CN112602907A - Method for large-scale standardized production of Sichuan pickles - Google Patents
Method for large-scale standardized production of Sichuan pickles Download PDFInfo
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- 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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
Abstract
The invention belongs to the food processing technology, and particularly relates to a method for producing Sichuan pickled vegetables in a large-scale standardized manner. The fermentation temperature is maintained at 20-22 ℃, the fermentation time is controlled at 15-20 days, and the product can be taken out of the jar, and the quality is stable. The physical and chemical indexes can be controlled within a smaller fluctuation range, the types of microorganisms in each jar are closer, the taste of the product is better, and the quality and the taste of the product produced in the same batch are basically consistent.
Description
Technical Field
The invention belongs to a food processing technology, and particularly relates to a method for producing Sichuan pickles in a large-scale standardized manner.
Background
Sichuan pickles, also called pickled Chinese cabbages, are Chinese characteristic dishes, belong to the Sichuan vegetable series, low-salt fermented pickles, lactic acid bacteria food. Sichuan pickle is a small dish which is prepared daily at home, is a table dish well known by the people living in Sichuan, is convenient to eat, has rich raw materials, can be soaked in everything, such as radish, Chinese cabbage, green vegetables, cucumber, cowpea and the like, has salty and sour taste, crisp and fresh mouthfeel, bright color and luster, strong fragrance, appetizing, sobering up and removing greasy, is suitable for the old and the young, can be prepared all the year round, is a small dish which is prepared daily at home, and is a table dish well known by the people living in Sichuan. The Sichuan pickles are substantially different from the Korean pickles in that they are mostly salted products. In 2010, Sichuan pickle was successfully declared as a national geographic sign protection product.
The preparation method of Sichuan pickles comprises two methods: one method is to carry out small-scale low-salt lactic acid bacteria long-time (more than 30 days) and deep jar soaking on vegetable raw materials produced in seasons for fermentation and soaking, and the method generally adopts the steps of adding 'old salt water' and a small amount of edible salt, then carrying out soaking and fermentation in an anaerobic closed environment, generating no sewage, having strong fragrance and being capable of producing pickle products with unique flavor; has the characteristics of high acidity, low salt and no residual sugar, is commonly called as 'old pickles' by local people, and is mainly used for cooking the Sichuan pickles. And the other method is to select seasonal vegetables, a small amount of short-time low-salt and shallow lactobacillus fermentation mode, and is characterized in that the fermentation is carried out for 4-12 hours, the individual variety needs 1-2 days, the active lactobacillus has high content and rich nutrient components such as vitamins, and the local people are commonly called 'bath pickles' due to short fermentation time.
With the rapid change of economic development and consumption modes and requirements of people, the requirements of industrialization, standardization and industrialization of pickled vegetables are increased at present. Although the Sichuan pickle is simple in preparation method and has unique flavor and taste advantages, the preparation scale is small, the Sichuan pickle is dispersed, and the Sichuan pickle is generally prepared by a user for consumption or prepared by a restaurant client for consumption and cannot be sold outside. The product is completely manufactured according to the traditional natural jar soaking mode for many years, and the product is not industrialized up to now. The formed infused water has eight doors, infused products are various, and standardized operation cannot be carried out. The products are produced separately, the quality and taste are unstable, and the consistency of the products is difficult to ensure; the formation time of the nitrite peak is long and can not be controlled, and the edible safety is poor.
The preparation of Sichuan pickle is very specific to the climate environment, and under natural conditions, the fermented pickle is greatly influenced by environmental conditions such as seasons, climate and the like, has the problems of long fermentation period and even difficult natural fermentation, is unstable in fermentation quality, and cannot ensure the uniformity of product quality. If the product is at high temperature in summer, the acid can be rapidly produced under the influence of the temperature, so that the acidity exceeds the standard when the product is not fermented to be mature, and finally the product tastes too acid and has poor brittleness when the product is out of the jar; when the temperature is low in winter, the fermentation time is too long, the acidity cannot rise, and the fermentation cannot leave the jar at a later time, so that the production cycle of the product is influenced; because each fermentation jar is an independent fermentation space, microorganism species can appear differently, and the situation that the difference of the physicochemical results of the finally fermented product is large can also appear even if all ingredients are consistent. Therefore, the production cycle of the traditional Sichuan pickle is uncertain, the product quality is unstable, and great difficulty is brought to production. If the quality of the product manufactured on a large scale cannot be controlled, the fermentation is easy to fail due to the influence of sanitary conditions, production seasons and salt content, and the method is only suitable for manufacturing a small amount of pickled vegetables containing active lactic acid bacteria.
Some enterprises change the production mode, generally adopt the method of high salt (salinity is 15-20%) pickling, have because the raw materials adopt the high salt low fermentation mode to make, even a lot of products have already developed into the unfermented product, the pickled vegetable product has lost the fermentation preparation of the traditional mode and rich in the characteristic of the active lactic acid bacteria, has become the technical problem of pure flavoring dish. Due to the addition of the salt water, high-salinity and high-acidity wastewater formed after fermentation needs to be discharged, so that the environmental pressure is increased; the high-concentration sewage can be directly discharged after being diluted, purified and the like, which brings great environmental protection pressure to manufacturers and increases the cost; and the difficulty of field management in the fermentation process is increased, and various uncontrollable factors for destroying the fermentation are easy to appear, so that the quality of the fermentation product is poor and the like. The salted semi-finished product has differences of brittleness, color, salinity and the like. The deterioration factors and phenomena are different and are not easy to manage.
A small part of enterprises try to realize the production of pickled vegetables by adopting a direct vat set lactic acid bacteria low-salt fermentation technology or a lactic acid bacteria pure strain fermentation technology or a pure lactic acid bacteria inoculation method so as to adapt to a pool soaking method adopted by large-scale production. These methods have promoted the innovation and development of the conventional production process of kimchi to some extent. But still cannot fundamentally meet the high requirements of people on quality and taste, and each manufacturer cannot solve the problems of high production cost, huge environmental protection pressure and the like.
The specification of the invention CN201810985841.0 in China discloses a preparation method of pickled mustard tuber fermented in a bag, which is characterized in that processed fresh vegetables are put into the bag, direct-vat-set lactobacillus powder and primary metabolites thereof are added into the bag, and parameters and indexes in the preparation process are controlled, so that the problem of gas production and deterioration caused by mass propagation of heterotype fermentation microorganisms can be effectively avoided, the color, flavor, brittleness and fullness of the pickled mustard tuber fermented in the bag in the quality guarantee period are maintained, no waste water is generated, and the pickled mustard tuber fermented in the bag can be directly sold after the fermentation is finished without secondary processing, thereby realizing the clean and standardized processing preparation of the fermented pickled mustard tuber. However, the phenomenon of insufficient acid production may exist, so that the taste of the product is not good; the air inflation still occurs in the bag, the pickles in the bag are rotten and deteriorated, and the requirements on factors such as fermentation time, temperature and the like are strict.
The production cost for preparing the fermented pickled mustard tuber is high, the discharge amount of high-salt and high-acid wastewater is large, the color and the flavor are unstable, the fermentation is uncontrollable, and the large-scale standardized production is difficult to realize. The national standards put higher demands on the nutrition and sanitation of kimchi, such as strict limitations on the amount of salt content, preservatives, coloring agents, antioxidants, etc., which poses a greater challenge to maintaining stable quality of kimchi over the shelf life. Low salt is a common requirement of kimchi for nutrition and hygiene, but low salt does not guarantee quality of kimchi. The strict limitation of the using amount of the preservative and the technical requirements of low salt, no adoption of high-temperature long-term sterilization and the like cause that the Sichuan pickle is difficult to be preserved in shelf life.
The production process of the pickled vegetables mainly comprises raw material cleaning, cutting, filling, sterilizing, packaging and the like, and required equipment comprises vegetable cleaning equipment, cutting equipment, feeding equipment, sterilizing equipment, packaging equipment and the like. The application of these devices can greatly improve the efficiency of the production of kimchi, and at the same time, along with the development of technology, the performance of the kimchi production devices is continuously improved.
At present, Sichuan pickle has local standards and national salinated vegetable standards, but a scientific quality management system and a production standard need to be established to ensure that the pickle meets the high-standard production requirement. Quality management systems such as ISO9001 quality management system, HACCP quality system, and the like, and production specifications in enterprises or in the four-country place have been established, and GMP quality management systems have been established in a very small number of enterprises. Some enterprises utilize automatic production equipment to effectively connect all production links so as to ensure efficient operation and scientific management of production. The degree of automation of promotion production can not only link each link of production, realizes serialization production, reduces artifical participation degree to a certain extent, also can reduce the artifical food safety risk that brings naturally. In addition, the digitalization and informatization levels of food production equipment are continuously improved nowadays, and a digital production line can greatly improve the supervision capability in the production process and reduce unstable factors in the production process. Because the pickle fermentation process has many influencing factors and large change, the mechanical equipment can only solve the problems of partial labor force and efficiency, but can not solve the conditions of stable and uniform taste and stable quality of the pickle, and the technical problems of unstable fermentation temperature, unstable fermentation period, unstable fermentation flora, unstable product taste and unstable brittleness still exist.
Although the production and the manufacture of the pickle are simple, in order to realize the large-scale production, the production process needs to be highly coordinated and consistent. However, it is still a difficult problem how to industrialize, scale and industrialize the Sichuan pickles, meet the implementation and requirements of the international pickles standards, maintain the characteristics of the Sichuan pickles, have good quality and taste, no or little pollution, no discharge of high-salt wastewater, relatively low cost and easy management. There is an urgent need in the industry and industry to implement a standardized, stable fermentation cycle, stable product quality manufacturing process.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for producing Sichuan pickles in a large-scale standardized manner, which is used for industrially, massively and standardizing the Sichuan pickles containing active lactic acid bacteria, low-fermented Sichuan pickles and rich in vitamins, wherein the product quality is stable, physical and chemical indexes can be controlled in a smaller fluctuation range, the types of microorganisms in each jar are closer, the product taste is better, and the quality and the taste of the products produced in the same batch are basically consistent.
The method for producing Sichuan pickles in a large-scale standardized manner is characterized by solving the technical problems: the method comprises the following steps:
(1) after being processed, the vegetable raw materials are cleaned, controlled in water and shaped or unshaped; the vegetable raw material is cleaned after being treated by removing old skin, old tendon and inedible parts or impurities, and is controlled to be anhydrous and shaped or unshaped.
(2) Preparing old mother water, a large container and N pickle jars required for pickling;
(3) putting the old mother water into a large container, adding the auxiliary material A, and stirring uniformly to obtain a mixed solution A;
(4) pumping the mixed solution A into each pickle jar according to the set weight part; the uniformity of the auxiliary materials, the mother water and the strains in each pickle jar is ensured.
(5) Putting the vegetables in the step (1) into a jar according to the set weight parts; or adding the auxiliary material B and fermenting; the fermentation is natural fermentation without addition of fermenting agent such as lactic acid bacteria.
(6) Taking out of the jar, packaging, storing or transporting.
The fermentation temperature in the step (5) is 20-22 ℃, the fermentation time is 15-20 days, and the product can be taken out of the jar, and the quality is stable. The stability of the fermentation period is ensured through constant temperature control, the product has stable taste and good brittleness, and the planned production in a workshop is facilitated.
The fermentation temperature in the step (5) is 21 ℃, and the fermentation time is 18 days.
And (3) detecting the salinity and the sugar degree of the mixed liquor A at the upper, middle and lower different parts in the container to determine the uniformity.
The old mother water is the initial old mother water and the Nth old mother water, N is more than or equal to 2, and the initial old mother water is obtained by natural fermentation; the Nth old mother water is formed by pumping pickle water in the same batch of jars after the pickle water is discharged from the jar in the step (6) into a large container and then modulating; the physical and chemical indexes of the performance of the aged mother water in each time in the optimization scheme are the same.
The salinity of the mixed solution A is 6-6.5%, the acidity is 0.7-0.9%, and the content of lactic acid bacteria is 4-6 x 105 CFU/ml.
The auxiliary materials A are salt, sugar and white spirit, the dosage ratio of the auxiliary materials A in parts by weight is 3-5:1-3:1, and the dosage ratio in the optimized scheme is 4:2: 1; the dosage ratio of the auxiliary material A to the old mother water is 1:4-6, and the dosage ratio in the optimized scheme is 1: 5. Wherein the different dosage of raw materials can affect the taste, color and fermentation speed of the product.
The auxiliary materials B are fresh ginger, small parsley, fresh garlic clove and the like.
The weight ratio of the auxiliary material B to the mixed solution A is 1: 9-11, wherein the weight ratio of the auxiliary material B to the old mother water in the optimized scheme is 1: 10.
the ratio of the capacity of the pickle jar to the volume of the vegetables is 34-36: 12-14, the ratio of the capacity of the pickle jar to the volume of the vegetables in the optimized scheme is 35: 13.
the fermentation method greatly improves the operability of production and the stability of product quality, so that the product quality is stable, the physical and chemical indexes can be controlled within a smaller fluctuation range, the fermentation time is stable, the types of microorganisms in each jar are closer, the product taste is better, and the quality and the taste of the products produced in the same batch are basically consistent.
The performance indexes of the product produced by the invention are as follows: the salinity of the product is 4.5-5%, the acidity is 0.7-0.9%, the pH is 3.6-3.7, the comprehensive taste is good, the brittleness is good, and the content of lactic acid bacteria in each jar is 4-6 x 105CFU/g, generally the bacterial content is 2-4 x 104CFU/g, yeast content of<10CFU/g。
Drawings
The invention will be described in further detail with reference to the following drawings and detailed description:
FIG. 1 is a schematic view of the production process of the present invention
FIG. 2 is a schematic diagram showing the source of the aged mother water in the present invention
Detailed Description
The invention will be further illustrated with reference to specific embodiments:
example 1
The method for producing Sichuan pickles in a large-scale standardized manner comprises the following specific steps:
(1) the vegetable raw material is cleaned, controlled in water and shaped or unshaped after inedible parts such as old skin, old tendon and the like are removed;
(2) before pickling, all the old mother water required by pickling of the same batch is extracted from each pickle jar into a large container, and all auxiliary materials A such as salt, sugar, white spirit and the like required by pickling of the same batch are put into the large container; the salinity of the mixed solution A is 6-6.5%, the acidity is 0.7-0.9%, and the content of lactic acid bacteria is 4-6 × 105 CFU/ml.
And (4) pumping pickle water in the pickle jar discharged from the jar in the step (6) into a large container for modulation to form old mother water, wherein the ratio of the capacity of the pickle jar to the volume of the vegetables is 34: 12. the weight ratio of the edible salt, the sugar and the white spirit is 3:1:1, and the weight ratio of the auxiliary material A to the old mother liquor is 1:4.
(3) Pumping the old mother water back to each pickle jar according to a set weight after the old mother water is uniformly stirred by water circulation so as to ensure the uniformity of auxiliary materials, mother water and strains in each pickle jar;
(4) then putting the fresh vegetables into the jar according to the set weight, covering the jar cover, adding water on the jar edge, and starting fermentation. The fermentation temperature is maintained at 20 ℃, the fermentation time is controlled at 20 days, and the product can be taken out of the jar, and the quality is stable. The stability of the fermentation period is ensured through constant temperature control, the product has stable taste and good brittleness, and the planned production in a workshop is facilitated.
Compared with the traditional production process of Sichuan pickles, the process has the advantages that the quality is more stable, the physical and chemical indexes can be controlled within a smaller fluctuation range, the fermentation time is stable, the types of microorganisms in each jar are closer, the taste of the product is better, and the quality and the taste of the product produced in the same batch are basically consistent.
Example 2
A method for producing Sichuan pickles in a large-scale standardized manner comprises the following steps:
(1) after being processed, the vegetable raw materials are cleaned, controlled in water and shaped or unshaped; the vegetable raw material is cleaned after being treated by removing old skin, old tendon and inedible parts or impurities, and is controlled to be anhydrous and shaped or unshaped.
(2) Preparing old mother water, a large container and N pickle jars required for pickling; the ratio of the capacity of the pickle jar to the volume of the vegetables is 35: 13. the old mother water is the initial old mother water and is obtained by natural fermentation.
(3) Putting the old mother water into a large container, adding the auxiliary material A, and stirring uniformly to obtain a mixed solution A; the salinity and the sugar degree of the mixed liquor A at the upper, middle and lower different parts in the container are detected to determine the uniformity. The salinity of the mixed solution A is 6-6.5%, the acidity is 0.7-0.9%, and the content of lactic acid bacteria is 4-6 × 105 CFU/ml.
The auxiliary materials A are salt, sugar and white spirit, and the dosage ratio of the auxiliary materials A to the auxiliary materials A is 4:2: 1; the dosage ratio of the auxiliary material A to the old mother water is 1: 5. Wherein the different dosage of raw materials can affect the taste, color and fermentation speed of the product.
(4) Pumping the mixed solution A into each pickle jar according to the set weight part; the uniformity of the auxiliary materials, the mother water and the strains in each pickle jar is ensured.
(5) Putting the vegetables in the step (1) into a jar according to the set weight part, adding the auxiliary material B, and fermenting; the fermentation is natural fermentation without addition of fermenting agent such as lactic acid bacteria, and is carried out at 21 deg.C for 18 days. The auxiliary materials B are fresh ginger, small parsley, fresh garlic rice and the like. The weight ratio of the auxiliary material B to the mixed liquid A is 1: 10.
(6) taking out of the jar, packaging, storing or transporting.
Example 3
A method for producing Sichuan pickles in a large-scale standardized manner comprises the following steps:
(1) after being processed, the vegetable raw materials are cleaned, controlled in water and shaped or unshaped; the vegetable raw material is cleaned after being treated by removing old skin, old tendon and inedible parts or impurities, and is controlled to be anhydrous and shaped or unshaped.
(2) Preparing old mother water, a large container and N pickle jars required for pickling; the ratio of the capacity of the pickle jar to the volume of the vegetables is 35: and 12, pumping pickle water in the jar after the pickle water is taken out of the jar in the step (6) of the same batch to a large container and modulating the pickle water to form the old mother water, wherein the physical and chemical indexes of the old mother water are the same each time.
(3) Putting the old mother water into a large container, adding the auxiliary material A, and stirring uniformly to obtain a mixed solution A; the salinity and the sugar degree of the mixed liquor A at the upper, middle and lower different parts in the container are detected to determine the uniformity. The salinity of the mixed solution A is 6-6.5%, the acidity is 0.7-0.9%, and the content of lactic acid bacteria is 4-6 × 105 CFU/ml.
The auxiliary materials A are salt, sugar and white spirit, the dosage ratio of the auxiliary materials A to the old mother water is 5:3:1, and the dosage ratio of the auxiliary materials A to the old mother water is 1: 6.
(4) Pumping the mixed solution A into each pickle jar according to the set weight part; the uniformity of the auxiliary materials, the mother water and the strains in each pickle jar is ensured.
(5) Putting the vegetables in the step (1) into a jar according to the set weight part, adding the auxiliary material B, and fermenting; the fermentation is natural fermentation, and is free of addition of fermenting agent such as lactic acid bacteria, and the fermentation temperature is 22 deg.C, and the fermentation time is 15 days. The auxiliary materials B are fresh ginger, small parsley, fresh garlic rice and the like. The weight ratio of the auxiliary material B to the mixed liquid A is 1: 9.
(6) taking out of the jar, packaging, storing or transporting.
Example 4
A method for producing Sichuan pickles in a large-scale standardized manner comprises the following steps:
(1) after being processed, the vegetable raw materials are cleaned, controlled in water and shaped or unshaped; the vegetable raw material is cleaned after being treated by removing old skin, old tendon and inedible parts or impurities, and is controlled to be anhydrous and shaped or unshaped.
(2) Preparing old mother water, a large container and N pickle jars required for pickling; the ratio of the capacity of the pickle jar to the volume of the vegetables is 36: and 14, pumping pickle water in the jar after the pickle water is taken out of the jar in the step (6) of the same batch to a large container, and uniformly blending to form the old mother water.
(3) Putting the old mother water into a large container, adding the auxiliary material A, and stirring uniformly to obtain a mixed solution A; the salinity and the sugar degree of the mixed liquor A at the upper, middle and lower different parts in the container are detected to determine the uniformity. The salinity of the mixed solution A is 6-6.5%, the acidity is 0.7-0.9%, and the content of lactic acid bacteria is 4-6 × 105 CFU/ml.
The auxiliary materials A are salt, sugar and white spirit, the weight ratio of the auxiliary materials A to the old mother water is 3.5:2:1, and the weight ratio of the auxiliary materials A to the old mother water is 1: 4.5.
(4) Pumping the mixed solution A into each pickle jar according to the set weight part; the uniformity of the auxiliary materials, the mother water and the strains in each pickle jar is ensured.
(5) Putting the vegetables in the step (1) into a jar according to the set weight part, adding the auxiliary material B, and fermenting; the fermentation is natural fermentation without addition of fermenting agent such as lactic acid bacteria, and is carried out at 22 deg.C for 16 days. The auxiliary materials B are fresh ginger, small parsley, fresh garlic rice and the like. The weight ratio of the auxiliary material B to the mixed liquid A is 1: 11.
(6) taking out of the jar, packaging, storing or transporting.
Example 5
The method for producing Sichuan pickles in a large-scale standardized manner comprises the following specific steps:
(1) the vegetable raw material is cleaned, controlled in water and shaped or unshaped after inedible parts such as old skin, old tendon and the like are removed;
(2) the proportioning is as follows: selecting a pickle jar with water capacity of 350kg, wherein 130kg of fresh vegetables, 20kg of fresh auxiliary materials such as old ginger, garlic rice and the like, and 200kg of old mother water in which the auxiliary materials such as salt, sugar, white spirit and the like are dissolved.
(2) Mixing the old mother water: the quantity of 40 jars is planned every time, the old mother water of 40 jars is pumped into 1 container with 10 tons of water capacity from the jar, the auxiliary materials A such as salt, sugar and white spirit required by 40 jars of pickled vegetables are dissolved into the old mother water after being completely metered, the old mother water in the container is pumped to circulate to achieve the effect of uniform mixing, the uniformity is determined by detecting the salinity and the sugar degree of the old mother water at the upper, middle and lower different parts in the container, then the old mother water is metered and pumped back into the jar, and then the fresh auxiliary materials such as the old ginger and the garlic rice are put into the jar for standby. The detection indexes are mainly salinity and sugar content, and if the salinity and sugar content of the old mother water are detected to be uneven, the water circulation is continued until the salinity and sugar content are even. The added auxiliary material A ensures that the salinity of the mixed solution A is 6-6.5%, the acidity is 0.7-0.9% and the content of lactic acid bacteria is 4-6 × 105 CFU/ml.
(4) Putting into a jar: and (4) metering the fresh vegetables after water control, putting the vegetables into the jar respectively, then covering the jar, and adding water along the jar.
(5) Fermentation: the fermentation environment is constant temperature, and the temperature in the jar is ensured to be 20 ℃; the fermentation time is 17 days, and the requirement of going out of the jar can be met.
(6) And (5) taking out of the jar and packaging to obtain a finished product.
Test No.)
The pickled vegetable products which are pickled in the same batch and are taken out of the jar in 10 jars are taken to measure the salinity, the acidity and the ph value, and the sensory index is evaluated for the quality. Wherein, the salinity and the acidity are detected by a titration method, and the ph value is measured by a ph meter.
Scoring items and criteria: color: well 5 points, better 4 points, generally 3 points, not better than 2 points;
odor: well 5 points, better 4 points, generally 3 points, not better than 2 points;
brittleness: well 5 points, better 4 points, generally 3 points, not better than 2 points;
comprehensive taste: well 5 points, better 4 points, generally 3 points, not better than 2 points;
the deficiency items are as follows: the color, the fragrance, the taste, the sense of sight and the like.
The results of the measurements and evaluations are shown in the following table:
as can be seen from the data in the table, the pickle products produced in the same batch have stable quality, the physical and chemical indexes can be controlled within a smaller fluctuation range, and the hydrochloric acid degree, the color, the crispness and the smell are basically consistent.
The invention relates to a method for cleaning, controlling water and shaping or unshaped vegetable raw materials after treatment, which comprises the steps of extracting all mother liquor required by a batch of pickling from a pickle jar into a container before pickling, putting all auxiliary materials such as salt, sugar, white spirit and the like required by a batch of pickling into the container, pumping the mother liquor into each pickle jar according to a set weight after uniformly stirring the mother liquor by water circulation, then putting fresh vegetables into the jar according to the set weight, covering the jar, adding water along the jar, and starting fermentation. The technology promotes the traditional industry to step to the modern industry, leads the healthy development of the pickle industry, leads the traditional industry of Sichuan pickle to become fashionable, accelerates the step of the modern industry, can be used for industrialized mass production, and the product reaches various indexes such as nutrition, safety and the like.
While the foregoing shows and describes the fundamental principles and principal features of the invention, together with the advantages thereof, the foregoing embodiments and description are illustrative only of the principles of the invention, and various changes and modifications can be made therein without departing from the spirit and scope of the invention, which will fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. A method for producing Sichuan pickles in a large-scale standardized manner is characterized by comprising the following steps: the method comprises the following steps:
(1) after being processed, the vegetable raw materials are cleaned, controlled in water and shaped or unshaped;
(2) preparing old mother water, a large container and N pickle jars required for pickling;
(3) putting the old mother water into a large container, adding the auxiliary material A, and stirring uniformly to obtain a mixed solution A;
(4) pumping the mixed solution A into each pickle jar according to the set weight part;
(5) putting the vegetables in the step (1) into a jar for fermentation according to the set weight parts; or adding the auxiliary material B and fermenting;
(6) taking out of the jar, packaging, storing or transporting.
2. The method for large-scale standardized production of Sichuan pickles as claimed in claim 1, wherein: the fermentation temperature in the step (5) is 20-22 ℃, and the fermentation time is 15-20 days.
3. The method for large-scale standardized production of Sichuan pickles as claimed in claim 2, wherein: the fermentation temperature in the step (5) is 21 ℃, and the fermentation time is 18 days.
4. The method for large-scale standardized production of Sichuan pickles as claimed in claim 1, wherein: and (3) detecting the salinity and the sugar degree of the mixed liquor A at the upper, middle and lower different parts in the container to determine the uniformity.
5. The method for large-scale standardized production of Sichuan pickles as claimed in any one of claims 1 to 3, wherein: the old mother water is the initial old mother water and the Nth old mother water, N is more than or equal to 2, and the initial old mother water is obtained by natural fermentation; the Nth old mother water is formed by pumping pickle water in the same batch of jars after the pickle water is discharged from the jar in the step (6) into a large container and then modulating; the physical and chemical indexes of the performance of the aged mother water in each time in the optimization scheme are the same.
6. The method for large-scale standardized production of Sichuan pickles as claimed in claim 1, wherein: the salinity of the mixed solution A is 6-6.5%, the acidity is 0.7-0.9%, and the content of lactic acid bacteria is 4-6 x 105 CFU/ml.
7. The method for large-scale standardized production of Sichuan pickles as claimed in claim 1, wherein: the auxiliary materials A are salt, sugar and white spirit, the dosage ratio of the auxiliary materials A in parts by weight is 3-5:1-3:1, and the dosage ratio in the optimized scheme is 4:2: 1; the dosage ratio of the auxiliary material A to the old mother water is 1:4-6, and the dosage ratio in the optimized scheme is 1: 5.
8. The method for large-scale standardized production of Sichuan pickles as claimed in claim 1, wherein: the auxiliary materials B are fresh ginger, small parsley and fresh garlic rice.
9. The method for large-scale standardized production of Sichuan pickles as claimed in claim 8, wherein: the weight ratio of the auxiliary material B to the mixed solution A is 1: 9-11, wherein the weight ratio of the auxiliary material B to the mixed solution A in the optimized scheme is 1: 10.
10. the method for large-scale standardized production of Sichuan pickles as claimed in claim 1, wherein: the ratio of the capacity of the pickle jar to the volume of the vegetables is 34-36: 12-14, the ratio of the capacity of the pickle jar to the volume of the vegetables in the optimized scheme is 35: 13.
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