CN114223872A - Sauce-flavor instant pickle seasoning packet and preparation method and use method thereof - Google Patents
Sauce-flavor instant pickle seasoning packet and preparation method and use method thereof Download PDFInfo
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- CN114223872A CN114223872A CN202111627871.2A CN202111627871A CN114223872A CN 114223872 A CN114223872 A CN 114223872A CN 202111627871 A CN202111627871 A CN 202111627871A CN 114223872 A CN114223872 A CN 114223872A
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- seasoning
- pickle
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- acid
- vegetables
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 144
- 235000021110 pickles Nutrition 0.000 title claims abstract description 63
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title abstract description 25
- 235000019634 flavors Nutrition 0.000 claims abstract description 35
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 33
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 25
- 235000008397 ginger Nutrition 0.000 claims abstract description 25
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 23
- 239000002068 microbial inoculum Substances 0.000 claims abstract description 20
- 240000002234 Allium sativum Species 0.000 claims abstract description 19
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 16
- 239000004310 lactic acid Substances 0.000 claims abstract description 16
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 16
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 14
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 11
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 11
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims abstract description 11
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 11
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 10
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 10
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims abstract description 10
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 10
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000003704 aspartic acid Nutrition 0.000 claims abstract description 10
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 claims abstract description 10
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims abstract description 10
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 10
- 239000004220 glutamic acid Substances 0.000 claims abstract description 10
- 239000001630 malic acid Substances 0.000 claims abstract description 10
- 235000011090 malic acid Nutrition 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000013311 vegetables Nutrition 0.000 claims description 58
- 238000004140 cleaning Methods 0.000 claims description 26
- 238000005520 cutting process Methods 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 20
- 238000007789 sealing Methods 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 235000015067 sauces Nutrition 0.000 claims description 12
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 8
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 8
- 239000011707 mineral Substances 0.000 claims description 8
- 239000003755 preservative agent Substances 0.000 claims description 8
- 230000002335 preservative effect Effects 0.000 claims description 8
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 8
- 235000021109 kimchi Nutrition 0.000 claims description 7
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 2
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 2
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 244000046738 asparagus lettuce Species 0.000 claims description 2
- 235000006705 asparagus lettuce Nutrition 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 238000001704 evaporation Methods 0.000 claims 1
- 230000008020 evaporation Effects 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 241000186660 Lactobacillus Species 0.000 abstract description 8
- 229940039696 lactobacillus Drugs 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 21
- 238000004806 packaging method and process Methods 0.000 description 13
- 235000011054 acetic acid Nutrition 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 8
- 235000015165 citric acid Nutrition 0.000 description 8
- 241000220259 Raphanus Species 0.000 description 7
- 238000001816 cooling Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 229940014062 garlic preparation Drugs 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 150000002148 esters Chemical class 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- 150000007513 acids Chemical class 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 150000002825 nitriles Chemical class 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- WQOXQRCZOLPYPM-UHFFFAOYSA-N dimethyl disulfide Chemical compound CSSC WQOXQRCZOLPYPM-UHFFFAOYSA-N 0.000 description 2
- 239000003337 fertilizer Substances 0.000 description 2
- 230000010198 maturation time Effects 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 229910052788 barium Inorganic materials 0.000 description 1
- DSAJWYNOEDNPEQ-UHFFFAOYSA-N barium atom Chemical compound [Ba] DSAJWYNOEDNPEQ-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- YOBAEOGBNPPUQV-UHFFFAOYSA-N iron;trihydrate Chemical compound O.O.O.[Fe].[Fe] YOBAEOGBNPPUQV-UHFFFAOYSA-N 0.000 description 1
- 150000002540 isothiocyanates Chemical class 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000003464 sulfur compounds Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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
- 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
- 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
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- 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
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23L29/065—Microorganisms
-
- 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
-
- 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
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
Abstract
The invention discloses a sauce-flavor instant pickle seasoning packet, which belongs to the technical field of pickle seasoning and comprises the following seasonings in parts by weight: a first seasoning: 100 portions of soy sauce, 2 to 4 portions of lactic acid, 1 to 2 portions of acetic acid, 0.2 to 0.4 portion of succinic acid, 0.02 to 0.04 portion of citric acid, 0.03 to 0.05 portion of malic acid, 0.4 to 0.8 portion of aspartic acid and 0.4 to 0.8 portion of glutamic acid; a second seasoning: 10-20 parts of MVR salt; and (3) third seasoning: 30-50 parts of capsicum frutescens, 50-80 parts of ginger and 20-50 parts of garlic; and a fourth seasoning: 1-2 parts of leuconostoc mesenteroides microbial inoculum and 2-4 parts of lactobacillus plantarum microbial inoculum. Compared with the pickle prepared by the traditional process, the pickle is more convenient to prepare, shorter in preparation period, better in flavor and convenient to eat. Compared with the convenient instant pickles on the market, the pickle is rich in active lactobacillus. The problems that the market share of the low-salt instant pickle is low and the production rate of the family pickle is reduced are solved, and a new mode is provided for the industrial development of the low-salt instant pickle.
Description
Technical Field
The invention belongs to the technical field of pickled vegetable seasonings, and particularly relates to a sauce-flavor instant pickled vegetable seasoning bag and a preparation method and a using method thereof.
Background
The pickle is a typical representative of traditional special fermented food in China, has long history and deep culture, and is a vegetable product prepared by soaking and fermenting fresh vegetables serving as raw materials with or without auxiliary materials in salt water with medium and low concentration. The pickle is often used as cooking and table food materials in southwest areas of China, and is popular with consumers. At present, the pickled vegetables in the market are mainly high-salt seasoning pickled vegetables such as Fuling pickled vegetables and Chuannan 'dish of eating rice', the traditional low-salt instant pickled vegetables have long fermentation period and uncontrollable fermentation quality, and the flavor, texture, color and the like of products are easily changed in the processes of production, processing, packaging, sterilization, transportation and storage, so the industrial development of the low-salt instant pickled vegetables is restricted, in addition, with the change of modern fast-paced life, fewer traditional household pickled vegetables are prepared, and convenient, instant and fast foods are more favored by young people at present.
In the prior art, the preparation period of the household prepared instant pickled vegetable is long, the ripening time of the pickled vegetable is unstable, the flavor is uncontrollable, and the traditional instant pickled vegetable preparation can be lost.
Disclosure of Invention
The invention aims to provide a seasoning bag for instant pickles with sauce flavor, which solves the technical problems that the making period of the instant pickles made by families is long, the ripening time of the pickles is unstable, the flavor is uncontrollable and the like in the prior art.
The invention discloses a sauce-flavor instant pickle seasoning packet which comprises the following seasonings in parts by weight: a first seasoning: 100 portions of soy sauce, 2 to 4 portions of lactic acid, 1 to 2 portions of acetic acid, 0.2 to 0.4 portion of succinic acid, 0.02 to 0.04 portion of citric acid, 0.03 to 0.05 portion of malic acid, 0.4 to 0.8 portion of aspartic acid and 0.4 to 0.8 portion of glutamic acid; a second seasoning: 10-20 parts of MVR salt; and (3) third seasoning: 30-50 parts of capsicum frutescens, 50-80 parts of ginger and 20-50 parts of garlic; and a fourth seasoning: 1-2 parts of leuconostoc mesenteroides microbial inoculum and 2-4 parts of lactobacillus plantarum microbial inoculum.
Furthermore, the number of viable bacteria of the Leuconostoc mesenteroides is 1.0 multiplied by 1010-5.0×1010CFU/g, strain number: PCY-3R 18, which has been deposited in Guangdong provincial culture Collection on 6/5.2017 with the deposition number GDMCC No. 60197.
Furthermore, the viable count of the Lactobacillus plantarum bacterial agent is 1.0 multiplied by 1010-5.0×1010CFU/g. The strain is numbered PC-170, and the strain is preserved in China general microbiological culture Collection center (CGMCC) in 11 and 20 months in 2017, and the preservation number is CGMCC No. 14931. The addition of the lactobacillus preparation has the effects of improving the fermentation speed and increasing the activity of lactobacillus.
Furthermore, the MVR salt is recovered after the pickle fermentation liquor is evaporated and concentrated by MVR, is crystalline and earthy yellow ochre in color, has the salt content of more than 98 percent, has strong fermentation fragrance, is salty in taste, has no other peculiar smell, and has special delicate flavor. Has effects of increasing color and improving flavor. The heavy metal content (arsenic, lead, mercury, chromium and barium) and pesticide residue content of the fertilizer are far lower than the national limit standard, and the fertilizer has no potential safety hazard.
Further, the capsicum frutescens is a capsicum segment with the thickness of 0.1-0.3 cm.
Furthermore, the ginger is ginger slices with the thickness of 0.1-0.3 cm.
Furthermore, the garlic is garlic slices with the thickness of 0.1-0.3 cm.
Furthermore, each component in the third seasoning is independently packaged and stored by adopting a vacuum freeze-drying method.
A preparation method of a sauce-flavor instant pickle seasoning bag comprises the steps of mixing and packaging the first seasoning, sealing in vacuum, pasteurizing in a water bath kettle at 90 ℃ for 18-22 minutes, and rapidly cooling.
A method for using a sauce flavor instant pickle seasoning bag comprises the following steps:
s1, preparing a container
S2, preparing fresh vegetables such as Chinese cabbages, radishes, asparagus lettuce and the like, cleaning, cutting the fresh vegetables into uniform strips or blocks, and draining water to obtain the vegetables to be used;
s3, uniformly mixing the first seasoning, the second seasoning, the third seasoning and the fourth seasoning in a container to obtain a seasoning for later use;
s4, adding the vegetables to be used into a container;
s5, adding mineral water into the container to completely submerge the vegetables to be used;
s6, sealing the container by using a preservative film, and standing for 4 hours to eat.
The invention has the beneficial effects that:
1. adding a first seasoning: the soy sauce, the organic acid and the amino acid, firstly, the pickle ripening is accelerated by the dipping effect, the pickle fermentation period is shortened, secondly, the taste and the flavor of the pickle are reconstructed and improved, thirdly, the pickle fermentation is regulated and controlled, and the risk of pickle fermentation failure is reduced;
2. adding a second seasoning: the MVR salt is used, a new way is provided for recycling the pickle by-products, and the MVR salt has the function of improving the sauce flavor;
3. adding a third seasoning: the raw and auxiliary materials are not needed by consumers, so that the manufacturing steps of the pickled vegetables are simplified;
4. adding a fourth seasoning: the lactobacillus preparation can accelerate the fermentation of the pickle, remove the raw material odor, inhibit the growth of mixed bacteria and enrich the pickle with active lactobacillus;
5. compared with the pickle prepared by the traditional process, the pickle is more convenient to prepare, shorter in preparation period, better in flavor and convenient to eat. Compared with the convenient instant pickles on the market, the pickle is rich in active lactobacillus. The problems that the market share of the low-salt instant pickle is low and the production rate of the family pickle is reduced are solved, and a new mode is provided for the industrial development of the low-salt instant pickle.
Detailed Description
In addition, the embodiments of the present invention and the features of the embodiments may be combined with each other without conflict.
Example 1
A sauce-flavored instant pickle seasoning packet comprises the following seasonings:
(1) a first seasoning: 100g of soy sauce, 2g of lactic acid, 1g of acetic acid, 0.2g of succinic acid, 0.02g of citric acid, 0.03g of malic acid, 0.4g of aspartic acid and 0.4g of glutamic acid; mixing, packaging, vacuum sealing, pasteurizing in a water bath at 90 deg.C for 20 min, and rapidly cooling.
(2) A second seasoning: MVR salt 18 g;
(3) and (3) third seasoning: 30g of capsicum frutescens, 50g of ginger and 20g of garlic. The preparation method of the capsicum frutescens comprises the following steps: cleaning, draining, and cutting into 0.1-0.3cm thick chili segments; preparing ginger: cleaning, draining, and cutting into ginger slices with thickness of 0.1-0.3 cm; garlic preparation: peeling, cleaning, draining, cutting into 0.1-0.3cm thick garlic pieces, respectively packaging, and vacuum freeze drying;
(4) and a fourth seasoning: 1 part of leuconostoc mesenteroides microbial inoculum and 2 parts of lactobacillus plantarum microbial inoculum.
(5) Preparing pickled vegetables: the seasoning is applied to the preparation of instant pickle. The manufacturing method comprises the following steps:
s1, preparing a 1.5L clean container;
s2, preparing 500g of fresh radishes, cleaning, cutting into uniform strips, and draining water to obtain vegetables to be used;
s3, adding the first seasoning, the second seasoning, the third seasoning and the fourth seasoning into a container, and uniformly mixing to obtain a seasoning for later use;
s4, adding the vegetables to be used into a container;
s5, adding 250mL of mineral water into the container to completely submerge the vegetables, and uniformly mixing the vegetables and the seasonings;
s6, sealing the container by using a preservative film, and standing for 4 hours for eating.
Example 2:
a sauce-flavored instant pickle seasoning packet comprises the following seasonings:
(1) a first seasoning: 120g of soy sauce, 3g of lactic acid, 1.5g of acetic acid, 0.3g of succinic acid, 0.03g of citric acid, 0.04g of malic acid, 0.6g of aspartic acid and 0.8g of glutamic acid; mixing, packaging, vacuum sealing, pasteurizing in a water bath at 90 deg.C for 20 min, and rapidly cooling.
(2) A second seasoning: MVR salt 15 g;
(3) and (3) third seasoning: 40g of capsicum frutescens, 60g of ginger and 30g of garlic. The preparation method of the capsicum frutescens comprises the following steps: cleaning, draining, and cutting into 0.1-0.3cm thick chili segments; preparing ginger: cleaning, draining, and cutting into ginger slices with thickness of 0.1-0.3 cm; garlic preparation: peeling, cleaning, draining, cutting into 0.1-0.3cm thick garlic pieces, respectively packaging, and vacuum freeze drying;
(4) and a fourth seasoning: 1 part of leuconostoc mesenteroides microbial inoculum and 3 parts of lactobacillus plantarum microbial inoculum.
(5) Preparing pickled vegetables: the seasoning is applied to the preparation of instant pickle. The manufacturing method comprises the following steps:
s1, preparing a 1.5L clean container;
s2, preparing 500g of fresh radishes, cleaning, cutting into uniform strips, and draining water to obtain vegetables to be used;
s3, adding the first seasoning, the second seasoning, the third seasoning and the fourth seasoning into a container, and uniformly mixing to obtain a seasoning for later use;
s4, adding the vegetables to be used into a container;
s5, adding 200mL of mineral water into the container to completely submerge the vegetables, and uniformly mixing the vegetables and the seasonings;
s6, sealing the container by using a preservative film, and standing for 4 hours to eat.
Example 3:
a sauce-flavored instant pickle seasoning packet comprises the following seasonings:
(1) a first seasoning: 150g of soy sauce, 4g of lactic acid, 2g of acetic acid, 0.4g of succinic acid, 0.04g of citric acid, 0.05g of malic acid, 0.8g of aspartic acid and 0.8g of glutamic acid.
(2) A second seasoning: MVR salt 10 g;
(3) and (3) third seasoning: 50g of capsicum frutescens, 80g of ginger and 50g of garlic. The preparation method of the capsicum frutescens comprises the following steps: cleaning, draining, and cutting into 0.1-0.3cm thick chili segments; preparing ginger: cleaning, draining, and cutting into ginger slices with thickness of 0.1-0.3 cm; garlic preparation: peeling, cleaning, draining, cutting into 0.1-0.3cm thick garlic pieces, respectively packaging, and vacuum freeze drying;
(4) and a fourth seasoning: 1 part of leuconostoc mesenteroides microbial inoculum and 3 parts of lactobacillus plantarum microbial inoculum.
(5) Preparing pickled vegetables: the seasoning is applied to the preparation of instant pickle. The manufacturing method comprises the following steps:
s1, preparing a 1.5L clean container;
s2, preparing 500g of fresh radishes, cleaning, cutting into uniform strips, and draining water to obtain vegetables to be used;
s3, adding the first seasoning, the second seasoning, the third seasoning and the fourth seasoning into a container, and uniformly mixing to obtain a seasoning for later use;
s4, adding the vegetables to be used into a container;
s5, adding 500mL of mineral water into the container to completely submerge the vegetables, and uniformly mixing the vegetables and the seasonings;
s6, sealing the container by using a preservative film, and standing for 4 hours for eating.
Example 4:
in order to embody the characteristics of the sauce flavor instant pickle seasoning packet, the embodiment of the invention adopts the steps of adjusting the component proportion of the first seasoning, reducing the content of lactic acid component, increasing the content of acetic acid, succinic acid, citric acid, malic acid, aspartic acid and glutamic acid, and the rest of the second seasoning, the third seasoning and the fourth seasoning have the same components as those of the embodiment 2 and comprise the following seasonings:
(1) a first seasoning: 120g of soy sauce, 0.5g of lactic acid, 4g of acetic acid, 0.5g of succinic acid, 0.1g of citric acid, 0.1g of malic acid, 2g of aspartic acid and 2g of glutamic acid; mixing, packaging, vacuum sealing, pasteurizing in a water bath at 90 deg.C for 20 min, and rapidly cooling.
(2) A second seasoning: MVR salt 15 g;
(3) and (3) third seasoning: 40g of capsicum frutescens, 60g of ginger and 30g of garlic. The preparation method of the capsicum frutescens comprises the following steps: cleaning, draining, and cutting into 0.1-0.3cm thick chili segments; preparing ginger: cleaning, draining, and cutting into ginger slices with thickness of 0.1-0.3 cm; garlic preparation: peeling, cleaning, draining, cutting into 0.1-0.3cm thick garlic pieces, respectively packaging, and vacuum freeze drying;
(4) and a fourth seasoning: 1 part of leuconostoc mesenteroides microbial inoculum and 3 parts of lactobacillus plantarum microbial inoculum.
(5) Preparing pickled vegetables: the seasoning is applied to the preparation of instant pickle. The manufacturing method comprises the following steps:
s1, preparing a 1.5L clean container;
s2, preparing 500g of fresh radishes, cleaning, cutting into uniform strips, and draining water to obtain vegetables to be used;
s3, adding the first seasoning, the second seasoning, the third seasoning and the fourth seasoning into a container, and uniformly mixing to obtain a seasoning for later use;
s4, adding the vegetables to be used into a container;
s5, adding 200mL of mineral water into the container to completely submerge the vegetables, and uniformly mixing the vegetables and the seasonings;
s6, sealing the container by using a preservative film, and standing for 4 hours to eat.
The salinity, the pH and the volatile flavor content of the pickle finished products prepared in the embodiments 1 to 5 are measured, and 10 persons with experience in the pickle production and processing are invited to evaluate the quality (color, taste, texture, flavor and preference) of the pickle, wherein the sensory evaluation standard is shown in table 1, and the sensory evaluation results and the detection results are shown in tables 2 to 4.
Example 5:
in order to embody the characteristics of the sauce flavor instant pickle seasoning packet, the first seasoning component is reduced, only soy sauce, lactic acid and acetic acid are added, succinic acid, citric acid, malic acid, aspartic acid and glutamic acid are not added, and the rest of the second seasoning, the third seasoning and the fourth seasoning have the same components as those of the example 2, and comprise the following seasonings:
(1) a first seasoning: 120g of soy sauce, 3g of lactic acid and 1.5g of acetic acid; mixing, packaging, vacuum sealing, pasteurizing in a water bath at 90 deg.C for 20 min, and rapidly cooling.
(2) A second seasoning: MVR salt 15 g;
(3) and (3) third seasoning: 40g of capsicum frutescens, 60g of ginger and 30g of garlic. The preparation method of the capsicum frutescens comprises the following steps: cleaning, draining, and cutting into 0.1-0.3cm thick chili segments; preparing ginger: cleaning, draining, and cutting into ginger slices with thickness of 0.1-0.3 cm; garlic preparation: peeling, cleaning, draining, cutting into 0.1-0.3cm thick garlic pieces, respectively packaging, and vacuum freeze drying;
(4) and a fourth seasoning: 1 part of leuconostoc mesenteroides microbial inoculum and 3 parts of lactobacillus plantarum microbial inoculum.
(5) Preparing pickled vegetables: the seasoning is applied to the preparation of instant pickle. The manufacturing method comprises the following steps:
s1, preparing a 1.5L clean container;
s2, preparing 500g of fresh radishes, cleaning, cutting into uniform strips, and draining water to obtain vegetables to be used;
s3, adding the first seasoning, the second seasoning, the third seasoning and the fourth seasoning into a container, and uniformly mixing to obtain a seasoning for later use;
s4, adding the vegetables to be used into a container;
s5, adding 200mL of mineral water into the container to completely submerge the vegetables, and uniformly mixing the vegetables and the seasonings;
s6, sealing the container by using a preservative film, and standing for 4 hours to eat.
Example 6:
in order to embody the characteristics of the sauce flavor instant pickle seasoning packet, the fourth seasoning is not added in the embodiment, and the rest seasonings are consistent with the embodiment 2:
(1) a first seasoning: 120g of soy sauce, 3g of lactic acid, 1.5g of acetic acid, 0.3g of succinic acid, 0.03g of citric acid, 0.04g of malic acid, 0.6g of aspartic acid and 0.8g of glutamic acid; mixing, packaging, vacuum sealing, pasteurizing in a water bath at 90 deg.C for 20 min, and rapidly cooling.
(2) A second seasoning: MVR salt 15 g;
(3) and (3) third seasoning: 40g of capsicum frutescens, 60g of ginger and 30g of garlic. The preparation method of the capsicum frutescens comprises the following steps: cleaning, draining, and cutting into 0.1-0.3cm thick chili segments; preparing ginger: cleaning, draining, and cutting into ginger slices with thickness of 0.1-0.3 cm; garlic preparation: peeling, cleaning, draining, cutting into 0.1-0.3cm thick garlic pieces, respectively packaging, and vacuum freeze drying;
(4) preparing pickled vegetables: the seasoning is applied to the preparation of instant pickle. The manufacturing method comprises the following steps:
s1, preparing a 1.5L clean container;
s2, preparing 500g of fresh radishes, cleaning, cutting into uniform strips, and draining water to obtain vegetables to be used;
s3, adding the first seasoning, the second seasoning, the third seasoning and the fourth seasoning into a container, and uniformly mixing to obtain a seasoning for later use;
s4, adding the vegetables to be used into a container;
s5, adding 200mL of mineral water into the container to completely submerge the vegetables, and uniformly mixing the vegetables and the seasonings;
s6, sealing the container by using a preservative film, and standing for 4 hours to eat.
The salinity, the pH value and the volatile flavor content of the pickle finished products prepared in the embodiments 1 to 6 are measured, and 10 persons with experience in the pickle production and processing are invited to evaluate the quality (color, taste, texture, flavor and preference) of the pickle, wherein the sensory evaluation standard is shown in table 1, and the sensory evaluation results and the detection results are shown in tables 2 to 4.
TABLE 1 sensory evaluation criteria
TABLE 2 sensory evaluation results
| Item | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 |
| Color | 7.5 | 7.2 | 6.6 | 7.3 | 7.0 | 7.3 |
| Taste of the product | 8.3 | 8.9 | 7.3 | 5.9 | 6.9 | 6.4 |
| Texture of | 8.9 | 8.6 | 8.6 | 8.8 | 8.6 | 8.8 |
| Flavor (I) and flavor (II) | 8.2 | 8.8 | 7.9 | 6.8 | 7.7 | 7.3 |
| Preference degree | 8.4 | 8.6 | 7.9 | 6.6 | 7.2 | 7.4 |
| Average score | 8.3 | 8.4 | 7.7 | 7.1 | 7.5 | 7.4 |
TABLE 3 volatile flavor types and amounts
| Species of | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 |
| Esters as pesticides | 72.38 | 79.36 | 95.69 | 78.67 | 83.24 | 98.79 |
| Aldehydes | 3.55 | 6.79 | 8.35 | 3.05 | 2.11 | 2.46 |
| Acids (acids) | 98.68 | 133.87 | 144.67 | 163.34 | 127.45 | 98.56 |
| Alcohols | 76.44 | 60.37 | 89.26 | 55.69 | 56.99 | 56.09 |
| Olefins and process for their preparation | 38.01 | 50.28 | 32.67 | 35.68 | 34.98 | 40.01 |
| Sulfur compound | 18.42 | 34.26 | 20.34 | 39.24 | 40.37 | 58.42 |
| Nitriles | 3.83 | 5.56 | 6.79 | 10.98 | 26.14 | 33.83 |
| Others | 14.20 | 15.20 | 7.89 | 10.23 | 2.35 | 14.20 |
TABLE 4 basic index test results
And (3) analysis:
the sensory scores of examples 1 to 3 were high in overall acceptability, and the overall sensory score was: example 2 > example 1 > example 3, the salty acid of example 2 was moderate and the flavor was good. From the viewpoint of volatile flavor, soy sauce, organic acids, and amino acids impart volatile flavor such as esters, aldehydes, alcohols, and acids, and the content is increased as the amount added is increased. The salt content is 3-3.5%, and the salt content is moderate and palatable; the pH value is less than 4, which indicates that the pickle is basically mature, compared with the traditional family instant pickle, the maturation time is more than 3 days, and the maturation time of the old mother water pickle is more than 1 day, so that the fermentation time is obviously shortened; the number of the lactic acid bacteria is 107CFU/mL, and the lactic acid bacteria are rich in active lactic acid bacteria.
The sensory scores of examples 4-6 were relatively low. Example 4 the proportion of the first seasoning was adjusted, the taste was not palatable, sour was more stimulating, the reconstituted kimchi flavor was not good, and the instant effect of rapid ripening and proper taste was not achieved. Example 5 lacks the harmonizing action of various organic acids and amino acids of the kimchi species, and lacks the peculiar and abundant flavors of the kimchi. Example 6 lacked a lactic acid bacteria agent, the pH was relatively high, and the kimchi matured relatively slowly; the number of viable bacteria is small; the content of esters, sulfur and nitriles is high, and the esters, sulfur and nitriles are mainly derived from raw materials such as isothiocyanate and dimethyl disulfide. The lactobacillus has the functions of quickly starting fermentation, removing raw material odor and providing active lactobacillus, and is indispensable in the patent of the invention. Therefore, different seasoning proportions in the invention can be combined with each other within the range, but the specific taste and flavor of the pickle are difficult to ensure if the seasoning proportions exceed the range.
And (4) conclusion: the seasoning for the convenient soy sauce flavor pickled vegetable is applied to the preparation of the instant pickled vegetable, has the advantages of simple and convenient operation, short preparation time, good fermentation flavor and rich active lactic acid bacteria.
Claims (10)
1. The sauce-flavor instant pickle seasoning packet is characterized by comprising the following seasonings in parts by weight: a first seasoning: 100 portions of soy sauce, 2 to 4 portions of lactic acid, 1 to 2 portions of acetic acid, 0.2 to 0.4 portion of succinic acid, 0.02 to 0.04 portion of citric acid, 0.03 to 0.05 portion of malic acid, 0.4 to 0.8 portion of aspartic acid and 0.4 to 0.8 portion of glutamic acid; a second seasoning: 10-20 parts of MVR salt; and (3) third seasoning: 30-50 parts of capsicum frutescens, 50-80 parts of ginger and 20-50 parts of garlic; and a fourth seasoning: 1-2 parts of leuconostoc mesenteroides microbial inoculum and 2-4 parts of lactobacillus plantarum microbial inoculum.
2. The sauce flavor instant pickle seasoning packet according to claim 1, wherein the Leuconostoc mesenteroides microbial inoculum is Leuconostoc mesenteroides microbial inoculum, strain number: PCY-3R 18, accession number GDMCC No. 60197.
3. The sauce flavor instant pickle seasoning packet according to claim 1, wherein the Lactobacillus plantarum microbial inoculum is Lactobacillus plantarum microbial inoculum with strain number PC-170 and preservation number CGMCC No. 14931.
4. The seasoning packet of pickled vegetables with sauce flavor according to claim 1, wherein the MVR salt is recovered from the fermentation broth of pickled vegetables after MVR evaporation concentration.
5. The seasoning packet of seasoned, flavored instant kimchi according to claim 1, wherein the capsicum frutescens is a capsicum segment having a thickness of 0.1-0.3 cm.
6. The method for preparing the sauce flavor instant pickle seasoning packet according to claim 1, wherein the ginger is ginger slices with the thickness of 0.1-0.3 cm.
7. The method for preparing the sauce flavor instant pickle seasoning packet according to claim 1, wherein the garlic is garlic pieces with the thickness of 0.1-0.3 cm.
8. The seasoning packet of seasoned soy-flavor instant kimchi according to claim 1, wherein each component of the third seasoning is separately packaged and preserved by a vacuum freeze-drying method.
9. The method for preparing a seasoning packet of kimchi with soy sauce flavor according to any one of claims 1 to 8, wherein the first seasoning is mixed and packaged, vacuum-sealed, pasteurized in a water bath at 90 ℃ for 18 to 22 minutes, and then rapidly cooled.
10. The use method of the sauce flavored instant pickle seasoning bag according to any one of claims 1 to 8, which comprises the following steps:
s1, preparing a container
S2, preparing fresh vegetables such as Chinese cabbages, radishes, asparagus lettuce and the like, cleaning, cutting the fresh vegetables into uniform strips or blocks, and draining water to obtain the vegetables to be used;
s3, uniformly mixing the first seasoning, the second seasoning, the third seasoning and the fourth seasoning in a container to obtain a seasoning for later use;
s4, adding the vegetables to be used into a container;
s5, adding mineral water into the container to completely submerge the vegetables to be used;
s6, sealing the container by using a preservative film, and standing for 4 hours to eat.
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| CN115736232A (en) * | 2022-11-30 | 2023-03-07 | 四川省川南酿造有限公司 | Low-salt and low-additive beef paste and preparation method thereof |
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