CN112617156A - Preparation process of pickled salted vegetable capable of inhibiting nitrosation reaction - Google Patents
Preparation process of pickled salted vegetable capable of inhibiting nitrosation reaction Download PDFInfo
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- CN112617156A CN112617156A CN202011614712.4A CN202011614712A CN112617156A CN 112617156 A CN112617156 A CN 112617156A CN 202011614712 A CN202011614712 A CN 202011614712A CN 112617156 A CN112617156 A CN 112617156A
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- vegetables
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- nitrosation
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 49
- 238000007034 nitrosation reaction Methods 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 230000002401 inhibitory effect Effects 0.000 title claims abstract description 10
- 238000005554 pickling Methods 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000003112 inhibitor Substances 0.000 claims abstract description 18
- 230000000813 microbial effect Effects 0.000 claims abstract description 16
- 230000009935 nitrosation Effects 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 241000238631 Hexapoda Species 0.000 claims abstract description 5
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 5
- 201000010099 disease Diseases 0.000 claims abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 5
- 210000004209 hair Anatomy 0.000 claims abstract description 5
- 241001052560 Thallis Species 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 6
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 claims description 5
- 238000009631 Broth culture Methods 0.000 claims description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 241000186612 Lactobacillus sakei Species 0.000 claims description 4
- 102000016943 Muramidase Human genes 0.000 claims description 4
- 108010014251 Muramidase Proteins 0.000 claims description 4
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 4
- 241000191973 Staphylococcus xylosus Species 0.000 claims description 4
- 238000012258 culturing Methods 0.000 claims description 4
- 238000007865 diluting Methods 0.000 claims description 4
- 239000001963 growth medium Substances 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 235000010335 lysozyme Nutrition 0.000 claims description 4
- 239000004325 lysozyme Substances 0.000 claims description 4
- 229960000274 lysozyme Drugs 0.000 claims description 4
- 239000002244 precipitate Substances 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 239000004575 stone Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 230000001546 nitrifying effect Effects 0.000 abstract description 2
- 240000008067 Cucumis sativus Species 0.000 description 14
- 241000220259 Raphanus Species 0.000 description 13
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 13
- 235000009849 Cucumis sativus Nutrition 0.000 description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical group [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation 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
- 206010019233 Headaches Diseases 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 108010061951 Methemoglobin Proteins 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 206010070863 Toxicity to various agents Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000008673 vomiting Effects 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
Landscapes
- 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 provides a preparation process of pickled salted vegetable for inhibiting nitrosation reaction, which comprises the following specific operation steps: selecting raw materials: selecting vegetables with thick fresh leaves, tender texture, no mildew, no rot and no plant diseases and insect pests for later use; raw material treatment: picking up the selected vegetables, removing old leaves, yellow leaves, rotten leaves, old stalks and root hairs, rinsing the vegetables with clear water, hanging the vegetables for placement, and draining the water; in the invention, a microbial nitrosation inhibitor is added in the pickling process to inhibit the occurrence of a nitrifying reaction in the later pickling process; the microbial nitrosation inhibitor is added after the vegetables are cured for a period of time, so that the vegetable curing taste is ensured, and the nitrosation reaction is inhibited.
Description
Technical Field
The invention relates to the field of salted vegetable production, in particular to a production process of pickled salted vegetable for inhibiting nitrosation reaction.
Background
The existing pickles are usually prepared by pickling fresh vegetables or dried vegetables for a long time.
The long-term pickling has the following defects: firstly, the occupied space for the appliances is large; the capital investment of raw materials and appliances is high; secondly, the pickled vegetables are easily polluted by microorganisms in the pickling process, so that the pickled vegetables are reduced into nitrite. Eating pickled vegetables containing excessive nitrite can change hemoglobin in blood into methemoglobin with oxygen function. Once a person is lack of oxygen, the whole body of the person can have the symptom of oxygen deficiency, the skin and lips of the person can be bluish purple, and the person is accompanied with toxic symptoms such as headache, dizziness, nausea, vomiting, palpitation and the like, and the person can die seriously. In addition, during the pickling process, the pickled vegetables can also generate carcinogenic nitrite compounds, so that cancers are easily induced, particularly mildewed pickled vegetables, and the toxic effect is more obvious.
Disclosure of Invention
According to the technical problems, the invention provides a preparation process of pickled salted vegetables for inhibiting nitrosation reaction, which comprises the following specific operation steps:
1) selecting raw materials:
selecting vegetables with thick fresh leaves, tender texture, no mildew, no rot and no plant diseases and insect pests for later use;
2) raw material treatment:
picking up the selected vegetables, removing old leaves, yellow leaves, rotten leaves, old stalks and root hairs, rinsing the vegetables with clear water, hanging the vegetables for placement, and draining the water;
4) pickling:
pickling the vegetables processed in the step (2), placing a layer of vegetables in a pickling container, pouring a layer of crude salt on the vegetables, then covering a layer of vegetables, pouring a layer of crude salt on the vegetables, pickling the vegetables in sequence, and placing pressing stones on the top ends of the vegetables when the layer height in the pickling container reaches 70% of the height of a jar; and (3) after half a month, pouring the jar, placing the pickled vegetables into another pickling jar, draining water in the first pickling jar, adding a microbial nitrosation inhibitor into the water, stirring, pouring the water into the second pickling jar after stirring, and pickling successfully after half a month.
The preparation method of the microbial nitrosation inhibitor comprises the following steps:
the method comprises the steps of culturing staphylococcus xylosus, lactobacillus sake and lactobacillus plantarum like bacteria in an MRS broth culture medium added with N-nitrosamine until OD600 is 1.8-2.4, centrifuging for 15min at 4 ℃ to obtain thalli, washing the thalli for 1-2 times by PBS with the pH value of 25mmol/L and the pH value of 6, diluting the thalli by the PBS according to the proportion of 1:3-10, adding lysozyme with the final concentration of 1-5 mg/mL for acting for 2-5 h at 30 ℃, carrying out ultrasonic crushing for 5-10 min, and centrifuging for 10-15min at 4 ℃ to obtain precipitates, namely the microbial nitrosation inhibitor.
The invention has the beneficial effects that: in the invention, a microbial nitrosation inhibitor is added in the pickling process to inhibit the occurrence of a nitrifying reaction in the later pickling process; the microbial nitrosation inhibitor is added after the vegetables are cured for a period of time, so that the vegetable curing taste is ensured, and the nitrosation reaction is inhibited.
The preparation of the microbial inhibitor solves the problems of adverse effects of a fermentation process on non-fermented products, such as destruction of original flavor of the products, prolongation of processing time, high requirements on required preparation environment and the like, and has important significance on food safety control.
The preparation of the microbial inhibitor solves the problem that the living lactic acid bacteria are not suitable for products without fermentation process, and directly prepares the substance capable of inhibiting the formation of the N-nitrosamine, thereby avoiding the influence of the living lactic acid bacteria on the flavor of the products.
Detailed Description
The basic principles and the main features of the present invention and the advantages of the present invention are shown and described below. While the invention has been described with respect to the above embodiments, it will be understood by those skilled in the art that the invention is not limited to the above embodiments, which are described in the specification and illustrated only to illustrate the principles of the invention, but that various changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Example 1
The invention provides a preparation process of pickled salted vegetable for inhibiting nitrosation reaction, which comprises the following specific operation steps:
1) selecting raw materials:
selecting fresh radish with thick leaves, tender texture, no mildew, no rot, and no plant diseases and insect pests, and cutting the radish into strips;
preparation of a biological nitrosation inhibitor:
the method comprises the steps of culturing staphylococcus xylosus, lactobacillus sake and lactobacillus plantarum like bacteria in an MRS broth culture medium added with N-nitrosamine until OD600 is 1.8-2.4, centrifuging for 15min at 4 ℃ to obtain thalli, washing the thalli for 1-2 times by PBS with the pH value of 25mmol/L and the pH value of 6, diluting the thalli by the PBS according to the proportion of 1:3-10, adding lysozyme with the final concentration of 1-5 mg/mL for acting for 2-5 h at 30 ℃, carrying out ultrasonic crushing for 5-10 min, and centrifuging for 10-15min at 4 ℃ to obtain precipitates, namely the microbial nitrosation inhibitor.
2) Raw material treatment:
picking up the selected radishes, removing old leaves, yellow leaves, rotten leaves, old stalks and root hairs, rinsing the radishes with clear water, hanging the radishes, and draining water;
5) pickling:
pickling the radishes processed in the step (2), placing a layer of radishes in a pickling container, pouring a layer of coarse salt on the radishes, then covering a layer of radishes, pouring a layer of coarse salt on the radishes, pickling the radishes in sequence, and placing a pressing stone on the top of the radishes when the layer height in the pickling container reaches 70% of the height of a cylinder; and (3) after half a month, pouring the pickled radishes into another pickling tank, draining water in the first pickling tank, adding a microbial nitrosation inhibitor into the water, stirring, pouring the water into the second pickling tank after stirring, and pickling successfully after half a month.
Example 2
The invention provides a preparation process of pickled salted vegetable for inhibiting nitrosation reaction, which comprises the following specific operation steps:
1) selecting raw materials:
selecting fresh cucumber with thick leaves, tender texture, no mildew, no rot and no plant diseases and insect pests for later use, and reserving cucumber thorn when processing the tender cucumber;
preparation of a biological nitrosation inhibitor:
the method comprises the steps of culturing staphylococcus xylosus, lactobacillus sake and lactobacillus plantarum like bacteria in an MRS broth culture medium added with N-nitrosamine until OD600 is 1.8-2.4, centrifuging for 15min at 4 ℃ to obtain thalli, washing the thalli for 1-2 times by PBS with the pH value of 25mmol/L and the pH value of 6, diluting the thalli by the PBS according to the proportion of 1:3-10, adding lysozyme with the final concentration of 1-5 mg/mL for acting for 2-5 h at 30 ℃, carrying out ultrasonic crushing for 5-10 min, and centrifuging for 10-15min at 4 ℃ to obtain precipitates, namely the microbial nitrosation inhibitor.
2) Raw material treatment:
picking up the selected tender cucumbers, removing old leaves, yellow leaves, rotten leaves, old stems and root hairs, rinsing the cucumbers with clear water, hanging the cucumbers, and draining water;
6) pickling:
pickling the tender cucumbers treated in the step (2), placing a layer of tender cucumbers in a pickling container, pouring a layer of coarse salt on the tender cucumbers, then covering a layer of tender cucumbers, pouring a layer of coarse salt on the tender cucumbers, pickling the tender cucumbers in sequence, and placing pressing stones at the top ends of the tender cucumbers when the layer height in the pickling container reaches 70% of the height of a cylinder; and (3) after half a month, turning over the jar, placing the pickled tender cucumbers into another pickling jar, draining water in the first pickling jar, adding a microbial nitrosation inhibitor into the water, stirring, pouring the water into the second pickling jar after stirring, and pickling successfully after half a month.
Claims (2)
1. A preparation process of pickled salted vegetables for inhibiting nitrosation reaction comprises the following specific operation steps:
1) selecting raw materials:
selecting vegetables with thick fresh leaves, tender texture, no mildew, no rot and no plant diseases and insect pests for later use;
2) raw material treatment:
picking up the selected vegetables, removing old leaves, yellow leaves, rotten leaves, old stalks and root hairs, rinsing the vegetables with clear water, hanging the vegetables for placement, and draining the water;
3) pickling:
pickling the vegetables processed in the step (2), placing a layer of vegetables in a pickling container, pouring a layer of crude salt on the vegetables, then covering a layer of vegetables, pouring a layer of crude salt on the vegetables, pickling the vegetables in sequence, and placing pressing stones on the top ends of the vegetables when the layer height in the pickling container reaches 70% of the height of a jar; and (3) after half a month, pouring the jar, placing the pickled vegetables into another pickling jar, draining water in the first pickling jar, adding a microbial nitrosation inhibitor into the water, stirring, pouring the water into the second pickling jar after stirring, and pickling successfully after half a month.
2. The process for preparing a cured salted vegetable capable of inhibiting nitrosation reaction according to claim 1, wherein said microbial nitrosation inhibitor is prepared by the steps of:
the method comprises the steps of culturing staphylococcus xylosus, lactobacillus sake and lactobacillus plantarum like bacteria in an MRS broth culture medium added with N-nitrosamine until OD600 is 1.8-2.4, centrifuging for 15min at 4 ℃ to obtain thalli, washing the thalli for 1-2 times by PBS with the pH value of 25mmol/L and the pH value of 6, diluting the thalli by the PBS according to the proportion of 1:3-10, adding lysozyme with the final concentration of 1-5 mg/mL for acting for 2-5 h at 30 ℃, carrying out ultrasonic crushing for 5-10 min, and centrifuging for 10-15min at 4 ℃ to obtain precipitates, namely the microbial nitrosation inhibitor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011614712.4A CN112617156A (en) | 2020-12-30 | 2020-12-30 | Preparation process of pickled salted vegetable capable of inhibiting nitrosation reaction |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011614712.4A CN112617156A (en) | 2020-12-30 | 2020-12-30 | Preparation process of pickled salted vegetable capable of inhibiting nitrosation reaction |
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| Publication Number | Publication Date |
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| CN112617156A true CN112617156A (en) | 2021-04-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202011614712.4A Pending CN112617156A (en) | 2020-12-30 | 2020-12-30 | Preparation process of pickled salted vegetable capable of inhibiting nitrosation reaction |
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| Country | Link |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652747A (en) * | 2013-11-28 | 2014-03-26 | 张礼超 | Preparation method of pickles |
| CN109679868A (en) * | 2018-12-28 | 2019-04-26 | 天津农学院 | A kind of microorganism nitrosation inhibitor and preparation method thereof |
| CN111387455A (en) * | 2020-04-13 | 2020-07-10 | 捕鱼网(重庆)网络科技有限公司 | Biological fermentation production method of pickled vegetables |
-
2020
- 2020-12-30 CN CN202011614712.4A patent/CN112617156A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652747A (en) * | 2013-11-28 | 2014-03-26 | 张礼超 | Preparation method of pickles |
| CN109679868A (en) * | 2018-12-28 | 2019-04-26 | 天津农学院 | A kind of microorganism nitrosation inhibitor and preparation method thereof |
| CN111387455A (en) * | 2020-04-13 | 2020-07-10 | 捕鱼网(重庆)网络科技有限公司 | Biological fermentation production method of pickled vegetables |
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Application publication date: 20210409 |