CN110959826A - Flavored preserved szechuan pickle and preparation method thereof - Google Patents
Flavored preserved szechuan pickle and preparation method thereof Download PDFInfo
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Abstract
The invention provides a flavor preserved szechuan pickle and a preparation method thereof, and relates to the technical field of food processing, wherein the flavor preserved szechuan pickle comprises the following raw materials: the vegetable juice comprises vegetable heads, soaking liquid, phytic acid, sodium erythorbate, disodium stannous citrate, citric acid, lactic acid bacteria, sodium alginate, protease and salt. The special flavor preserved szechuan pickle has crisp and tasty mouthfeel, moderate acidity, unique flavor and extremely low nitrite content, is a nutritional and safe preserved szechuan pickle product, improves the sensory quality, increases the nutritional value, prolongs the shelf life, accords with the health consumption idea of modern consumers, is beneficial to saving the cost, improving the safety of preserved szechuan pickle food, improving the flavor of the preserved szechuan pickle and improving the quality and functionality of the preserved szechuan pickle by utilizing lactobacillus to pickle the preserved szechuan pickle, is a safe and reliable new production process, reduces the generation of harmful microorganisms in the preparation process of the preserved szechuan pickle, and can prolong the shelf life while ensuring the flavor of the preserved szechuan pickle.
Description
Technical Field
The invention relates to the technical field of food processing, and relates to a flavored hot pickled mustard tuber and a preparation method thereof.
Background
Various pickles become necessary snacks on dining tables of people, people like to eat pickles with various tastes along with the continuous improvement of living standard of people, and the innovation of the taste of the pickles is necessary at present. The preserved szechuan pickle is one of the Chinese famous products which is prepared by pickling stem with the tumor-shaped mustard head of the mustard as a raw material, is called three major pickled vegetables in the world together with French pickled cucumbers and German sweet pickled cabbages, has various eating methods and is popular among people.
The vegetable heads are used as raw materials for producing hot pickled mustard tuber and are produced in southern areas. The water contained in the vegetable heads must be removed in the production process of the preserved szechuan pickle, which is a dehydration procedure in the production of the preserved szechuan pickle. At present, the preserved szechuan pickle in the market is dewatered by adopting a salt dewatering process, namely, the green vegetable heads are peeled off, cleaned and placed in a pool, salt is sprayed once every layer when the green vegetable heads are stacked layer by layer, the water in the green vegetable heads is pickled by the salt, and then other procedures of preserved szechuan pickle production are carried out. In the salt dehydration process, the dehydrated water is remained in the pool to soak the green vegetable heads, and the long-term soaked green vegetable heads become soft due to the long dehydration time, so that the hot pickled mustard tuber produced by salt dehydration has low brittleness, poor taste and lack of the inherent faint scent of the green vegetable heads.
Therefore, the development of the flavor preserved szechuan pickle with good taste and the preparation method thereof are particularly important.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a flavor preserved szechuan pickle and a preparation method thereof.
In order to achieve the purpose, the invention is realized by the following technical scheme:
the flavored hot pickled mustard tuber comprises the following raw materials in parts by weight: 100-150 parts of green vegetable heads, 80-120 parts of soak solution, 0.05-1 part of phytic acid, 0.1-0.3 part of sodium erythorbate, 0.1-0.3 part of disodium stannous citrate, 0.02-0.05 part of citric acid, 2-4 parts of lactic acid bacteria, 0.1-0.2 part of sodium alginate, 3-6 parts of protease and 2-4 parts of salt.
Further, the flavored hot pickled mustard tuber is prepared from the following raw materials in parts by weight: 130 portions of green vegetable head, 90 to 110 portions of soak solution, 0.07 to 0.09 portion of phytic acid, 0.15 to 0.25 portion of sodium erythorbate, 0.15 to 0.25 portion of disodium stannous citrate, 0.03 to 0.04 portion of citric acid, 2.5 to 3.6 portions of lactic acid bacteria, 0.13 to 0.17 portion of sodium alginate, 4 to 5 portions of protease and 2.5 to 3.5 portions of salt.
Further, the flavored hot pickled mustard tuber is prepared from the following raw materials in parts by weight: 125 parts of green vegetable heads, 100 parts of soak solution, 0.07 part of phytic acid, 0.2 part of sodium erythorbate, 0.2 part of disodium stannous citrate, 0.035 part of citric acid, 3 parts of lactic acid bacteria, 0.15 part of sodium alginate, 4.5 parts of protease and 3 parts of salt.
Further, the soaking solution is prepared from the following raw materials in parts by weight: 2-6 parts of alpine red pepper, 3-6 parts of garlic, 2-4 parts of star anise, 1-3 parts of fennel, 2-5 parts of cassia bark, 2-5 parts of pepper, 1-3 parts of pepper, 2-6 parts of green Chinese onion, 3-7 parts of white spirit, 1.2-3.5 parts of ginger slices, 1-4 parts of lemon slices, 1-3 parts of chilli powder and 1-2 parts of monosodium glutamate.
Further, the preparation method of the soak solution comprises the following steps: placing alpine red pepper, garlic, star anise, common fennel, cassia bark, pepper, green Chinese onion, white spirit, ginger slices and lemon slices into a decocting kettle, adding purified water which is 5-10 times of the weight of the raw materials in the decocting kettle, boiling for 12-20min, naturally cooling, filtering, taking filtrate, adding chilli powder and monosodium glutamate into the filtrate, and obtaining a soaking solution.
Further, the lactic acid bacteria is at least one of lactobacillus plantarum, lactobacillus fermentum and lactobacillus acidophilus.
Further, the protease is formed by mixing neutral protease and papain according to the mass ratio of 1: 2.
A preparation method of flavored preserved szechuan pickle comprises the following steps:
1) selecting materials: selecting green vegetable heads with fresh and tender tissues, compactness, thin skins, less crude fibers, no black heart, rotten heart and yellow heart and spherical or elliptical shapes;
2) peeling vegetables: 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;
3) cleaning: cleaning soil adhered on the preserved szechuan pickle in flowing water, and shredding to obtain shredded preserved szechuan pickle;
4) pretreatment: adding sodium alginate into shredded vegetable, mixing, maintaining for 25-35min, adding phytic acid, sodium isoascorbate, disodium stannous citrate, and citric acid, mixing, adding shredded vegetable into 75-85 deg.C hot water, treating for 12-15min, and rinsing;
5) and (3) dehydrating: drying the rinsed vegetable shreds until the vegetable shreds are soft, and dehydrating until the water content is 70-90% based on green peel white flour as a standard;
6) enzymolysis: adding protease into dehydrated shredded vegetable, and treating at 37-45 deg.C for 5-6 hr to obtain enzymolysis-treated shredded vegetable;
7) fermentation: placing the vegetable shreds subjected to enzymolysis in a fermentation tank, adding the soaking solution, lactobacillus and salt, covering the tank cover, sealing the tank opening with water, and fermenting at 30-35 deg.C for 16-20 days;
8) packaging: putting the fermented shredded vegetable into a high-barrier film plastic bag, and sealing the bag by using a vacuumizing sealing machine;
9) and (3) sterilization: sterilizing the sealed packaging bag at 70-75 deg.C for 30min, and rapidly cooling to obtain the final product.
Further, dehydrating to 80-85% of water content in the step 5).
Further, the lactobacillus in the step 7) is activated by warm water at 37 ℃ and then added into a fermentation tank.
The invention provides a flavor preserved szechuan pickle and a preparation method thereof, and compared with the prior art, the flavor preserved szechuan pickle has the advantages that:
the flavor preserved szechuan pickle has crisp and tasty mouthfeel, moderate acidity, unique flavor and extremely low nitrite content, is a nutritional and safe preserved szechuan pickle product, improves the sensory quality, increases the nutritional value, prolongs the shelf life, and accords with the health consumption concept of modern consumers;
the sodium alginate is added into the flavor tuber mustard raw material, and the principle of crispness preservation by utilizing the sodium alginate is that the gelling effect of the sodium alginate can form edible gel in food, so that the food is crisp; the phytic acid, the sodium isoascorbate, the disodium stannous citrate and the citric acid can well keep the color of the preserved szechuan pickle, and the preserved szechuan pickle has no browning and mildewing within three months after being vacuum-packaged; the amino acid generated by the decomposition of the protein is the reason for the flavor of the preserved szechuan pickle by adding the protease, so the flavor of the preserved szechuan pickle can be accelerated by carrying out enzymolysis on the preserved szechuan pickle by using the protease, the quality of the preserved szechuan pickle is effectively improved, and the salt content of the preserved szechuan pickle is reduced; the soak solution makes up the defect of single flavor of the traditional preserved szechuan pickle, so that the preserved szechuan pickle has harmonious flavor, unique flavor and greatly improved commodity; the lactobacillus can help the fermentation of the preserved szechuan pickle to produce acid and improve the flavor, the nitrite content is obviously reduced, and the health risk brought by the high-salt preserved szechuan pickle is avoided; the lactobacillus is inoculated for pickling the preserved szechuan pickle, so that the cost is saved, the safety of preserved szechuan pickle food is improved, the flavor of the preserved szechuan pickle is improved, the quality and the functionality of the preserved szechuan pickle are improved, the safe and reliable novel production process is realized, the generation of harmful microorganisms in the preparation process of the preserved szechuan pickle is reduced, the flavor of the preserved szechuan pickle is ensured, and the shelf life is prolonged.
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.
Example 1:
the flavor preserved szechuan pickle of the embodiment comprises the following raw materials in parts by weight: 100 parts of green vegetable heads, 80 parts of soak solution, 0.05 part of phytic acid, 0.1 part of sodium erythorbate, 0.1 part of disodium stannous citrate, 0.02 part of citric acid, 2 parts of lactic acid bacteria, 0.1 part of sodium alginate, 3 parts of protease and 2 parts of salt;
the soaking solution is prepared from the following raw materials in parts by weight: 2 parts of alpine red pepper, 3 parts of garlic, 2 parts of star anise, 1 part of fennel, 2 parts of cassia bark, 2 parts of pepper, 1 part of pepper, 2 parts of green Chinese onion, 3 parts of white spirit, 1.2 parts of ginger slices, 1 part of lemon slices, 1 part of chilli powder and 1 part of monosodium glutamate; the preparation method of the soak solution comprises the following steps: placing alpine red pepper, garlic, star anise, fennel, cassia bark, pepper, green Chinese onion, white spirit, ginger slices and lemon slices into a decocting kettle, adding purified water which is 5 times of the weight of the raw materials in the decocting kettle, boiling for 12min, naturally cooling, filtering, taking filtrate, adding chilli powder and monosodium glutamate into the filtrate to obtain soaking liquid;
the lactobacillus is Lactobacillus plantarum; the protease is formed by mixing neutral protease and papain in a mass ratio of 1: 2;
the preparation method of the flavored preserved szechuan pickle comprises the following steps of:
1) selecting materials: selecting green vegetable heads with fresh and tender tissues, compactness, thin skins, less crude fibers, no black heart, rotten heart and yellow heart and spherical or elliptical shapes;
2) peeling vegetables: 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;
3) cleaning: cleaning soil adhered on the preserved szechuan pickle in flowing water, and shredding to obtain shredded preserved szechuan pickle;
4) pretreatment: adding sodium alginate into shredded vegetable, mixing well, keeping for 25min, adding phytic acid, sodium isoascorbate, disodium stannous citrate and citric acid, mixing well, then putting shredded vegetable into 75 deg.C hot water for treatment for 12min, and rinsing;
5) and (3) dehydrating: drying the rinsed vegetable shreds until the vegetable shreds are soft, and dehydrating until the water content is 70-80% based on green peel white flour as a standard;
6) enzymolysis: adding protease into the dehydrated shredded vegetable, and treating at 37 deg.C for 5 hr to obtain enzymolysis-treated shredded vegetable;
7) fermentation: placing the vegetable shreds subjected to enzymolysis in a fermentation tank, adding the soaking solution, lactobacillus and salt, covering the tank cover, sealing the tank opening with water, and fermenting at 30 deg.C for 16 days;
8) packaging: putting the fermented shredded vegetable into a high-barrier film plastic bag, and sealing the bag by using a vacuumizing sealing machine;
9) and (3) sterilization: sterilizing the sealed packaging bag at 70 deg.C for 30min, and rapidly cooling to obtain the final product.
Example 2:
the flavor preserved szechuan pickle of the embodiment comprises the following raw materials in parts by weight: 150 parts of green vegetable heads, 120 parts of soak solution, 1 part of phytic acid, 0.3 part of sodium erythorbate, 0.3 part of disodium stannous citrate, 0.05 part of citric acid, 4 parts of lactic acid bacteria, 0.2 part of sodium alginate, 6 parts of protease and 4 parts of salt;
the soaking solution is prepared from the following raw materials in parts by weight: 6 parts of alpine red pepper, 6 parts of garlic, 4 parts of star anise, 3 parts of fennel, 5 parts of cassia bark, 5 parts of pepper, 3 parts of pepper, 6 parts of green Chinese onion, 7 parts of white spirit, 3.5 parts of ginger slices, 4 parts of lemon slices, 3 parts of chilli powder and 2 parts of monosodium glutamate; the preparation method of the soak solution comprises the following steps: placing alpine red pepper, garlic, star anise, fennel, cassia bark, pepper, green Chinese onion, white spirit, ginger slices and lemon slices into a decocting kettle, adding purified water which is 10 times of the weight of the raw materials in the decocting kettle, boiling for 20min, naturally cooling, filtering, taking filtrate, adding chilli powder and monosodium glutamate into the filtrate to obtain soaking liquid;
the lactobacillus is prepared by mixing lactobacillus plantarum and lactobacillus fermentum according to the mass ratio of 1: 1; the protease is formed by mixing neutral protease and papain in a mass ratio of 1: 2;
the preparation method of the flavored preserved szechuan pickle comprises the following steps of:
1) selecting materials: selecting green vegetable heads with fresh and tender tissues, compactness, thin skins, less crude fibers, no black heart, rotten heart and yellow heart and spherical or elliptical shapes;
2) peeling vegetables: 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;
3) cleaning: cleaning soil adhered on the preserved szechuan pickle in flowing water, and shredding to obtain shredded preserved szechuan pickle;
4) pretreatment: adding sodium alginate into shredded vegetable, mixing well, keeping for 35min, adding phytic acid, sodium isoascorbate, disodium stannous citrate and citric acid, mixing well, then putting shredded vegetable into 85 deg.C hot water for processing for 15min, and rinsing;
5) and (3) dehydrating: drying the rinsed vegetable shreds until the vegetable shreds are soft, taking green peel white noodles as a standard, and dehydrating until the water content is 80-85%;
6) enzymolysis: adding protease into the dehydrated shredded vegetable, and treating at 45 deg.C for 6h to obtain enzymolysis-treated shredded vegetable;
7) fermentation: placing the vegetable shreds subjected to enzymolysis in a fermentation tank, adding the soaking solution, lactobacillus and salt, covering the tank cover, sealing the tank opening with water, and fermenting at 35 deg.C for 20 days;
8) packaging: putting the fermented shredded vegetable into a high-barrier film plastic bag, and sealing the bag by using a vacuumizing sealing machine;
9) and (3) sterilization: sterilizing the sealed packaging bag at 75 ℃ for 30min, and quickly cooling to obtain the finished shredded hot pickled mustard tuber.
Wherein the lactobacillus is activated by warm water at 37 deg.C and added into the fermentation tank.
Example 3:
the flavor preserved szechuan pickle of the embodiment comprises the following raw materials in parts by weight: 125 parts of green vegetable heads, 100 parts of soak solution, 0.07 part of phytic acid, 0.2 part of sodium erythorbate, 0.2 part of disodium stannous citrate, 0.035 part of citric acid, 3 parts of lactic acid bacteria, 0.15 part of sodium alginate, 4.5 parts of protease and 3 parts of salt;
the soaking solution is prepared from the following raw materials in parts by weight: 4 parts of alpine red pepper, 4.5 parts of garlic, 3 parts of star anise, 2 parts of fennel, 3.5 parts of cassia bark, 3.5 parts of pepper, 2 parts of pepper, 4 parts of green Chinese onion, 5 parts of white spirit, 2 parts of ginger slices, 2.5 parts of lemon slices, 2 parts of chilli powder and 1.5 parts of monosodium glutamate; the preparation method of the soak solution comprises the following steps: placing alpine red pepper, garlic, star anise, fennel, cassia bark, pepper, green Chinese onion, white spirit, ginger slices and lemon slices into a decocting kettle, adding purified water which is 8 times of the weight of the raw materials in the decocting kettle, boiling for 16min, naturally cooling, filtering, taking filtrate, adding chilli powder and monosodium glutamate into the filtrate to obtain soaking liquid;
the lactobacillus is prepared by mixing lactobacillus plantarum, lactobacillus fermentum and lactobacillus acidophilus according to the mass ratio of 1:1: 1; the protease is formed by mixing neutral protease and papain in a mass ratio of 1: 2;
the preparation method of the flavored preserved szechuan pickle comprises the following steps of:
1) selecting materials: selecting green vegetable heads with fresh and tender tissues, compactness, thin skins, less crude fibers, no black heart, rotten heart and yellow heart and spherical or elliptical shapes;
2) peeling vegetables: 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;
3) cleaning: cleaning soil adhered on the preserved szechuan pickle in flowing water, and shredding to obtain shredded preserved szechuan pickle;
4) pretreatment: adding sodium alginate into shredded vegetable, mixing well, keeping for 30min, adding phytic acid, sodium isoascorbate, disodium stannous citrate and citric acid, mixing well, then putting shredded vegetable into 80 deg.C hot water for treatment for 13.5min, and rinsing;
5) and (3) dehydrating: drying the rinsed vegetable shreds until the vegetable shreds are soft, taking green peel white noodles as a standard, and dehydrating until the water content is 80-85%;
6) enzymolysis: adding protease into the dehydrated shredded vegetable, and treating at 40 deg.C for 5.2h to obtain enzymolysis-treated shredded vegetable;
7) fermentation: placing the vegetable shreds subjected to enzymolysis in a fermentation tank, adding the soaking solution, lactobacillus and salt, covering the fermentation tank with a cover, sealing the tank opening with water, and fermenting at 31 deg.C for 17 days;
8) packaging: putting the fermented shredded vegetable into a high-barrier film plastic bag, and sealing the bag by using a vacuumizing sealing machine;
9) and (3) sterilization: and sterilizing the sealed packaging bag at 72 ℃ for 30min, and quickly cooling to obtain the finished shredded hot pickled mustard tuber.
Wherein the lactobacillus is activated by warm water at 37 deg.C and added into the fermentation tank.
Example 4:
the flavor preserved szechuan pickle of the embodiment comprises the following raw materials in parts by weight: 110 parts of green vegetable heads, 90 parts of soak solution, 0.07 part of phytic acid, 0.15 part of sodium erythorbate, 0.15 part of disodium stannous citrate, 0.03 part of citric acid, 2.5 parts of lactic acid bacteria, 0.13 part of sodium alginate, 4 parts of protease and 2.5 parts of salt;
the soaking solution is prepared from the following raw materials in parts by weight: 5 parts of alpine red pepper, 5 parts of garlic, 3.5 parts of star anise, 2.6 parts of fennel, 4.7 parts of cassia bark, 4.5 parts of pepper, 2.6 parts of pepper, 5 parts of green Chinese onion, 6 parts of white spirit, 3 parts of ginger slice, 3 parts of lemon slice, 2.7 parts of chilli powder and 1.8 parts of monosodium glutamate; the preparation method of the soak solution comprises the following steps: placing alpine red pepper, garlic, star anise, fennel, cassia bark, pepper, green Chinese onion, white spirit, ginger slices and lemon slices into a decocting kettle, adding purified water which is 9 times of the weight of the raw materials in the decocting kettle, boiling for 14min, naturally cooling, filtering, taking filtrate, adding chilli powder and monosodium glutamate into the filtrate to obtain soaking liquid;
the lactobacillus is prepared by mixing lactobacillus plantarum, lactobacillus fermentum and lactobacillus acidophilus according to the mass ratio of 1:1: 1; the protease is formed by mixing neutral protease and papain in a mass ratio of 1: 2;
the preparation method of the flavored preserved szechuan pickle comprises the following steps of:
1) selecting materials: selecting green vegetable heads with fresh and tender tissues, compactness, thin skins, less crude fibers, no black heart, rotten heart and yellow heart and spherical or elliptical shapes;
2) peeling vegetables: 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;
3) cleaning: cleaning soil adhered on the preserved szechuan pickle in flowing water, and shredding to obtain shredded preserved szechuan pickle;
4) pretreatment: adding sodium alginate into shredded vegetable, mixing well, keeping for 28min, adding phytic acid, sodium isoascorbate, disodium stannous citrate and citric acid, mixing well, then putting shredded vegetable into 78 deg.C hot water for treatment for 13min, and rinsing;
5) and (3) dehydrating: drying the rinsed vegetable shreds until the vegetable shreds are soft, taking green peel white noodles as a standard, and dehydrating until the water content is 80-85%;
6) enzymolysis: adding protease into the dehydrated shredded vegetable, and treating at 39 deg.C for 5.3h to obtain enzymolysis-treated shredded vegetable;
7) fermentation: placing the vegetable shreds subjected to enzymolysis in a fermentation tank, adding the soaking solution, lactobacillus and salt, covering the tank cover, sealing the tank opening with water, and fermenting at 32 deg.C for 18 days;
8) packaging: putting the fermented shredded vegetable into a high-barrier film plastic bag, and sealing the bag by using a vacuumizing sealing machine;
9) and (3) sterilization: and sterilizing the sealed packaging bag at 72 ℃ for 30min, and quickly cooling to obtain the finished shredded hot pickled mustard tuber.
Wherein the lactobacillus is activated by warm water at 37 deg.C and added into the fermentation tank.
Example 5:
the flavor preserved szechuan pickle of the embodiment comprises the following raw materials in parts by weight: 130 parts of green vegetable heads, 110 parts of soak solution, 0.09 part of phytic acid, 0.25 part of sodium erythorbate, 0.25 part of disodium stannous citrate, 0.04 part of citric acid, 3.6 parts of lactic acid bacteria, 0.17 part of sodium alginate, 5 parts of protease and 3.5 parts of salt;
the soaking solution is prepared from the following raw materials in parts by weight: 3 parts of alpine red pepper, 4 parts of garlic, 2.6 parts of star anise, 1.5 parts of fennel, 3 parts of cassia bark, 3 parts of pepper, 1.3 parts of pepper, 3 parts of green Chinese onion, 4 parts of white spirit, 1.7 parts of ginger slices, 2 parts of lemon slices, 1.5 parts of chilli powder and 1.8 parts of monosodium glutamate; the preparation method of the soak solution comprises the following steps: placing alpine red pepper, garlic, star anise, fennel, cassia bark, pepper, green Chinese onion, white spirit, ginger slices and lemon slices into a decocting kettle, adding purified water which is 8 times of the weight of the raw materials in the decocting kettle, boiling for 18min, naturally cooling, filtering, taking filtrate, adding chilli powder and monosodium glutamate into the filtrate to obtain soaking liquid;
the lactobacillus is prepared by mixing lactobacillus plantarum and lactobacillus acidophilus according to the mass ratio of 1: 1; the protease is formed by mixing neutral protease and papain in a mass ratio of 1: 2;
the preparation method of the flavored preserved szechuan pickle comprises the following steps of:
1) selecting materials: selecting green vegetable heads with fresh and tender tissues, compactness, thin skins, less crude fibers, no black heart, rotten heart and yellow heart and spherical or elliptical shapes;
2) peeling vegetables: 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;
3) cleaning: cleaning soil adhered on the preserved szechuan pickle in flowing water, and shredding to obtain shredded preserved szechuan pickle;
4) pretreatment: adding sodium alginate into shredded vegetable, mixing well, keeping for 33min, adding phytic acid, sodium isoascorbate, disodium stannous citrate and citric acid, mixing well, then putting shredded vegetable into 82 deg.C hot water for treatment for 14min, and rinsing;
5) and (3) dehydrating: drying the rinsed vegetable shreds until the vegetable shreds are soft, taking green peel white noodles as a standard, and dehydrating until the water content is 70-85%;
6) enzymolysis: adding protease into the dehydrated shredded vegetable, and treating at 42 deg.C for 5.8 hr to obtain enzymolysis-treated shredded vegetable;
7) fermentation: placing the vegetable shreds subjected to enzymolysis in a fermentation tank, adding the soaking solution, lactobacillus and salt, covering the tank cover, sealing the tank opening with water, and fermenting at 34 deg.C for 19 days;
8) packaging: putting the fermented shredded vegetable into a high-barrier film plastic bag, and sealing the bag by using a vacuumizing sealing machine;
9) and (3) sterilization: and sterilizing the sealed packaging bag at 73 ℃ for 30min, and quickly cooling to obtain the finished shredded hot pickled mustard tuber.
The flavored hot pickled mustard tuber prepared in examples 1-5 and conventional hot pickled mustard tuber commercially available in comparative example were subjected to nitrite content test, refer to GB/T9173-1988 instant hot pickled mustard tuber, GB/T2714
2015 pickled vegetables, GB/T2762-2017 pollutant limits in national food safety standards and GB/T5099.33-2016 nitrite and nitrate determination in national food safety standards the preserved szechuan pickles of examples 1-5 and comparative example 1 were determined and recorded as shown in Table 1;
TABLE 1, EXAMPLES 1-5 AND COMPARATIVE EXAMPLE 1 nitrite content test entry sheet
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 flavor preserved szechuan pickle disclosed by the invention is crisp and tasty in taste, moderate in acidity, unique in flavor and extremely low in nitrite content, is a nutritional and safe preserved szechuan pickle product, improves the sensory quality, increases the nutritional value, prolongs the shelf life, and accords with the health consumption concept of modern consumers.
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 flavor preserved szechuan pickle is characterized by comprising the following raw materials in parts by weight: 100-150 parts of green vegetable heads, 80-120 parts of soak solution, 0.05-1 part of phytic acid, 0.1-0.3 part of sodium erythorbate, 0.1-0.3 part of disodium stannous citrate, 0.02-0.05 part of citric acid, 2-4 parts of lactic acid bacteria, 0.1-0.2 part of sodium alginate, 3-6 parts of protease and 2-4 parts of salt.
2. The flavored hot pickled mustard tuber according to claim 1, wherein the flavored hot pickled mustard tuber comprises the following raw materials in parts by weight: 130 portions of green vegetable head, 90 to 110 portions of soak solution, 0.07 to 0.09 portion of phytic acid, 0.15 to 0.25 portion of sodium erythorbate, 0.15 to 0.25 portion of disodium stannous citrate, 0.03 to 0.04 portion of citric acid, 2.5 to 3.6 portions of lactic acid bacteria, 0.13 to 0.17 portion of sodium alginate, 4 to 5 portions of protease and 2.5 to 3.5 portions of salt.
3. The flavored hot pickled mustard tuber according to claim 1, wherein the flavored hot pickled mustard tuber comprises the following raw materials in parts by weight: 125 parts of green vegetable heads, 100 parts of soak solution, 0.07 part of phytic acid, 0.2 part of sodium erythorbate, 0.2 part of disodium stannous citrate, 0.035 part of citric acid, 3 parts of lactic acid bacteria, 0.15 part of sodium alginate, 4.5 parts of protease and 3 parts of salt.
4. The flavored hot pickled mustard tuber according to claim 1, wherein the soaking solution is prepared from the following raw materials in parts by weight: 2-6 parts of alpine red pepper, 3-6 parts of garlic, 2-4 parts of star anise, 1-3 parts of fennel, 2-5 parts of cassia bark, 2-5 parts of pepper, 1-3 parts of pepper, 2-6 parts of green Chinese onion, 3-7 parts of white spirit, 1.2-3.5 parts of ginger slices, 1-4 parts of lemon slices, 1-3 parts of chilli powder and 1-2 parts of monosodium glutamate.
5. The flavored pickled mustard tuber according to claim 4, wherein the soaking solution is prepared by the following method: placing alpine red pepper, garlic, star anise, common fennel, cassia bark, pepper, green Chinese onion, white spirit, ginger slices and lemon slices into a decocting kettle, adding purified water which is 5-10 times of the weight of the raw materials in the decocting kettle, boiling for 12-20min, naturally cooling, filtering, taking filtrate, adding chilli powder and monosodium glutamate into the filtrate, and obtaining a soaking solution.
6. The flavored pickled mustard tuber according to claim 1, characterized in that: the lactobacillus is at least one of Lactobacillus plantarum, Lactobacillus fermentum and Lactobacillus acidophilus.
7. The flavored pickled mustard tuber according to claim 1, characterized in that: the protease is prepared by mixing neutral protease and papain in a mass ratio of 1: 2.
8. A process for the preparation of the flavoured mustard according to any of the claims 1 to 7, characterized in that it comprises the following steps:
1) selecting materials: selecting green vegetable heads with fresh and tender tissues, compactness, thin skins, less crude fibers, no black heart, rotten heart and yellow heart and spherical or elliptical shapes;
2) peeling vegetables: 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;
3) cleaning: cleaning soil adhered on the preserved szechuan pickle in flowing water, and shredding to obtain shredded preserved szechuan pickle;
4) pretreatment: adding sodium alginate into shredded vegetable, mixing, maintaining for 25-35min, adding phytic acid, sodium isoascorbate, disodium stannous citrate, and citric acid, mixing, adding shredded vegetable into 75-85 deg.C hot water, treating for 12-15min, and rinsing;
5) and (3) dehydrating: drying the rinsed vegetable shreds until the vegetable shreds are soft, and dehydrating until the water content is 70-90% based on green peel white flour as a standard;
6) enzymolysis: adding protease into dehydrated shredded vegetable, and treating at 37-45 deg.C for 5-6 hr to obtain enzymolysis-treated shredded vegetable;
7) fermentation: placing the vegetable shreds subjected to enzymolysis in a fermentation tank, adding the soaking solution, lactobacillus and salt, covering the tank cover, sealing the tank opening with water, and fermenting at 30-35 deg.C for 16-20 days;
8) packaging: putting the fermented shredded vegetable into a high-barrier film plastic bag, and sealing the bag by using a vacuumizing sealing machine;
9) and (3) sterilization: sterilizing the sealed packaging bag at 70-75 deg.C for 30min, and rapidly cooling to obtain the final product.
9. The method according to claim 8, wherein the dehydration in step 5) is carried out to a water content of 80-85%.
10. The method according to claim 8, wherein the lactic acid bacteria in step 7) are activated with warm water at 37 ℃ and then added to the fermenter.
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| CN114947084B (en) * | 2022-06-07 | 2023-10-27 | 重庆市涪陵区倍儿下饭食品有限公司 | Production process and preparation device of thin salt preserved szechuan pickle |
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