CN114271459A - Pickling method of green potherb mustard - Google Patents
Pickling method of green potherb mustard Download PDFInfo
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- CN114271459A CN114271459A CN202111613177.5A CN202111613177A CN114271459A CN 114271459 A CN114271459 A CN 114271459A CN 202111613177 A CN202111613177 A CN 202111613177A CN 114271459 A CN114271459 A CN 114271459A
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- potherb mustard
- pickling
- mustard
- potherb
- cabbage
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- 244000026811 Brassica nipposinica Species 0.000 title claims abstract description 110
- 238000005554 pickling Methods 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 235000021110 pickles Nutrition 0.000 claims abstract description 3
- 235000013311 vegetables Nutrition 0.000 claims description 11
- 240000007124 Brassica oleracea Species 0.000 claims description 10
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 10
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 10
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 9
- 239000002985 plastic film Substances 0.000 claims description 9
- 229920006255 plastic film Polymers 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 238000007605 air drying Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000004064 recycling Methods 0.000 claims description 5
- 238000005260 corrosion Methods 0.000 claims description 4
- 230000007797 corrosion Effects 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 2
- 239000007858 starting material Substances 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 11
- 238000000855 fermentation Methods 0.000 abstract description 8
- 230000004151 fermentation Effects 0.000 abstract description 8
- 235000021574 pickled cabbage Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 1
- 235000010855 food raising agent Nutrition 0.000 description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000219198 Brassica Species 0.000 description 2
- 235000003351 Brassica cretica Nutrition 0.000 description 2
- 235000003343 Brassica rupestris Nutrition 0.000 description 2
- 208000005374 Poisoning Diseases 0.000 description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000021384 green leafy vegetables Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000010460 mustard Nutrition 0.000 description 2
- 231100000572 poisoning Toxicity 0.000 description 2
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- 235000010288 sodium nitrite Nutrition 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
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- 235000019542 Cured Meats Nutrition 0.000 description 1
- 208000000461 Esophageal Neoplasms Diseases 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
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- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- AZFNGPAYDKGCRB-XCPIVNJJSA-M [(1s,2s)-2-amino-1,2-diphenylethyl]-(4-methylphenyl)sulfonylazanide;chlororuthenium(1+);1-methyl-4-propan-2-ylbenzene Chemical compound [Ru+]Cl.CC(C)C1=CC=C(C)C=C1.C1=CC(C)=CC=C1S(=O)(=O)[N-][C@@H](C=1C=CC=CC=1)[C@@H](N)C1=CC=CC=C1 AZFNGPAYDKGCRB-XCPIVNJJSA-M 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
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- 229910052736 halogen Inorganic materials 0.000 description 1
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- 238000007689 inspection Methods 0.000 description 1
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- 238000002955 isolation Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 235000010289 potassium nitrite Nutrition 0.000 description 1
- 239000004304 potassium nitrite Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
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- 235000013324 preserved food Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
Abstract
The invention relates to a method for pickling green potherb mustard, which takes the green potherb mustard as a main raw material, cleans the fresh potherb mustard, air-dries the water on the surface of the potherb mustard, adds edible salt accounting for 8-10% of the weight of the dried potherb mustard, hermetically pickle for 12-48 hours, then quickly freezes, and finally freezes for fresh keeping. The pickled potherb mustard prepared by the pickling method has the advantages of short fermentation time, low nitrite content, rich nutrition, safety and health; the pickled cabbage is green, has good color and taste.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for pickling green potherb mustard.
Background
The cabbage is also called potherb mustard or potherb mustard, annual herbaceous plant, mustard variety, and the stem and leaf of mustard are pickled to obtain potherb mustard (also called snowy Chinese). The leaves are deep-cracked, the edges are shriveled, and the flowers are bright yellow. The stem and leaves are common vegetables and are usually pickled for eating.
The pickled vegetables can generate nitrite in the pickling process, nitrite food poisoning can be caused by eating the nitrite by mistake, the poisoning can be caused by eating 0.3-0.5 g of the nitrite, the poisoning can be caused by 3 g of the nitrite, and even esophagus cancer and stomach cancer can be caused by long-term use. Moreover, scientists lack clinical trials to demonstrate that nitrite can treat diseases such as heart disease. The food additive using standard stipulates in China, and sodium nitrite and potassium nitrite can be used as a color fixative and a preservative for food processing. The application range and the application amount are as follows: cured meat products (such as bacon, pressed salted duck, Chinese ham and sausage), sauced and marinated meat products, smoked, roasted and roasted meat, fried meat, meat sausage products and fermented meat products, wherein the content of residue is less than or equal to 30 mg/kg (calculated by sodium nitrite, the same below). The meat canned food is 0.15 g/kg, and the residual quantity is less than or equal to 50 mg/kg. Western ham (flue-cured, smoked and steamed ham) 0.15 g/kg, and the residual quantity is less than or equal to 70 mg/kg; the pickled vegetables contain no more than 20 mg/kg.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a method for pickling salted potherb mustard, the obtained pickled potherb mustard product is low in nitrite, safe and healthy, the potherb mustard is green, the color is good, and the taste is kept fresh.
The invention aims to provide a method for pickling green potherb mustard.
According to the embodiment of the invention, the method for pickling the green potherb mustard comprises the following steps:
(1) cleaning fresh potherb mustard, air-drying the water on the surface of the potherb mustard, adding edible salt accounting for 8-10% of the weight of the dried potherb mustard, and sealing and pickling for 12-48 hours to form pickled potherb mustard; the seal is a water seal;
(2) quickly freezing the pickled potherb mustard obtained in the step (1) to form frozen potherb mustard;
(3) and (3) storing the frozen potherb mustard obtained in the step (2) in a refrigeration house at the temperature of between 12 ℃ below zero and 25 ℃ below zero for fresh keeping.
The invention adopts water seal, which not only has better air isolation effect, but also can clearly see the pickling condition of the potherb mustard and timely treat or adjust the pickling condition. The quick-freezing process can enable the fermentation strains in the potherb mustard to enter dormancy, so that the potherb mustard is prevented from being continuously fermented in the later storage process, and the preservation effect of the potherb mustard is better.
In particular, food-grade salt-resistant and corrosion-resistant containers such as 300-500L food-grade plastic drums and the like can be adopted for pickling,
specifically, fresh potherb mustard is cleaned, water on the surface of the potherb mustard is air-dried, the potherb mustard is stacked layer by layer with salt in a food-grade salt-resistant and corrosion-resistant container, the potherb mustard is uniformly treaded, then the potherb mustard is compacted, covered with a plastic film, added with water on a mould to seal and pickle the potherb mustard, and fermented for 12-48 hours. Can wear food level rubber shoes and step on the compaction, let salt and the better integration of potherb mustard, drive out the air in potherb mustard room.
Preferably, the edges of the plastic film extend outside the container, ensuring complete insulation of the potherb mustard from water or air. The invention uses water to isolate air and compact the potherb mustard, and the edge of the plastic film extends to the outside of the container, thereby better isolating the potherb mustard and water.
Further, in the step (1), the pickling temperature is 5-20 ℃. The pickling temperature is very important, the temperature is too high or too low, the growth of fermentation strains is slow, mixed bacteria can grow, the fermentation time is long, and the pickled potherb mustard has poor taste.
Further, the distance between the upper surface of the compacted potherb mustard and the plane of the container opening is 18-22 cm; preferably, the distance between the upper surface of the compacted potherb mustard and the plane of the opening of the container is 20 cm.
Further, in the step (1), a leavening agent is added before the pickling; preferably, the addition amount of the leaven is 0.2-0.5% of the weight of the air-dried potherb mustard.
Further, in the step (1), the fresh potherb mustard is cleaned, vibrated to drain water and dried in the air, and the potherb mustard is softened. The potherb mustard can be softened in the process of vibrating, draining and air drying, and later-stage fermentation is promoted, so that the fermentation time is shorter.
Further, in the step (2), the temperature of quick freezing is-30 ℃ to-35 ℃.
Further, in the step (3), the frozen potherb mustard is stored in a refrigeration house at the temperature of-18 ℃. The zymocyte is not easy to revive in the process of freezing preservation, and the effect of refrigeration and preservation is better.
Further, the preparation method of the leavening agent comprises the following steps: and (2) fishing out the pickled potherb mustard obtained in the step (1), introducing plant water and salt leaked from the potherb mustard and other mixed liquid generated by pickling into the potherb mustard, sealing and fermenting for 30-60 days to obtain the leaven, and recycling the leaven.
After the pickled cabbage is salted, the plant water, salt and the pickled mixed liquid seeped from the cabbage are hermetically stored in a food-grade salt-resistant corrosion-resistant container with a cover, and naturally fermented for 30-60 days at room temperature, namely, the self-made leaven is stored in a refrigeration house at the temperature of-18 ℃. And (4) recycling. The homemade leaven used for the first time is a halogen liquid (without leaven) generated by directly pickling the green potherb for 30-60 days, and is stored in a refrigerator and diluted by 10-15 times when being used.
Compared with the prior art, the invention has the following beneficial effects:
(1) the pickled potherb mustard prepared by the pickling method has the advantages of short fermentation time, low nitrite content, rich nutrition, safety and health; the self-made leaven is adopted, so that the fermentation time is short and the safety is higher; the marinated brine by-product can be prepared into a leavening agent for recycling, so that the method is ecological and environment-friendly;
(2) the pickled potherb mustard prepared by the invention is green, has good color and taste and keeps delicate flavor.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The embodiment provides a method for pickling green potherb mustard, which comprises the following steps:
(1) cleaning fresh potherb mustard, air-drying water on the surface of the potherb mustard, adding edible salt which is 10% of the weight of the dried potherb mustard, and then compacting the potherb mustard, wherein the distance between the compacted upper surface of the potherb mustard and the plane of the container opening is 22 cm; sealing and pickling for 12 hours to form pickled potherb mustard; the seal is a water seal;
(2) quickly freezing the pickled potherb mustard obtained in the step (1) at-30 ℃ to form frozen potherb mustard;
(3) and (3) storing the frozen potherb mustard obtained in the step (2) in a refrigeration house at the temperature of between 20 ℃ below zero and 25 ℃ below zero for fresh keeping.
Example 2
The embodiment provides a method for pickling green potherb mustard, which comprises the following steps:
(1) cleaning fresh potherb mustard, air-drying water on the surface of the potherb mustard, pickling with a 500L food-grade plastic drum, stacking the potherb mustard layer by layer with salt, adding edible salt accounting for 10% of the weight of the dried potherb mustard, and adding a leaven, wherein the added amount of the leaven is 0.2% of the weight of the dried potherb mustard; uniformly treading, compacting the potherb mustard, wherein the distance between the upper surface of the compacted potherb mustard and the plane of the container opening is 18 cm; covering a layer of plastic film, wherein the edge of the plastic film extends out of the container to ensure that the potherb mustard is completely isolated from water or air; adding water on the mould to make the potherb mustard sealed and pickled and fermenting for 48 hours, wherein the pickling temperature is 5 ℃, and pickled potherb mustard is formed; the preparation method of the leaven comprises the following steps: fishing out the pickled potherb mustard, sealing and fermenting the vegetable water, salt and other mixed liquid generated by pickling for 60 days to obtain the leaven, and recycling; the homemade leavening agent used for the first time is a brine generated by directly pickling the green potherb for 45 days, and is stored in a cold storage and diluted by 10 times;
(2) quickly freezing the pickled potherb mustard obtained in the step (1) at-35 ℃ to form frozen potherb mustard;
(3) and (3) storing the frozen potherb mustard obtained in the step (2) in a refrigeration house at the temperature of-12 ℃ for fresh keeping.
Example 3
The embodiment provides a method for pickling green potherb mustard, which comprises the following steps:
(1) cleaning fresh potherb mustard, air-drying the water on the surface of the potherb mustard, pickling the potherb mustard by adopting a 300-piece 500L food-grade plastic drum, stacking the potherb mustard layer by layer with salt, adding edible salt accounting for 8-10% of the weight of the dried potherb mustard, and adding a fermenting agent, wherein the adding amount of the fermenting agent is 0.5% of the weight of the dried potherb mustard; then, compacting the pickled cabbage, wherein the distance between the upper surface of the compacted pickled cabbage and the plane of the container opening is 18-22 cm; covering a layer of plastic film, wherein the edge of the plastic film extends out of the container to ensure that the potherb mustard is completely isolated from water or air; adding water on the mould to make the potherb mustard sealed and pickled and fermenting for 12-48 hours, wherein the pickling temperature is 5-20 ℃, and pickled potherb mustard is formed; the preparation method of the leaven comprises the following steps: taking out the pickled potherb mustard, sealing and fermenting the vegetable water, salt and other mixed liquid generated by pickling for 50 days to obtain the leaven;
(2) quickly freezing the pickled potherb mustard obtained in the step (1) at-32 ℃ to form frozen potherb mustard;
(3) and (3) storing the frozen potherb mustard obtained in the step (2) in a refrigeration house at the temperature of-18 ℃ for fresh keeping.
The pickled vegetable of example 3 was tested for nitrite content by Nonax Korea-Commodity inspection (Ningbo) Co., Ltd, and the results are shown in Table 1 below:
as can be seen from the above table, the nitrite content of the pickled vegetable in example 3 is 8.5 mg/kg.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (9)
1. A method for pickling green potherb mustard is characterized by comprising the following steps:
(1) cleaning fresh potherb mustard, air-drying the water on the surface of the potherb mustard, adding edible salt accounting for 8-10% of the weight of the dried potherb mustard, and sealing and pickling for 12-48 hours to form pickled potherb mustard; the seal is a water seal;
(2) quickly freezing the pickled potherb mustard obtained in the step (1) to form frozen potherb mustard;
(3) and (3) storing the frozen potherb mustard obtained in the step (2) in a refrigeration house at the temperature of between 12 ℃ below zero and 25 ℃ below zero for fresh keeping.
2. The method for pickling salted potherb mustard according to claim 1, wherein the method comprises the steps of cleaning fresh potherb mustard, air-drying moisture on the surface of the potherb mustard, stacking the potherb mustard layer by layer with salt in a food-grade salt-resistant and corrosion-resistant container, uniformly treading, compacting the potherb mustard, covering a plastic film, adding water on a mold to pickle the potherb mustard, sealing and pickling the potherb mustard, and fermenting for 12-48 hours; preferably, the edges of the plastic film extend outside the container, ensuring complete insulation of the potherb mustard from water or air.
3. The method for pickling snow cabbage according to claim 1 or 2, wherein the pickling temperature in step (1) is 5 to 20 ℃.
4. The method for pickling salted cabbage as claimed in claim 2, wherein the distance between the compacted upper surface of the salted cabbage and the plane of the mouth of the container is 18-22 cm; preferably, the distance between the upper surface of the compacted potherb mustard and the plane of the opening of the container is 20 cm.
5. The method for pickling snow cabbage according to claim 1, wherein in the step (1), a starter is added before pickling; preferably, the addition amount of the leaven is 0.2-0.5% of the weight of the air-dried potherb mustard.
6. The method for pickling snow cabbage according to claim 1, wherein in the step (1), the fresh snow cabbage is washed, and is drained by vibration and dried in the air to soften the snow cabbage.
7. The method for pickling salted cabbage as claimed in claim 1, wherein the temperature of quick freezing in step (2) is from-30 ℃ to-35 ℃.
8. The method for pickling salted vegetables as claimed in claim 1, wherein in step (3), the frozen vegetables are stored in a refrigerator at-18 ℃.
9. The method for pickling snow vegetables as claimed in claim 5, wherein the preparation method of the leaven comprises: and (2) fishing out the pickled potherb mustard obtained in the step (1), sealing and fermenting the vegetable water, salt and other mixed liquid generated by pickling for 30-60 days to obtain the leaven, and recycling the leaven.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111613177.5A CN114271459A (en) | 2021-12-27 | 2021-12-27 | Pickling method of green potherb mustard |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111613177.5A CN114271459A (en) | 2021-12-27 | 2021-12-27 | Pickling method of green potherb mustard |
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| CN114271459A true CN114271459A (en) | 2022-04-05 |
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| CN202111613177.5A Pending CN114271459A (en) | 2021-12-27 | 2021-12-27 | Pickling method of green potherb mustard |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156626A (en) * | 2007-11-08 | 2008-04-09 | 慈溪市蔬菜开发有限公司 | A quick freeze processing method of north coastal shoal |
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| CN102326754A (en) * | 2011-08-04 | 2012-01-25 | 浙江楠溪人食品工业有限公司 | Method for making salted potherb mustard |
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| CN107712748A (en) * | 2017-10-24 | 2018-02-23 | 湖南八佳兴农业科技有限公司 | The method for salting and product of a kind of potherb mustard |
| CN108041519A (en) * | 2017-12-28 | 2018-05-18 | 天津谦德食品有限公司 | A kind of production method of potherb mustard |
| CN108077847A (en) * | 2018-02-09 | 2018-05-29 | 福建省浦城县木樨园营养食品有限公司 | A kind of method for being segmented low-temperature salting sauerkraut |
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2021
- 2021-12-27 CN CN202111613177.5A patent/CN114271459A/en active Pending
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|---|---|---|---|---|
| CN101156626A (en) * | 2007-11-08 | 2008-04-09 | 慈溪市蔬菜开发有限公司 | A quick freeze processing method of north coastal shoal |
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Application publication date: 20220405 |