-rich preserved szechuan pickle has the advantages that:
the hot and sour selenium-rich preserved szechuan pickle has the characteristics of long shelf life, stable product quality, high brittleness and viscosity, crisp and tender mouthfeel, unique flavor, nutrition and health care, moderate hot and sour taste, good taste, crisp and delicious taste, normal color and extremely low nitrite content, contains rich organic selenium, tea polyphenol, protein and multiple vitamins, and simultaneously selenium can also regulate the metabolism of a human body, improve the immunity and ensure that the preserved szechuan pickle is more healthy and nutrient;
the copper acetate and zinc acetate complexing agent which are raw materials in the sour and hot selenium-rich preserved szechuan pickle can well keep the color of the preserved szechuan pickle, and the preserved szechuan pickle does not have browning and mildew within three months after being vacuum-packaged; calcium chloride is added, pectic acid in the preserved szechuan pickle is combined with calcium ions in the calcium chloride to generate insoluble calcium salt, so that the defect that the brittleness of the preserved szechuan pickle is reduced due to the inoculation of a leavening agent is overcome, and the shape of the preserved szechuan pickle is kept; the white spirit contains acids, esters, alcohols, aromatic compounds, acetal compounds and the like, provides a certain precursor substance for fermentation and aroma enhancement of the preserved szechuan pickle, enables the product to generate unique taste and aroma, and can generate higher osmotic pressure and stronger sterilization capability by the alcohol in the white spirit, thereby inhibiting the growth of mixed bacteria and reducing the use of preservatives;
the higher pressure adopted by the ultrahigh pressure treatment in the preparation method of the sour and hot selenium-rich preserved szechuan pickle can damage cell walls and cell membranes of microorganisms, so that the protein structure in the microorganisms is changed, thereby affecting the normal activity of the microorganisms, preventing the reproduction of genetic materials of the microorganisms, achieving the aim of sterilization, obviously reducing the bacterial load in auxiliary materials and not affecting the taste of the preserved szechuan pickle; the hot air drying dehydration process is utilized, the use of salt is reduced, the nitrite content of the preserved szechuan pickle is obviously reduced, and the preserved szechuan pickle is healthier to eat.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are described below clearly and completely with reference to the embodiments, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The chili powder in the sour and spicy selenium-rich preserved szechuan pickle is rich in vitamin C, carotene, vitamin E, calcium, iron, phosphorus and other nutritional ingredients. In the process of pickling the preserved szechuan pickle, the chili powder can promote the growth of lactic acid bacteria in the process of pickling the preserved szechuan pickle to generate lactic acid, reduce the pH value of the preserved szechuan pickle and inhibit the growth of harmful bacteria; ozone has strong bactericidal effect, destroys thallus cell walls by using self strong oxidizing property, and destroys thallus tissue structure and inhibits metabolism of thallus by acting with protein, genetic material and the like in the thallus, so that microorganisms die; ozone (O3) is a strong oxidant, the sterilization rate is extremely high, ozone molecules destroy lipid double bonds in microbial cell walls by utilizing the strong oxidizing property of the ozone molecules, so that the ozone molecules enter thalli to react with lipopolysaccharide, lipoprotein and the like in vivo, the permeability of bacteria is changed, substances in cells flow out, and finally the substances are dissolved and killed; the ozone has strong oxidation effect, can accelerate the oxidation of phenols, lipids and other substances in the preserved szechuan pickle raw material, causes the color change of the preserved szechuan pickle raw material, and the prepared preserved szechuan pickle has bright color.
Example 1:
the sour and hot selenium-rich preserved szechuan pickle is prepared from the following raw materials in parts by weight: 90 parts of green vegetable heads, 2 parts of leavening agent, 0.1 part of calcium chloride, 0.02 part of copper acetate, 0.02 part of zinc acetate, 0.5 part of lactic acid, 0.5 part of citric acid, 3 parts of white spirit, 2 parts of salt, 1 part of auxiliary material and 5 parts of selenium-rich nutrient solution;
wherein the selenium-rich nutrient solution is prepared from selenium-rich mushrooms, selenium-rich tea and selenium-rich malt according to the mass ratio of 1:1: 1; the auxiliary materials are formed by mixing sodium citrate, sodium glutamate, monosodium glutamate and chili powder according to the mass ratio of 1:1:1: 10;
the leavening agent is formed by mixing lactobacillus plantarum, lactobacillus fermentum and hansenula polymorpha according to the mass ratio of 1:1: 1;
the fermentation method of the sour and hot selenium-rich preserved szechuan pickle comprises the following steps of:
s1, selecting green vegetable heads with fresh, tender and compact tissues, thin skins, less crude fibers, no black hearts, rotten hearts and yellow hearts and spherical or oval shapes;
s2, stripping off the coarse and old peel and tendon at the base of the green vegetable head without damaging the green peel at the upper part;
s3, washing soil adhered to the vegetable heads in flowing water to obtain the cleaned vegetable heads;
s4, adding calcium chloride into the cabbage head, uniformly mixing, keeping for 25min, adding copper acetate and zinc acetate, uniformly mixing, then putting the cabbage head into hot water at 75 ℃ for treatment for 12min, and rinsing;
s5, drying and dehydrating the rinsed vegetable heads by hot air until the whole bodies are soft, taking green peel white noodles as a standard, and dehydrating until the water content is 80-85%;
s6, carrying out ultrahigh pressure treatment on the auxiliary material, wherein the ultrahigh pressure treatment is carried out at the pressure of 250MPa for 13min to obtain the treated auxiliary material;
s7, placing the dehydrated vegetable heads into a fermentation tank, adding lactic acid, citric acid, white spirit, salt, selenium-rich nutrient solution and the auxiliary materials processed in the step S6, uniformly mixing, adopting a layer-by-layer salt spreading mode, carrying out layer-by-layer salt spreading, then manually inoculating a leavening agent, wherein the amount of the salt is half of the weight of the raw materials, the amount of the leavening agent is half of the weight of the raw materials, covering the fermentation tank with a tank cover, adding water to the tank opening for sealing, placing the tank in an environment at 30 ℃ for fermentation for 10 days, opening the tank after the first fermentation is finished, adopting a layer-by-layer salt spreading mode, carrying out layer-by-layer salt spreading, and manually inoculating the leavening agent, wherein the amount of the salt is the other half of the weight of the raw materials, the amount of the leavening agent is the other half of the weight of the raw materials, covering the tank cover with the fermentation tank opening with water for sealing, and placing the tank opening;
s8, sterilizing the fermented vegetable heads by using ozone, filling the sterilized vegetable heads into a high-barrier film plastic bag, and sealing the bag by using a vacuumizing sealing machine;
s9, sterilizing the sealed packaging bag at 70 ℃ for 30min, and quickly cooling to obtain the finished product.
The hot air drying dehydration method comprises placing the vegetable heads in an environment with a temperature of 60 ℃, dehydrating for 7h at a wind speed of 0.5m/s, and making the water content of the vegetable heads to 80-85% to obtain dehydrated vegetable heads; the starter culture is activated by warm water at 37 ℃ and then added into a fermentation tank.
Example 2:
the sour and hot selenium-rich preserved szechuan pickle is prepared from the following raw materials in parts by weight: 140 parts of green vegetable heads, 5 parts of leavening agent, 0.2 part of calcium chloride, 0.04 part of copper acetate, 0.04 part of zinc acetate, 1 part of lactic acid, 1 part of citric acid, 6 parts of white spirit, 4 parts of salt, 2 parts of auxiliary material and 12 parts of selenium-rich nutrient solution;
wherein the selenium-rich nutrient solution is prepared from selenium-rich mushrooms, selenium-rich tea and selenium-rich malt according to the mass ratio of 1:1: 1; the auxiliary materials are formed by mixing sodium citrate, sodium glutamate, monosodium glutamate and chili powder according to the mass ratio of 1:1:1: 10;
the leavening agent is prepared by mixing lactobacillus plantarum, lactobacillus fermentum, lactobacillus acidophilus, lactobacillus lactis and hansenula polymorpha according to the mass ratio of 1:1:1:1: 1;
the fermentation method of the sour and hot selenium-rich preserved szechuan pickle comprises the following steps of:
s1, selecting green vegetable heads with fresh, tender and compact tissues, thin skins, less crude fibers, no black hearts, rotten hearts and yellow hearts and spherical or oval shapes;
s2, stripping off the coarse and old peel and tendon at the base of the green vegetable head without damaging the green peel at the upper part;
s3, washing soil adhered to the vegetable heads in flowing water to obtain the cleaned vegetable heads;
s4, adding calcium chloride into the cabbage head, uniformly mixing, keeping for 35min, adding copper acetate and zinc acetate, uniformly mixing, then putting the cabbage head into hot water at 85 ℃ for treatment for 15min, and rinsing;
s5, drying and dehydrating the rinsed vegetable heads by hot air until the whole bodies are soft, taking green peel white noodles as a standard, and dehydrating until the water content is 80-90%;
s6, carrying out ultrahigh pressure treatment on the auxiliary material, wherein the ultrahigh pressure treatment is carried out at the pressure of 350MPa for 17min to obtain the treated auxiliary material;
s7, placing the dehydrated vegetable heads into a fermentation tank, adding lactic acid, citric acid, white spirit, salt, selenium-rich nutrient solution and the auxiliary materials processed in the step S6, uniformly mixing, adopting a layer-by-layer salt spreading mode, carrying out layer-by-layer salt spreading, then manually inoculating a leavening agent, wherein the amount of the salt is half of the weight of the raw materials, the amount of the leavening agent is half of the weight of the raw materials, covering the fermentation tank with a tank cover, adding water to the tank opening for sealing, placing the tank in an environment at 35 ℃ for fermentation for 15 days, opening the tank after the first fermentation is finished, adopting a layer-by-layer salt spreading mode, carrying out layer-by-layer salt spreading, and manually inoculating the leavening agent, wherein the amount of the salt is the other half of the weight of the raw materials, the amount of the leavening agent is the other half of the weight of the raw materials, covering the tank cover with the fermentation tank opening with water for sealing, and placing the tank opening;
s8, sterilizing the fermented vegetable heads by using ozone, filling the sterilized vegetable heads into a high-barrier film plastic bag, and sealing the bag by using a vacuumizing sealing machine;
s9, sterilizing the sealed packaging bag at 75 ℃ for 30min, and quickly cooling to obtain the finished product.
The hot air drying dehydration method comprises placing the vegetable heads in an environment with a temperature of 65 ℃, dehydrating for 8 hours at a wind speed of 1m/s, and making the water content of the vegetable heads reach 80-90% to obtain dehydrated vegetable heads; the starter culture is activated by warm water at 37 ℃ and then added into a fermentation tank.
Example 3:
the sour and hot selenium-rich preserved szechuan pickle is prepared from the following raw materials in parts by weight: 115 parts of green vegetable heads, 3.5 parts of leavening agent, 0.15 part of calcium chloride, 0.03 part of copper acetate, 0.03 part of zinc acetate, 0.7 part of lactic acid, 0.7 part of citric acid, 4.5 parts of white spirit, 3 parts of salt, 1.5 parts of auxiliary material and 8.5 parts of selenium-rich nutrient solution;
wherein the selenium-rich nutrient solution is prepared from selenium-rich mushrooms, selenium-rich tea and selenium-rich malt according to the mass ratio of 1:1: 1; the auxiliary materials are formed by mixing sodium citrate, sodium glutamate, monosodium glutamate and chili powder according to the mass ratio of 1:1:1: 10;
the leavening agent is formed by mixing lactobacillus plantarum, lactobacillus fermentum, lactobacillus lactis and hansenula polymorpha according to the mass ratio of 1:1:1: 1;
the fermentation method of the sour and hot selenium-rich preserved szechuan pickle comprises the following steps of:
s1, selecting green vegetable heads with fresh, tender and compact tissues, thin skins, less crude fibers, no black hearts, rotten hearts and yellow hearts and spherical or oval shapes;
s2, stripping off the coarse and old peel and tendon at the base of the green vegetable head without damaging the green peel at the upper part;
s3, washing soil adhered to the vegetable heads in flowing water to obtain the cleaned vegetable heads;
s4, adding calcium chloride into the cabbage head, uniformly mixing, keeping for 30min, adding copper acetate and zinc acetate, uniformly mixing, then putting the cabbage head into hot water at 80 ℃ for treatment for 13min, and rinsing;
s5, drying and dehydrating the rinsed vegetable heads by hot air until the whole bodies are soft, taking green peel white noodles as a standard, and dehydrating until the water content is 70-80%;
s6, carrying out ultrahigh pressure treatment on the auxiliary material, wherein the ultrahigh pressure treatment is carried out at the pressure of 300Mpa for 15min, and the treated auxiliary material is obtained;
s7, placing the dehydrated vegetable heads into a fermentation tank, adding lactic acid, citric acid, white spirit, salt, selenium-rich nutrient solution and the auxiliary materials processed in the step S6, uniformly mixing, adopting a layer-by-layer salt spreading mode, carrying out layer-by-layer salt spreading, then manually inoculating a leavening agent, wherein the amount of the salt is half of the weight of the raw materials, the amount of the leavening agent is half of the weight of the raw materials, covering the fermentation tank with a tank cover, adding water to the tank opening for sealing, placing the tank in an environment at 33 ℃ for fermentation for 13 days, opening the tank after the first fermentation is finished, adopting a layer-by-layer salt spreading mode, carrying out layer-by-layer salt spreading, and manually inoculating the leavening agent, wherein the amount of the salt is the other half of the weight of the raw materials, the amount of the leavening agent is the other half of the weight of the raw materials, covering the tank cover with the fermentation tank opening with water for sealing, and placing the tank opening;
s8, sterilizing the fermented vegetable heads by using ozone, filling the sterilized vegetable heads into a high-barrier film plastic bag, and sealing the bag by using a vacuumizing sealing machine;
s9, sterilizing the sealed packaging bag at 73 ℃ for 30min, and quickly cooling to obtain the finished product.
The hot air drying dehydration method comprises placing the vegetable heads in an environment with a temperature of 63 deg.C, dehydrating for 7.5h at a wind speed of 0.8m/s to make the water content of the vegetable heads to 70-80%, to obtain dehydrated vegetable heads; the starter culture is activated by warm water at 37 ℃ and then added into a fermentation tank.
Example 4:
the sour and hot selenium-rich preserved szechuan pickle is prepared from the following raw materials in parts by weight: 100 parts of green vegetable heads, 3 parts of leavening agent, 0.13 part of calcium chloride, 0.025 part of copper acetate, 0.026 part of zinc acetate, 0.6 part of lactic acid, 0.6 part of citric acid, 4 parts of white spirit, 2.5 parts of salt, 1.2 parts of auxiliary material and 7 parts of selenium-rich nutrient solution;
wherein the selenium-rich nutrient solution is prepared from selenium-rich mushrooms, selenium-rich tea and selenium-rich malt according to the mass ratio of 1:1: 1; the auxiliary materials are formed by mixing sodium citrate, sodium glutamate, monosodium glutamate and chili powder according to the mass ratio of 1:1:1: 10;
the leaven is formed by mixing lactobacillus plantarum and hansenula polymorpha according to the mass ratio of 1: 1;
the fermentation method of the sour and hot selenium-rich preserved szechuan pickle comprises the following steps of:
s1, selecting green vegetable heads with fresh, tender and compact tissues, thin skins, less crude fibers, no black hearts, rotten hearts and yellow hearts and spherical or oval shapes;
s2, stripping off the coarse and old peel and tendon at the base of the green vegetable head without damaging the green peel at the upper part;
s3, washing soil adhered to the vegetable heads in flowing water to obtain the cleaned vegetable heads;
s4, adding calcium chloride into the cabbage head, uniformly mixing, keeping for 28min, adding copper acetate and zinc acetate, uniformly mixing, then putting the cabbage head into hot water at 83 ℃ for treatment for 14min, and rinsing;
s5, drying and dehydrating the rinsed vegetable heads by hot air until the whole bodies are soft, taking green peel white noodles as a standard, and dehydrating until the water content is 70-75%;
s6, carrying out ultrahigh pressure treatment on the auxiliary material, wherein the ultrahigh pressure treatment is carried out at the pressure of 280Mpa for 14min to obtain the treated auxiliary material;
s7, placing the dehydrated vegetable heads into a fermentation tank, adding lactic acid, citric acid, white spirit, salt, selenium-rich nutrient solution and the auxiliary materials processed in the step S6, uniformly mixing, adopting a layer-by-layer salt spreading mode, carrying out layer-by-layer salt spreading, then manually inoculating a leavening agent, wherein the amount of the salt is half of the weight of the raw materials, the amount of the leavening agent is half of the weight of the raw materials, covering the fermentation tank with a tank cover, adding water to the tank opening for sealing, fermenting for 14 days at 31 ℃, opening the tank after the first fermentation is finished, adopting a layer-by-layer salt spreading mode, carrying out layer-by-layer salt spreading, and manually inoculating the leavening agent, wherein the amount of the salt is the other half of the weight of the raw materials, the amount of the leavening agent is the other half of the weight of the raw materials, covering the tank cover with the fermentation tank opening with water for sealing, and fermenting for 17 days at 32 ℃ to obtain the fermented vegetable;
s8, sterilizing the fermented vegetable heads by using ozone, filling the sterilized vegetable heads into a high-barrier film plastic bag, and sealing the bag by using a vacuumizing sealing machine;
s9, sterilizing the sealed packaging bag at 71 ℃ for 30min, and quickly cooling to obtain the finished product.
The hot air drying dehydration method comprises placing the vegetable heads in an environment with a temperature of 61 deg.C, dehydrating for 7h at a wind speed of 0.6m/s to make the water content of the vegetable heads to 70-75%, to obtain dehydrated vegetable heads; the starter culture is activated by warm water at 37 ℃ and then added into a fermentation tank.
Example 5:
the sour and hot selenium-rich preserved szechuan pickle is prepared from the following raw materials in parts by weight: 130 parts of green vegetable heads, 4 parts of leavening agent, 0.17 part of calcium chloride, 0.036 part of copper acetate, 0.035 part of zinc acetate, 0.9 part of lactic acid, 0.9 part of citric acid, 5 parts of white spirit, 3.5 parts of salt, 1.8 parts of auxiliary material and 10 parts of selenium-rich nutrient solution;
wherein the selenium-rich nutrient solution is prepared from selenium-rich mushrooms, selenium-rich tea and selenium-rich malt according to the mass ratio of 1:1: 1; the auxiliary materials are formed by mixing sodium citrate, sodium glutamate, monosodium glutamate and chili powder according to the mass ratio of 1:1:1: 10;
the leaven is lactobacillus plantarum;
the fermentation method of the sour and hot selenium-rich preserved szechuan pickle comprises the following steps of:
s1, selecting green vegetable heads with fresh, tender and compact tissues, thin skins, less crude fibers, no black hearts, rotten hearts and yellow hearts and spherical or oval shapes;
s2, stripping off the coarse and old peel and tendon at the base of the green vegetable head without damaging the green peel at the upper part;
s3, washing soil adhered to the vegetable heads in flowing water to obtain the cleaned vegetable heads;
s4, adding calcium chloride into the cabbage head, uniformly mixing, keeping for 32min, adding copper acetate and zinc acetate, uniformly mixing, then putting the cabbage head into hot water at 82 ℃ for treatment for 13min, and rinsing;
s5, drying and dehydrating the rinsed vegetable heads by hot air until the whole bodies are soft, taking green peel white noodles as a standard, and dehydrating until the water content is 80-85%;
s6, carrying out ultrahigh pressure treatment on the auxiliary material, wherein the ultrahigh pressure treatment is carried out at the pressure of 320MPa for 16min, and the treated auxiliary material is obtained;
s7, placing the dehydrated vegetable heads into a fermentation tank, adding lactic acid, citric acid, white spirit, salt, selenium-rich nutrient solution and the auxiliary materials processed in the step S6, uniformly mixing, adopting a layer-by-layer salt spreading mode, carrying out layer-by-layer salt spreading, then manually inoculating a leavening agent, wherein the amount of the salt is half of the weight of the raw materials, the amount of the leavening agent is half of the weight of the raw materials, covering the fermentation tank with a tank cover, adding water to the tank opening for sealing, fermenting for 12 days at 31 ℃, opening the tank after the first fermentation is finished, adopting a layer-by-layer salt spreading mode, carrying out layer-by-layer salt spreading, and manually inoculating the leavening agent, wherein the amount of the salt is the other half of the weight of the raw materials, the amount of the leavening agent is the other half of the weight of the raw materials, covering the tank cover with the fermentation tank opening with water for sealing, and fermenting for 18 days at 34 ℃ to obtain the fermented vegetable;
s8, sterilizing the fermented vegetable heads by using ozone, filling the sterilized vegetable heads into a high-barrier film plastic bag, and sealing the bag by using a vacuumizing sealing machine;
s9, sterilizing the sealed packaging bag at 74 ℃ for 30min, and quickly cooling to obtain the finished product.
The hot air drying dehydration method comprises placing the vegetable heads in an environment with a temperature of 63 ℃, dehydrating for 8 hours at a wind speed of 0.9m/s, and enabling the water content of the vegetable heads to reach 80-85% to obtain dehydrated vegetable heads; the starter culture is activated by warm water at 37 ℃ and then added into a fermentation tank.
The sour and hot selenium-rich preserved szechuan pickles prepared in examples 1 to 5 and conventional preserved szechuan pickles commercially available in comparative examples were subjected to nitrite content tests, and the preserved szechuan pickles of examples 1 to 5 and comparative example 1 were measured and recorded with reference to GB/T9173-1988 instant preserved szechuan pickles, GB/T2714-2015 pickled vegetables, GB/T2762-2017 pollutant limits in national food safety standards and GB/T5099.33-2016 (determination of nitrite and nitrate in national food safety standards), as shown in Table 1; TABLE 1, EXAMPLES 1-5 AND COMPARATIVE EXAMPLE 1 nitrite content test entry sheet
| Test items | Nitrite content X (mg/kg) |
| Example 1 | 0.59 |
| Example 2 | 0.68 |
| Example 3 | 0.61 |
| Example 4 | 0.75 |
| Example 5 | 0.73 |
| Comparative example 1 | 6.56 |
As can be seen from Table 1, the nitrite contents of examples 1-5 are all lower than those of comparative example 1. It follows that the nitrite content of the present invention is very low;
the sour and hot selenium-rich preserved szechuan pickle has extremely low nitrite content, contains rich organic selenium, tea polyphenol, protein and multiple vitamins, and simultaneously selenium can regulate the metabolism of a human body, improve the immunity and ensure that the preserved szechuan pickle is healthier and more nutritious.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. The sour and spicy selenium-rich preserved szechuan pickle is characterized by being prepared from the following raw materials in parts by weight: 90-140 parts of green vegetable heads, 2-5 parts of leavening agent, 0.1-0.2 part of calcium chloride, 0.02-0.04 part of copper acetate, 0.02-0.04 part of zinc acetate, 0.5-1 part of lactic acid, 0.5-1 part of citric acid, 3-6 parts of white spirit, 2-4 parts of salt, 1-2 parts of auxiliary material and 5-12 parts of selenium-rich nutrient solution.
2. The vinegar-pepper selenium-rich preserved szechuan pickle as claimed in claim 1, wherein the vinegar-pepper selenium-rich preserved szechuan pickle is prepared from the following raw materials in parts by weight: 100 portions of green vegetable heads, 3 to 4 portions of leavening agent, 0.13 to 0.17 portion of calcium chloride, 0.025 to 0.036 portion of copper acetate, 0.026 to 0.035 portion of zinc acetate, 0.6 to 0.9 portion of lactic acid, 0.6 to 0.9 portion of citric acid, 4 to 5 portions of white spirit, 2.5 to 3.5 portions of salt, 1.2 to 1.8 portions of auxiliary material and 7 to 10 portions of selenium-rich nutrient solution.
3. The vinegar-pepper selenium-rich preserved szechuan pickle as claimed in claim 1, wherein the vinegar-pepper selenium-rich preserved szechuan pickle is prepared from the following raw materials in parts by weight: 115 parts of green vegetable heads, 3.5 parts of leavening agent, 0.15 part of calcium chloride, 0.03 part of copper acetate, 0.03 part of zinc acetate, 0.7 part of lactic acid, 0.7 part of citric acid, 4.5 parts of white spirit, 3 parts of salt, 1.5 parts of auxiliary material and 8.5 parts of selenium-rich nutrient solution.
4. The hot and sour selenium-rich preserved szechuan pickle according to claim 1, wherein the selenium-rich nutrient solution is prepared from selenium-rich mushrooms, selenium-rich tea leaves and selenium-rich malt according to the mass ratio of 1:1: 1.
5. The hot and sour selenium-rich preserved szechuan pickle according to claim 1, wherein the leavening agent is at least one of lactobacillus plantarum, lactobacillus fermentum, lactobacillus acidophilus, lactobacillus lactis and hansenula.
6. The hot and sour selenium-rich preserved szechuan pickle according to claim 1, wherein the auxiliary materials are prepared by mixing sodium citrate, sodium glutamate, monosodium glutamate and chili powder according to a mass ratio of 1:1:1: 10.
7. A fermentation method of the vinegar-pepper selenium-rich preserved szechuan pickle as claimed in any one of claims 1 to 6, which is characterized by comprising the following steps:
s1, selecting green vegetable heads with fresh, tender and compact tissues, thin skins, less crude fibers, no black hearts, rotten hearts and yellow hearts and spherical or oval shapes;
s2, stripping off the coarse and old peel and tendon at the base of the green vegetable head without damaging the green peel at the upper part;
s3, washing soil adhered to the vegetable heads in flowing water to obtain the cleaned vegetable heads;
s4, adding calcium chloride into the cabbage head, uniformly mixing, keeping for 25-35min, adding copper acetate and zinc acetate, uniformly mixing, then putting the cabbage head into hot water of 75-85 ℃ for treatment for 12-15min, and rinsing;
s5, drying and dehydrating the rinsed vegetable heads by hot air until the whole bodies are soft, taking green peel white noodles as a standard, and dehydrating until the water content is 70-90%;
s6, carrying out ultrahigh pressure treatment on the auxiliary material, wherein the ultrahigh pressure treatment is carried out at the pressure of 250-350MPa and the pressure maintaining time of 13-17min to obtain the treated auxiliary material;
s7, placing the dewatered vegetable heads into a fermentation tank, adding lactic acid, citric acid, white spirit, salt, selenium-rich nutrient solution and the auxiliary materials processed in the step S6, uniformly mixing, adopting a layer-by-layer salt spreading mode, carrying out layer-by-layer salt spreading, then manually inoculating a leaven, wherein the amount of the salt is half of the weight of the raw materials, the amount of the leaven is half of the weight of the raw materials, covering the fermentation tank with a tank cover, adding water to the tank opening, sealing, fermenting for 10-15 days at 30-35 ℃, opening the tank after the first fermentation is finished, adopting a layer-by-layer salt spreading mode, carrying out layer-by-layer salt spreading, manually inoculating the leaven, wherein the amount of the salt is the other half of the weight of the raw materials, the leaven is the other half of the weight of the raw materials, covering the tank cover of the fermentation tank, adding water to the tank opening, sealing, fermenting for 16-20 days at 30-35 ℃, obtaining fermented vegetable heads;
s8, sterilizing the fermented vegetable heads by using ozone, filling the sterilized vegetable heads into a high-barrier film plastic bag, and sealing the bag by using a vacuumizing sealing machine;
s9, sterilizing the sealed packaging bag at 70-75 ℃ for 30min, and quickly cooling to obtain the finished product.
8. The fermentation method of claim 7, wherein the hot air drying dehydration method comprises placing the vegetable heads in an environment with a temperature of 60-65 ℃ and dehydrating for 7-8h at a wind speed of 0.5-1m/s to make the water content of the vegetable heads reach 80-85% to obtain dehydrated vegetable heads.
9. The fermentation method according to claim 7, wherein the starter culture is activated with warm water at 37 ℃ and then added to the fermentation tank in step S7.
10. The fermentation process according to claim 7, wherein the ultra-high pressure treatment is carried out under a pressure of 300MPa and a pressure holding time of 15 min.
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