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
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- selenium
- rich
- parts
- preserved szechuan
- szechuan pickle
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 91
- 239000011669 selenium Substances 0.000 title claims abstract description 91
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 91
- 235000021110 pickles Nutrition 0.000 title claims abstract description 76
- 238000000855 fermentation Methods 0.000 title claims abstract description 58
- 230000004151 fermentation Effects 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 25
- 235000013311 vegetables Nutrition 0.000 claims abstract description 89
- 150000003839 salts Chemical class 0.000 claims abstract description 67
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 57
- 239000002994 raw material Substances 0.000 claims abstract description 45
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000000463 material Substances 0.000 claims abstract description 41
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 37
- 235000015097 nutrients Nutrition 0.000 claims abstract description 28
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 21
- 239000001110 calcium chloride Substances 0.000 claims abstract description 21
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 21
- 239000004310 lactic acid Substances 0.000 claims abstract description 21
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 21
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 claims abstract description 20
- OPQARKPSCNTWTJ-UHFFFAOYSA-L copper(ii) acetate Chemical compound [Cu+2].CC([O-])=O.CC([O-])=O OPQARKPSCNTWTJ-UHFFFAOYSA-L 0.000 claims abstract description 20
- 239000004246 zinc acetate Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 50
- 238000002156 mixing Methods 0.000 claims description 32
- 238000007789 sealing Methods 0.000 claims description 28
- 230000007480 spreading Effects 0.000 claims description 28
- 238000003892 spreading Methods 0.000 claims description 28
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 241000427033 Stomolophus meleagris Species 0.000 claims description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 14
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 13
- 230000018044 dehydration Effects 0.000 claims description 11
- 238000006297 dehydration reaction Methods 0.000 claims description 11
- 235000021121 fermented vegetables Nutrition 0.000 claims description 11
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 9
- 244000269722 Thea sinensis Species 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 238000007602 hot air drying Methods 0.000 claims description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 7
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 239000000835 fiber Substances 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 235000012149 noodles Nutrition 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 239000001509 sodium citrate Substances 0.000 claims description 7
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 7
- 235000011083 sodium citrates Nutrition 0.000 claims description 7
- 229940073490 sodium glutamate Drugs 0.000 claims description 7
- 239000002689 soil Substances 0.000 claims description 7
- 239000007858 starting material Substances 0.000 claims description 7
- 210000002435 tendon Anatomy 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 5
- 229940012969 lactobacillus fermentum Drugs 0.000 claims description 5
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 241000235648 Pichia Species 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims 5
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 16
- 102000004169 proteins and genes Human genes 0.000 abstract description 8
- 108090000623 proteins and genes Proteins 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000004060 metabolic process Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 3
- 235000013824 polyphenols Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 244000005700 microbiome Species 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 241000320412 Ogataea angusta Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 241000219198 Brassica Species 0.000 description 3
- 235000003351 Brassica cretica Nutrition 0.000 description 3
- 235000003343 Brassica rupestris Nutrition 0.000 description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 3
- 210000002421 cell wall Anatomy 0.000 description 3
- 235000010460 mustard Nutrition 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000007943 positive regulation of appetite Effects 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 206010011703 Cyanosis Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 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
- 229930003427 Vitamin E Natural products 0.000 description 1
- -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
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000008139 complexing agent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 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
- 235000019604 hot taste sensations Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229920006008 lipopolysaccharide Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 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
- 230000035699 permeability Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021574 pickled cabbage Nutrition 0.000 description 1
- 235000021573 pickled cucumbers Nutrition 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 125000000467 secondary amino group Chemical class [H]N([*:1])[*:2] 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
Landscapes
- 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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911387047.7A CN110959798A (en) | 2019-12-30 | 2019-12-30 | Sour and hot selenium-rich preserved szechuan pickle and fermentation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911387047.7A CN110959798A (en) | 2019-12-30 | 2019-12-30 | Sour and hot selenium-rich preserved szechuan pickle and fermentation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110959798A true CN110959798A (en) | 2020-04-07 |
Family
ID=70037122
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201911387047.7A Pending CN110959798A (en) | 2019-12-30 | 2019-12-30 | Sour and hot selenium-rich preserved szechuan pickle and fermentation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110959798A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN116114848A (en) * | 2022-12-28 | 2023-05-16 | 四川东坡中国泡菜产业技术研究院 | High-brittleness sauce-flavor preserved szechuan pickle and preparation method thereof |
-
2019
- 2019-12-30 CN CN201911387047.7A patent/CN110959798A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN116114848A (en) * | 2022-12-28 | 2023-05-16 | 四川东坡中国泡菜产业技术研究院 | High-brittleness sauce-flavor preserved szechuan pickle and preparation method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Buckenhüskes | Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities | |
CN101015306B (en) | Leaven for vegetable artificial inoculation fermentation and preparation of fermented vegetable by using same | |
KR100738277B1 (en) | A method for producing packaged kimchi with preservative capacity and quality to be enhanced | |
CN108669501B (en) | Low-nitrite high-dietary-fiber fermented pickle and preparation method thereof | |
CN106690073A (en) | Low-salt quick fermentation technology of Pixian thick broad-bean sauce | |
CN104824591A (en) | Preparation method for probiotics-containing low-salt and flower-free pickled vegetables | |
CN103815321B (en) | A kind of method reducing salted & preserved vegetable nitrite | |
CN111925970B (en) | Pickled Chinese cabbage composite leaven and preparation method and application thereof | |
CN102187997A (en) | Pickled oyster mushrooms and preparation method thereof | |
CN106937726A (en) | Xuanwei ham is low-salt pickled and artificial fermentation's technique | |
CN105901527A (en) | Flavored meat product and preparation method thereof | |
CN105795404A (en) | Rapid preparation method of preservative-free industrialized pickled vegetable with long shelf life | |
CN1813574A (en) | Non-fermented pickled vegetable processing method and its soaking liquid | |
CN102697010B (en) | Fermented vegetable and preparation method thereof | |
CN108936478A (en) | A kind of preparation method of the interior fermentation bamboo shoots pickles of bag | |
CN109288001A (en) | A kind of less salt hot pickled mustard tuber production technology and the hot pickled mustard tuber using technique production | |
CN104664301B (en) | A kind of production method of Pleurotus eryngii pickles | |
KR101418963B1 (en) | Manufacturing Method of Law-Salt Kimchi Powder, and Seasoning Agent having Law-Salt Kimchi Powder | |
CN110959798A (en) | Sour and hot selenium-rich preserved szechuan pickle and fermentation method thereof | |
CN105054124A (en) | Fermentation type semi-dried red yeast fish and processing method and application thereof | |
CN105941654A (en) | Method for making strong-smelling preserved bean curds | |
CN106722544A (en) | A kind of preparation method of new type natural fermentation lotus rhizome | |
CN105192645A (en) | Circulating fermentation technology for cowpeas | |
CN111296560B (en) | Fermentation preservation method of Sanhua plum fruit blank | |
KR100668056B1 (en) | Soybean malt and manufacturing method thereby |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200407 |
|
WD01 | Invention patent application deemed withdrawn after publication |