CN112385807A

CN112385807A - Preparation method of low-salinity crisp asparagus lettuce

Info

Publication number: CN112385807A
Application number: CN202011271133.4A
Authority: CN
Inventors: 田明礼
Original assignee: Hunan Xiweijia Biotechnology Co ltd
Current assignee: Hunan Xiweijia Biotechnology Co ltd
Priority date: 2020-11-13
Filing date: 2020-11-13
Publication date: 2021-02-23

Abstract

The invention belongs to the field of food processing, and discloses a preparation method of low-salinity crisp asparagus lettuce, which comprises the following steps: (1) raw material treatment, (2) preparation of a pickling liquid, (3) soaking, (4) packaging and pressurization, and (5) storage. The salt content of the crisp asparagus lettuce prepared by the method is low, and the possibility of over standard nitrite does not exist; the adopted pickling formula is spicy and delicious; according to the invention, the ultrahigh pressure technology is adopted to treat the crisp asparagus lettuce, so that sterilization and corrosion prevention can be ensured under the condition of low salt content, and meanwhile, the hard and crisp taste of the asparagus lettuce is ensured.

Description

Preparation method of low-salinity crisp asparagus lettuce

Technical Field

The invention belongs to the field of food processing and production, and particularly relates to a preparation method of low-salt-preserved crispy asparagus lettuce.

Background

The asparagus lettuce is a high-potassium vegetable, has the effects of relieving the thickening of the arterial wall of a hypertension patient and reducing blood pressure, is rich in fluorine, and is beneficial to the growth of teeth and bones. Crisp asparagus lettuce is popular among people as a dining table dish, but the pickling time of the traditional household crisp asparagus lettuce is long and the problems of sanitation and safety cannot be guaranteed, most of crisp asparagus lettuce produced in the market is pickled with high salt concentration and then heated and dehydrated at high temperature to achieve the aims of sterilization and crispness preservation, the processing technology cannot technically completely control the content of nitrite, the content of the nitrite is possibly overproof, the technical requirement on processing and producing personnel is higher, and the difficulty in product detection is increased. The crisp asparagus lettuce produced and processed by adopting the ultrahigh pressure equipment has low requirement on the concentration of salt during pickling and tasty, does not have the problem that the content of nitrite exceeds the standard due to overhigh salt content, solves the problem of sterilization and corrosion prevention under the condition of low salinization by using the ultrahigh pressure technology, simultaneously ensures the brittleness of the asparagus lettuce to the maximum degree, and does not damage the original flavor of the crisp asparagus lettuce.

Disclosure of Invention

In order to solve the problem that salt content is too high and nitrite content possibly exceeds the standard in pickling of crisp asparagus lettuce in the current market, the invention provides a preparation method of low-salinity crisp asparagus lettuce, which technically solves the problem of high salt concentration. In order to achieve the purpose, the invention is realized by the following technical scheme:

a preparation method of low-salinity crisp asparagus lettuce comprises the following steps:

(1) raw material treatment: selecting fresh asparagus lettuce, peeling, cleaning and shredding for later use;

(2) preparing a pickling liquid: mixing Chinese liquor, yellow wine, white sugar, capsicum frutescens, spice, salt and deionized water to obtain a pickling solution;

(3) soaking: soaking shredded asparagus lettuce for 12-15 h to make the shredded asparagus lettuce tasty uniformly;

(4) packaging and pressurizing: vacuum packaging shredded asparagus lettuce according to the standard that each bag is 50g and each bag is 20g of pickling liquid, and then carrying out ultrahigh pressure technical treatment;

(5) and (3) storage: and (4) storing the treated crisp asparagus lettuce at the temperature of 25 ℃.

Further, the mass numbers of the components in the pickling liquid in the step (2) are respectively as follows: 2-3% of white spirit, 2-3% of yellow wine, 1-2% of white sugar, 2-4% of capsicum frutescens and 0.05-0.1% of spice.

Further, the spice in the step (2) is prepared from 6-9 g of fennel, 15-20 g of pepper, 3-6 g of dried ginger, 4-8 g of dried orange peel and 15-30 g of aniseed.

Further, the pH value of the pickling liquid in the step (2) is 4-6.5, and the salt solubility is 6-8%.

Further, the ultrahigh pressure technology treatment in the step (4) is carried out under the conditions of 200-400 MPa pressure for 15-25 min and 25-30 DEG C

The invention has the beneficial effects that: the crisp asparagus lettuce prepared by the invention adopts a low-salt pickling method, so that

The asparagus lettuce has proper salt taste, but simultaneously solves the problem that the content of salt is too high, which possibly causes the excess of nitrite, and adopts an ultrahigh pressure technical process, so that the effect of effective sterilization is achieved, the crisp asparagus lettuce can be effectively preserved and fresh under the condition of low salt content, the problems of uneven color, poor shape and the like caused by high-temperature heating dehydration are avoided, the brittleness of the crisp asparagus lettuce is reasonably kept, and the quality of the crisp asparagus lettuce is improved to the maximum extent.

Detailed Description

The technical solution of the present invention will be further described with reference to the following examples.

Example 1

(2) preparing a pickling liquid: mixing 2% of white wine, 2% of yellow wine, 1% of white sugar, 2% of capsicum frutescens, 0.05% of spice, 6% of salt and deionized water to obtain pickling liquid, wherein the spice is 6g of fennel, 15g of pepper, 3g of dried ginger, 4g of dried orange peel and 15g of aniseed;

(3) soaking: soaking shredded asparagus lettuce for 12h to make the shredded asparagus lettuce tasty uniformly;

(4) packaging and pressurizing: vacuum packaging shredded asparagus lettuce according to the standard of 50g per bag and 20g per bag of pickling liquid, and performing ultrahigh pressure technical treatment under the conditions of 200MPa for 15min and 25 DEG C

Example 2

(2) preparing a pickling liquid: mixing 2.5% of white spirit, 2.5% of yellow wine, 1.5% of white sugar, 3% of capsicum frutescens, 0.08% of spice, 7% of salt and deionized water to obtain a pickling liquid, wherein the spice comprises 7g of fennel, 18g of pepper, 5g of dried ginger, 6g of dried orange peel and 20g of aniseed;

(3) soaking: soaking shredded asparagus lettuce for 13.5h to make the shredded asparagus lettuce tasty uniformly;

(4) packaging and pressurizing: vacuum packaging shredded asparagus lettuce according to the standard of 50g per bag and 20g per bag of pickling liquid, and performing ultrahigh pressure technical treatment under the conditions of 300MPa for 20min and 27 DEG C

Example 3

(2) preparing a pickling liquid: mixing 3% of white wine, 3% of yellow wine, 2% of white sugar, 4% of capsicum frutescens, 0.1% of spice, 7% of salt and deionized water to obtain pickling liquid, wherein the spice is 8g of fennel, 20g of pepper, 6g of dried ginger, 8g of dried orange peel and 30g of aniseed;

(4) packaging and pressurizing: vacuum packaging shredded asparagus lettuce according to the standard of 50g per bag and 20g per bag of pickling liquid, and performing ultrahigh pressure technical treatment under the conditions of 400MPa for 25min and 30 DEG C

The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims

1. A preparation method of low-salinity crisp asparagus lettuce is characterized by comprising the following specific preparation steps:

(3) soaking: fully soaking shredded asparagus lettuce for 12-15 h to enable the shredded asparagus lettuce to be uniformly tasty;

2. The preparation method of the low-salinity crisp asparagus lettuce according to claim 1, wherein the mass fraction of each component in the pickling liquid is as follows: 2-3% of white spirit, 2-3% of yellow wine, 1-2% of white sugar, 2-4% of capsicum frutescens and 0.05-0.1% of spice.

3. The preparation method of the low-salinity crisp asparagus lettuce, according to claim 1, is characterized in that the spice is composed of 6-9 g of fennel, 15-20 g of pepper, 3-6 g of dried ginger, 4-8 g of dried orange peel and 15-30 g of aniseed.

4. The preparation method of the low-salinity crisp asparagus lettuce according to claim 1, wherein the pH value of the pickling liquid is 4-6.5, and the salt solubility is 6-8%.

5. The preparation method of the low-salinized crispy asparagus lettuce according to claim 1, wherein the ultrahigh pressure technology is used for processing under the conditions of 200-400 MPa for 15-25 min and 25-30 ℃.

6. The preparation method of the low-salt pickled crispy asparagus lettuce according to claim 1, wherein a DZ-500 single vacuum packaging machine of Guangdong union is adopted as equipment for vacuum packaging, and an ultrahigh pressure food isostatic press of Deyang Kefite is adopted as ultrahigh pressure equipment.