CN113925154A - Fresh and crisp preserved szechuan pickle compound seasoning and preparation method thereof - Google Patents
Fresh and crisp preserved szechuan pickle compound seasoning and preparation method thereof Download PDFInfo
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- CN113925154A CN113925154A CN202110424195.2A CN202110424195A CN113925154A CN 113925154 A CN113925154 A CN 113925154A CN 202110424195 A CN202110424195 A CN 202110424195A CN 113925154 A CN113925154 A CN 113925154A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 112
- 235000021110 pickles Nutrition 0.000 title claims abstract description 112
- 150000001875 compounds Chemical class 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 60
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 29
- 239000000661 sodium alginate Substances 0.000 claims abstract description 29
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 29
- 239000002131 composite material Substances 0.000 claims abstract description 22
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 18
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 17
- 235000015206 pear juice Nutrition 0.000 claims abstract description 16
- 238000005554 pickling Methods 0.000 claims abstract description 16
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 15
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 15
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 15
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 15
- 240000007232 Illicium verum Species 0.000 claims abstract description 15
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 15
- 239000006002 Pepper Substances 0.000 claims abstract description 15
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 15
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 15
- 235000011477 liquorice Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000002245 particle Substances 0.000 claims abstract description 9
- 240000003291 Armoracia rusticana Species 0.000 claims abstract description 7
- 235000011330 Armoracia rusticana Nutrition 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 238000003756 stirring Methods 0.000 claims description 48
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000012153 distilled water Substances 0.000 claims description 18
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000003825 pressing Methods 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000011282 treatment Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 abstract description 9
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 6
- 239000004278 EU approved seasoning Substances 0.000 abstract description 5
- 238000003912 environmental pollution Methods 0.000 abstract description 5
- 239000002699 waste material Substances 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 241000722363 Piper Species 0.000 description 11
- 241000234314 Zingiber Species 0.000 description 11
- 235000013399 edible fruits Nutrition 0.000 description 10
- 241000219198 Brassica Species 0.000 description 7
- 235000003351 Brassica cretica Nutrition 0.000 description 7
- 235000003343 Brassica rupestris Nutrition 0.000 description 7
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 7
- 235000010460 mustard Nutrition 0.000 description 7
- 240000000982 Malva neglecta Species 0.000 description 6
- 235000000060 Malva neglecta Nutrition 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 6
- 235000013939 Malva Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000208836 Adoxa moschatellina Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000287420 Pyrus x nivalis Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- -1 fructose Chemical class 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment 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
- A23L27/20—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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Biotechnology (AREA)
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to the technical field of preserved szechuan pickle seasonings, in particular to a fresh and crisp preserved szechuan pickle composite seasoning and a preparation method thereof, wherein the composite seasoning takes sodium alginate gel as a primary carrier, carries the composite seasoning, and is coated with sodium alginate, the composite seasoning comprises powdery seasoning, pear juice, lemon juice and preserved szechuan pickle pickling liquid, the powdery seasoning is micron-sized powdery seasoning with the particle size of 10-25 microns, and the powdery seasoning comprises dried hot pepper, star anise, pepper, fructus amomi, common fennel, liquorice, horseradish leaves, ginger powder and monosodium glutamate. The fresh and crisp preserved szechuan pickle compound seasoning takes preserved szechuan pickle preserving liquid as a raw material, the preserving liquid generated in the processing process of preserved szechuan pickle is fully recycled, the environmental pollution and the nutrition waste caused by emission are avoided, and meanwhile, the fresh and crisp preserved szechuan pickle compound seasoning has a slow release effect, can continuously increase fragrance and keep the taste of the preserved szechuan pickle.
Description
Technical Field
The invention relates to the technical field of preserved szechuan pickle seasoning, in particular to a fresh and crisp preserved szechuan pickle compound seasoning and a preparation method thereof.
Background
The preserved szechuan pickle is a traditional preserved vegetable product, is prepared by using mustard for stems through sorting, dewatering and salting for three times, has the characteristics of faint scent, refreshing taste, appetizing and the like, and is deeply loved by the masses. In order to improve the taste of the preserved szechuan pickle, spices are added into the preserved szechuan pickle, and the preserved szechuan pickle is uniformly stirred and eaten. Although the brand and variety of the preserved szechuan pickles sold on the market are more, the spices are mostly volatile, and the preserved fresh flavor and crisp and tender feeling of the preserved szechuan pickles are difficult to continuously increase the flavor.
The processing of the preserved szechuan pickle needs three times of curing and fermentation, and a large amount of preserved szechuan pickle curing liquid is generated after each curing and fermentation. The stem leaf mustard contains rich nutrient substances, and during the long-time soaking in saline water, the soluble nutrient substances in the fresh vegetable heads are gradually dissolved in the pickling liquid, so that the pickling liquid has the characteristics of high salt, high amino acid, high phosphorus and the like, and also contains rich nutrient substances, such as amino acids, vitamins, organic acids, esters and the like. In the prior art, the pickle produced by pickling is directly used as sewage to be discharged in the processing of the pickle, on one hand, the characteristics of high salt, high phosphorus and the like of the pickle can cause serious environmental pollution, on the other hand, organic matters such as amino acid, vitamin, organic acid, esters and the like which are rich in the pickle also cause waste of white and white, and the loss of the organic matters can reduce the nutrient loss of the pickle product and reduce the product quality.
In summary, it would be of great significance in the field of hot pickled mustard tuber processing if the pickle produced during the hot pickled mustard tuber processing could be used to produce a hot pickled mustard tuber seasoning that has the characteristics of lasting flavor enhancement and preserved hot pickled mustard tuber taste.
Disclosure of Invention
In view of the above, the invention aims to provide a fresh and crisp preserved szechuan pickle compound seasoning and a preparation method thereof, the fresh and crisp preserved szechuan pickle compound seasoning takes preserved szechuan pickle curing liquid as a raw material, the curing liquid generated in the preserved szechuan pickle processing process is fully recycled, the environmental pollution and the nutrition waste caused by emission are avoided, and meanwhile, the fresh and crisp preserved szechuan pickle compound seasoning has a slow release effect, can continuously increase the aroma and keep the taste of the preserved szechuan pickle.
The invention solves the technical problems by the following technical means:
the invention provides a fresh and crisp preserved szechuan pickle compound seasoning, which takes sodium alginate gel as a primary carrier, loads a compound seasoning and is coated with sodium alginate, wherein the compound seasoning comprises a powdery seasoning, pear juice, lemon juice and preserved szechuan pickle pickling liquid, the powdery seasoning is a micron-sized powdery seasoning with the particle size of 10-25 microns, and the powdery seasoning comprises dried chili, star anise, pepper, fructus amomi, fennel, liquorice, horseradish leaf, ginger powder and monosodium glutamate.
Preferably, the compound seasoning comprises the following raw materials in parts by weight: 10-15 parts of powdery seasoning, 6-10 parts of pear juice, 6-10 parts of lemon juice and 45-55 parts of preserved szechuan pickle.
Preferably, the compound seasoning comprises the following raw materials in parts by weight: 13 parts of powdery seasoning, 8 parts of pear juice, 8 parts of lemon juice and 50 parts of preserved szechuan pickle pickling liquid.
Preferably, the powdery seasoning is prepared from the following raw materials in parts by weight: 4-8 parts of dried chili, 2-5 parts of star anise, 3-5 parts of pepper, 4-6 parts of fructus amomi, 2-4 parts of fennel, 5-10 parts of liquorice, 1-2 parts of horseradish leaf, 3-5 parts of ginger powder and 0.5-1 part of monosodium glutamate.
The invention also provides a preparation method of the fresh and crisp preserved szechuan pickle compound seasoning, which comprises the following steps:
s1, preparing two parts of sodium alginate solution and one part of calcium chloride solution with the same volume by using distilled water respectively, adding powdery seasoning, pear juice and lemon juice into pickle preserving liquid, and uniformly stirring to obtain composite seasoning liquid;
s2, stirring and dripping the sodium alginate solution into the calcium chloride solution at the rotating speed of 300-400 r/min, continuously stirring for 15-20 min, and rinsing for 3 times by using distilled water to obtain a primary carrier;
s3, stirring and adding the composite seasoning liquid into the primary carrier at the rotating speed of 100-150 r/min, and stirring and reacting for 0.5 h;
and S4, stirring and dripping the sodium alginate solution, stirring and reacting for 0.5h, filtering, and rinsing with distilled water for 1 time to obtain the compound seasoning.
Preferably, the preparation method of the powdery seasoning comprises the following steps: weighing dry chili, star anise, pepper, fructus amomi, fennel, liquorice and ginger powder respectively, stir-frying for 5min in a frying pan at the temperature of 80-100 ℃, cooling to room temperature, adding horseradish leaf and monosodium glutamate, stirring uniformly, and carrying out airflow superfine grinding in an airflow mill until the particle size is 10-25 microns to obtain the powdery seasoning.
The seasoning fried at high temperature can improve the unique fragrance of the seasoning, and the seasoning can be sterilized at high temperature to avoid seasoning deterioration. The seasoning which is subjected to airflow superfine grinding to micron level is easier to be adsorbed on the sodium alginate gel primary carrier on one hand, and on the other hand, the seasoning is easier to be slowly released in the using process, so that the pickled mustard tuber is tasty, and the taste of the pickled mustard tuber is improved.
Preferably, the concentration of the sodium alginate solution is 12-14 g/L, and the concentration of the calcium chloride solution is 20-23 g/L.
Preferably, the preparation method of the preserved szechuan pickle comprises the following steps: collecting the pickling liquid generated in the process of the preserved szechuan pickle top-pressing treatment, sequentially passing the top-pressing liquid through a 20-mesh sieve, a 50-mesh sieve and a 100-mesh sieve, performing vacuum concentration, fermenting in a normal-temperature fermentation tank with the vacuum degree of 0.06-0.08 Mpa for 2-3 days, passing the obtained fermentation liquid through a 100-mesh sieve, and then heating to 100-110 ℃ for 5 min.
Preferably, the temperature of the vacuum concentration is 35-40 ℃. The temperature is set to avoid the influence of high temperature on microorganisms in the pickling liquid, and the subsequent fermentation effect is improved to a certain extent.
Preferably, the vacuum concentration is carried out until the salt content of the pickling liquid is 12-13%.
On one hand, the fresh and crisp preserved szechuan pickle compound seasoning takes the pickling liquid generated in the processing process of preserved szechuan pickle as a raw material, so that the environmental pollution and the nutrient waste caused by the discharge of the pickling liquid are avoided; on the other hand, the fresh and crisp preserved szechuan pickle compound seasoning adsorbs and wraps all seasonings on the sodium alginate gel, has a slow release effect, and continuously releases all seasonings when in use, so that the preserved szechuan pickle is flavored, and the taste of the preserved szechuan pickle is kept. The fresh and crisp preserved szechuan pickle compound seasoning provided by the invention uses pear juice, the pear juice contains abundant sugars such as fructose, low-molecular sugars can perform Maillard reaction with protein contained in the spice to generate components with more intense fragrance, and the preserved szechuan pickle is further enhanced in fragrance during use; the lemon juice is used, the lemon juice contains abundant citric acid, the acidic citric acid has the effect of improving the crispness of the preserved szechuan pickle and improves the taste of the preserved szechuan pickle, and meanwhile, the lemon juice also contains abundant vitamin C, so that the nutrition of the preserved szechuan pickle can be enriched.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The pickle preserving liquid used in the invention is obtained by a series of treatments, namely the preserving liquid generated in the process of squeezing the preserved szechuan pickle, namely the preserving liquid generated in the process of adding salt and squeezing the preserved szechuan pickle for three times in the traditional production process of the preserved szechuan pickle. The lemon juice is obtained by directly squeezing lemon, and the pear juice is obtained by directly squeezing snow pear.
Example 1
The powdered seasoning used in this example was prepared as follows:
respectively weighing 4 parts by weight of dry hot pepper, 2 parts by weight of star anise, 3 parts by weight of pepper, 4 parts by weight of fructus amomi, 2 parts by weight of common fennel fruit, 5 parts by weight of liquorice, 1 part by weight of mallow leaf, 3 parts by weight of ginger powder and 0.5 part by weight of monosodium glutamate, stir-frying the weighed dry hot pepper, star anise, pepper, fructus amomi, common fennel fruit, liquorice and ginger powder in a frying pan at the temperature of 80 ℃ for 5min, cooling to room temperature, adding the mallow leaf and the monosodium glutamate, uniformly stirring, carrying out airflow ultramicro crushing in an airflow mill until the particle size is 10-25 micrometers, and obtaining the powdery seasoning
The preparation method of the pickle preserving liquid used in the embodiment is as follows:
collecting the pickle liquid produced in the process of the preserved szechuan pickle top-pressing treatment, sequentially passing the pickle liquid through a 20-mesh sieve, a 50-mesh sieve and a 100-mesh sieve, carrying out vacuum concentration at 35 ℃, concentrating until the salt content of the pickle liquid is 12%, transferring the concentrated pickle liquid into a normal-temperature fermentation tank with the vacuum degree of 0.06Mpa for fermentation for 2 days, passing the obtained fermentation liquid through the 100-mesh sieve, and then heating to 100 ℃ for 5 min.
The preparation method of the fresh and crisp preserved szechuan pickle compound seasoning comprises the following steps:
s1, preparing two parts of sodium alginate solution with concentration of 12g/L and one part of calcium chloride solution with concentration of 20g/L with distilled water, wherein the volumes of the two parts are equal, and adding 10g of powdery seasoning, 6g of pear juice and 6g of lemon juice into 45g of preserved szechuan pickle, and uniformly stirring to obtain composite seasoning liquid;
s2, stirring and dripping 100mL of sodium alginate solution into 100mL of calcium chloride solution at the rotating speed of 300r/min, continuously stirring for 15min, and rinsing with distilled water for 3 times to obtain a primary carrier;
s3, stirring and adding the composite seasoning liquid into the primary carrier at the rotating speed of 100r/min, and stirring and reacting for 0.5 h;
and S4, stirring and dripping 100mL of sodium alginate solution, stirring and reacting for 0.5h, filtering, and rinsing with distilled water for 1 time to obtain the compound seasoning.
Example 2
The powdered seasoning used in this example was prepared as follows:
respectively weighing 7 parts by weight of dry hot pepper, 4 parts by weight of star anise, 4 parts by weight of pepper, 4.5 parts by weight of fructus amomi, 2.5 parts by weight of common fennel fruit, 6 parts by weight of liquorice, 1.2 parts by weight of malva leaf, 4.5 parts by weight of ginger powder and 0.7 part by weight of monosodium glutamate, stir-frying the weighed dry hot pepper, star anise, pepper, fructus amomi, common fennel fruit, liquorice and ginger powder in a frying pan at the temperature of 95 ℃ for 5min, cooling to room temperature, adding the malva leaf and the monosodium glutamate, uniformly stirring, carrying out airflow ultramicro pulverization in an airflow mill until the particle size is 10-25 micrometers, and obtaining the powdery seasoning
The preparation method of the pickle preserving liquid used in the embodiment is as follows:
collecting the pickle produced in the process of squeezing the preserved szechuan pickle, sequentially passing the upper squeezed pickle through a 20-mesh sieve, a 50-mesh sieve and a 100-mesh sieve, carrying out vacuum concentration at 38 ℃, concentrating until the salt content of the pickle is 12.5%, transferring the concentrated pickle into a normal-temperature fermentation tank with the vacuum degree of 0.07Mpa for fermentation for 2.5 days, passing the obtained fermentation liquor through the 100-mesh sieve, and then heating to 110 ℃ for 5 min.
The preparation method of the fresh and crisp preserved szechuan pickle compound seasoning comprises the following steps:
s1, preparing two parts of 13g/L sodium alginate solution and one part of 21g/L calcium chloride solution with equal volumes by using distilled water, and adding 12g of powdery seasoning, 9g of pear juice and 9g of lemon juice into 46g of preserved szechuan pickle, and uniformly stirring to obtain composite seasoning liquid;
s2, stirring and dripping 100mL of sodium alginate solution into 100mL of calcium chloride solution at the rotating speed of 300r/min, continuously stirring for 15min, and rinsing with distilled water for 3 times to obtain a primary carrier;
s3, stirring and adding the composite seasoning liquid into the primary carrier at the rotating speed of 100r/min, and stirring and reacting for 0.5 h;
and S4, stirring and dripping 100mL of sodium alginate solution, stirring and reacting for 0.5h, filtering, and rinsing with distilled water for 1 time to obtain the compound seasoning.
Example 3
The powdered seasoning used in this example was prepared as follows:
respectively weighing 6 parts by weight of dry hot pepper, 3 parts by weight of star anise, 4 parts by weight of pepper, 5 parts by weight of fructus amomi, 3 parts by weight of common fennel fruit, 8 parts by weight of liquorice, 1.5 parts by weight of malva leaf, 4 parts by weight of ginger powder and 0.8 part by weight of monosodium glutamate, stir-frying the weighed dry hot pepper, star anise, pepper, fructus amomi, common fennel fruit, liquorice and ginger powder in a frying pan at 90 ℃ for 5min, cooling to room temperature, adding the malva leaf and the monosodium glutamate, uniformly stirring, carrying out airflow superfine grinding in an airflow mill until the particle size is 20 micrometers, and obtaining the powdery seasoning
The preparation method of the pickle preserving liquid used in the embodiment is as follows:
collecting the pickle liquid produced in the process of the preserved szechuan pickle top-pressing treatment, sequentially passing the pickle liquid through a 20-mesh sieve, a 50-mesh sieve and a 100-mesh sieve, carrying out vacuum concentration at the temperature of 36 ℃, concentrating until the salt content of the pickle liquid is 12%, transferring the concentrated pickle liquid into a normal-temperature fermentation tank with the vacuum degree of 0.07Mpa for fermentation for 2 days, passing the obtained fermentation liquid through the 100-mesh sieve, and then heating to 105 ℃ for 5 min.
The preparation method of the fresh and crisp preserved szechuan pickle compound seasoning comprises the following steps:
s1, preparing two parts of sodium alginate solution with the concentration of 13g/L and one part of calcium chloride solution with the concentration of 21g/L with the same volume by using distilled water respectively, adding 13g of powdery seasoning, 8g of pear juice and 8g of lemon juice into 50g of preserved szechuan pickle, and uniformly stirring to obtain composite seasoning liquid;
s2, stirring and dripping 100mL of sodium alginate solution into 100mL of calcium chloride solution at the rotating speed of 350r/min, continuously stirring for 18min, and rinsing for 3 times by using distilled water to obtain a primary carrier;
s3, stirring and adding the composite seasoning liquid into the primary carrier at the rotating speed of 13r/min, and stirring and reacting for 0.5 h;
and S4, stirring and dripping 100mL of sodium alginate solution, stirring and reacting for 0.5h, filtering, and rinsing with distilled water for 1 time to obtain the compound seasoning.
Example 4
The powdered seasoning used in this example was prepared as follows:
respectively weighing 8 parts by weight of dry hot pepper, 5 parts by weight of star anise, 5 parts by weight of pepper, 6 parts by weight of fructus amomi, 4 parts by weight of common fennel fruit, 10 parts by weight of liquorice, 2 parts by weight of muskroot fruit leaf, 5 parts by weight of ginger powder and 1 part by weight of monosodium glutamate, stir-frying the weighed dry hot pepper, star anise, pepper, fructus amomi, common fennel fruit, liquorice and ginger powder in a frying pan at the temperature of 100 ℃ for 5min, cooling to room temperature, adding the muskroot fruit leaf and the monosodium glutamate, uniformly stirring, carrying out airflow ultramicro powder crushing in an airflow mill until the particle size is 25 micrometers, and obtaining the seasoning powder
The preparation method of the pickle preserving liquid used in the embodiment is as follows:
collecting the pickle liquid produced in the process of the preserved szechuan pickle top-pressing treatment, sequentially passing the pickle liquid through a 20-mesh sieve, a 50-mesh sieve and a 100-mesh sieve, carrying out vacuum concentration at 40 ℃, concentrating until the salt content of the pickle liquid is 13%, transferring the concentrated pickle liquid into a normal-temperature fermentation tank with the vacuum degree of 0.08Mpa for fermentation for 3 days, passing the obtained fermentation liquid through the 100-mesh sieve, and then heating to 110 ℃ for 5 min.
The preparation method of the fresh and crisp preserved szechuan pickle compound seasoning comprises the following steps:
s1, preparing two parts of sodium alginate solution with the concentration of 14g/L and one part of calcium chloride solution with the concentration of 23g/L with the same volume by using distilled water respectively, adding 15g of powdery seasoning, 10g of pear juice and 10g of lemon juice into 55g of preserved szechuan pickle, and uniformly stirring to obtain composite seasoning liquid;
s2, stirring and dripping 100mL of sodium alginate solution into 100mL of calcium chloride solution at the rotating speed of 400r/min, continuously stirring for 20min, and rinsing with distilled water for 3 times to obtain a primary carrier;
s3, stirring and adding the composite seasoning liquid into the primary carrier at the rotating speed of 150r/min, and stirring and reacting for 0.5 h;
and S4, stirring and dripping 100mL of sodium alginate solution, stirring and reacting for 0.5h, filtering, and rinsing with distilled water for 1 time to obtain the compound seasoning.
On the one hand, the fresh and crisp preserved szechuan pickle compound seasoning prepared by the embodiment takes the pickling liquid generated in the processing process of preserved szechuan pickle as a raw material, so that the environmental pollution and the nutrient waste caused by the discharge of the pickling liquid are avoided; on the other hand, the fresh and crisp preserved szechuan pickle compound seasoning adsorbs and wraps all seasonings on the sodium alginate gel, has a slow release effect, and continuously releases all seasonings when in use, so that the preserved szechuan pickle is flavored, and the taste of the preserved szechuan pickle is kept. The fresh and crisp preserved szechuan pickle compound seasoning is uniformly mixed in desalted preserved szechuan pickle and packaged together with the preserved szechuan pickle, and after packaging, each seasoning in the compound seasoning continuously increases the flavor of the preserved szechuan pickle, thereby effectively improving the taste of the preserved szechuan pickle and the fresh and crisp mouthfeel.
Although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted without departing from the spirit and scope of the invention as defined in the appended claims. The techniques, shapes, and configurations not described in detail in the present invention are all known techniques.
Claims (10)
1. The fresh and crisp preserved szechuan pickle composite seasoning is characterized in that sodium alginate gel is used as a primary carrier of the composite seasoning, the composite seasoning is loaded, and is coated with sodium alginate, the composite seasoning comprises powdery seasoning, pear juice, lemon juice and preserved szechuan pickle pickling liquid, the powdery seasoning is micron-sized powdery seasoning with the particle size of 10-25 microns, and the powdery seasoning comprises dried chili, star anise, pepper, fructus amomi, fennel, liquorice, horseradish leaf, ginger powder and monosodium glutamate.
2. The fresh and crisp preserved szechuan pickle compound seasoning as claimed in claim 1, wherein the compound seasoning comprises the following raw materials in parts by weight: 10-15 parts of powdery seasoning, 6-10 parts of pear juice, 6-10 parts of lemon juice and 45-55 parts of preserved szechuan pickle.
3. The fresh and crisp preserved szechuan pickle compound seasoning as claimed in claim 2, wherein the compound seasoning comprises the following raw materials in parts by weight: 13 parts of powdery seasoning, 8 parts of pear juice, 8 parts of lemon juice and 50 parts of preserved szechuan pickle pickling liquid.
4. The fresh and crisp preserved szechuan pickle compound seasoning as claimed in claim 1, wherein the powdery seasoning is prepared from the following raw materials in parts by weight: 4-8 parts of dried chili, 2-5 parts of star anise, 3-5 parts of pepper, 4-6 parts of fructus amomi, 2-4 parts of fennel, 5-10 parts of liquorice, 1-2 parts of horseradish leaf, 3-5 parts of ginger powder and 0.5-1 part of monosodium glutamate.
5. The preparation method of the fresh and crisp preserved szechuan pickle compound seasoning according to any one of claims 1 to 4, which is characterized by comprising the following steps:
s1, preparing two parts of sodium alginate solution and one part of calcium chloride solution with the same volume by using distilled water respectively, adding powdery seasoning, pear juice and lemon juice into pickle preserving liquid, and uniformly stirring to obtain composite seasoning liquid;
s2, stirring and dripping the sodium alginate solution into the calcium chloride solution at the rotating speed of 300-400 r/min, continuously stirring for 15-20 min, and rinsing for 3 times by using distilled water to obtain a primary carrier;
s3, stirring and adding the composite seasoning liquid into the primary carrier at the rotating speed of 100-150 r/min, and stirring and reacting for 0.5 h;
and S4, stirring and dripping the sodium alginate solution, stirring and reacting for 0.5h, filtering, and rinsing with distilled water for 1 time to obtain the compound seasoning.
6. The preparation method of the fresh and crisp preserved szechuan pickle compound seasoning according to claim 5, wherein the preparation method of the powdery seasoning is as follows:
weighing dry chili, star anise, pepper, fructus amomi, fennel, liquorice and ginger powder respectively, stir-frying for 5min in a frying pan at the temperature of 80-100 ℃, cooling to room temperature, adding horseradish leaf and monosodium glutamate, stirring uniformly, and carrying out airflow superfine grinding in an airflow mill until the particle size is 10-25 microns to obtain the powdery seasoning.
7. The preparation method of the fresh and crisp preserved szechuan pickle compound seasoning, according to claim 5, characterized in that the concentration of the sodium alginate solution is 12-14 g/L, and the concentration of the calcium chloride solution is 20-23 g/L.
8. The preparation method of the fresh and crisp preserved szechuan pickle composite seasoning according to claim 5, wherein the preparation method of the preserved szechuan pickle is as follows:
collecting the pickling liquid generated in the process of the preserved szechuan pickle top-pressing treatment, sequentially passing the top-pressing liquid through a 20-mesh sieve, a 50-mesh sieve and a 100-mesh sieve, performing vacuum concentration, fermenting in a normal-temperature fermentation tank with the vacuum degree of 0.06-0.08 Mpa for 2-3 days, passing the obtained fermentation liquid through a 100-mesh sieve, and then heating to 100-110 ℃ for 5 min.
9. The preparation method of the fresh and crisp preserved szechuan pickle compound seasoning as claimed in claim 8, wherein the temperature of vacuum concentration is 35-40 ℃.
10. The preparation method of the fresh and crisp preserved szechuan pickle composite seasoning as claimed in claim 9, wherein the vacuum concentration is carried out until the salt content of the preserving solution is 12-13%.
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