CN111631367A

CN111631367A - Processing technology of pickled vegetables

Info

Publication number: CN111631367A
Application number: CN202010582005.5A
Authority: CN
Inventors: 周明; 蔡翠兰; 朱卫静
Original assignee: Sichuan Jianyang Lifeng Food Co ltd
Current assignee: Sichuan Jianyang Lifeng Food Co ltd
Priority date: 2020-06-23
Filing date: 2020-06-23
Publication date: 2020-09-08

Abstract

The invention belongs to the field of food fermentation, and particularly relates to a processing technology of pickled vegetables, which comprises the following steps: A. removing impurities from fresh vegetables, cleaning and draining for later use; B. b, spreading a layer of the vegetables drained in the step A in a storage pool, then spreading a layer of salt on the vegetables, then spreading a layer of vegetables on the salt, repeating the operation, pickling for 24-30h to obtain pickling water, spraying the pickling water to the uppermost layer of vegetables through a circulating pipeline to ensure that the salt is uniform in the pickling process, and finally covering the storage pool with a sealing cover for natural fermentation for 6-12 months; C. b, cleaning the pickled vegetable pickled in the step B, transferring the pickled vegetable into a pottery jar, adding acid and salt, and performing secondary natural fermentation for 5-10 days to obtain mature pickled vegetable; the product has the advantages that the content of each component meets the national standard, the product is safe and healthy, the product is fermented under natural conditions, the taste is crisp, the product is sour and fragrant, the loss of nutrient components is less, the product is suitable for being stored in a can and stored at low temperature for 12 months, and the long-distance transportation is convenient.

Description

Processing technology of pickled vegetables

Technical Field

The invention belongs to the field of food fermentation, and particularly relates to a processing technology of pickled vegetables.

Background

The pickled vegetable is ー kinds of vegetable processed products with rich nutrition, good flavor and convenient eating. Many vegetables can be made into kimchi, such as cabbage, Chinese cabbage, carrot, white radish, garlic, agaric, onion, cowpea, etc. The pickle contains rich vitamins and inorganic substances such as calcium, phosphorus and the like, can provide sufficient nutrition for human bodies, can also promote appetite and help digestion, can keep the inherent color and luster of pickled vegetables, has unique and crisp taste and unique flavor of the pickled vegetables, is deeply loved by consumers, and has poor taste and loss of nutritional ingredients after long-time transportation due to different regional conditions and seasons when the pickle is prepared at present, so that the pickle has wider taste demand range of people on the pickle.

Disclosure of Invention

The invention provides a processing technology of pickled vegetables for solving the technical problems.

The technical scheme for solving the technical problems is as follows: a processing technology of pickled vegetables comprises the following steps:

A. removing impurities from fresh vegetables, cleaning and draining for later use;

B. b, spreading a layer of the vegetables drained in the step A in a storage pool, then spreading a layer of salt on the vegetables, then spreading a layer of vegetables on the salt, repeating the operation, pickling for 24-30h to obtain pickling water, spraying the pickling water to the uppermost layer of vegetables through a circulating pipeline to ensure that the salt is uniform in the pickling process, and finally covering the storage pool with a sealing cover for natural fermentation for 6-12 months;

C. and D, cleaning the pickled vegetable pickled in the step B, transferring the pickled vegetable into a pottery jar, adding acid and salt, and performing secondary natural fermentation for 5-10 days to finally obtain the mature pickled vegetable.

The invention has the beneficial effects that: the product has the advantages that the content of each component meets the national standard, the product is safe and healthy, the product is fermented under natural conditions, the taste is crisp, the product is sour and fragrant, the loss of nutrient components is less, the product is suitable for being stored in a can and stored at low temperature for 12 months, and the long-distance transportation is convenient.

On the basis of the technical scheme, the invention can be further improved as follows.

Further, in the step a, the fresh vegetable is two-vitex negundo, radish, ginger, cowpea or capsicum frutescens.

And (2) second chaste tree twigs: selecting soft and rotten chili with empty shells and foreign matters.

Radish: removing black scars and old stems, and selecting the radish with bran core, wherein the integrity rate reaches more than 70%.

And (4) ginger: removing impurities, old peel and old stem, and cutting off the overlong ginger bud.

Cowpea: removing impurities, and soft cowpea with moth eye, black spot.

Spicy millet: removing impurities, and selecting the black capsicum frutescens.

Further, in the step B, the mass ratio of the vegetables to the salt is 100: (6-12).

Further, in the step C, the acidity in the pottery jar is controlled to be 1.0, the acid is one or a mixture of more of citric acid, glacial acetic acid and lactic acid, and the mass fraction of salt in the water in the pottery jar is 6-8%.

Detailed Description

The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.

Example 1

A. Removing impurities from fresh radish, cleaning and draining for later use;

B. b, flatly laying a layer of radish drained in the step A in a storage pool, then spreading a layer of salt on the radish, flatly laying a layer of radish on the salt, repeating the operation, pickling for 24-30h to obtain pickling water, spraying the pickling water to the radish on the uppermost layer through a circulating pipeline to ensure that the salt is uniform in the pickling process, finally covering the storage pool, and naturally fermenting for 6 months, wherein the mass ratio of the radish to the salt is 100: 6;

C. and C, cleaning the pickled vegetable pickled in the step B, transferring the pickled vegetable into a pottery jar, adding acid and salt, and performing secondary natural fermentation for 5 days to obtain the mature pickled radish, wherein the acidity in the pottery jar is controlled to be 1.0, the acid is citric acid, and the mass fraction of the salt in the water of the pottery jar is 6%.

Example 2

A. Removing impurities from fresh tender ginger, cleaning and draining for later use;

B. b, flatly laying a layer of the drained young gingers in the step A in a storage pool, then spreading a layer of salt on the young gingers, flatly laying a layer of the young gingers on the salt, repeating the operation, pickling for 24-30 hours to obtain pickling water, spraying the pickling water to the topmost young gingers through a circulating pipeline to ensure that the salt is uniform in the pickling process, and finally covering a sealed storage pool for natural fermentation for 8 months, wherein the mass ratio of the young gingers to the salt is 100: 7;

C. and C, cleaning the pickled vegetable pickled in the step B, transferring the pickled vegetable into a pottery jar, adding acid and salt, and performing secondary natural fermentation for 6d to obtain the mature pickled ginger, wherein the acidity in the pottery jar is controlled to be 1.0, the acid is glacial acetic acid, and the mass fraction of the salt in the water of the pottery jar is 7%.

Example 3

A. Removing impurities from fresh cowpeas, cleaning and draining for later use;

B. tiling the cowpeas which are drained in the step A in a layer of storage pool, then spreading a layer of salt on the cowpeas, then tiling a layer of cowpeas on the salt, repeating the above operation, pickling for 24-30h to obtain pickling water, spraying the pickling water to the cowpeas on the uppermost layer through a circulating pipeline, ensuring that the salt content is uniform in the pickling process, finally covering a sealed storage pool, and naturally fermenting for 12 months, wherein the mass ratio of the cowpeas to the salt is 100: 12;

C. and C, cleaning the pickled vegetables pickled in the step B, transferring the pickled vegetables to a pottery jar, adding acid and salt, and performing secondary natural fermentation for 10 days to obtain the mature cowpea, wherein the acidity in the pottery jar is controlled to be 1.0, the acid is lactic acid, and the mass fraction of the salt in the water of the pottery jar is 8%.

The mature pickled cowpeas prepared in example 3 were examined as follows, and the specific results are shown in table 1 below.

TABLE 1

As can be seen from the table 1, the content of each component in the product of the invention in the embodiment 3 meets the national standard, is safe and healthy, and simultaneously, the product is fermented under natural conditions, has crisp and sour taste and less loss of nutrient components, is suitable for being canned and stored at low temperature for 12 months, and is convenient for long-distance transportation.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims

1. The processing technology of the pickled vegetable is characterized by comprising the following steps:

2. The process of claim 1, wherein in step A, the fresh vegetable is fructus Viticis negundo, radix Raphani, rhizoma Zingiberis recens, semen Vignae sinensis or Capsici fructus.

3. The kimchi preparation process according to claim 1, wherein in step B, the vegetable to salt mass ratio is 100: (6-12).

4. The kimchi processing method according to claim 1, wherein in step C, the acidity in the pottery jar is controlled to be 1.0, the acid is one or a mixture of citric acid, glacial acetic acid and lactic acid, and the mass fraction of salt in the water of the pottery jar is 6-8%.