CN113455629A - Pickled Chinese cabbage production method capable of improving fragrance and crispness - Google Patents
Pickled Chinese cabbage production method capable of improving fragrance and crispness Download PDFInfo
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- CN113455629A CN113455629A CN202110751005.8A CN202110751005A CN113455629A CN 113455629 A CN113455629 A CN 113455629A CN 202110751005 A CN202110751005 A CN 202110751005A CN 113455629 A CN113455629 A CN 113455629A
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- pickled
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- chinese cabbage
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L27/30—Artificial sweetening agents
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/035—Organic compounds containing oxygen as heteroatom
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a pickled vegetable production method for improving fragrance and crispness, which comprises the steps of vegetable pretreatment, vegetable salting, one-stage brine circulating salting fermentation, vegetable embryo desalting and impurity removing, two-stage fermentation brine preparation, two-stage jar fermentation, after-ripening and aroma enhancement, sterilization, storage and the like. By adopting the method, the problems of unstable flavor, insufficient aroma, reduced brittleness and blackened color of the fermented vegetables can be obviously improved, so that the product has rich, soft, harmonious and stable flavor, brittleness and color. The method can be used for supporting the standardization and scale production theory of the fermented vegetables and assisting the technology, is easy for industrial production and has wide market prospect.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a pickled Chinese cabbage production method for improving fragrance and crispness.
Background
Pickled Chinese cabbage prepared by taking green vegetables such as mustard and the like as raw materials through a fermentation process is a very popular Sichuan vegetable seasoning in southwest areas of China. In recent years, due to the transformation of market consumption modes and the upgrading of consumption levels, the pickled Chinese cabbage serving as an important auxiliary material of the Sichuan vegetable compound seasoning or the prefabricated conditioning material bag also rapidly increases the requirements of industries such as household fast selling, catering industry and the like, and the sales market is continuously expanded to the whole country or even the whole world. However, the production process of pickled Chinese cabbage mostly follows the traditional mode which mainly comprises two stages of salting and jar-entering fermentation, the brittleness of the pickled Chinese cabbage can be greatly reduced in the process of high-salinity and long-term salting, the fragrance can be weakened after the pickled Chinese cabbage is desalted by clear water, and the loss of flavor and taste is not beneficial to the expansion of the product on the market and the increase of the sales volume.
Disclosure of Invention
Aiming at the prior art, the invention provides a pickled Chinese cabbage production method for improving fragrance and crispness, and solves the problems of weak fragrance and insufficient crispness of the conventional pickled Chinese cabbage.
In order to achieve the purpose, the invention adopts the technical scheme that: the production method of the pickled Chinese cabbage with improved aroma and crispness comprises the following steps:
s1: vegetable pretreatment;
s2: stacking the pretreated vegetables into a salting tank in a mode of one layer of vegetables and one layer of salt, then laminating and sealing, and salting at room temperature; the mass ratio of the salt to the vegetables is 10-15: 100;
s3: after salting for 6-8 days, performing brine circulation every two days, wherein the brine circulation is performed for 2-4 times in total, and each circulation is performed for 2-2.5 hours; adding sodium cyclamate calcium into saline water during circulation process of the saline water;
s4: sealing the pool after salting for 20 days, and standing and fermenting for 1-7 months at 10-15 ℃;
s5: taking out the fermented vegetables, washing with water and desalting until the salt content is 3-5%;
s6: dissolving the brine material in water to obtain brine; the halogen material comprises the following components in parts by mass:
10-12 parts of old brine, 10-15 parts of pickled pepper water, 6-8 parts of salt, 4-7 parts of pickled ginger water, 3-6 parts of apple juice, 2-5 parts of celery, 1-3 parts of gardenia, 1-3 parts of inulin, 0.1-0.3 part of brown sugar and 0.05-0.1 part of sodium cyclamate calcium;
s7: mixing the desalted vegetables and brine according to a feed-liquid ratio of 1-2 g:1mL, filling the mixture into a sterilized fermentation container, adding liquor accounting for 0.05-0.2% of the total mass of the brine and the vegetables, sealing, and fermenting at 15-20 ℃ for 20-30 days;
s8: placing the fermentation container fermented by S7 at 4-6 ℃ for after-ripening for 18-20 h;
s9: fishing out the pickled Chinese cabbage after the post-ripening, cutting, mixing with 6 wt% of saline water according to the material-liquid ratio of 1g to 4mL, filling into a packaging bag, and sterilizing at 80-90 ℃ for 15-20 min to obtain the pickled Chinese cabbage.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, the vegetable is mustard.
Further, during the brine circulation in S3, the sodium cyclamate calcium is added into the brine in batches, and the total amount of the added sodium cyclamate calcium is 0.05-1% of the vegetable mass.
Further, the brine circulation in the S3 is to perform interchange circulation on the brine in different salination pools of the same batch.
Further, the old saline water is the saline water left in the fermentation container after the previous batch of pickled Chinese cabbage is cooked.
Further, the pickled pepper water is prepared by the following steps:
mixing fresh pepper with 15 wt% of saline water according to a material-liquid ratio of 1g: 8-12 mL, naturally fermenting at room temperature until the total acid content of pickled pepper reaches 0.8-1.2%, removing pickled pepper, and clarifying to obtain the pickled pepper.
Further, the ginger soaking water is prepared by the following steps:
mixing ginger and 15 wt% of saline water according to a material-liquid ratio of 1g: 8-12 mL, naturally fermenting at room temperature until the total acid of the pickled ginger reaches 0.4-0.8%, removing the pickled ginger, and clarifying to obtain the ginger.
Further, the halogen material comprises the following components in parts by mass:
11 parts of old saline water, 12 parts of pickled pepper water, 7 parts of salt, 5 parts of pickled ginger water, 5 parts of apple juice, 4 parts of celery, 2 parts of gardenia, 2 parts of inulin, 0.2 part of brown sugar and 0.1 part of sodium cyclamate calcium.
Further, the liquor added in S7 accounts for 0.1% of the total mass of the brine and the vegetables
Further, the fermentation temperature in S7 was 18 ℃ and the fermentation time was 28 days.
The invention has the beneficial effects that:
1. the invention controls the temperature and salinity in the process of one-stage brine circulating salting fermentation, and adds sodium cyclamate calcium into the brine, so as to obtain abundant fermentation microorganisms and fragrance precursor substances, and reduce the loss of brittleness of the green vegetables in the process of salting.
2. According to the invention, during the two-stage jar fermentation process, the marinating materials such as gardenia, apple juice, inulin, sodium cyclamate calcium, celery, pickled pepper water and pickled ginger water are added, so that the loss of carbon sources and other nutrient substances after vegetable salting can be effectively avoided. The apple juice contains abundant carbohydrates and organic acids, and has fresh fruit fragrance, so that the fragrance of pickled Chinese cabbage can be improved while nutrient substances are supplemented; the calcium cyclamate serving as an additive is added into the pickled vegetables, calcium ions contained in the calcium cyclamate serving as an additive can be combined with pectic acid to form insoluble calcium pectate after being dissociated, the crispness of the pickled vegetables is improved, and meanwhile, the calcium cyclamate serving as a sweetener can also improve the taste of the product; the gardenia is dissolved in water and is golden yellow, so that the pickle is endowed with attractive color, the color of the product is improved, meanwhile, the gardenia has special fragrance, and the flavor of the pickle can be obviously improved under the synergistic action of the gardenia and the apple juice; inulin can accelerate fermentation of probiotics, reduce proliferation of putrefying bacteria, and ensure quality of sauerkraut. The pickled ginger water, the pickled pepper water, the celery, the old brine and the apple juice act together, so that the flavor precursor sources and microorganisms of the pickled vegetables are increased, and the mouthfeel of the pickled vegetables can be obviously improved. In addition, the marinade also comprises old brine, the old brine is taken from a fermentation container after the pickled Chinese cabbage is cooked, contains a plurality of beneficial microorganisms, and can increase the flavor of the pickled Chinese cabbage while shortening the fermentation time of the pickled Chinese cabbage.
3. After the secondary fermentation, the method also carries out after-ripening aroma-increasing step at low temperature, and the low-temperature environment can promote the fermentation metabolism activity flavor precursor substances to be converted into ester, ketone and other aroma components, so that the final product has rich aroma substance types and increased content, and can effectively control the metabolism of microorganisms to generate soft, harmonious and stable flavor of ester aroma, flower and fruit aroma and other aroma types.
4. The method can obviously improve the problems of unstable flavor, insufficient aroma, reduced brittleness and blackened color of the fermented vegetables, so that the product has rich, soft, harmonious and stable flavor, brittleness and color. The method can be used for supporting the standardization and scale production theory of the fermented vegetables and assisting the technology, is easy for industrial production and has wide market prospect.
Detailed Description
The following examples are provided to illustrate specific embodiments of the present invention.
Example 1
A production method of pickled Chinese cabbage with improved fragrance and crispness comprises the following steps:
(1) vegetable pretreatment: removing inedible part of fresh mustard, cleaning, and directly using whole vegetables.
(2) Vegetable salting: the method comprises the following steps of sequentially loading vegetable raw materials into a salting tank according to the sequence of a lower layer, a middle layer and an upper layer, wherein the upper layer, the middle layer and the lower layer respectively account for 1/3 of the height of the salting tank, and the mode of one layer of vegetable and one layer of salt is adopted in the tank loading process, so that the salt is uniformly spread; since too high salt content can inhibit the growth of microorganisms, too much dehydration of vegetables can affect the taste, while too low salt content can shorten the storage time of vegetables and make the vegetables easily go bad, the mass ratio of the vegetables to the salt is controlled at 100: 10. After the vegetables are filled into the pool, a transparent plastic film is covered on the salting pool, then cobblestones are used for compacting the periphery and the plane of the salting pool, so that the phenomenon that the vegetables are oxidized due to air contact is reduced, and salting is carried out at room temperature.
(3) First-stage brine circulating salting fermentation: during the vegetable salting process, a large amount of vegetable juice is generated under the action of gravity and osmotic pressure and is combined with salt to form salt water; after vegetables are salted for 7 days, leading out brine, and carrying out brine circulation, wherein the brine circulation is to carry out interchange circulation on brine in different salting ponds of the same batch; the brine circulation is carried out once every 2 days, and is carried out for 2 times in total, and the circulation time is 2 hours each time; adding sodium cyclamate calcium into saline water in the saline water circulation process, wherein the total amount of the added sodium cyclamate calcium is 0.05% of the total weight of the radish; the vegetable is salted for 20 days, sealed in a pool, and kept stand and fermented for 1 month at 10 ℃.
(4) Desalting and impurity removing of vegetable embryos: after the fermentation in the step (3) is finished, selecting vegetable embryos which are evenly salted, completely cut off, have yellow and green color and no oxidation flavor or other peculiar smells, removing vegetable heads, old stems and yellow leaves, putting the vegetable embryos into a cleaning pool, cleaning and removing the foreign matters such as silt, ash layers, leaves and the like mixed in leaf stalks and vegetable bodies, and desalting the vegetable embryos until the salt content is about 4%; transferring the cleaned vegetable embryo to a cart with a filter screen, and filtering for 60 min.
(5) Preparing pickled pepper water: mixing fresh pepper and saline water with salt content of 15% according to a material-liquid ratio of 1g:10mL, naturally fermenting for 6 months until the total acid content of the pickled pepper reaches about 0.8%, wherein the capsanthin in the pickled pepper can be fully dissolved out, the pickled pepper has strong acid fragrance, the color of the pickled pepper water is red and bright, and the microbial content is rich; removing pickled peppers, and clarifying or filtering for later use.
(6) Preparing ginger soaking water: mixing ginger and saline water with salt content of 15% according to a feed-liquid ratio of 1g:10mL, naturally fermenting for 7 months until total acid of pickled ginger reaches 0.6%, wherein the pickled ginger water with strong acid flavor of pickled ginger has rich microorganism content; removing the pickled ginger, clarifying and filtering for later use.
(7) Preparing two-stage fermentation brine: mixing 10 parts of old brine, 14 parts of pickled pepper water, 8 parts of salt, 7 parts of pickled ginger water, 5 parts of apple juice, 3 parts of celery, 1 part of gardenia, 1 part of inulin, 0.1 part of brown sugar and 0.05 part of sodium cyclamate calcium, and fully dissolving for later use; the used old saline water is the saline water left in the fermentation container after the previous batch of pickled Chinese cabbage is ripened.
(8) Two-stage jar fermentation: mixing the vegetable embryo desalted in the step (4) with the two-stage fermentation brine prepared in the step (7) according to a material-liquid ratio of 2g to 1mL, filling the mixture into a sterilized and disinfected pickle jar, adding liquor accounting for 0.1% of the total mass of the brine and the vegetables into the pickle jar, sealing the pickle jar, and fermenting for 30 days at 15 ℃.
(9) After-ripening and flavoring: the pickle jar is put at 4 ℃ for after-ripening for 18 h.
(10) Packaging, sterilizing and storing: taking out the post-cooked pickled Chinese cabbage, cutting, mixing with saline water with salt content of 6% according to a material-liquid ratio of 1g:4mL, filling into a packaging bag, vacuumizing, sealing, packaging, finishing and flattening qualified products, filling the whole packaging bag, and sterilizing under the condition that the central temperature of the product is above 80 ℃ for 15min, so that the temperature is rapid and uniform during sterilization; and fishing out unqualified products floating on the water surface after sterilization, transferring the sterilized pickled Chinese cabbage packet into a cooling pool, quickly cooling to the central temperature of less than 40 ℃, spreading and airing or dehydrating to ensure that no water stain exists on the surface of the pickled Chinese cabbage packet, and storing at room temperature.
Example 2
A production method of pickled Chinese cabbage with improved fragrance and crispness comprises the following steps:
(1) vegetable pretreatment: removing inedible part of fresh mustard, cleaning, and directly using whole vegetables.
(2) Vegetable salting: the method comprises the following steps of sequentially loading vegetable raw materials into a salting tank according to the sequence of a lower layer, a middle layer and an upper layer, wherein the upper layer, the middle layer and the lower layer respectively account for 1/3 of the height of the salting tank, and the mode of one layer of vegetable and one layer of salt is adopted in the tank loading process, so that the salt is uniformly spread; since too high salt content inhibits the growth of microorganisms, too much dehydration of vegetables affects the taste, while too low salt content shortens the storage time of vegetables, and vegetables are liable to decay, the mass ratio of vegetables to salt is controlled at 100: 13. After the vegetables are filled into the pool, a transparent plastic film is covered on the salting pool, then cobblestones are used for compacting the periphery and the plane of the salting pool, so that the phenomenon that the vegetables are oxidized due to air contact is reduced, and salting is carried out at room temperature.
(3) First-stage brine circulating salting fermentation: during the vegetable salting process, a large amount of vegetable juice is generated under the action of gravity and osmotic pressure and is combined with salt to form salt water; after vegetables are salted for 8 days, the saline water is led out, and the saline water circulation is carried out, wherein the saline water circulation is that the saline water in different salting ponds of the same batch is exchanged and circulated; the circulation of the brine is carried out once every 2 days, the circulation is carried out 3 times in total, and the circulation time is 2 hours each time; adding sodium cyclamate calcium into saline water in the saline water circulation process, wherein the total amount of the added sodium cyclamate calcium is 0.08% of the total weight of the radish; the vegetable is salted for 20 days, sealed in a pool, and kept stand and fermented for 5 months at 15 ℃.
(4) Desalting and impurity removing of vegetable embryos: after the fermentation in the step (3) is finished, selecting vegetable embryos which are evenly salted, completely cut off, have yellow and green color and no oxidation flavor or other peculiar smells, removing vegetable heads, old stems and yellow leaves, putting the vegetable embryos into a cleaning pool, cleaning and removing the foreign matters such as silt, ash layers, leaves and the like mixed in leaf stalks and vegetable bodies, and desalting the vegetable embryos until the salt content is about 5%; transferring the cleaned vegetable embryo to a cart with a filter screen, and filtering for 50 min.
(5) Preparing pickled pepper water: mixing fresh pepper with saline water with salt content of 15% according to a material-liquid ratio of 1g to 12mL, and naturally fermenting for 8 months until the total acid content of pickled pepper reaches about 1.0%; removing pickled peppers, and clarifying or filtering for later use.
(6) Preparing ginger soaking water: mixing rhizoma Zingiberis recens with 15% saline water, naturally fermenting for 8 months until total acid content in rhizoma Zingiberis recens reaches 0.6%; removing the pickled ginger, clarifying and filtering for later use.
(7) Preparing two-stage fermentation brine: mixing 10 parts of old brine, 12 parts of pickled pepper water, 7 parts of salt, 5 parts of pickled ginger water, 4 parts of apple juice, 2 parts of celery, 2 parts of gardenia, 2 parts of inulin, 0.1 part of brown sugar and 0.08 part of sodium cyclamate calcium, and fully dissolving for later use; the used old saline water is the saline water left in the fermentation container after the previous batch of pickled Chinese cabbage is ripened.
(8) Two-stage jar fermentation: mixing the vegetable embryo desalted in the step (4) with the two-stage fermentation brine prepared in the step (7) according to the material-liquid ratio of 1.5g:1mL, filling the mixture into a sterilized and disinfected pickle jar, adding liquor accounting for 0.2% of the total mass of the brine and the vegetables into the pickle jar, sealing the pickle jar, and fermenting for 25 days at 18 ℃.
(9) After-ripening and flavoring: the pickle jar is put at 6 ℃ for after-ripening for 18 h.
(10) Packaging, sterilizing and storing: taking out the post-cooked pickled Chinese cabbage, cutting, mixing with saline water with salt content of 6% according to a material-liquid ratio of 1g:4mL, filling into a packaging bag, vacuumizing, sealing, packaging, finishing and flattening qualified products, filling the whole packaging bag, and sterilizing under the condition that the central temperature of the product is above 80 ℃ for 15min, so that the temperature is rapid and uniform during sterilization; and fishing out unqualified products floating on the water surface after sterilization, transferring the sterilized pickled Chinese cabbage packet into a cooling pool, quickly cooling to the central temperature of less than 40 ℃, spreading and airing or dehydrating to ensure that no water stain exists on the surface of the pickled Chinese cabbage packet, and storing at room temperature.
Example 3
A production method of pickled Chinese cabbage with improved fragrance and crispness comprises the following steps:
(1) vegetable pretreatment: removing inedible part of fresh mustard, cleaning, and directly using whole vegetables.
(2) Vegetable salting: the method comprises the following steps of sequentially loading vegetable raw materials into a salting tank according to the sequence of a lower layer, a middle layer and an upper layer, wherein the upper layer, the middle layer and the lower layer respectively account for 1/3 of the height of the salting tank, and the mode of one layer of vegetable and one layer of salt is adopted in the tank loading process, so that the salt is uniformly spread; since too high salt content can inhibit the growth of microorganisms, too much dehydration of vegetables can affect the taste, while too low salt content can shorten the storage time of vegetables and make the vegetables easily go bad, the mass ratio of the vegetables to the salt is controlled at 100: 15. After the vegetables are filled into the pool, a transparent plastic film is covered on the salting pool, then cobblestones are used for compacting the periphery and the plane of the salting pool, so that the phenomenon that the vegetables are oxidized due to air contact is reduced, and salting is carried out at room temperature.
(3) First-stage brine circulating salting fermentation: during the vegetable salting process, a large amount of vegetable juice is generated under the action of gravity and osmotic pressure and is combined with salt to form salt water; after vegetables are salted for 6 days, the saline water is led out, and the saline water circulation is carried out, wherein the saline water circulation is that the saline water in different salting ponds of the same batch is exchanged and circulated; the circulation of the brine is carried out once every 2 days, and is carried out for 4 times in total, and the circulation time is 2.5h each time; adding sodium cyclamate calcium into saline water in the saline water circulation process, wherein the total amount of the added sodium cyclamate calcium is 1.0% of the total weight of the radish; the vegetable is salted for 20 days, sealed in a pool, and kept stand and fermented for 7 months at 10 ℃.
(4) Desalting and impurity removing of vegetable embryos: after the fermentation in the step (3) is finished, selecting vegetable embryos which are evenly salted, completely cut off, have yellow and green color and no oxidation flavor or other peculiar smells, removing vegetable heads, old stems and yellow leaves, putting the vegetable embryos into a cleaning pool, cleaning and removing the foreign matters such as silt, ash layers, leaves and the like mixed in leaf stalks and vegetable bodies, and desalting the vegetable embryos until the salt content is about 3%; transferring the cleaned vegetable embryo to a cart with a filter screen, and filtering for 30 min.
(5) Preparing pickled pepper water: mixing fresh pepper with saline water with salt content of 15% according to a material-liquid ratio of 1g:8mL, and naturally fermenting for 9 months until the total acid content of pickled pepper reaches about 1.2%; removing pickled peppers, and clarifying or filtering for later use.
(6) Preparing ginger soaking water: mixing rhizoma Zingiberis recens with 15% saline water, naturally fermenting for 5 months until total acid content in rhizoma Zingiberis recens reaches 0.4%; removing the pickled ginger, clarifying and filtering for later use.
(7) Preparing two-stage fermentation brine: mixing 10 parts of old brine, 10 parts of pickled pepper water, 6 parts of salt, 4 parts of pickled ginger water, 6 parts of apple juice, 5 parts of celery, 2 parts of gardenia, 3 parts of inulin, 0.1 part of brown sugar and 0.1 part of sodium cyclamate calcium, and fully dissolving for later use; the used old saline water is the saline water left in the fermentation container after the previous batch of pickled Chinese cabbage is ripened.
(8) Two-stage jar fermentation: mixing the vegetable embryo desalted in the step (4) with the two-stage fermentation brine prepared in the step (7) according to the material-liquid ratio of 1g to 1mL, filling the mixture into a sterilized and disinfected pickle jar, adding liquor accounting for 0.05 percent of the total mass of the brine and the vegetables into the pickle jar, sealing the pickle jar, and fermenting for 20 days at the temperature of 20 ℃.
(9) After-ripening and flavoring: the pickle jar is placed at 4 ℃ for after-ripening for 20 h.
(10) Packaging, sterilizing and storing: taking out the post-cooked pickled Chinese cabbage, cutting, mixing with saline water with salt content of 6% according to a material-liquid ratio of 1g:4mL, filling into a packaging bag, vacuumizing, sealing, packaging, finishing and flattening qualified products, filling the whole packaging bag, and sterilizing under the condition that the central temperature of the product is above 80 ℃ for 15min, so that the temperature is rapid and uniform during sterilization; and fishing out unqualified products floating on the water surface after sterilization, transferring the sterilized pickled Chinese cabbage packet into a cooling pool, quickly cooling to the central temperature of less than 40 ℃, spreading and airing or dehydrating to ensure that no water stain exists on the surface of the pickled Chinese cabbage packet, and storing at room temperature.
Comparative example 1
The pickle is produced by adopting the traditional pickle production mode.
Comparative example 2
Compared with the production method of the pickled vegetable in the embodiment 1, the production method of the pickled vegetable in the comparative example does not add brine but adds yeast in the secondary fermentation, and the rest operations are completely the same.
Comparative example 3
Compared with the pickled vegetable production method in the example 1, the pickled vegetable production method in the comparative example does not add sodium cyclamate calcium during the brine circulation, and the rest operations are completely the same.
Comparative example 4
Compared with the production method of the pickled vegetable in the example 1, the production method of the pickled vegetable in the comparative example does not carry out after-ripening operation at low temperature, directly cuts and packages, and has the same operation for the rest.
Analysis of results
The properties of the pickles obtained in the above examples and comparative examples were evaluated and the results are shown in table 1, and since examples 2 and 3 are similar to the results of example 1, only the results of example 1 are shown in table 1.
TABLE 1
As can be seen from the table, the pickled Chinese cabbage which is bright in color, rich in fragrance, good in brittleness and rich in nutrient substances can be obtained by adopting the method disclosed by the invention.
While the present invention has been described in detail with reference to the embodiments, it should not be construed as limited to the scope of the patent. Various modifications and changes may be made by those skilled in the art without inventive step within the scope of the appended claims.
Claims (10)
1. A production method of pickled Chinese cabbage with improved fragrance and crispness is characterized by comprising the following steps:
s1: vegetable pretreatment;
s2: stacking the pretreated vegetables into a salting tank in a mode of one layer of vegetables and one layer of salt, then laminating and sealing, and salting at room temperature; the mass ratio of the salt to the vegetables is 10-15: 100;
s3: after salting for 6-8 days, performing brine circulation every two days, wherein the brine circulation is performed for 2-4 times in total, and each circulation is performed for 2-2.5 hours; adding sodium cyclamate calcium into saline water during circulation process of the saline water;
s4: sealing the pool after salting for 20 days, and standing and fermenting for 1-7 months at 10-15 ℃;
s5: taking out the fermented vegetables, washing with water and desalting until the salt content is 3-5%;
s6: dissolving the brine material in water to obtain brine; the halogen material comprises the following components in parts by mass:
10-12 parts of old brine, 10-15 parts of pickled pepper water, 6-8 parts of salt, 4-7 parts of pickled ginger water, 3-6 parts of apple juice, 2-5 parts of celery, 1-3 parts of gardenia, 1-3 parts of inulin, 0.1-0.3 part of brown sugar and 0.05-0.1 part of sodium cyclamate calcium;
s7: mixing the desalted vegetables and brine according to a feed-liquid ratio of 1-2 g:1mL, filling the mixture into a sterilized fermentation container, adding liquor accounting for 0.05-0.2% of the total mass of the brine and the vegetables, sealing, and fermenting at 15-20 ℃ for 20-30 days;
s8: placing the fermentation container fermented by S7 at 4-6 ℃ for after-ripening for 18-20 h;
s9: fishing out the pickled Chinese cabbage after the post-ripening, cutting, mixing with 6 wt% of saline water according to the material-liquid ratio of 1g to 4mL, filling into a packaging bag, and sterilizing at 80-90 ℃ for 15-20 min to obtain the pickled Chinese cabbage.
2. The method for producing pickled Chinese cabbage with improved fragrance and crispness as claimed in claim 1, wherein: the vegetable is mustard.
3. The method for producing pickled Chinese cabbage with improved fragrance and crispness as claimed in claim 1, wherein: when brine circulation is carried out in S3, the sodium cyclamate calcium is added into the brine in batches, and the total amount of the added sodium cyclamate calcium is 0.05-1% of the weight of the vegetables.
4. The method for producing pickled Chinese cabbage with improved fragrance and crispness as claimed in claim 1, wherein: and in the S3, the brine circulation is to carry out interchange circulation on the brine in different salination pools of the same batch.
5. The method for producing pickled Chinese cabbage with improved fragrance and crispness as claimed in claim 1, wherein: the old saline water is the saline water left in the fermentation container after the previous batch of pickled Chinese cabbage is ripened.
6. The method for producing pickled Chinese cabbage with improved aroma and crispness according to claim 1, wherein the pickled pepper water is prepared by the following steps:
mixing fresh pepper with 15 wt% of saline water according to a material-liquid ratio of 1g: 8-12 mL, naturally fermenting at room temperature until the total acid content of pickled pepper reaches 0.8-1.2%, removing pickled pepper, and clarifying to obtain the pickled pepper.
7. The production method of pickled Chinese cabbage with improved fragrance and crispness as claimed in claim 1, characterized in that the ginger soaking water is prepared by the following steps:
mixing ginger and 15 wt% of saline water according to a material-liquid ratio of 1g: 8-12 mL, naturally fermenting at room temperature until the total acid of the pickled ginger reaches 0.4-0.8%, removing the pickled ginger, and clarifying to obtain the ginger.
8. The method for producing pickled Chinese cabbage with improved fragrance and crispness as claimed in claim 1, wherein: the halogen material comprises the following components in parts by mass:
10 parts of brine, 14 parts of pickled pepper water, 8 parts of salt, 7 parts of pickled ginger water, 5 parts of apple juice, 3 parts of celery, 1 part of gardenia, 1 part of inulin, 0.1 part of brown sugar and 0.05 part of sodium cyclamate calcium.
9. The method for producing pickled Chinese cabbage with improved fragrance and crispness as claimed in claim 1, wherein: the liquor added in the S7 accounts for 0.1% of the total mass of the brine and the vegetables.
10. The method for producing pickled Chinese cabbage with improved fragrance and crispness as claimed in claim 1, wherein: the fermentation temperature in S7 is 18 ℃, and the fermentation time is 28 days.
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| CN109349568A (en) * | 2018-11-29 | 2019-02-19 | 湖南省香味园食品股份有限公司 | A kind of industrialization pickle fermentation technique |
| CN109770300A (en) * | 2019-02-28 | 2019-05-21 | 四川李记乐宝食品有限公司 | A kind of high-quality sauerkraut and preparation method thereof |
| CN111000174A (en) * | 2019-12-16 | 2020-04-14 | 四川东坡中国泡菜产业技术研究院 | Industrial method for preparing pickled Chinese cabbage product by fermenting green leaf mustard |
| CN112931825A (en) * | 2021-04-06 | 2021-06-11 | 四川东坡中国泡菜产业技术研究院 | Method for regulating and controlling fermentation of industrial pickled vegetables by using citric acid and malic acid |
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| CN114680312A (en) * | 2022-03-24 | 2022-07-01 | 四川天味食品集团股份有限公司 | Pickled vegetables with vermicelli and preparation method thereof |
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