CN113180230A - Optimization method of low-salt rapid fermentation process of hot and spicy sauce special for seasoning - Google Patents
Optimization method of low-salt rapid fermentation process of hot and spicy sauce special for seasoning Download PDFInfo
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- 230000004151 fermentation Effects 0.000 title claims abstract description 75
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- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 19
- 238000005457 optimization Methods 0.000 title claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 104
- 235000021110 pickles Nutrition 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 19
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- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 6
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- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
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- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 17
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 16
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 16
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000004806 packaging method and process Methods 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 11
- 239000012266 salt solution Substances 0.000 claims description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 10
- 239000001110 calcium chloride Substances 0.000 claims description 10
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- 239000004472 Lysine Substances 0.000 claims description 5
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
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- 108010059820 Polygalacturonase Proteins 0.000 description 3
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 3
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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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
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides an optimization method of a low-salt rapid fermentation process of a special hot and spicy sauce for seasoning, which comprises the following steps: step one, preparing raw materials, namely crushing hot peppers, bean cotyledon, ginger, garlic and pickles by using a chopper to obtain a mixture A; secondly, the raw material mechanism is denatured, and the mixture A is placed in a constant-temperature steam box for 0.5 to 0.7 hours; according to the invention, the mixture A is arranged in the constant-temperature steam box, not only can one part of fungus on the surface of the mixture be killed, but also the raw materials can be dehydrated, and the other part of fungus is restrained by utilizing white spirit, so that the phenomena of harmful microorganisms in the pickle curing process, bad smell generation of finished pickles, bag expansion and the like are avoided, the pickles are prevented from going bad, the mixture D is arranged in the fermentation tank, a relatively closed space is provided in the fermentation tank, an anaerobic environment is formed, and the strains can be rapidly propagated at a proper temperature by adopting the staged fermentation, so that the fermentation speed is finally accelerated.
Description
Technical Field
The invention relates to the technical field of pickles production, in particular to an optimization method of a low-salt rapid fermentation process of a special hot and spicy sauce for seasoning.
Background
The spicy sauce is unique in taste, so that people like one of seasoning and table food, the spicy sauce is usually obtained in a pickling mode in the production process, the pickled vegetables in the sauce produce nitrite after a long time, and the excessive consumption of the nitrite can cause certain harm to human bodies and even cause acute poisoning, so that the method for quickly fermenting the spicy sauce with low salt is necessary.
The existing fermentation process of the special hot and spicy sauce for seasoning still has certain problems:
firstly, the fermentation process of the existing hot and spicy sauce special for seasoning is usually carried out in a natural fermentation mode, the natural fermentation is slow in fermentation speed, harmful microorganisms exist in the pickle curing process, the finished pickle generates bad smell, the phenomena of bag expansion and the like occur, and the sauce is deteriorated;
secondly, the salt content of the pickles is higher by utilizing the salt dehydration mode in some traditional pickles, so that the daily salt intake of consumers is increased, and the green life mode pursued by the modern society is not met.
Disclosure of Invention
In view of the above, the embodiments of the present invention are intended to provide an optimization method for a low-salt rapid fermentation process of a special hot and spicy sauce for flavoring, so as to solve or alleviate the technical problems in the prior art, and to provide at least one useful choice.
The technical scheme of the embodiment of the invention is realized as follows: an optimization method of a low-salt rapid fermentation process of a special hot and spicy sauce for seasoning comprises the following steps:
step one, preparing raw materials, namely crushing hot peppers, bean cotyledon, ginger, garlic and pickles by using a chopper to obtain a mixture A;
secondly, performing mechanism denaturation on the raw materials, namely placing the mixture A in a constant-temperature steam box for 0.5-0.7h, and keeping the temperature of the steam box at 50 ℃ to obtain a mixture B;
adding auxiliary materials, namely placing the mixture B into a stirrer, adding a food additive, pepper, white granulated sugar, soy sauce, vegetable oil, lysine and edible essence and spice into the stirrer, adding 1% of a potassium salt solution and a sodium salt solution with ultralow salt concentration, and continuously stirring for 5-10min to obtain a mixture C;
adding strains, namely adding 1-3 parts of activated lactobacillus plantarum, 2-5 parts of beer yeast, 0.1-0.5 part of citric acid, 2-3 parts of white spirit and 0.2-0.4 part of crisping agent into the mixture C to obtain a mixture D, and placing the mixture D in a fermentation tank;
step five, performing staged fermentation, namely changing the indoor temperature of the fermentation tank to maintain the indoor temperature of the fermentation tank at 30-35 ℃, after fermenting for 10-14h, turning over the mixture D in the fermentation tank, raising the temperature of the fermentation tank to 50-55 ℃, and continuing to ferment for 10-14h to obtain a mixture E;
sampling and inspecting, namely taking 1-3 parts of mixture E, and respectively measuring nitrite, PH value and organic acid in the mixture;
and seventhly, packaging the finished product, namely filling, labeling and packaging the mixture E.
In some embodiments, in step one, the operation efficiency of the shredder is 2-3t/h, and the shredder crushes the raw materials into square blocks.
In some embodiments, in the second step, after the mixture A is placed in the steam box for 0.25-0.35h, the mixture A needs to be turned over, and the mixture A is continuously placed in the steam box after the turning over.
In some embodiments, in said fourth step, 3-6 parts tomato juice are added to the interior of mixture D;
the white spirit contains acids, esters, alcohols, aromatic compounds and acetal compounds, and provides certain auxiliary conditions for the fermentation and aroma enhancement of pickles.
In some embodiments, in step four, the crispness-keeping agent is alum, calcium chloride, and calcium hydrogen sulfite, preferably calcium chloride here.
In some embodiments, in the fourth step, a sealing cover is arranged at the top of the fermentation tank, the upper surface of the sealing cover is provided with an exhaust hole, and in the fifth step, a heating device and a ventilation device are installed in the room.
In some embodiments, in the sixth step, the PH of the mixture E is measured by an acidimeter, the content of nitrite is measured by a nitrite measuring box, and the organic acid is measured by ion chromatography.
In some embodiments, in step seven, the hot and spicy sauce is sterilized at 85 ℃ for 15-20min before packaging, then is covered, and finally is cooled in a water bath.
Due to the adoption of the technical scheme, the embodiment of the invention has the following advantages:
firstly, the mixture A is placed in the constant-temperature steam box, so that not only can one part of fungi on the surface of the mixture be killed, but also the raw materials can be dehydrated, the other part of fungi can be restrained by utilizing white spirit, the harmful microorganisms in the pickle pickling process can be avoided, the problem that the finished pickle has bad smell and the phenomena of bag expansion and the like can be avoided, the sauce can be prevented from going bad, the mixture D is placed in the fermentation tank, a relatively closed space is provided in the fermentation tank, an anaerobic environment is formed, and the step fermentation is adopted, so that the strain can be rapidly propagated at a proper temperature, and the fermentation speed is finally accelerated.
The lactobacillus plantarum is used for low-salt pickles fermentation, the lactobacillus plantarum generates a large amount of acid, the traditional high-salt pickles fermentation mode is further replaced, the potassium salt solution is used for replacing part of sodium salt to perform low-salt fermentation, the sodium ion content in the pickles is reduced, the salt content in the pickles is further reduced, the daily salt intake of consumers is finally reduced, and the green life style pursued by the modern society is met.
The foregoing summary is provided for the purpose of description only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments, and features described above, further aspects, embodiments, and features of the present invention will be readily apparent by reference to the drawings and following detailed description.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings needed to be used in the embodiments or technical descriptions will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present application, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 is a flow chart of the present invention.
Detailed Description
In the following, only certain exemplary embodiments are briefly described. As those skilled in the art will recognize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention. Accordingly, the drawings and description are to be regarded as illustrative in nature, and not as restrictive.
Embodiments of the present invention will be described in detail below with reference to the accompanying drawings.
Example one
As shown in figure 1, the embodiment of the invention provides an optimization method of a low-salt rapid fermentation process of a special hot and spicy sauce for seasoning, which comprises the following steps:
step one, preparing raw materials, namely crushing hot peppers, bean cotyledon, ginger, garlic and pickles by using a chopper to obtain a mixture A;
secondly, performing mechanism denaturation on the raw materials, namely placing the mixture A in a constant-temperature steam box for 0.5h, and keeping the temperature of the steam box at 50 ℃ to obtain a mixture B;
adding auxiliary materials, namely placing the mixture B into a stirrer, adding a food additive, pepper, white granulated sugar, soy sauce, vegetable oil, lysine and edible essence and spice into the stirrer, adding 1% of a potassium salt solution and a sodium salt solution with ultralow salt concentration, and continuously stirring for 5min to obtain a mixture C;
adding strains, namely adding 1 part of activated lactobacillus plantarum, 2 parts of beer yeast, 0.1 part of citric acid, 2 parts of white spirit and 0.2 part of crisping agent into the mixture C to obtain a mixture D, and placing the mixture D in a fermentation tank;
step five, performing staged fermentation, namely changing the indoor temperature of the fermentation tank to maintain the indoor temperature of the fermentation tank at 30 ℃, after fermenting for 10 hours, turning over the mixture D in the fermentation tank, raising the temperature of the fermentation tank to 50 ℃, and continuing to ferment for 10 hours to obtain a mixture E;
sampling and inspecting, namely taking 1 parts of the mixture E, and respectively measuring nitrite, PH value and organic acid in the mixture;
and seventhly, packaging the finished product, namely filling, labeling and packaging the mixture E.
In one embodiment, in the step one, the working efficiency of the shredder is 2t/h, and the shredder crushes the raw materials into square blocks; the square pickles are convenient to package and eat.
In one embodiment, in the second step, after the mixture A is placed in the steam box for 0.25h, the mixture A needs to be turned over, and the mixture A is continuously placed in the steam box after the turning over; the turning mixture A can enable the material to be heated uniformly, and further enables the internal mechanism of the material to be damaged uniformly.
In one embodiment, in step four, 3 parts tomato juice are added to the interior of mixture D; the nutrients in tomato juice promote lactobacillus plantarum.
The white spirit contains acids, esters, alcohols, aromatic compounds, acetal compounds and the like, and provides certain auxiliary conditions for the fermentation and aroma enhancement of pickles. The white spirit can make the product generate unique taste and fragrance, and in addition, the alcohol in the white spirit can also generate higher osmotic pressure and stronger sterilization capability, thereby inhibiting the growth of mixed bacteria.
In one embodiment, in step four, the crispness-keeping agent is alum, calcium chloride and calcium hydrogen sulfite, preferably calcium chloride; the pickle loses the water, pectinase and microorganism, which can damage the organization structure and lose the original brittleness, to affect the quality of pickle, and the calcium ion can combine with pectin in vegetable to generate stable pectate, to keep the shape and brittleness.
In one embodiment, in the fourth step, a sealing cover is arranged at the top of the fermentation tank, the upper surface of the sealing cover is provided with an exhaust hole, and in the fifth step, a heating device and a ventilation device are installed indoors; the sealed lid provides comparatively airtight environment for the fermentation vat, and the carbon dioxide bag body that the lactobacillus plantarum produced has the air, forms anaerobic environment, is favorable to lactobacillus plantarum's growth.
In one embodiment, in the sixth step, the PH value in the mixture E is measured by an acidimeter, the content of nitrite is detected by using a nitrite detection box, and the organic acid is detected by ion chromatography; and inspecting the mixture E to determine whether the safe quality meets the requirement or not, so as to improve the safety of the food.
In one embodiment, in step seven, the hot and spicy sauce is sterilized at 85 ℃ for 15min before being packaged, then is covered, and finally is cooled in a water bath; so that the inside of the packaging bottle forms a vacuum environment, and the quality of food is further ensured.
Example two
As shown in figure 1, the embodiment of the invention provides an optimization method of a low-salt rapid fermentation process of a special hot and spicy sauce for seasoning, which comprises the following steps:
step one, preparing raw materials, namely crushing hot peppers, bean cotyledon, ginger, garlic and pickles by using a chopper to obtain a mixture A;
secondly, performing mechanism denaturation on the raw materials, namely placing the mixture A in a constant-temperature steam box for 0.6h, and keeping the temperature of the steam box at 50 ℃ to obtain a mixture B;
adding auxiliary materials, namely placing the mixture B into a stirrer, adding a food additive, pepper, white granulated sugar, soy sauce, vegetable oil, lysine and edible essence and spice into the stirrer, adding 1% of a potassium salt solution and a sodium salt solution with ultralow salt concentration, and continuously stirring for 7.5min to obtain a mixture C;
adding strains, namely adding 2 parts of activated lactobacillus plantarum, 3.5 parts of beer yeast, 0.3 part of citric acid, 2.5 parts of white spirit and 0.3 part of crisping agent into the mixture C to obtain a mixture D, and placing the mixture D in a fermentation tank;
step five, performing staged fermentation, namely changing the indoor temperature of the fermentation tank to maintain the indoor temperature of the fermentation tank at 32.5 ℃, after fermenting for 12 hours, turning over the mixture D in the fermentation tank, raising the temperature of the fermentation tank to 52.5 ℃, and continuing to ferment for 12 hours to obtain a mixture E;
sampling and inspecting, namely taking 2 parts of the mixture E, and respectively measuring nitrite, PH value and organic acid in the mixture;
and seventhly, packaging the finished product, namely filling, labeling and packaging the mixture E.
In one embodiment, in the first step, the working efficiency of the shredder is 2.5t/h, and the shredder crushes the raw materials into square blocks; the square pickles are convenient to package and eat.
In one embodiment, in the second step, after the mixture A is placed in the steam box for 0.3h, the mixture A needs to be turned over, and the mixture A is continuously placed in the steam box after the turning over; the turning mixture A can enable the material to be heated uniformly, and further enables the internal mechanism of the material to be damaged uniformly.
In one embodiment, in step four, 4.5 parts tomato juice are added to the interior of mixture D; the nutrients in tomato juice promote lactobacillus plantarum.
The white spirit contains acids, esters, alcohols, aromatic compounds, acetal compounds and the like, and provides certain auxiliary conditions for the fermentation and aroma enhancement of pickles. The white spirit can make the product generate unique taste and fragrance, and in addition, the alcohol in the white spirit can also generate higher osmotic pressure and stronger sterilization capability, thereby inhibiting the growth of mixed bacteria.
In one embodiment, in step four, the crispness-keeping agent is alum, calcium chloride and calcium hydrogen sulfite, preferably calcium chloride; the pickle loses the water, pectinase and microorganism, which can damage the organization structure and lose the original brittleness, to affect the quality of pickle, and the calcium ion can combine with pectin in vegetable to generate stable pectate, to keep the shape and brittleness.
In one embodiment, in the fourth step, a sealing cover is arranged at the top of the fermentation tank, the upper surface of the sealing cover is provided with an exhaust hole, and in the fifth step, a heating device and a ventilation device are installed indoors; the sealed lid provides comparatively airtight environment for the fermentation vat, and the carbon dioxide bag body that the lactobacillus plantarum produced has the air, forms anaerobic environment, is favorable to lactobacillus plantarum's growth.
In one embodiment, in the sixth step, the PH value in the mixture E is measured by an acidimeter, the content of nitrite is detected by using a nitrite detection box, and the organic acid is detected by ion chromatography; and inspecting the mixture E to determine whether the safe quality meets the requirement or not, so as to improve the safety of the food.
In one embodiment, in step seven, the hot and spicy sauce is sterilized at 85 ℃ before being packaged, kept for 17.5min, then sealed, and finally cooled in a water bath; so that the inside of the packaging bottle forms a vacuum environment, and the quality of food is further ensured.
EXAMPLE III
As shown in figure 1, the embodiment of the invention provides an optimization method of a low-salt rapid fermentation process of a special hot and spicy sauce for seasoning, which comprises the following steps:
step one, preparing raw materials, namely crushing hot peppers, bean cotyledon, ginger, garlic and pickles by using a chopper to obtain a mixture A;
secondly, performing mechanism denaturation on the raw materials, namely placing the mixture A in a constant-temperature steam box for 0.7h, and keeping the temperature of the steam box at 50 ℃ to obtain a mixture B;
adding auxiliary materials, namely placing the mixture B into a stirrer, adding a food additive, pepper, white granulated sugar, soy sauce, vegetable oil, lysine and edible essence and spice into the stirrer, adding 1% of a potassium salt solution and a sodium salt solution with ultralow salt concentration, and continuously stirring for 10min to obtain a mixture C;
adding strains, namely adding 3 parts of activated lactobacillus plantarum, 5 parts of beer yeast, 0.5 part of citric acid, 3 parts of white spirit and 0.4 part of crisping agent into the mixture C to obtain a mixture D, and placing the mixture D in a fermentation tank;
step five, performing staged fermentation, namely changing the indoor temperature of the fermentation tank to maintain the indoor temperature of the fermentation tank at 35 ℃, after fermenting for 14 hours, turning over the mixture D in the fermentation tank, raising the temperature of the fermentation tank to 55 ℃, and continuing to ferment for 14 hours to obtain a mixture E;
sampling and inspecting, namely taking 3 parts of the mixture E, and respectively measuring nitrite, PH value and organic acid in the mixture;
and seventhly, packaging the finished product, namely filling, labeling and packaging the mixture E.
In one embodiment, in the step one, the working efficiency of the shredder is 3t/h, and the shredder crushes the raw materials into square blocks; the square pickles are convenient to package and eat.
In one embodiment, in the second step, after the mixture A is placed in the steam box for 0.35h, the mixture A needs to be turned over, and the mixture A is continuously placed in the steam box after the turning over; the turning mixture A can enable the material to be heated uniformly, and further enables the internal mechanism of the material to be damaged uniformly.
In one embodiment, in step four, 6 parts tomato juice are added to the interior of mixture D; the nutrients in tomato juice promote lactobacillus plantarum.
The white spirit contains acids, esters, alcohols, aromatic compounds, acetal compounds and the like, and provides certain auxiliary conditions for the fermentation and aroma enhancement of pickles. The white spirit can make the product generate unique taste and fragrance, and in addition, the alcohol in the white spirit can also generate higher osmotic pressure and stronger sterilization capability, thereby inhibiting the growth of mixed bacteria.
In one embodiment, in step four, the crispness-keeping agent is alum, calcium chloride and calcium hydrogen sulfite, preferably calcium chloride; the pickle loses the water, pectinase and microorganism, which can damage the organization structure and lose the original brittleness, to affect the quality of pickle, and the calcium ion can combine with pectin in vegetable to generate stable pectate, to keep the shape and brittleness.
In one embodiment, in the fourth step, a sealing cover is arranged at the top of the fermentation tank, the upper surface of the sealing cover is provided with an exhaust hole, and in the fifth step, a heating device and a ventilation device are installed indoors; the sealed lid provides comparatively airtight environment for the fermentation vat, and the carbon dioxide bag body that the lactobacillus plantarum produced has the air, forms anaerobic environment, is favorable to lactobacillus plantarum's growth.
In one embodiment, in the sixth step, the PH value in the mixture E is measured by an acidimeter, the content of nitrite is detected by using a nitrite detection box, and the organic acid is detected by ion chromatography; and inspecting the mixture E to determine whether the safe quality meets the requirement or not, so as to improve the safety of the food.
In one embodiment, in step seven, the hot and spicy sauce is sterilized at 85 ℃ before being packaged, kept for 20min, then sealed, and finally cooled in a water bath; so that the inside of the packaging bottle forms a vacuum environment, and the quality of food is further ensured.
The above description is only for the specific embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive various changes or substitutions within the technical scope of the present invention, and these should be covered by the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (8)
1. An optimization method of a low-salt rapid fermentation process of a special hot and spicy sauce for seasoning is characterized by comprising the following steps:
step one, preparing raw materials, namely crushing hot peppers, bean cotyledon, ginger, garlic and pickles by using a chopper to obtain a mixture A;
secondly, performing mechanism denaturation on the raw materials, namely placing the mixture A in a constant-temperature steam box for 0.5-0.7h, and keeping the temperature of the steam box at 50 ℃ to obtain a mixture B;
adding auxiliary materials, namely placing the mixture B into a stirrer, adding a food additive, pepper, white granulated sugar, soy sauce, vegetable oil, lysine and edible essence and spice into the stirrer, adding 1% of a potassium salt solution and a sodium salt solution with ultralow salt concentration, and continuously stirring for 5-10min to obtain a mixture C;
adding strains, namely adding 1-3 parts of activated lactobacillus plantarum, 2-5 parts of beer yeast, 0.1-0.5 part of citric acid, 2-3 parts of white spirit and 0.2-0.4 part of crisping agent into the mixture C to obtain a mixture D, and placing the mixture D in a fermentation tank;
step five, performing staged fermentation, namely changing the indoor temperature of the fermentation tank to maintain the indoor temperature of the fermentation tank at 30-35 ℃, after fermenting for 10-14h, turning over the mixture D in the fermentation tank, raising the temperature of the fermentation tank to 50-55 ℃, and continuing to ferment for 10-14h to obtain a mixture E;
sampling and inspecting, namely taking 1-3 parts of mixture E, and respectively measuring nitrite, PH value and organic acid in the mixture;
and seventhly, packaging the finished product, namely filling, labeling and packaging the mixture E.
2. The optimization method of the low-salt rapid fermentation process of the special hot and spicy sauce for seasoning according to claim 1, characterized in that: in the first step, the working efficiency of the chopper is 2-3t/h, and the chopper breaks the raw materials into square blocks.
3. The optimization method of the low-salt rapid fermentation process of the special hot and spicy sauce for seasoning according to claim 1, characterized in that: in the second step, after the mixture A is placed in the steam box for 0.25-0.35h, the mixture A needs to be turned over, and the mixture A is continuously placed in the steam box after the turning over.
4. The optimization method of the low-salt rapid fermentation process of the special hot and spicy sauce for seasoning according to claim 1, characterized in that: in the fourth step, 3-6 parts of tomato juice are added into the mixture D;
the liquor contains acids, esters, alcohols, aromatic compounds, and acetal compounds.
5. The optimization method of the low-salt rapid fermentation process of the special hot and spicy sauce for seasoning according to claim 1, characterized in that: in the fourth step, the crispness-keeping agent is alum, calcium chloride and calcium hydrogen sulfite, preferably calcium chloride.
6. The optimization method of the low-salt rapid fermentation process of the special hot and spicy sauce for seasoning according to claim 1, characterized in that: in the fourth step, a sealing cover is arranged at the top of the fermentation tank, an exhaust hole is formed in the upper surface of the sealing cover, and in the fifth step, a heat supply device and a ventilation device are installed indoors.
7. The optimization method of the low-salt rapid fermentation process of the special hot and spicy sauce for seasoning according to claim 1, characterized in that: in the sixth step, the pH value in the mixture E is measured by an acidimeter, the content of nitrite is detected by using a nitrite detection box, and the organic acid is detected by adopting ion chromatography.
8. The optimization method of the low-salt rapid fermentation process of the special hot and spicy sauce for seasoning according to claim 1, characterized in that: and in the seventh step, before packaging, the hot and spicy sauce is sterilized at 85 ℃ for 15-20min, then is covered, and finally is cooled in a water bath.
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