CN115428923A - Making process of olive dish - Google Patents
Making process of olive dish Download PDFInfo
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- CN115428923A CN115428923A CN202211139965.XA CN202211139965A CN115428923A CN 115428923 A CN115428923 A CN 115428923A CN 202211139965 A CN202211139965 A CN 202211139965A CN 115428923 A CN115428923 A CN 115428923A
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- olive
- mustard
- dish
- pickling
- pickled
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- 240000007817 Olea europaea Species 0.000 title claims abstract description 114
- 238000000034 method Methods 0.000 title claims abstract description 21
- 241000219198 Brassica Species 0.000 claims abstract description 68
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 68
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 68
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 68
- 235000010460 mustard Nutrition 0.000 claims abstract description 68
- 238000005554 pickling Methods 0.000 claims abstract description 34
- 238000004140 cleaning Methods 0.000 claims abstract description 32
- 244000291564 Allium cepa Species 0.000 claims abstract description 19
- 239000012535 impurity Substances 0.000 claims abstract description 19
- 244000178993 Brassica juncea Species 0.000 claims abstract description 18
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims abstract description 18
- 238000005520 cutting process Methods 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000010647 garlic oil Substances 0.000 claims abstract description 7
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 54
- YQUVCSBJEUQKSH-UHFFFAOYSA-N 3,4-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 claims description 40
- 150000003839 salts Chemical class 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 238000009835 boiling Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 13
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 12
- 240000002234 Allium sativum Species 0.000 claims description 12
- 235000004611 garlic Nutrition 0.000 claims description 12
- 239000004302 potassium sorbate Substances 0.000 claims description 12
- 235000010241 potassium sorbate Nutrition 0.000 claims description 12
- 229940069338 potassium sorbate Drugs 0.000 claims description 12
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 12
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 10
- 235000019483 Peanut oil Nutrition 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 239000000312 peanut oil Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 description 23
- 241000588724 Escherichia coli Species 0.000 description 15
- 239000012267 brine Substances 0.000 description 9
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 230000029087 digestion Effects 0.000 description 4
- 230000002195 synergetic effect Effects 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000064816 Brassica oleracea var. acephala Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241001284352 Terminalia buceras Species 0.000 description 1
- 239000001068 allium cepa oil Substances 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 239000011780 sodium chloride 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
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Abstract
The invention discloses a making process of olive vegetables, which comprises the following steps: weighing raw materials; (2) pickling the olive; (3) pickling the leaf mustard; (4) cleaning and cutting the impurities of the leaf mustard; (5) dehydrating the mustard; (6) preparing scallion and garlic oil; and (7) mixing and cooking. And (8) sterilizing and packaging. The preparation method disclosed by the invention is simple in preparation process and easy to operate, and the produced olive dish product is better in accordance with popular preference, unique in flavor, better in taste and suitable for people of all ages.
Description
Technical Field
The invention belongs to the technical field of olive dish processing, and particularly relates to a preparation process of olive dish.
Background
Olive dish (kale borecole) is a local flavor pickles in Guangdong Chaoshan region, and belongs to Chaozhou dish in Guangdong dish series. Decocting leaves of the olive-sweet flavor and the mustard well food. The olive dish has the advantages of appetizing and helping digestion, helping digestion and improving appetite, is an extended characteristic variety of salted vegetables in the Chaoshan region, is an important component of Chaoshan delicious food culture, and has long history and wide spread of the manufacturing technology of Chaoshan olive dishes in Shantou city dragon lake region, chenghai region and peripheral villages and towns. Qingjiaqing recorded in Chenghai county Zhi: the mustard, also called as the Dacai, is planted in the field after autumn harvest in this county, is salted after harvest, has very good taste, and women who are beautiful and exquisite in sea and have a delicate skill in nature use local olive and salted mustard to be finely boiled into black olive vegetables which can stimulate appetite, promote digestion and help digestion. In the middle stage of the Qing Dynasty, the Cheng Heng vegetable gallery, the Tian Sheng vegetable gallery and the Shunchang Tai vegetable gallery are available outside the Cheng Hai county, and the olive vegetable production is popular.
The existing olive vegetables are obtained by pickling olive and leaf of leaf mustard, but the problem of short storage period caused by a large amount of escherichia coli bred in the olive vegetables stored for a certain time exists.
Disclosure of Invention
The invention provides a preparation process of olive dish, which aims to solve the problem that the olive dish prepared by the prior art is short in storage period.
In order to achieve the purpose, the technical solution of the invention is as follows:
a preparation process of olive dish comprises the following steps:
(1) Weighing the following raw materials in parts by weight: 5-12 parts of olive and 46-75 parts of mustard;
(2) Pickling the olive: adding salt into water and salt according to a certain weight ratio, boiling, cooling to normal temperature to obtain salt water, adding the olive obtained in the step (1) into the salt water, then adding 3, 4-dihydroxybenzoic acid, citric acid, sodium tripolyphosphate and potassium sorbate, stirring, mixing with water, pickling the surface of the olive to obtain pickled olive;
(3) Pickling leaf mustard: cleaning the mustard in the step (1), adding salt, and putting the mustard in a pickling tank for pickling to obtain pickled mustard;
(4) Cleaning and cutting mustard impurities: cleaning, impurity cleaning and cutting the mustard pickled in the step (3);
(5) And (3) dehydrating the mustard: drying and dehydrating the mustard subjected to impurity cleaning and cutting in the step (4) to obtain dehydrated pickled mustard;
(6) Preparing scallion and garlic oil: frying the cleaned and drained scallion, garlic and chili in peanut oil according to the weight ratio of 1-3;
(7) And (3) boiling the pickled olive obtained in the step (2), the dehydrated pickled mustard leaf obtained in the step (5) and the scallion and garlic chili oil obtained in the step (6), and cooling at room temperature to obtain an olive primary product.
(8) And (3) sterilizing and packaging: and (4) sterilizing the olive dish initial product obtained in the step (7) by adopting microwave irradiation, packaging under an aseptic condition and vacuumizing to obtain an olive dish finished product.
Further, the weight ratio of water to salt in the step (2) is 52-65.
Further, the mixed water in the step (2) is soaked on the surface of the olive for 6 to 8 days.
Further, the mass fractions of the components in the mixed water in the step (2) are as follows: 0.6 to 0.9 percent of 3, 4-dihydroxy benzoic acid, 0.3 to 0.5 percent of citric acid, 0.2 to 0.4 percent of sodium tripolyphosphate and 0.1 to 0.2 percent of potassium sorbate.
Further, in the step (3), the weight ratio of the mustard to the salt is = 5-6.
Further, pickling for 60-70 days in the step (3).
Further, frying for 8-12 min in step (6).
Further, after cooking for 2-4 hours in the step (7), cooling at room temperature.
Further, the primary olive dish product in the step (8) is sterilized by microwave irradiation for 6-8 minutes.
The beneficial effects of the invention are:
(1) The 3, 4-dihydroxy benzoic acid and citric acid are added into the raw materials of the olive dish to play a synergistic role in synergistically reducing the concentration of escherichia coli, which is probably because: the 3, 4-dihydroxy-benzoic acid has a good antibacterial effect and a certain antibacterial effect on escherichia coli, can realize a synergistic effect with the 3, 4-dihydroxy-benzoic acid under the coordination of citric acid, inhibits the number of escherichia coli bred by the olive vegetables stored for a certain time, and synergistically reduces the concentration of the escherichia coli.
(2) The olive dish prepared by the process has the advantage that under the same storage temperature and the same storage time, the breeding quantity of the escherichia coli of the olive dish is far lower than that of the olive dish prepared by the prior art. Therefore, the olive dish prepared by the process can greatly improve the storage time, and the olive dish product has better quality and is beneficial to popularization and application.
(3) The preparation method disclosed by the invention is simple in preparation process and easy to operate, and the produced olive dish product is better in accordance with popular preference, unique in flavor, better in taste and suitable for people of all ages.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the embodiment of the invention, the preparation process of the olive dish comprises the following steps:
(1) Weighing the following raw materials in parts by weight: 5-12 parts of olive and 46-75 parts of mustard;
(2) Pickling the olive: adding salt according to the weight ratio of water to salt =52-65, boiling, cooling to normal temperature to obtain brine, adding the olive in the step (1) into the brine, then adding 3, 4-dihydroxy benzoic acid, citric acid, sodium tripolyphosphate and potassium sorbate, stirring, pickling for 6-8 days after the mixed water submerges the surface of the olive, and obtaining the pickled olive, wherein the mass fraction of each component in the mixed water is as follows: 0.6 to 0.9 percent of 3, 4-dihydroxy benzoic acid, 0.3 to 0.5 percent of citric acid, 0.2 to 0.4 percent of sodium tripolyphosphate and 0.1 to 0.2 percent of potassium sorbate;
(3) Pickling leaf mustard: cleaning the mustard obtained in the step (1), adding salt into the cleaned mustard, placing the cleaned mustard in a pickling tank, and pickling for 60-70 days, wherein the weight ratio of the mustard to the salt is = 5-6;
(4) Cleaning and cutting mustard impurities: cleaning, impurity cleaning and cutting the pickled mustard in the step (3);
(5) Dewatering the leaf mustard: cleaning impurities in the mustard subjected to the step (4), drying and dehydrating the cut mustard to obtain dehydrated pickled mustard;
(6) Preparing onion and garlic oil: frying the cleaned and drained scallion, garlic and chili in peanut oil for 8-12 minutes according to the weight ratio of 1-3;
(7) And (3) boiling the pickled olive obtained in the step (2), the dehydrated pickled mustard leaf obtained in the step (5) and the scallion and garlic chili oil obtained in the step (6), and cooling at room temperature after boiling for 2-4 hours to obtain an olive primary product.
(8) And (3) sterilizing and packaging: sterilizing the olive dish initial product obtained in the step (7) by adopting microwave irradiation for 6-8 minutes, packaging under an aseptic condition and vacuumizing to obtain an olive dish finished product.
The following is a more specific example.
Example 1
A preparation process of olive dish comprises the following steps:
(1) Weighing the following raw materials in parts by weight: 8 parts of olive and 60 parts of leaf mustard;
(2) Pickling the olive: adding table salt according to the weight ratio of water to salt =58:3.5, boiling, cooling to normal temperature to obtain brine, adding the olive in the step (1) into the brine, then adding 3, 4-dihydroxy benzoic acid, citric acid, sodium tripolyphosphate and potassium sorbate, stirring, mixing water to submerge the surface of the olive, and pickling for 7 days to obtain the pickled olive, wherein the mass fractions of the components in the mixed water are as follows: 0.8% of 3, 4-dihydroxy benzoic acid, 0.4% of citric acid, 0.3% of sodium tripolyphosphate and 0.1% of potassium sorbate;
(3) Pickling leaf mustard: cleaning the mustard obtained in the step (1), adding salt into the mustard, placing the mustard in a pickling tank, and pickling for 64 days to obtain pickled mustard, wherein the weight ratio of the mustard to the salt is = 5;
(4) Cleaning and cutting mustard impurities: cleaning, impurity cleaning and cutting the mustard pickled in the step (3);
(5) And (3) dehydrating the mustard: cleaning impurities in the mustard subjected to the step (4), drying and dehydrating the cut mustard to obtain dehydrated pickled mustard;
(6) Preparing scallion and garlic oil: frying the washed and drained scallion, garlic and pepper in peanut oil for 10 minutes according to a weight ratio of 2.1;
(7) And (3) boiling the pickled olive obtained in the step (2), the dehydrated pickled mustard obtained in the step (5) and the scallion and garlic chili oil obtained in the step (6), boiling for 3 hours, and cooling at room temperature to obtain an olive primary product.
(8) And (3) sterilizing and packaging: and (4) sterilizing the olive dish initial product obtained in the step (7) by adopting microwave irradiation for 7 minutes, packaging under an aseptic condition and vacuumizing to obtain an olive dish finished product.
Example 2
A preparation process of olive dish comprises the following steps:
(1) Weighing the following raw materials in parts by weight: 6 parts of olive and 50 parts of mustard;
(2) Pickling the olive: adding salt according to the weight ratio of water to salt =55 to 3, boiling, cooling to normal temperature to obtain brine, adding the olive in the step (1) to the brine, then adding 3, 4-dihydroxy benzoic acid, citric acid, sodium tripolyphosphate and potassium sorbate to the brine, stirring, mixing water to submerge the surface of the olive, and pickling for 6 days to obtain pickled olive, wherein the mass fraction of each component in the mixed water is as follows: 0.6 percent of 3, 4-dihydroxy benzoic acid, 0.3 percent of citric acid, 0.2 percent of sodium tripolyphosphate and 0.1 percent of potassium sorbate;
(3) Pickling leaf mustard: cleaning the mustard obtained in the step (1), adding salt into the cleaned mustard, placing the cleaned mustard in a pickling tank, pickling the mustard for 61 days, wherein the weight ratio of the mustard to the salt is = 5;
(4) Cleaning and cutting mustard impurities: cleaning, impurity cleaning and cutting the pickled mustard in the step (3);
(5) Dewatering the leaf mustard: drying and dehydrating the mustard subjected to impurity cleaning and cutting in the step (4) to obtain dehydrated pickled mustard;
(6) Preparing scallion and garlic oil: frying the cleaned and drained scallion, garlic and chili in peanut oil according to the weight ratio of 1;
(7) And (3) boiling the pickled olive obtained in the step (2), the dehydrated pickled mustard obtained in the step (5) and the scallion and garlic chili oil obtained in the step (6), boiling for 2 hours, and cooling at room temperature to obtain an olive primary product.
(8) And (3) sterilizing and packaging: sterilizing the olive dish initial product obtained in the step (7) by adopting microwave irradiation for 6 minutes, packaging under an aseptic condition and vacuumizing to obtain an olive dish finished product.
Example 3
A preparation process of olive dish comprises the following steps:
(1) Weighing the following raw materials in parts by weight: 11 parts of olive and 73 parts of leaf mustard;
(2) Pickling the olive: adding salt according to the weight ratio of water to salt =63, boiling, cooling to normal temperature to obtain brine, adding the olive in the step (1) into the brine, then adding 3, 4-dihydroxy benzoic acid, citric acid, sodium tripolyphosphate and potassium sorbate, stirring, mixing water to submerge the surface of the olive, and pickling for 8 days to obtain pickled olive, wherein the mass fraction of each component in the mixed water is as follows: 0.9 percent of 3, 4-dihydroxy benzoic acid, 0.5 percent of citric acid, 0.4 percent of sodium tripolyphosphate and 0.2 percent of potassium sorbate;
(3) Pickling leaf mustard: cleaning the leaf mustard obtained in the step (1), adding salt into the leaf mustard, placing the leaf mustard in a pickling tank, pickling for 68 days, wherein the weight ratio of the leaf mustard to the salt is = 6;
(4) Cleaning and cutting mustard impurities: cleaning, impurity cleaning and cutting the mustard pickled in the step (3);
(5) And (3) dehydrating the mustard: cleaning impurities in the mustard subjected to the step (4), drying and dehydrating the cut mustard to obtain dehydrated pickled mustard;
(6) Preparing scallion and garlic oil: frying the washed and drained scallion, garlic and pepper in peanut oil for 11 minutes according to a weight ratio of 3;
(7) And (3) boiling the pickled olive obtained in the step (2), the dehydrated pickled mustard leaf obtained in the step (5) and the scallion and garlic chili oil obtained in the step (6), and cooling at room temperature after boiling for 4 hours to obtain an olive primary product.
(8) And (3) sterilizing and packaging: and (5) sterilizing the olive dish initial product obtained in the step (7) by adopting microwave irradiation for 8 minutes, packaging under an aseptic condition, and vacuumizing to obtain an olive dish finished product.
Comparative example 1
The preparation process of the olive dish is basically the same as that of the olive dish in the embodiment 1, except that 3, 4-dihydroxy benzoic acid and citric acid are not added into the raw materials for preparing the olive dish.
Comparative example 2
The process is basically the same as the process for making the olive dish in the embodiment 1, except that 3, 4-dihydroxy benzoic acid is not added in the raw materials for making the olive dish.
Comparative example 3
The process is basically the same as the process for making the olive dish in the example 1, except that citric acid is not added in the raw materials for making the olive dish.
Comparative example 4
The olive dish is made by adopting the making process in the embodiment 2 in the Chinese patent document 'an automatic cleaning machine and the olive dish production process (application number: 201711017854.0)'.
The results of measuring the concentration of E.coli in the olive dishes manufactured according to the methods of examples 1 to 3 and comparative examples 1 to 4 after being stored at a temperature of 25 ℃ for 120 days are shown in the following table.
From the above table, it can be seen that: (1) As can be seen from the Escherichia coli concentrations of the examples 1-3 and the comparative example 4, the Escherichia coli concentration of the examples 1-3 is obviously lower than that of the comparative example 4, and the Escherichia coli breeding amount of the olive dish prepared by the process is far lower than that of the olive dish prepared by the prior art under the same storage temperature and the same storage time. Therefore, the olive dish prepared by the process can greatly improve the storage time, and the olive dish product has better quality and is beneficial to popularization and application.
(2) As can be seen from the E.coli concentrations of example 1 and comparative examples 1-3, the addition of 3, 4-dihydroxybenzoic acid, citric acid to the olive dish raw material, resulted in a synergistic effect, synergistically reducing the E.coli concentration, probably because: the 3, 4-dihydroxy-benzoic acid has a good antibacterial effect and a certain antibacterial effect on escherichia coli, can realize a synergistic effect with the 3, 4-dihydroxy-benzoic acid under the coordination of citric acid, inhibits the number of escherichia coli bred by the olive vegetables stored for a certain time, and synergistically reduces the concentration of the escherichia coli.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or other related fields directly or indirectly are included in the scope of the present invention.
Claims (9)
1. The preparation process of the olive dish is characterized by comprising the following steps:
(1) Weighing the following raw materials in parts by weight: 5-12 parts of olive and 46-75 parts of mustard;
(2) Pickling the olive: adding salt into water and salt according to a certain weight ratio, boiling, cooling to normal temperature to obtain salt water, adding the olive obtained in the step (1) into the salt water, then adding 3, 4-dihydroxy benzoic acid, citric acid, sodium tripolyphosphate and potassium sorbate, stirring, and mixing with water to pickle the surface of the olive to obtain pickled olive;
(3) Pickling leaf mustard: cleaning the mustard in the step (1), adding salt into the cleaned mustard, and putting the cleaned mustard into a pickling tank for pickling to obtain pickled mustard;
(4) Cleaning and cutting mustard impurities: cleaning, impurity cleaning and cutting the pickled mustard in the step (3);
(5) Dewatering the leaf mustard: cleaning impurities in the mustard subjected to the step (4), drying and dehydrating the cut mustard to obtain dehydrated pickled mustard;
(6) Preparing scallion and garlic oil: frying the cleaned and drained scallion, garlic and chili in peanut oil according to the weight ratio of 1-3;
(7) And (3) boiling the pickled olive obtained in the step (2), the dehydrated pickled mustard leaf obtained in the step (5) and the scallion and garlic chili oil obtained in the step (6), and cooling at room temperature to obtain an olive primary product.
(8) And (3) sterilizing and packaging: and (4) sterilizing the olive dish initial product obtained in the step (7) by adopting microwave irradiation, packaging under an aseptic condition and vacuumizing to obtain an olive dish finished product.
2. The process for making olive dish according to claim 1, wherein the weight ratio of water to salt in the step (2) is 52-65.
3. The process for making olive dish as claimed in claim 1, wherein the mixed water in the step (2) is pickled for 6-8 days while the surface of the olive is submerged.
4. The process for making the olive dish according to claim 1, wherein the mass fraction of each component in the mixed water in the step (2) is as follows: 0.6 to 0.9 percent of 3, 4-dihydroxy benzoic acid, 0.3 to 0.5 percent of citric acid, 0.2 to 0.4 percent of sodium tripolyphosphate and 0.1 to 0.2 percent of potassium sorbate.
5. The process for making olive dish according to claim 1, wherein the weight ratio of mustard to salt in step (3) is = 5-6.
6. The process for making olive dish according to claim 1, wherein the pickling in the step (3) is performed for 60-70 days.
7. The process for making olive dish according to claim 1, wherein the frying in step (6) is carried out for 8-12 minutes.
8. The process for making olive dish according to claim 1, wherein the cooking in step (7) is performed for 2-4 hours and then the olive dish is cooled at room temperature.
9. The process for making olive dish according to claim 1, wherein the step (8) of sterilizing the olive dish initial product by microwave irradiation for 6-8 minutes.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325974A (en) * | 2015-11-13 | 2016-02-17 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive dish |
| CN108308572A (en) * | 2017-12-28 | 2018-07-24 | 天津谦德食品有限公司 | A kind of method for salting of olive dish |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325974A (en) * | 2015-11-13 | 2016-02-17 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive dish |
| CN108308572A (en) * | 2017-12-28 | 2018-07-24 | 天津谦德食品有限公司 | A kind of method for salting of olive dish |
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| Title |
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| 郑连强等: "酱腌菜天然防腐保鲜技术及应用前景展望", 《中国调味品》, vol. 46, no. 4, pages 187 - 192 * |
| 郝贵增等: "《食品添加剂》", vol. 1, 中国农业大学出版社, pages: 184 - 185 * |
| 黄嘉欣等: "原儿茶酸复合 涂膜对辣椒采后保鲜的影响", 《食品科学》, vol. 38, no. 17, pages 251 - 259 * |
| 黄嘉欣等: "原儿茶酸复合涂膜对辣椒采后保鲜的影响", 《食品科学》, vol. 38, no. 17, pages 251 - 259 * |
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