CN111758940A - Method for reducing lead content of leaf and bean pickle - Google Patents
Method for reducing lead content of leaf and bean pickle Download PDFInfo
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- CN111758940A CN111758940A CN202010831917.1A CN202010831917A CN111758940A CN 111758940 A CN111758940 A CN 111758940A CN 202010831917 A CN202010831917 A CN 202010831917A CN 111758940 A CN111758940 A CN 111758940A
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 34
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 27
- 235000021110 pickles Nutrition 0.000 title claims abstract description 20
- 235000013311 vegetables Nutrition 0.000 claims abstract description 187
- 238000005554 pickling Methods 0.000 claims abstract description 64
- 150000003839 salts Chemical class 0.000 claims abstract description 34
- 238000005406 washing Methods 0.000 claims abstract description 24
- 238000002791 soaking Methods 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims abstract description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 14
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims abstract description 14
- 238000007789 sealing Methods 0.000 claims abstract description 14
- 239000011780 sodium chloride Substances 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 239000012267 brine Substances 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000002985 plastic film Substances 0.000 claims abstract description 7
- 229920006255 plastic film Polymers 0.000 claims abstract description 7
- 239000004576 sand Substances 0.000 claims abstract description 7
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims description 25
- 230000004151 fermentation Effects 0.000 claims description 25
- 239000008399 tap water Substances 0.000 claims description 22
- 235000020679 tap water Nutrition 0.000 claims description 22
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 20
- 238000003892 spreading Methods 0.000 claims description 12
- 241000186660 Lactobacillus Species 0.000 claims description 8
- 229940039696 lactobacillus Drugs 0.000 claims description 8
- 229960001484 edetic acid Drugs 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 235000021109 kimchi Nutrition 0.000 claims 1
- 235000021384 green leafy vegetables Nutrition 0.000 abstract description 14
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 abstract 1
- 235000021108 sauerkraut Nutrition 0.000 abstract 1
- 150000002500 ions Chemical class 0.000 description 8
- 239000012535 impurity Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- BDOYKFSQFYNPKF-UHFFFAOYSA-N 2-[2-[bis(carboxymethyl)amino]ethyl-(carboxymethyl)amino]acetic acid;sodium Chemical compound [Na].[Na].OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O BDOYKFSQFYNPKF-UHFFFAOYSA-N 0.000 description 5
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000002184 metal Substances 0.000 description 4
- 229910052751 metal Inorganic materials 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000000536 complexating effect Effects 0.000 description 2
- 150000004696 coordination complex Chemical class 0.000 description 2
- 238000010612 desalination reaction Methods 0.000 description 2
- 238000011033 desalting Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 230000009920 chelation Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 239000002994 raw material 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for reducing lead content of leaf and bean pickle, which comprises the following steps: selecting and cleaning fresh vegetables, putting the fresh vegetables into a pickling tank, putting a layer of vegetables, scattering a layer of pickled vegetable salt until the vegetables fill the pickling tank, and scattering a layer of pickled vegetable salt on the uppermost layer; sealing the top end of the pickling tank by using a plastic film, paving a layer of river sand on the film, and sealing and fermenting; turning over the pool, and turning all the pickled vegetables into the other pool; adding food-grade disodium ethylene diamine tetraacetate into the brine remained in the pickling tank, and stirring and uniformly mixing in the tank after the addition is finished; slowly pouring saline water into the newly turned-over pickling tank from the top of the vegetables to ensure that all the vegetables can be soaked in the saline water; taking out the soaked vegetables, washing, soaking and washing, squeezing, dewatering, cutting, mixing, packaging, pasteurizing, and making into sauerkraut. The invention improves the safety of leaf vegetables and bean vegetables, thereby improving the market competitiveness of the pickle products made of the leaf vegetables and the bean vegetables.
Description
Technical Field
The invention belongs to the technical field of safety control of deep processing quality of leaf vegetables and bean vegetables, and particularly relates to a method for reducing lead content of leaf vegetables and bean vegetables.
Background
Lead is the main heavy metal ion in the safety index of the pickle. GB 2762 (manuscript of comments) aims to adjust the lead (Pb) content of the vegetable product in the original standard from 1.0 mg/kg to 0.3 mg/kg. Due to pollution of the vegetable planting environment and the production and processing process, quality problems caused by excessive lead content of vegetable products are more and more, if the lead limit of the vegetable products is adjusted from 1.0 mg/kg to 0.3mg/kg, the rejection rate of spot check of leaf and bean vegetable products is greatly improved, and the casualties of enterprises in the pickled vegetable industry of China can be influenced. After a large amount of long-term research, the lead content of 20-25% of pickle products made of leaf vegetables and bean vegetables in China is between 0.3-0.9 mg/Kg, once the products are randomly inspected in the country, 10% of enterprises suffer loss or are closed upside down after the inspection result is published. Therefore, attention should be paid to the problem of controlling lead in the production of leafy and legume vegetables.
The traditional process mainly comprises the steps of putting fresh leaf vegetables and bean vegetables into a pickling tank, adding pickle salt for pickling, carrying out sealed fermentation for a long time, taking out a sample, and carrying out cleaning, desalting, cutting, material mixing, subpackaging and pasteurization on the sample to obtain a finished product. At present, no method for reducing the content of lead in leaf vegetables and bean vegetables by changing the processing technology is available, so that the quality safety of the deep-processed pickle finished products is ensured.
Disclosure of Invention
In view of the above, the present invention provides a method for reducing the lead content of leaf and bean pickles, aiming at the problem that the lead content in the existing leaf and bean pickles is relatively high or exceeds the standard, so as to improve the safety of the leaf and bean pickles, and thus improve the market competitiveness of the leaf and bean pickles made of the leaf and bean pickles.
In order to solve the technical problem, the invention discloses a method for reducing the lead content of leaf and bean pickle, which comprises the following steps:
step 1, selecting and cleaning fresh vegetables, putting the fresh vegetables into a pickling tank, putting a layer of vegetables, spreading a layer of pickled vegetable salt, wherein the interval between two adjacent layers of vegetables is 20cm until the vegetables fill the pickling tank, and spreading a layer of pickled vegetable salt on the uppermost layer;
step 2, after the whole pickling tank is fully paved with vegetables, sealing the top end of the pickling tank by using a plastic film, paving a layer of river sand on the film, sealing and fermenting, and facilitating lactobacillus fermentation;
3, turning over the pickling tank after the fermentation of the whole pickling tank is finished, and turning all pickled vegetables into the other pickling tank for later use;
step 4, adding food-grade disodium ethylene diamine tetraacetate into the brine remained in the pickling tank, and stirring and uniformly mixing the mixture in the tank for later use after the addition is finished;
step 5, slowly pouring the uniformly stirred saline water containing the ethylene diamine tetraacetic acid from the top end of the newly turned vegetables in the pickling tank, so that all the vegetables can be soaked in the saline water for 1 day for later use;
and 6, taking out the soaked vegetables, washing the vegetables with tap water, putting the vegetables into a container, soaking the vegetables in the tap water, washing the vegetables with the tap water after the soaking is finished, squeezing and dehydrating the vegetables, and then cutting, mixing the vegetables, packaging and pasteurizing the vegetables to obtain the finished pickled vegetables.
Optionally, the mass ratio of the vegetables and the pickle salt in the step 1 is 8: 1-10: 1.
optionally, the mass ratio of the addition amount of the disodium ethylene diamine tetraacetate in the step 4 to the fresh vegetables in the step 1 is 1: 10000-1: 5000.
optionally, in the step 6, tap water is firstly used for washing for 1-5min, then the container is placed into the container to be soaked for 18-22min, and then washing is carried out for 1-3 min.
Compared with the prior art, the invention can obtain the following technical effects:
1) after the fermentation is finished, the reasonable and safe chelating agent is added to replace free lead ions in the vegetables, so that the content of lead in the vegetables is reduced, the problem of high lead content in leaf vegetables and bean vegetables is solved by a method which does not influence the flavor of the pickled vegetables, and the method has important practical significance for the fields of quality safety control and deep processing application of the pickled vegetables.
2) According to the invention, through pickling, fermentation and dehydration, disodium ethylene diamine tetraacetate is added in an acidic environment to remove free lead ions, and then the vegetables are soaked and washed to remove chelates and impurities attached to the vegetables, so that the vegetables can be pickled to separate out water, and firstly, the water can carry out partial lead; secondly, the vegetables can generate lactic acid in the fermentation process, the content of lead in the leaf vegetables and the bean vegetables is reduced by adopting an ethylene diamine tetraacetic acid disodium chelation method under an acidic condition, and chelates and impurities attached to the vegetables are removed by soaking and washing, so that the safety of the leaf vegetables and the bean vegetables is ensured; the lead content of the finally processed leaf vegetables and bean vegetables is also reduced.
3) The lead content removing effect of the invention is obvious, the lead content of leaf vegetables and bean vegetables can be reduced by 40-50%, and the safety of leaf vegetables and bean vegetables can be effectively improved. The method combines the leaf and bean vegetable dehydration fermentation process, the deleading process and the soaking and washing process, finally achieves the purpose of reducing lead on the premise of not influencing the flavor and the quality of the product, has simple and convenient operation, has obvious lead removal effect of the prepared product, and can obviously improve the safety and the market competitiveness of the leaf and bean vegetable product.
Of course, it is not necessary for any one product in which the invention is practiced to achieve all of the above-described technical effects simultaneously.
Detailed Description
The following embodiments are described in detail with reference to the accompanying drawings, so that how to implement the technical features of the present invention to solve the technical problems and achieve the technical effects can be fully understood and implemented.
The invention discloses a method for reducing lead content of leaf and bean pickle, which comprises the following steps:
step 1, selecting and cleaning fresh vegetables, putting the fresh vegetables into a pickling tank, putting a layer of vegetables, spreading a layer of pickled vegetable salt, wherein the spacing distance between two adjacent layers of vegetables is 20cm, and spreading a layer of pickled vegetable salt on the uppermost layer until the vegetables fill the pickling tank, wherein the mass ratio of the vegetables to the pickled vegetable salt is 8: 1-10: 1, in the range, the fermentation of lactic acid bacteria is facilitated, and vegetables are not easy to deteriorate. If the salt content is more than the range, the vegetables are easy to deteriorate due to too low salt content, and if the salt content is less than the range, the vegetable is not beneficial to lactobacillus fermentation due to too high salt content;
step 2, after the whole pickling tank is fully paved with vegetables, sealing the top end of the pickling tank by using a plastic film, paving a layer of river sand on the film, sealing and fermenting, and facilitating lactobacillus fermentation;
3, turning over the pickling tank after the fermentation of the whole pickling tank is finished, and turning all pickled vegetables into the other pickling tank for later use;
wherein, the fermentation is finished in 3-4 months after the fermentation tank is placed in the pond in winter, and the fermentation is finished in 2 months after the fermentation tank is placed in the pond in summer;
step 4, adding food-grade disodium ethylene diamine tetraacetate into the brine remained in the pickling tank, and stirring and uniformly mixing the mixture in the tank for later use after the addition is finished; the mass ratio of the addition amount of the ethylene diamine tetraacetic acid disodium to the fresh vegetables in the step 1 is 1: 10000-1: 5000, in the range, enough complexing lead ions and other harmful metal ions are present, more than the range, too much disodium ethylene diamine tetraacetate easily causes the residual content of finished disodium ethylene diamine tetraacetate to exceed the standard, and less than the range, the disodium ethylene diamine tetraacetate has less quantity, and the complexing of the lead ions and other harmful metal ions is not sufficient;
step 5, slowly pouring the uniformly stirred saline water containing the ethylene diamine tetraacetic acid from the top end of the newly turned vegetables in the pickling tank, so that all the vegetables can be soaked in the saline water for 1 day for later use;
and 6, taking out the soaked vegetables, washing the vegetables with tap water for 1-5min, then putting the vegetables into a container, soaking the vegetables in the tap water for 18-22min, then washing the vegetables with the tap water for 1-3min, and then carrying out cutting, material mixing, packaging and pasteurization after squeezing and dehydration to obtain the finished product.
Wherein, the vegetables are washed by tap water for 1-5min, which is favorable for washing away impurities, metal complexes and salts thereof in the vegetables; less than this range, the removal of impurities in the vegetables is insufficient, the washing of the metal complex is insufficient, the desalination is insufficient, and more than this range, the loss of the nutrient content of the vegetables is easily caused; the soaking time of tap water is 18-22min, which is favorable for the separation of metal complexes and salts thereof in the vegetables, and the separation of the metal complexes and the salts thereof in the vegetables is insufficient when the soaking time is less than the range, and the vegetables are easy to deteriorate after being soaked for a long time when the soaking time is more than the range; after soaking, the washing time of tap water is 1-3min, which is beneficial to further washing away impurities, metal complexes and salts in the vegetables. If the content is less than the range, impurities in the vegetables are insufficiently removed, the metal complex is insufficiently washed, and the desalination is insufficient.
Before the fresh vegetables are put into a pool, the lead content is measured to be A mg/kg, after the processes of pickling fermentation, deleading, desalting and dehydration, the lead content is measured to be B mg/kg, and the lead content reduction rate C can be calculated by a formula C = (A-B)/A x 100.
The method has obvious lead content removing effect, 30 fresh vegetables with the lead content of more than 0.3mg/kg are subjected to lead removal according to the method, and the lead content range of the raw materials is as follows: 0.41 +/-0.11 mg/kg, and the lead content range of the desalted and dehydrated vegetables obtained after the lead is removed by the method is as follows: 0.20 plus or minus 0.05 mg/kg can reduce the lead content of leaf vegetables and bean vegetables by 40-50%.
The method adopts salt for pickling and fermenting fresh vegetables, and the vegetables are beneficial to lactobacillus fermentation under the acidic condition. The purpose of adopting the disodium ethylene diamine tetraacetate is to complex lead ions in water separated out from vegetables and free lead ions contained in the pickled vegetables. The purpose of using tap water is to wash out other impurities in the vegetables and remove most of salt and complexons of ethylene diamine tetraacetic acid and lead ions in the vegetables.
Example 1
A method for reducing lead content of leaf and bean pickle comprises the following steps:
step 1, selecting and cleaning fresh vegetables, putting the fresh vegetables into a pickling tank, putting a layer of vegetables, spreading a layer of pickled salt, wherein the interval between the vegetables and the pickled salt is about 20cm until the vegetables fill the pickling tank, and spreading a layer of pickled salt on the uppermost layer, wherein the mass ratio of the vegetables to the pickled salt is 8: 1;
step 2, after the whole pickling tank is fully paved with vegetables, sealing the top end of the pickling tank by using a plastic film, paving a layer of river sand on the film, sealing and fermenting, and facilitating lactobacillus fermentation;
3, turning over the pickling tank after the fermentation of the whole pickling tank is finished, and turning all pickled vegetables into the other pickling tank for later use;
step 4, adding food-grade disodium ethylene diamine tetraacetate into the brine remained in the pickling tank, and stirring and uniformly mixing the mixture in the tank for later use after the addition is finished; the mass ratio of the addition amount of the ethylene diamine tetraacetic acid disodium to the fresh vegetables in the step 1 is 1: 5000;
step 5, slowly pouring the uniformly stirred saline water containing the ethylene diamine tetraacetic acid from the top end of the newly turned vegetables in the pickling tank, so that all the vegetables can be soaked in the saline water for 1 day for later use;
and 6, taking out the soaked vegetables, washing the vegetables with tap water for 5min, putting the vegetables into a container, soaking the vegetables in the tap water for 20min, washing the vegetables for 3min after the soaking is finished, squeezing and dehydrating the vegetables, and then cutting, stirring, packaging and pasteurizing the vegetables to obtain the finished product.
The lead content of leaf and bean vegetables can be reduced by 49% by adopting the embodiment 1.
Example 2
A method for reducing lead content of leaf and bean pickle comprises the following steps:
step 1, selecting and cleaning fresh vegetables, putting the fresh vegetables into a pickling tank, putting a layer of vegetables, spreading a layer of pickled vegetable salt, wherein the interval between the vegetables and the pickled vegetable salt is about 20cm until the vegetables fill the pickling tank, and spreading a layer of pickled vegetable salt on the uppermost layer, wherein the mass ratio of the vegetables to the pickled vegetable salt is 9: 1;
step 2, after the whole pickling tank is fully paved with vegetables, sealing the top end of the pickling tank by using a plastic film, paving a layer of river sand on the film, sealing and fermenting, and facilitating lactobacillus fermentation;
3, turning over the pickling tank after the fermentation of the whole pickling tank is finished, and turning all pickled vegetables into the other pickling tank for later use;
step 4, adding food-grade disodium ethylene diamine tetraacetate into the brine remained in the pickling tank, and stirring and uniformly mixing the mixture in the tank for later use after the addition is finished; the mass ratio of the addition amount of the ethylene diamine tetraacetic acid disodium to the fresh vegetables in the step 1 is 1: 7500;
step 5, slowly pouring the uniformly stirred saline water containing the ethylene diamine tetraacetic acid from the top end of the newly turned vegetables in the pickling tank, so that all the vegetables can be soaked in the saline water for 1 day for later use;
and 6, taking out the soaked vegetables, washing the vegetables for 3min by using tap water, putting the vegetables into a container, soaking the vegetables for 22min by using the tap water, washing the vegetables for 2min after the soaking is finished, squeezing and dehydrating the vegetables, and then cutting, stirring the materials, packaging and pasteurizing the vegetables to obtain the finished product.
The lead content of leaf and bean vegetables can be reduced by 45% by adopting the embodiment 2.
Example 3
A method for reducing lead content of leaf and bean pickle comprises the following steps:
step 1, selecting and cleaning fresh vegetables, putting the fresh vegetables into a pickling tank, putting a layer of vegetables, spreading a layer of pickled salt, wherein the interval between the vegetables and the pickled salt is about 20cm until the vegetables fill the pickling tank, and spreading a layer of pickled salt on the uppermost layer, wherein the mass ratio of the vegetables to the pickled salt is 10: 1;
step 2, after the whole pickling tank is fully paved with vegetables, sealing the top end of the pickling tank by using a plastic film, paving a layer of river sand on the film, sealing and fermenting, and facilitating lactobacillus fermentation;
3, turning over the pickling tank after the fermentation of the whole pickling tank is finished, and turning all pickled vegetables into the other pickling tank for later use;
step 4, adding food-grade disodium ethylene diamine tetraacetate into the brine remained in the pickling tank, and stirring and uniformly mixing the mixture in the tank for later use after the addition is finished; the mass ratio of the addition amount of the ethylene diamine tetraacetic acid disodium to the fresh vegetables in the step 1 is 1: 10000;
step 5, slowly pouring the uniformly stirred saline water containing the ethylene diamine tetraacetic acid from the top end of the newly turned vegetables in the pickling tank, so that all the vegetables can be soaked in the saline water for 1 day for later use;
and 6, taking out the soaked vegetables, washing the vegetables for 1min by using tap water, then putting the vegetables into a container, soaking the vegetables for 18min by using the tap water, washing the vegetables for 1min after the soaking is finished, squeezing and dehydrating the vegetables, and then cutting, stirring, packaging and pasteurizing the vegetables to obtain the finished product.
The lead content of leaf and bean vegetables can be reduced by 41% by adopting the embodiment 3.
While the foregoing description shows and describes several preferred embodiments of the invention, it is to be understood, as noted above, that the invention is not limited to the forms disclosed herein, but is not to be construed as excluding other embodiments and is capable of use in various other combinations, modifications, and environments and is capable of changes within the scope of the inventive concept as expressed herein, commensurate with the above teachings, or the skill or knowledge of the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (4)
1. A method for reducing the lead content of leaf and bean pickles is characterized by comprising the following steps:
step 1, selecting and cleaning fresh vegetables, putting the fresh vegetables into a pickling tank, putting a layer of vegetables, spreading a layer of pickled vegetable salt, wherein the interval between two adjacent layers of vegetables is 20cm until the vegetables fill the pickling tank, and spreading a layer of pickled vegetable salt on the uppermost layer;
step 2, after the whole pickling tank is fully paved with vegetables, sealing the top end of the pickling tank by using a plastic film, paving a layer of river sand on the film, sealing and fermenting, and facilitating lactobacillus fermentation;
3, turning over the pickling tank after the fermentation of the whole pickling tank is finished, and turning all pickled vegetables into the other pickling tank for later use;
step 4, adding food-grade disodium ethylene diamine tetraacetate into the brine remained in the pickling tank, and stirring and uniformly mixing the mixture in the tank for later use after the addition is finished;
step 5, slowly pouring the uniformly stirred saline water containing the ethylene diamine tetraacetic acid from the top end of the newly turned vegetables in the pickling tank, so that all the vegetables can be soaked in the saline water for 1 day for later use;
and 6, taking out the soaked vegetables, washing the vegetables with tap water, putting the vegetables into a container, soaking the vegetables in the tap water, washing the vegetables with the tap water after the soaking is finished, squeezing and dehydrating the vegetables, and then cutting, mixing the vegetables, packaging and pasteurizing the vegetables to obtain the finished pickled vegetables.
2. The method as claimed in claim 1, wherein the mass ratio of the vegetables and the kimchi salt in the step 1 is 8: 1-10: 1.
3. the method as claimed in claim 1, wherein the mass ratio of the addition amount of the disodium ethylene diamine tetraacetate in the step 4 to the fresh vegetable in the step 1 is 1: 10000-1: 5000.
4. the method as claimed in claim 1, wherein step 6 is carried out by washing with tap water for 1-5min, soaking in tap water for 18-22min, and washing for 1-3 min.
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| CN105325977A (en) * | 2015-12-11 | 2016-02-17 | 邓天华 | Method for pickling vegetables in double-water-sealing mode |
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