CN114431436A - Novel pickle pickling process - Google Patents
Novel pickle pickling process Download PDFInfo
- Publication number
- CN114431436A CN114431436A CN202210211342.2A CN202210211342A CN114431436A CN 114431436 A CN114431436 A CN 114431436A CN 202210211342 A CN202210211342 A CN 202210211342A CN 114431436 A CN114431436 A CN 114431436A
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- China
- Prior art keywords
- plastic bag
- sealing
- water
- vegetables
- plastic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 25
- 235000021110 pickles Nutrition 0.000 title claims abstract description 17
- 238000005554 pickling Methods 0.000 title claims abstract description 15
- 229920003023 plastic Polymers 0.000 claims abstract description 74
- 239000004033 plastic Substances 0.000 claims abstract description 74
- 235000013311 vegetables Nutrition 0.000 claims abstract description 27
- 238000007789 sealing Methods 0.000 claims abstract description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- 239000004310 lactic acid Substances 0.000 claims abstract description 5
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 7
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 4
- 239000003651 drinking water Substances 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000021109 kimchi Nutrition 0.000 claims 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 4
- 238000002791 soaking Methods 0.000 abstract description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 229910052760 oxygen Inorganic materials 0.000 abstract description 3
- 239000001301 oxygen Substances 0.000 abstract description 3
- 239000001569 carbon dioxide Substances 0.000 abstract description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 2
- 238000012423 maintenance Methods 0.000 abstract description 2
- 230000002542 deteriorative effect Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 241000234314 Zingiber Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 210000000080 chela (arthropods) Anatomy 0.000 description 2
- 238000005485 electric heating Methods 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002458 infectious effect Effects 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002699 waste material Substances 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B61/00—Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages
-
- 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
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mechanical Engineering (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a novel pickle pickling process. The invention abandons the pickling method of the pickle jar, adopts the sealing mode of the plastic bag, can apply pressure through an external heavy object, and squeezes and turns the plastic bag, thereby furthest reducing the contact time and space with the air, furthest reducing the oxygen in the plastic bag and the concentration of the mixed bacteria in the air, leading the harmful bacteria to have no colony population propagation advantage, furthest ensuring that the anaerobic environment with oxygen-free and high carbon dioxide is formed in the plastic bag in the shortest time, promoting the rapid propagation and fermentation of lactic acid bacteria, effectively preventing vegetables from rotting and deteriorating, and greatly improving the stability of the quality of the pickle. In addition, the method is convenient to operate, simple to manage and convenient to manufacture by the academic society. In daily maintenance, the plastic bag can be stored for a long time without being damaged only by clamping the plastic bag with sealing pliers. By the method, the vegetables can be normally soaked in the weather with higher temperature, and the effect is much better than that of the traditional jar soaking method.
Description
Technical Field
The invention relates to the technical field of pickled vegetable processing, in particular to a novel pickled vegetable pickling process.
Background
The traditional method for making pickles for nearly thousand years is a process method using a jar as a container, is limited by historical conditions, and has no modern better materials and tools. The method is influenced by many factors, such as personal manipulation, climate, water quality, raw material cleanliness, long-term sanitation protection degree of jar mouth and the like, the quality of the pickle is very unstable, the pickle is easy to have the problems of soft texture, peculiar smell, even complete putrefaction, incapability of eating and the like. Moreover, because the mouth of the jar is small, vegetables are inconvenient to put in or take out every time, the positions of the vegetables in the soaking water in the jar, the fermentation conditions and the like can be observed whether the vegetables are normal or not only after the cover is opened, and the sanitary management of the water seal part of the jar mouth is troublesome, so that the use of the jar for pickling is inconvenient.
Due to the instability of the traditional pickle method for ensuring the unique quality, the complexity of the management process and the inconvenience and quickness of jar containers, along with the improvement of the living standard of modern people, most people do not have the habit of making pickles by themselves, but a large amount of vegetables and leftovers which can be used by the vegetables are used as garbage every year in China, so that huge vegetable waste and environmental burden are caused. If the pickle making method is optimized, people can conveniently make pickle, the vegetables are fully utilized, not only can food be obtained, but also resources can be fully utilized, and the environmental pressure is reduced.
Disclosure of Invention
In view of the problems in the prior art, the invention discloses a novel pickle pickling process, which comprises the following steps:
step one, selecting a food-grade plastic bag, sleeving the plastic bag into a plastic barrel, and adding half barrel of drinking water;
secondly, putting an electric heater into the water, sealing the opening of the plastic bag, heating the water in the plastic bag, and stopping heating after the water is boiled to fill the steam in the plastic bag;
step three, standing the heated water to naturally cool the water to room temperature, opening the plastic bag, adding lactic acid bacteria for fermentation, auxiliary materials and spices, extruding the plastic bag to discharge air in the plastic bag, screwing the mouth of the plastic bag into a twist shape, folding the mouth of the plastic bag in half, and clamping and sealing the mouth of the plastic bag by using sealing clamping pliers;
step four, after sealing for 24 hours, opening the plastic bag, adding the vegetables to be pickled, adding salt, high-degree white spirit and seasonings, pressing the vegetables into water, extruding the vegetables again to discharge air in the plastic bag, and sealing the plastic bag;
and step five, pressing a heavy object on the sealed plastic bag to completely soak the vegetables in the bag in water, and placing the plastic barrel and the sealed plastic bag in an environment below 30 ℃ for pickling.
As a preferred scheme of the invention, the electric heater in the second step can be a commercially available electric heating rod with a quick heater, the plastic bag in the fourth step is sealed in the same way as the plastic bag in the third step, and the plastic bag opening is clamped and sealed by using the sealing and clamping pliers.
In a preferable scheme of the invention, the degree of the high-alcohol white spirit in the fourth step is not lower than 50 degrees, and the seasoning is common seasoning food materials such as ginger and garlic.
The invention has the beneficial effects that: the invention adopts a plastic bag sealing mode, and abandons the pickling method of the pickle jar. The method can be used for soaking vegetables in water by applying pressure through an external heavy object, and squeezing and twisting the plastic bag, so that the contact time and space with air are reduced to the maximum extent, the oxygen in the plastic bag and the concentration of infectious microbes in the air are reduced to the maximum extent, harmful bacteria have no colony population propagation advantages, the anaerobic environment without oxygen and high carbon dioxide can be ensured to be formed in the plastic bag to the maximum extent in the shortest time, the rapid propagation and fermentation of lactic acid bacteria are promoted, the vegetables are effectively prevented from being rotten and deteriorated, and the stability of the quality of the pickled vegetables is greatly improved. In addition, the method is convenient to operate and simple to manage, so that everyone can easily learn to make the Chinese character card. In daily maintenance, the plastic bag can be stored for a long time without being damaged only by clamping the plastic bag with sealing pliers. By the method, the vegetables can be normally soaked in the weather with higher temperature, and the effect is much better than that of the traditional jar soaking method.
Detailed Description
Example 1
The invention relates to a novel pickle pickling process, which comprises the following steps:
step one, selecting a food-grade plastic bag, sleeving the plastic bag into a plastic barrel, and adding half barrel of drinking water;
secondly, putting an electric heater into the water, sealing the opening of the plastic bag, heating the water in the plastic bag, and stopping heating after the water is boiled to fill the steam in the plastic bag;
step three, standing the heated water to naturally cool the water to room temperature, opening the plastic bag, adding lactic acid bacteria for fermentation, auxiliary materials and spices, extruding the plastic bag to discharge air in the plastic bag, screwing the mouth of the plastic bag into a twist shape, folding the mouth of the plastic bag in half, and clamping and sealing the mouth of the plastic bag by using sealing clamping pliers;
step four, after sealing for 24 hours, opening the plastic bag, adding the vegetables to be pickled, adding salt, high-degree white spirit and seasonings, pressing the vegetables into water, extruding the vegetables again to discharge air in the plastic bag, and sealing the plastic bag;
and step five, pressing a heavy object on the sealed plastic bag to completely soak the vegetables in the bag in water, and placing the plastic barrel and the sealed plastic bag in an environment below 30 ℃ for pickling.
The electric heater in the step two can choose the immersion heater electric heating rod that has on the market for use, and small in size can directly put into aquatic heating, convenient to use, and the sealing mode to the plastic bag in step four is the same with the sealing mode in step three, all presss from both sides tight pincers with sealed and presss from both sides tight to the plastics sack and presss from both sides tight sealed, only need open sealed clamp when needing to take the pickles press from both sides tight pincers can, it can accomplish sealed once more to have got to get, presss from both sides tightly the plastics sack and has better sealed effect.
In the fourth step, the degree of the high-degree white spirit is not less than 50 degrees, the seasonings are common seasoning food materials such as ginger and garlic, and the seasonings, spices and auxiliary materials can be added according to the needs.
Parts not described in detail herein are prior art.
Although the present invention has been described in detail with reference to the specific embodiments, the present invention is not limited to the above embodiments, and various changes and modifications without inventive changes may be made within the knowledge of those skilled in the art without departing from the spirit of the present invention.
Claims (3)
1. A novel pickle pickling process is characterized by comprising the following steps:
step one, selecting a food-grade plastic bag, sleeving the plastic bag into a plastic barrel, and adding half barrel of drinking water;
secondly, putting an electric heater into the water, sealing the opening of the plastic bag, heating the water in the plastic bag, and stopping heating after the water is boiled to fill the steam in the plastic bag;
step three, standing the heated water to naturally cool the water to room temperature, opening the plastic bag, adding lactic acid bacteria for fermentation, auxiliary materials and spices, extruding the plastic bag to discharge air in the plastic bag, screwing the mouth of the plastic bag into a twist shape, folding the mouth of the plastic bag in half, and clamping and sealing the mouth of the plastic bag by using sealing clamping pliers;
step four, after sealing for 24 hours, opening the plastic bag, adding the vegetables to be pickled, adding salt, high-degree white spirit and seasonings, pressing the vegetables into water, extruding the vegetables again to discharge air in the plastic bag, and sealing the plastic bag;
and step five, pressing a heavy object on the sealed plastic bag to completely soak the vegetables in the bag in water, and placing the plastic barrel and the sealed plastic bag in an environment below 30 ℃ for pickling.
2. The novel kimchi pickling process according to claim 1, wherein: and in the fourth step, the sealing mode of the plastic bag is the same as that in the third step, and the plastic bag opening is clamped and sealed by using sealing and clamping pliers.
3. The novel kimchi pickling process according to claim 1, wherein: and in the fourth step, the degree of the high-degree white spirit is not less than 50 degrees.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410156195.2A CN117958406A (en) | 2022-03-05 | 2022-03-05 | Method for preparing pickle by using special sealing pliers |
| CN202210211342.2A CN114431436A (en) | 2022-03-05 | 2022-03-05 | Novel pickle pickling process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210211342.2A CN114431436A (en) | 2022-03-05 | 2022-03-05 | Novel pickle pickling process |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410156195.2A Division CN117958406A (en) | 2022-03-05 | 2022-03-05 | Method for preparing pickle by using special sealing pliers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114431436A true CN114431436A (en) | 2022-05-06 |
Family
ID=81359198
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210211342.2A Pending CN114431436A (en) | 2022-03-05 | 2022-03-05 | Novel pickle pickling process |
| CN202410156195.2A Pending CN117958406A (en) | 2022-03-05 | 2022-03-05 | Method for preparing pickle by using special sealing pliers |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202410156195.2A Pending CN117958406A (en) | 2022-03-05 | 2022-03-05 | Method for preparing pickle by using special sealing pliers |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN114431436A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1030514A (en) * | 1987-06-20 | 1989-01-25 | 北京市食品研究所 | The preparation method of in-pouch pickled vegetables |
| CN105325977A (en) * | 2015-12-11 | 2016-02-17 | 邓天华 | Method for pickling vegetables in double-water-sealing mode |
-
2022
- 2022-03-05 CN CN202210211342.2A patent/CN114431436A/en active Pending
- 2022-03-05 CN CN202410156195.2A patent/CN117958406A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1030514A (en) * | 1987-06-20 | 1989-01-25 | 北京市食品研究所 | The preparation method of in-pouch pickled vegetables |
| CN105325977A (en) * | 2015-12-11 | 2016-02-17 | 邓天华 | Method for pickling vegetables in double-water-sealing mode |
Also Published As
| Publication number | Publication date |
|---|---|
| CN117958406A (en) | 2024-05-03 |
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