CN114468254A - Poteck pickling liquid, pickling method and product thereof - Google Patents

Poteck pickling liquid, pickling method and product thereof Download PDF

Info

Publication number
CN114468254A
CN114468254A CN202210132347.6A CN202210132347A CN114468254A CN 114468254 A CN114468254 A CN 114468254A CN 202210132347 A CN202210132347 A CN 202210132347A CN 114468254 A CN114468254 A CN 114468254A
Authority
CN
China
Prior art keywords
pickling
parts
liquid
radish
product
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
Application number
CN202210132347.6A
Other languages
Chinese (zh)
Inventor
黄明国
盖旭
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Beijing Lanyu Science And Technology Development Center
Original Assignee
Beijing Lanyu Science And Technology Development Center
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Beijing Lanyu Science And Technology Development Center filed Critical Beijing Lanyu Science And Technology Development Center
Priority to CN202210132347.6A priority Critical patent/CN114468254A/en
Publication of CN114468254A publication Critical patent/CN114468254A/en
Pending legal-status Critical Current

Links

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
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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
    • A23V2400/51—Bifidobacterium
    • A23V2400/519—Breve

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material 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)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention discloses a Poteck pickling liquid, a pickling method and a product thereof, wherein the pickling liquid comprises the following components in parts by weight: 80-100 parts of water; 8-10 parts of salt; 8-10 degrees of 45-65 degrees of white spirit; 3-5 of edible plant enzyme; 0.01-0.03% of stevioside. The pickling method comprises the following steps: the weight ratio of the materials of the radish to the pickling liquid is as follows: 1:2 to 1: 3; the method comprises the following steps of (1) naturally airing and harvesting the BUKEKE raw material at night and in the day next day, carrying out pretreatment of cleaning, finishing, cutting and forming, blanching, enzyme deactivation and air drying, and then entering a pickling process, wherein the pickling process comprises two steps of pre-pickling and pickling; and packaging finished products and carrying out ultrahigh pressure treatment after pickling. The invention solves the problems of long pickling period, high salt content, poor taste, more food additives and the like of the traditional pickling process of the Pouzolk, and the pickled product has low salt content, crisp and tender taste, rich taste and stable quality, and the pickling process is green and environment-friendly.

Description

Poteck pickling liquid, pickling method and product thereof
Technical Field
The invention belongs to the technical field of food biology, particularly relates to a biological fermentation technology, and particularly relates to a physock pickling liquid, a pickling method and a product thereof. The pickling method of the invention has the advantages of short time consumption, energy saving, water saving and low salt, the pickled product has rich taste and stable quality, and the environment-friendly healthy food is obtained by improving the traditional process.
Background
Bu He Ke is from Russian meaning of delicious food, named as Brassica napobrassica (Tu cabbage)Brassica napobrassica) Is a biennial herb of the brassica genus of the brassicaceae family. The middle leaves of the last century were planted in the first place introduced by russia in the region of altshan of inner Mongolia, 2011, the geographical indication of agricultural products in the country were obtained by the root of Heboku, Hulunebel. The BU-TEKE contains 17 amino acids, 25 trace elements and abundant vitamin C, including VCVegetable king's reputation. The radish root tuber can be used as vegetable, can be salted or sauced for eating, can be fried or boiled for eating, and can also be eaten raw.
The pickled leaf mustard has a long history in northern areas of China, and the pickled leaf mustard industry has a statement of 'south-pressing northern leaf mustard', but due to geographical limitations and different dietary habits, the pickled leaf mustard has a relatively high sense of identity only in northern areas of China, the popularity of the pickled leaf mustard is relatively low in the southern areas, and the market share of the pickled leaf mustard is about 9 times that of the pickled leaf mustard in the whole pickled leaf mustard market. The scale of the whole industry is small, and the production is mainly carried out in a family mode or a workshop mode, the manual operation is carried out, and the automation and industrialization degree is low.
The processing technology of the traditional pickling technology of the Pockey is not mature, and the problems of long pickling period, high salt content, heavy taste, single mouthfeel, more food additives such as preservatives, crispness-keeping agents and the like exist.
Moreover, most of the keys of the traditional pickled vegetables such as the traditional preserved vegetables rely on fermentation of natural strains during pickling, certain difference is caused by the influence of raw materials and environment during processing of each batch, mixed bacteria are not easy to control, the quality of finished products is unstable, and the food safety risk exists.
In addition, the salt content of the waste water for pickling vegetables is high, the waste water needs to be subjected to multiple treatments and then is discharged, and the problems of salt and water waste, environmental protection and sustainable utilization of water resources are solved.
For example, in the 'method for re-pickling the preserved duck with the preserved duck water' with the patent number of 201210009881, the preserved duck water is obtained by primary pickling, the preserved duck water contains 21 to 25 percent of salt, the pickling process needs 5 to 7 months, and the time is long.
For example, in the 'process for producing the Putek by adopting the novel sauce pickling technology' disclosed in the patent No. 201310606877, the Putek is firstly pickled to prepare a salted blank of the Putek, which needs more than 4 months, the salt content of the salted blank reaches 20%, and the salted blank is subjected to desalting treatment and then pickling, so that the salt content in the pickled miso sauce reaches 11%.
The edible plant enzyme is solid and liquid food containing specific bioactive components prepared by fermenting fruits and vegetables, grains, bacteria, algae, Chinese herbal medicines and the like serving as raw materials by one or more probiotics. The components of the biological feed comprise various nutrients provided by plant raw materials and microorganisms, plant functional chemical components in natural plants, and some physiological active substances generated by fermentation, including vitamins, amino acids, polysaccharides, polypeptides, polyphenols, flavonoids, mineral elements and organic acids, antioxidant components such as GABA, SOD, catalase and the like, functional components such as various probiotics, alcohols, esters, enzymes and oligosaccharides added externally, enzymes, taurine and the like. Has effects in promoting metabolism, promoting digestion and absorption of nutrients, resisting oxidation, enhancing immunity, and improving intestinal flora. However, the enzyme is not reported to be used for processing pickled vegetables.
Disclosure of Invention
The invention aims to provide a pickled liquid of preserved alopeck, a pickling method and a product thereof, which solve the problems of long pickling period, high salt content, poor taste, more food additives and the like in the prior art, and enable the finished pickled alopeck to have fresh, fragrant, tender and crisp taste. The purpose of the invention is realized by the following technical scheme:
the Pocke pickling liquid comprises the following components in parts by weight: 80-100 parts of water; 8-10 parts of table salt; 8-10 degrees of 45-65 degrees of white spirit; 3-5 of edible plant enzyme; 0.01-0.03% of stevioside. The edible plant enzyme takes any one or more of vegetables, fruits and medicinal and edible traditional Chinese medicines as fermentation raw materials, wherein the fermentation bacteria are probiotics. The enzyme is added, so that all components are subjected to enzymatic fission in the pickling process, macromolecules are converted into micromolecules, the pickling process is accelerated, and the generation of flavor substances is promoted. The stevioside is a natural sweetener, the sweetness of the stevioside is 250-400 times that of the cane sugar, the stevioside is not sugar for fermentation, the stevioside plays a role in seasoning, is beneficial to reducing the viscosity, contains chlorogenic acid, can inhibit the growth of bacteria, and prolongs the quality guarantee period of the product.
Further optimizing, the edible plant enzyme takes one or more of broccoli, carrot, tomato, cabbage, apple, blueberry, lemon, medlar and lily as fermentation raw materials; the zymocyte is lactobacillus plantarum ((L.))Lactobacillus plantarum, Lactobacillus brevis: (A), Lactobacillus brevis: (B)Lactobacillus brevis) Beer yeast (S.cerevisiae) ((S.cerevisiae))Saccharomyces cerevisiae) One or a combination of several of them.
Further, the fermentation raw materials of the edible plant enzyme are vegetables, fruits and a combination of medicinal and edible traditional Chinese medicines, the vegetables are one or more of broccoli, carrots, tomatoes and cabbages, the fruits are one or more of apples, blueberries and lemons, and the medicinal and edible traditional Chinese medicines are one or two of medlar and lily.
Further, the fermentation bacteria of the edible plant enzyme is the combination of three kinds of lactobacillus plantarum, lactobacillus brevis and saccharomycetes, the inoculation ratio of the lactobacillus plantarum, the lactobacillus brevis and the saccharomycetes is 3:2:1, and when the viable count of the bacterial suspension is 105~106And in CFU/mL, the total inoculation amount of the zymophyte is 0.5-5% (V/V) of the fermentation raw material liquid, and the addition amount of the sugar is 10-30% (W/V).
The method for pickling the preserved duck comprises the steps of pickling the preserved duck with the pickling liquid, wherein the weight ratio of the preserved duck to the pickling liquid is as follows: 1:2 to 1: 3.
Further, pretreating the radish keke raw material and then entering a pickling process, wherein the pickling process comprises two steps of pre-pickling and pickling; after the pickling is finished, packaging finished products and carrying out ultrahigh pressure treatment; the pretreatment comprises the following steps: cleaning and finishing the Bu-stay raw material, cutting and forming, blanching, deactivating enzyme and air drying; the pre-pickling process comprises the following specific operations: firstly, carrying out ultrasonic treatment on the pickling liquid, cooling half of the using amount of the pickling liquid to 12-18 ℃, adding the pickling liquid into the pretreated Pockel raw material, and carrying out vacuum rolling for 30-40 min to keep the Pockel crisp and accelerate the absorption of the pickling liquid; the concrete operation of pickling is as follows: pouring the pre-pickled materials into a fermentation container, adding the rest half of the pickling liquid, and fermenting and pickling for 21-28 days at the temperature of 20-25 ℃.
Further, the method specifically comprises the following steps:
the method comprises the following steps: harvesting raw materials: after the Podocks are ripe, digging out the Podocks from the ground on the same day, exposing the edible parts without cutting off roots, and harvesting the Podocks after natural airing on the same day at night and the next day; through a series of reactions of day and night temperature difference and photosynthesis, part of inorganic matters in the internal components are converted into organic matters such as saccharides and the like, which is beneficial to increasing flavor substances of the Poque;
step two: raw material selection and rough finishing: processing is started in the harvest season of the Podocks, and leaves, fibrous roots and tail roots of the Podocks are removed;
step three: primary cleaning: scrubbing the Buye skin with a hair roller cleaning machine with a hair brush; separating cement from the cleaning wastewater by adopting a horizontal screw centrifuge, recycling water as primary washing water, and precipitating soil to be used as an organic fertilizer raw material;
step four: grading and sorting: cutting the head and tail of the initially cleaned Bukeke, and dividing the Bukeke into a large class, a medium class and a small class;
step five: secondary cleaning: 3 MPa-6 MPa of bubble cleaning and 1000 w-2000 w of ultrasonic cleaning are adopted, surface water is drained through vibration, and the wastewater of secondary cleaning is used for primary cleaning in the third step after being filtered;
step six: cutting and forming: cutting the cleaned Pocke into required shape according to the requirement;
step seven: blanching and deactivating enzyme: the formed raw materials are subjected to steam blanching at 130-150 ℃ for 3-6min, so that the effects of color protection and sterilization are achieved; immediately rapidly cooling to 12-18 ℃ by using sterile cooling circulating water to enhance brittleness;
step eight: draining water and air-drying at 45-55 ℃ until the water content of the raw material is 30-40%; cooling to room temperature;
step nine: pre-pickling;
step ten: pickling; filtering the used pickling liquid by a membrane to remove impurities, sterilizing by ozone, adjusting the salt content and the alcohol content, adding a leavening agent, preparing the pickling liquid again, and continuously using the pickling liquid;
step eleven: packaging a finished product: the pickled radish is packaged in a vacuum soft package;
step twelve: ultrahigh pressure treatment: and treating the packaged product for 15-20 min by adopting 200-300 Mpa ultrahigh pressure.
The method for pickling the pickled radish obtains the pickled radish product.
Further, the pickled product of the halepu is also provided with an independently packaged auxiliary material bag, and the auxiliary material bag is any one of a faint scent original flavor bag, a spicy flavor bag, a five-spice flavor bag, a sour and sweet flavor bag and a sauce flavor bag; the weight ratio of the pickled radish and the auxiliary materials is 5: 2-5: 3; the auxiliary material bag adopts flexible package and is processed by ultrahigh pressure.
The invention has the advantages and beneficial effects that:
1) the invention adopts a compound formula of water, salt, white spirit and ferment, and obtains the pickling liquid product which is specially used for the Potecan, has low salt and low sodium, rich taste and stable quality and can shorten the pickling period by adjusting the proportion of 4 components. The pickled radish keke by the pickling liquid does not need any additional food additive, obtains a unique flavor, tastes fresh, fragrant, tender and crisp, has stable quality and short pickling period, saves energy and time, and is suitable for industrial large-scale production.
2) The edible plant enzyme is added into the pickling liquid, and the pickling period can be greatly shortened by the aid of various probiotics and enzymes, and is only 1/8-1/10 of the conventional natural fermentation pickling time; and can inhibit the growth of mixed bacteria in the pickling process, and avoid the deterioration of the Pockey to generate peculiar smell; vitamins, polyphenol, polysaccharide, polypeptide, amino acid, organic acid and other metabolites of probiotics contained in the ferment can increase the nutritional components and the health care efficacy of the product.
3) The invention adopts a pre-pickling process: the ultrasonic wave is firstly used for treating the pickling liquid, so that the decomposition of mixed bacteria is promoted, the components are aged, and the utilization rate of the pickling liquid is improved. And then pre-pickling is carried out by rolling and kneading at low temperature and in vacuum, so that the pickling speed is accelerated, the pickling effect is good, and the effects of color retention and crispness retention are achieved.
4) Low salt: the salt content in the whole pickling process is low, and the salt content of the finished product of the pickled radish is low. Reduces the waste, treatment and discharge of salt, and is beneficial to environmental protection and diet health.
5) Utilization of wastewater: after the wastewater from the secondary cleaning of the raw materials is treated, the wastewater can be continuously used for the primary cleaning of the raw materials. The curing liquid can be used for curing after being treated and re-prepared. Is beneficial to environmental protection and resource recyclability.
6) The raw and auxiliary materials are treated by adopting an ultrahigh pressure technology, so that the flavor of the pickled vegetables is increased, the sterilization effect is achieved, and the storage requirement of the product can be met without adding any preservative.
Detailed Description
Example 1
The Pockek pickling liquid comprises the following components in parts by weight: 80 parts of water; 8 parts of table salt; 8 parts of 53-degree white spirit; fruit and vegetable enzyme: 3 parts of a mixture; 0.01 part of stevioside. In the preparation of the enzyme in this embodiment, the enzyme takes broccoli (containing much anthocyanin), cabbage (containing much sugar and being quick to volatilize), blueberry (containing high sugar and being quick to volatilize), and Chinese wolfberry (containing many kinds of amino acids and high sugar content of polysaccharides) as fermentation raw materials, the proportions of the raw materials are equal, lactobacillus plantarum LP06, lactobacillus brevis LBR02 and brewer's yeast are taken as fermentation strains, the inoculation proportion is 3:2:1, and when the number of live bacteria in the bacterial suspension is 105~106When CFU/mL is needed, the total inoculation amount of the zymophyte is 3% (V/V) of the zymophyte raw material liquid; the amount of sugar added was 20% (W/V). The fruit and vegetable ferment in the embodiment takes three combinations of vegetables (broccoli, cabbage), fruits (blueberries) and medicine-food homologous traditional Chinese medicines (Chinese wolfberries) as ferment fermentation raw materials, the fermentation strains are combined strains of three bacteria of lactobacillus plantarum LP06, lactobacillus brevis LBR02 and beer yeast, the ferment is an optimized combination, and products pickled by the ferment prepared by the liquid for pickling the fruit and vegetable are high in evaluation on the aspects of flavor and taste.
The proportion of the raw materials of the radish and the pickling liquid is as follows: 1: 2.5;
the method for pickling the preserved alopeck by adopting the pickling liquid comprises the following steps:
the method comprises the following steps: and (5) harvesting the raw materials. The harvesting time is strictly controlled. After the mature of Podocks, the Podocks are planed out from the ground on the same day, the edible parts are exposed but the roots are not cut off, and the Podocks are harvested after being naturally aired in the same night and in the day next.
Step two: raw material selection and rough finishing. The freshness of the halepen can seriously affect the flavor and crispness of the pickles. The processing should be started in the season of harvesting the preserved duck, fresh, thin, smooth, firm and crisp and tender preserved duck is selected, and hollow or severely lost preserved duck is not selected. Leaves, fibrous roots and tail roots of the Bu Tao Ke are removed.
Step three: and (5) initial cleaning. The foreign matters such as the clay on the epidermis of the Po-up jacket are cleaned by a hair roller cleaning machine with a hair brush. And (3) separating cement from the cleaning wastewater by adopting a horizontal screw centrifuge, recycling water as primary washing water, and precipitating soil to serve as an organic fertilizer raw material.
Step four: and (6) grading and sorting. The cleaned Bu-Tan Ke is divided into three categories, i.e. big, middle and small.
Step five: and (3) cleaning by adopting 3-6 MPa bubbles and 1000-2000 w ultrasonic waves, draining surface water by vibration, and filtering the wastewater of the secondary cleaning for primary cleaning in the third step.
Step six: and (5) molding. Cutting the cleaned radish into shreds by an automatic vegetable cutter.
Step seven: blanching and deactivating enzymes. The formed raw materials are subjected to steam blanching at 140 ℃ for 3min, so that the effects of color protection and sterilization are achieved; immediately cooling to 15 deg.C with sterile cooling water to enhance brittleness.
Step eight: draining water and air drying at 50 deg.C to water content of 30%; and cooling to room temperature.
Step nine: pre-pickling. The components of the pickling liquid are mixed in proportion and treated by ultrasonic wave. Cooling half of the amount of the pickling solution to 15 deg.C, adding into the raw materials, and vacuum kneading for 30min to maintain crispness and accelerate absorption of the pickling solution.
Step ten: and (5) pickling. Pouring all the materials into a fermentation tank or a fermentation cylinder or a fermentation tank, adding the rest pickling liquid, and fermenting and pickling for 21 days at the temperature of 20-25 ℃.
In the 8 th day of the pickling process, the raw materials are poured into a pool or a cylinder or a tank for 1 time, so that the raw materials are uniformly pickled and enter marrow, and the pickling time is shortened; simultaneously, performing middle-stage product inspection and pickling liquid inspection, measuring sensory indexes and mould content of the product, and removing unqualified products; measuring the indexes of the pickling liquid such as temperature, pH, bacterial liquid concentration, salt concentration and the like, and adding the main components according to the formula proportion.
Filtering the used pickling liquid with membrane to remove impurities, sterilizing with ozone, adjusting salt content and alcohol content, adding starter, and recycling for 3 times.
Step eleven: and (6) packaging a finished product. The pickled raw materials are packaged in a vacuum flexible package.
Step twelve: and (4) ultrahigh pressure treatment. Processing the packaged raw materials at 220Mpa under ultrahigh pressure for 18min to obtain pickled vegetable.
According to actual needs, the pickled preserved vegetable with the radish which is prepared by the twelve steps can be matched with auxiliary materials which are packaged independently. For example, the matching ratio of the prepared pickled brassica napobrassica and the auxiliary materials is 5: 2. The adjuvant bag is soft packaged, and the packaged adjuvant is processed under 220Mpa for 18 min.
The auxiliary material bag has several different tastes, and the weight fraction of each component is as follows: (1) fragrant original flavor bag: 5 parts of light soy sauce, 10 parts of sesame oil and 5 parts of sesame; (2) the spicy flavoring bag comprises: 5 parts of chili oil, 3 parts of pepper oil, 2 parts of sesame oil, 5 parts of chili and 5 parts of sesame; (3) the five-spice flavor seasoning bag: 15 parts of light soy sauce, 2 parts of sesame oil and 3 parts of five spices; (4) sour and sweet flavor bag: 4 parts of light soy sauce, 6 parts of white sugar, 8 parts of white vinegar and 2 parts of sesame oil. (5) Sauce flavor bag: 10 parts of water and 10 parts of thick broad-bean sauce.
Comparative example 1
Compared with the embodiment 1, the comparative example adopts the traditional Poque pickling process, and has the main distinctive characteristics that: no enzyme, high salt, salt embryo, desalination, molding and pasteurization.
The pickling liquid comprises the following components in parts by weight: 80 parts of water; 16 parts of table salt; 8 parts of 53-degree white spirit; 0.01 part of stevioside.
The method for pickling the preserved alopeck comprises the following steps: and removing the step six for molding.
The eighth step is changed into: and (5) dry pickling. Adding 20g of salt into every 100g of BUTAKE, adding one layer of BUTAKE and one layer of salt, and pickling for 7 days.
The ninth step is changed into: and (5) performing wet pickling. Adding pickling liquid to immerse the radish for further pickling for 8 months, and completing the pickling process of the radish through the osmosis of the salt to obtain a radish salt blank.
The tenth step is changed into: shaping and desalting. Cutting the clean radish dices into filaments by using an automatic vegetable cutter. The mixture of the berek and the water is desalted in a gradient manner at room temperature for 30min according to the ratio of 1: 3.
The twelfth step is changed into: and (5) sterilizing. Sterilizing the packaged pickled Poteck for 15min by adopting water bath at 85 ℃.
The other steps in the process for pickling of Pockey are the same as in example 1.
Comparative example 2
The main distinguishing features of this comparative example compared to example 1 are: no enzyme was added.
The pickling liquid comprises the following components in parts by weight: 80 parts of water; 8 parts of table salt; 8 parts of 53-degree white spirit; 0.01 part of stevioside.
The procedure for pickling of Pockey was the same as in example 1.
Comparative example 3
The main distinguishing features of this comparative example compared to example 1 are: pre-curing is not performed.
The formula ratio of the pickling solution is the same as that of the embodiment 1.
In the method for pickling the preserved alokeis, the nine steps are removed: pre-pickling. The tenth step is changed into: and (5) pickling. Pouring all the materials into a fermentation tank or a fermentation cylinder or a fermentation tank, adding all the curing liquid, and fermenting and curing for 21 days at the temperature of 20-25 ℃.
The other steps are the same as in example 1.
Comparative example 4
The main distinguishing features of this comparative example compared to example 1 are: high-degree white spirit is not added.
The formula of the pickling liquid does not contain high-degree white spirit.
The procedure for pickling of Pockey was the same as in example 1.
Please refer to 17 sensory evaluators (no special taste preference), grade the finished products of example 1 and comparative example according to color (10 points), morphology (20 points), smell (20 points) and taste (50 points), and the grading standards and results (average) are shown in table 1.
Meanwhile, indexes such as salt content, nitrite content, total acid, amino acid nitrogen, brittleness and the like of the embodiment 1, the comparative example 1 and the comparative example 2 are measured; the microbial contents of example 1 and comparative example 1 were measured. The results are shown in tables 2 and 3.
TABLE 1 evaluation criteria and results for organoleptic quality of pickled vegetable
Figure DEST_PATH_IMAGE001
TABLE 2 determination of pickled vegetable ingredient content
Figure DEST_PATH_IMAGE003
TABLE 3 determination of microbial content in pickled vegetable
Figure DEST_PATH_IMAGE005
As can be seen from tables 1 to 3, the pickled vegetables prepared by the embodiment have high sensory quality, bright color close to fresh raw materials, fresh smell, moderate salinity, crisp and tender mouthfeel, low nitrite content, high amino acid nitrogen content, and low microbial content in the storage period, and can meet the requirement of the quality guarantee period.
The comparative example 1 is a relatively common process for pickling vegetables at present, a production period of about 8 months is needed, the salt content of the produced pickled vegetable of the Rutachi is 2 times that of the pickled vegetable of the example 1, the finished product has high salt content, dark color, no brightness, slightly low brittleness and nitrite content more than 3 times that of the pickled vegetable of the example 1 after desalination; due to the normal pasteurization, the microbial content in the storage period is relatively high, and the quality of the product in the storage period is not as good as that of the product treated by the ultrahigh pressure in example 1.
Comparative example 2 No enzyme was added to the Bokeke pickle. The pickling fermentation process depends on natural strains, the expected pickling fermentation effect is insufficient, and the amount of mixed bacteria is large, so that the product has poor sensory flavor, and is lack of amino acids in the ferment, metabolites of other probiotics and other nutritional ingredients.
In comparative example 3, the pre-curing process was not performed, so that the curing and fermentation were not sufficient, resulting in insufficient appearance, low brittleness, and light flavor and taste.
Comparative example 4, the final product was not as rich in flavor and mouthfeel as example 1, since the ingredients did not contain high alcohol.
Example 2
The Pockek pickling liquid comprises the following components in parts by weight: 100 parts of water; 9 parts of table salt; 10 parts of 53-degree white spirit; fruit and vegetable enzyme: 5 parts of a mixture; 0.03 part of stevioside. In the embodiment, the ferment takes blueberry, apple and lemon as fermentation raw materials with equal proportion of the raw materials, lactobacillus plantarum LP06, lactobacillus brevis LBR02 and beer yeast as fermentation strains with inoculation proportion of 3:2:1, and when the viable count of the bacterial suspension is 105~106When CFU/mL is needed, the total inoculation amount of the zymophyte is 3% (V/V) of the zymophyte raw material liquid; the amount of sugar added was 10% (W/V).
The proportion of the raw materials of the radish and the pickling liquid is as follows: 1:3.
The method for pickling the berk by adopting the pickling liquid comprises the following steps:
the first to fifth steps are the same as those in example 1.
Step six: and (5) molding. The cleaned radish dices are cut into pieces of 30mm ⨯ 30mm ⨯ 5mm by an automatic vegetable cutter.
Step seven: blanching and deactivating enzyme. The formed raw materials are blanched for 5min by steam at 145 ℃, immediately cooled to 15 ℃ by sterile cooling water, and the brittleness is enhanced.
Step eight: draining water and air drying at 50 ℃ until the water content of the raw material is 35%; and cooling to room temperature.
Step nine: pre-pickling. The components of the pickling liquid are mixed in proportion and treated by ultrasonic wave. Cooling half of the amount of the pickling solution to 15 deg.C, adding into the raw materials, and vacuum kneading for 35min to maintain crispness and accelerate absorption of the pickling solution.
Step ten: and (5) pickling. Pouring all the materials into a fermentation tank or a fermentation cylinder or a fermentation tank, adding the rest pickling liquid, and fermenting and pickling for 25 days at the temperature of 20-25 ℃.
Pouring the raw materials into a pool or a jar or a tank for 1 time on the 9 th day in the pickling process, so that the raw materials are pickled uniformly and enter marrow, and the pickling time is shortened; simultaneously, performing middle-stage product inspection and pickling liquid inspection, measuring sensory indexes and mould content of the product, and removing unqualified products; measuring the temperature, pH, bacterial liquid concentration, salt concentration and other indexes of the pickling liquid, and adding the main components according to the formula proportion.
Filtering the used pickling liquid with membrane to remove impurities, sterilizing with ozone, adjusting salt content and alcohol content, adding starter, and recycling for 3 times.
Step eleven: and (6) packaging a finished product. The pickled raw materials are flexibly packaged in vacuum.
Step twelve: and (4) ultrahigh pressure treatment. The packed raw materials are processed under the ultrahigh pressure of 260Mpa to obtain the pickled vegetable.
The sensory quality of example 2 was better, with a sensory score of 85 points; the salt content is 3.5 percent, the nitrite content is 3.8 mg/kg, the total acid content is 1.5 percent, the amino acid nitrogen content is 0.46g/100g, and the brittleness is 219 g; after the product is stored for 180 days, the result of the microorganism measurement is as follows: the total number of colonies is 41CFU/g, the coliform group is less than 10CFU/g, and pathogenic bacteria are not detected. Compared with example 1, the taste is slightly sour, and probably the fermented raw materials for preparing the ferment are fruit-based, so that the whole sugar content is higher, and the fermented product contains more organic acid and the like, and the use amount of the ferment in the pickling liquid is relatively more.
Example 3
The Pockek pickling liquid comprises the following components in parts by weight: 90 parts of water; 10 parts of table salt; 9 parts of 53-degree white spirit; japanese fruit and vegetable ferment: 4 parts and stevioside 0.02 part. In the embodiment, the ferment takes broccoli, carrot and tomato as fermentation raw materials, the proportions of the raw materials are equal, lactobacillus plantarum LP06, lactobacillus brevis LBR02 and beer yeast are taken as fermentation strains, the inoculation proportion is 3:2:1, and the ratio is equal to that of live bacteria suspensionThe number of bacteria is 105~106When CFU/mL is needed, the total inoculation amount of the zymophyte is 3% (V/V) of the zymophyte raw material liquid; the amount of sugar added was 30% (W/V).
The proportion of the raw materials of the radish and the pickling liquid is as follows: 1:2.
The method for pickling the berk by adopting the pickling liquid comprises the following steps:
the first to fifth steps are the same as those in example 1.
Step six: and (5) molding. The cleaned radish dices are cut into dices with the thickness of 10mm ⨯ 10mm and ⨯ 10mm by an automatic vegetable cutter.
Step seven: blanching and deactivating enzyme. The formed raw materials are blanched for 6min by steam at 150 ℃, immediately cooled to 12 ℃ by sterile cooling water, and the brittleness is enhanced.
Step eight: draining water and air drying at 50 deg.C to water content of 40%; and cooling to room temperature.
Step nine: pre-pickling. The components of the pickling liquid are mixed in proportion and treated by ultrasonic wave. Cooling half of the amount of the pickling solution to 12 deg.C, adding into the raw materials, and vacuum kneading for 40min to maintain crispness and accelerate absorption of the pickling solution.
Step ten: and (5) pickling. Pouring all the materials into a fermentation tank or a fermentation vat or a fermentation tank, adding the rest pickling liquid, and fermenting and pickling for 28 days at the temperature of 20-25 ℃.
Pouring the raw materials into a pool or a jar or a tank for 1 time on the 10 th day in the pickling process, so that the raw materials are pickled uniformly and enter marrow, and the pickling time is shortened; simultaneously, performing middle-stage product inspection and pickling liquid inspection, measuring sensory indexes and mould content of the product, and removing unqualified products; measuring the indexes of the pickling liquid such as temperature, pH, bacterial liquid concentration, salt concentration and the like, and adding the main components according to the formula proportion.
Filtering the used pickling liquid with a membrane to remove impurities, sterilizing with ozone, adjusting salt content and alcohol content, adding a fermentation agent, preparing the pickling liquid again, and continuously recycling for 3 times.
Step eleven: and (6) packaging a finished product. The pickled raw materials are flexibly packaged in vacuum.
Step twelve: and (4) ultrahigh pressure treatment. The packed raw materials are processed under the ultrahigh pressure of 300Mpa to obtain the pickled vegetable of the radish.
The sensory score of example 3 was 82 points, the salt content was 3.4%, the nitrite content was 3.5 mg/kg, the total acid content was 0.5%, the amino acid nitrogen content was 0.41g/100g, and the friability was 223 g; after the product is stored for 180 days, the result of the microorganism measurement is as follows: the total number of colonies is 39CFU/g, the coliform group is less than 10CFU/g, and pathogenic bacteria are not detected. Compared with example 1, the fermented pickled vegetable has a light taste, and may be vegetable-based with the fermented raw materials for preparing the enzyme, so that more products such as organic acids are obtained after fermentation, and the amount of the enzyme in the pickling liquid is relatively large.
Example 4
The Pockek pickling liquid comprises the following components in parts by weight: 80 parts of water; 8 parts of table salt; 8 parts of 53-degree white spirit; fruit and vegetable enzyme: 3 parts of a mixture; 0.01 part of stevioside. In the embodiment, the ferment takes cabbage, medlar and lily as fermentation raw materials with equal proportion of the raw materials, takes lactobacillus plantarum LP06, lactobacillus brevis LBR02 and beer yeast as fermentation strains with inoculation proportion of 3:2:1, and when the viable count of the bacterial suspension is 105~106When CFU/mL is needed, the total inoculation amount of the zymophyte is 3% (V/V) of the zymophyte raw material liquid; the amount of sugar added was 20% (W/V).
The proportion of the raw materials of the radish and the pickling liquid is as follows: 1: 2.5;
the method for pickling the berk by adopting the pickling liquid comprises the following steps: the steps one to twelve are exactly the same as in example 1.
The sensory score of example 4 was 80 points, the salt content was 3.8%, the nitrite content was 4.1 mg/kg, the total acid content was 0.9%, the amino acid nitrogen content was 0.68g/100g, and the friability was 202 g; after the product is stored for 180 days, the result of the microorganism measurement is as follows: the total number of colonies is 42CFU/g, the coliform group is less than 10CFU/g, and pathogenic bacteria are not detected. The sensory quality was inferior to that of example 1, but the content of nutritional ingredients such as amino acids in the product was high. The medlar serving as a fermentation raw material of the ferment is related to medlar which contains abundant amino acid and polysaccharide and has various health-care effects.
Example 5
The Pockek pickling liquid comprises the following components in parts by weight: 80 parts of water; 8 parts of table salt; 8 parts of 53-degree white spirit; fruit and vegetable enzyme: 3 parts of a mixture; 0.01 part of stevioside. The enzyme in this exampleTaking broccoli, cabbage, blueberries and medlar as fermentation raw materials in equal proportion, taking lactobacillus plantarum LP06 and beer yeast as fermentation strains in an inoculation ratio of 5:1, and taking the viable count of bacterial suspension as 105~106When CFU/mL is needed, the total inoculation amount of the zymophyte is 3% (V/V) of the zymophyte raw material liquid; the amount of sugar added was 20% (W/V).
The proportion of the raw materials of the radish and the pickling liquid is as follows: 1: 2.5;
the method for pickling the berk by adopting the pickling liquid comprises the following steps: the steps one to twelve are exactly the same as in example 1.
The sensory score of example 5 was 84 points, the salt content was 4.2%, the nitrite content was 4.3 mg/kg, the total acid content was 0.6%, the amino acid nitrogen content was 0.53g/100g, and the friability was 183 g; after the product is stored for 180 days, the result of the microorganism measurement is as follows: the total number of colonies is 52CFU/g, the coliform group is less than 10CFU/g, and pathogenic bacteria are not detected.
Example 6
The Pockek pickling liquid comprises the following components in parts by weight: 80 parts of water; 8 parts of table salt; 8 parts of 53-degree white spirit; fruit and vegetable enzyme: 3 parts of a mixture; 0.01 part of stevioside. The ferment takes broccoli, cabbage, blueberry and medlar as fermentation raw materials with equal proportion of the raw materials, takes lactobacillus brevis LBR02 and beer yeast as fermentation strains with inoculation proportion of 5:1, and when the viable count of bacterial suspension is 105~106When CFU/mL is needed, the total inoculation amount of the zymophyte is 3% (V/V) of the ferment fermentation raw material stock solution; the amount of sugar added was 20% (W/V).
The proportion of the raw materials of the radish and the pickling liquid is as follows: 1: 2.5;
the method for pickling the berk by adopting the pickling liquid comprises the following steps: the steps one to twelve are exactly the same as in example 1.
Example 6 had an organoleptic score of 78 points, salt content of 3.1%, nitrite content of 4.9 mg/kg, total acids of 0.5%, amino acid nitrogen of 0.37g/100g, and friability of 195 g; after the product is stored for 180 days, the result of the microorganism measurement is as follows: the total number of colonies is 32CFU/g, the coliform group is less than 10CFU/g, and pathogenic bacteria are not detected.
Example 7
The Pockek pickling liquid comprises the following components in parts by weight: water (W)80 parts of a mixture; 8 parts of table salt; 8 parts of 53-degree white spirit; fruit and vegetable enzyme: 3 parts of a mixture; 0.01 part of stevioside. The ferment takes broccoli, cabbage, blueberry and medlar as fermentation raw materials, lactobacillus plantarum LP06 as a fermentation strain, and when the viable count of the bacterial suspension is 105~106When CFU/mL is needed, the total inoculation amount of the zymophyte is 3% (V/V) of the zymophyte raw material liquid; the amount of sugar added was 20% (W/V).
The proportion of the raw materials of the radish and the pickling liquid is as follows: 1: 2.5;
the method for pickling the berk by adopting the pickling liquid comprises the following steps: the steps one to twelve are exactly the same as in example 1.
The sensory score of example 7 was 81 points, the salt content was 3.3%, the nitrite content was 4.5 mg/kg, the total acid content was 0.5%, the amino acid nitrogen content was 0.48g/100g, and the friability was 216 g; after the product is stored for 180 days, the result of the microorganism measurement is as follows: the total number of colonies is 47CFU/g, the coliform group is less than 10CFU/g, and pathogenic bacteria are not detected.
Finally, it should be noted that the above only illustrates the technical solution of the present invention, but not limited thereto, and although the present invention has been described in detail with reference to the preferred arrangement, it will be understood by those skilled in the art that modifications or equivalent substitutions may be made thereto without departing from the spirit and scope of the technical solution of the present invention.

Claims (10)

1. The Poque pickling liquid is characterized by comprising the following components in parts by weight: the pickling liquid comprises the following components in parts by weight: 80-100 parts of water; 8-10 parts of salt; 8-10 degrees of 45-65 degrees of white spirit; 3-5 of edible plant enzyme; 0.01-0.03% of stevioside.
2. The liquid for pickling of BUREKE as claimed in claim 1, wherein: the edible plant enzyme takes one or more of broccoli, carrot, tomato, cabbage, apple, blueberry, lemon, medlar and lily as fermentation raw materials; the fermentation bacteria is one or a combination of more of lactobacillus plantarum, lactobacillus brevis and beer yeast.
3. The liquid for pickling of BUREKE as claimed in claim 2, wherein: the fermentation raw materials of the edible plant enzyme are combination of vegetables, fruits and medicinal and edible traditional Chinese medicines, the vegetables are one or more of broccoli, carrots, tomatoes and cabbages, the fruits are one or more of apples, blueberries and lemons, and the medicinal and edible traditional Chinese medicines are one or two of medlar and lily.
4. The liquid for pickling of BUREKE as claimed in claim 2, wherein: the fermentation bacteria in the edible plant enzyme are the combination of lactobacillus plantarum, lactobacillus brevis and saccharomycetes, and the inoculation ratio of the lactobacillus plantarum, the lactobacillus brevis and the saccharomycetes is 3:2: 1.
5. A method for pickling Potec marigold is characterized in that: the pickled radish as claimed in any one of claims 1 to 4, wherein the weight ratio of the radish raw material to the radish pickling liquid is as follows: 1:2 to 1: 3.
6. The method for pickling halepe as claimed in claim 5, wherein: pretreating a radish pickle raw material and then entering a pickling process, wherein the pickling process comprises two steps of pre-pickling and pickling; after the pickling is finished, packaging finished products and carrying out ultrahigh pressure treatment;
the pretreatment comprises the following steps: cleaning and finishing the Bu-stay raw material, cutting and forming, blanching, deactivating enzyme and air drying;
the pre-pickling process comprises the following specific operations: firstly, carrying out ultrasonic treatment on the bulrush pickling liquid by 2000 w-4000 w for 10-20 min, then cooling half of the using amount of the bulrush pickling liquid to 12-18 ℃, adding the cooled bulrush pickling liquid into the pretreated bulrush raw material, and carrying out vacuum rolling for 30-40 min;
the concrete operation of pickling is as follows: pouring the pre-pickled materials into a fermentation container, adding the rest half of the radish pickle liquor, and fermenting and pickling for 21-28 days at the temperature of 20-25 ℃.
7. The method for pickling halepe as claimed in claim 6, wherein: the method specifically comprises the following steps: wherein the steps two to eight are pretreatment steps;
the method comprises the following steps: harvesting raw materials: after the Podocks are ripe, digging out the Podocks from the ground on the same day, exposing the edible parts without cutting off roots, and harvesting the Podocks after natural airing on the same day at night and the next day;
step two: raw material selection and rough finishing: processing is started in the harvest season of the Podocks, and leaves, fibrous roots and tail roots of the Podocks are removed;
step three: primary cleaning: scrubbing the Buye skin with a hair roller cleaning machine with a hair brush; separating cement from the cleaning wastewater by adopting a horizontal screw centrifuge, recycling water as primary washing water, and precipitating soil to be used as an organic fertilizer raw material;
step four: grading and sorting: cutting the head and tail of the initially cleaned Bukeke, and dividing the Bukeke into a large class, a medium class and a small class;
step five: secondary cleaning: 3 MPa-6 MPa of bubble cleaning and 1000 w-2000 w of ultrasonic cleaning are adopted, surface moisture is drained through vibration, and waste water of secondary cleaning is used for primary cleaning in the third step after being filtered;
step six: cutting and forming: cutting the cleaned Pocke into required shape according to the requirement;
step seven: blanching and deactivating enzyme: blanching the molded raw materials for 3-6min by steam at 130-150 ℃; immediately quickly cooling to 12-18 ℃ by using sterile cooling water;
step eight: air drying: draining water and air-drying at 45-55 ℃ until the water content of the raw material is 30-40%; cooling to room temperature;
step nine: pre-pickling;
step ten: pickling; filtering the used pickling liquid by a membrane to remove impurities, sterilizing by ozone, adjusting the salt content and the alcohol content, adding a leavening agent, preparing the pickling liquid again, and continuously using the pickling liquid;
step eleven: packaging a finished product: the pickled radish is packaged in a vacuum soft package;
step twelve: ultrahigh pressure treatment: and treating the packaged product for 15-20 min by adopting 200-300 Mpa ultrahigh pressure.
8. A pickled product of a gram of radish obtained by the pickling method of a gram of radish as claimed in any one of claims 5 to 7.
9. The product of claim 8, wherein: the pickled product of the halepu is also provided with an independently packaged auxiliary material bag, and the auxiliary material bag is any one of a faint scent original flavor bag, a spicy flavor bag, a five-spice flavor bag, an acid and sweet flavor bag and a sauce flavor bag; the weight ratio of the pickled radish to the auxiliary materials is 5: 2-5: 3; the auxiliary material bag adopts flexible package and is processed by ultrahigh pressure.
10. The product of claim 9 wherein the product is selected from the group consisting of: the auxiliary material bag comprises the following components in parts by weight: the faint-scent original flavor bag: 5 parts of light soy sauce, 10 parts of sesame oil and 5 parts of sesame; the spicy seasoning bag comprises: 5 parts of chili oil, 3 parts of pepper oil, 2 parts of sesame oil, 5 parts of chili and 5 parts of sesame; the five-spice flavor seasoning bag comprises: 15 parts of light soy sauce, 2 parts of sesame oil and 3 parts of five spices; the sour and sweet flavor bag comprises: 4 parts of light soy sauce, 6 parts of white sugar, 8 parts of white vinegar and 2 parts of sesame oil; the sauce flavor material bag comprises: 10 parts of water and 10 parts of thick broad-bean sauce.
CN202210132347.6A 2022-02-14 2022-02-14 Poteck pickling liquid, pickling method and product thereof Pending CN114468254A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210132347.6A CN114468254A (en) 2022-02-14 2022-02-14 Poteck pickling liquid, pickling method and product thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210132347.6A CN114468254A (en) 2022-02-14 2022-02-14 Poteck pickling liquid, pickling method and product thereof

Publications (1)

Publication Number Publication Date
CN114468254A true CN114468254A (en) 2022-05-13

Family

ID=81480235

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202210132347.6A Pending CN114468254A (en) 2022-02-14 2022-02-14 Poteck pickling liquid, pickling method and product thereof

Country Status (1)

Country Link
CN (1) CN114468254A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115287201A (en) * 2022-09-29 2022-11-04 中国农业大学 Compound leavening agent and application thereof in preparing fermented food and improving content of amino acid nitrogen in fermented food

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101623079A (en) * 2009-08-14 2010-01-13 周全民 Local peppery dish and pickling method thereof
KR20100091299A (en) * 2009-02-10 2010-08-19 장원익 Method of manufacturing of salted kimchi radish, and food comprising the same
CN105475927A (en) * 2015-11-25 2016-04-13 内蒙古千百味食品有限公司 Production technology of sauced Brassica napobrassica in old jar
CN106820012A (en) * 2017-01-05 2017-06-13 广西金臣科技有限公司 The preparation method of honey lemon piece
CN106858473A (en) * 2017-01-05 2017-06-20 广西金臣科技有限公司 The salt-free method for salting of bamboo shoots
CN106858472A (en) * 2017-01-05 2017-06-20 广西金臣科技有限公司 Paste flavor dried radish and preparation method thereof
CN107373526A (en) * 2017-07-25 2017-11-24 山东博华高效生态农业科技有限公司 A kind of liquid preparation method of the instant dish of ferment
CN107440028A (en) * 2017-08-02 2017-12-08 刘启华 A kind of method for salting of rutabaga
CN109123532A (en) * 2018-09-27 2019-01-04 严钦武 A kind of flavor leaf mustard and preparation method thereof

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20100091299A (en) * 2009-02-10 2010-08-19 장원익 Method of manufacturing of salted kimchi radish, and food comprising the same
CN101623079A (en) * 2009-08-14 2010-01-13 周全民 Local peppery dish and pickling method thereof
CN105475927A (en) * 2015-11-25 2016-04-13 内蒙古千百味食品有限公司 Production technology of sauced Brassica napobrassica in old jar
CN106820012A (en) * 2017-01-05 2017-06-13 广西金臣科技有限公司 The preparation method of honey lemon piece
CN106858473A (en) * 2017-01-05 2017-06-20 广西金臣科技有限公司 The salt-free method for salting of bamboo shoots
CN106858472A (en) * 2017-01-05 2017-06-20 广西金臣科技有限公司 Paste flavor dried radish and preparation method thereof
CN107373526A (en) * 2017-07-25 2017-11-24 山东博华高效生态农业科技有限公司 A kind of liquid preparation method of the instant dish of ferment
CN107440028A (en) * 2017-08-02 2017-12-08 刘启华 A kind of method for salting of rutabaga
CN109123532A (en) * 2018-09-27 2019-01-04 严钦武 A kind of flavor leaf mustard and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115287201A (en) * 2022-09-29 2022-11-04 中国农业大学 Compound leavening agent and application thereof in preparing fermented food and improving content of amino acid nitrogen in fermented food

Similar Documents

Publication Publication Date Title
Battcock et al. Fermented fruits and vegetables: a global perspective
KR100920334B1 (en) Mulberry vinegar and manufacturing process of the same and functional beverage containing mulberry vinegar
CN108669501B (en) Low-nitrite high-dietary-fiber fermented pickle and preparation method thereof
KR101552957B1 (en) Preparation method of naturally fermented blackberry vinegar
CN101875890B (en) Ginseng dry white wine and processing technique thereof
CN103040050A (en) Kiwifruit juice and processes
CN114468254A (en) Poteck pickling liquid, pickling method and product thereof
KR101917115B1 (en) The Manufacturing method of Germinated brown rice black vinegar with balsam apple
CN110684627A (en) Preparation method of litchi fermented wine
KR100868974B1 (en) A manufacturing method for fermented beverage of persimmon
CN112980637A (en) Preparation method of kiwi fruit-nitraria tangutorum bobr composite fruit wine
KR20200081659A (en) Manufacturing method of ginkgo rice wine
KR20120039941A (en) Aqueous soaking solution for manufacturing fresh-cut banana and method for manufacturing fresh-cut banana using it
CN111296560B (en) Fermentation preservation method of Sanhua plum fruit blank
CN114451537A (en) Preparation process of dried orange peel and autumn pear paste
KR102131362B1 (en) A method for manufacturing the soybean paste contained aronia ferment
KR102088098B1 (en) A method for manufacturing of non-heat pineapple fermentation vinegar
KR20180088539A (en) Method for manufacturing of fruit vinegar based on natural fermentation vingar and manufactured goods thereof
CN106879897A (en) Color potato air-bubble and preparation method thereof
CN108618004A (en) The preparation method of wine dregs of rice mackerel
CN113068780A (en) Preparation method of high-Vc fresh jujube pure juice
KR100628647B1 (en) Method of beverage using natural ferment water
CN110777039A (en) Preparation method of litchi blended wine
CN110731490A (en) papaya mango low-sugar compound jam and preparation method thereof
CN114747646B (en) Preserved purple sweet potato, fermented beverage and co-production preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination