CN103815321A - Method for reducing content of nitrite in pickled vegetables - Google Patents
Method for reducing content of nitrite in pickled vegetables Download PDFInfo
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- CN103815321A CN103815321A CN201410054480.XA CN201410054480A CN103815321A CN 103815321 A CN103815321 A CN 103815321A CN 201410054480 A CN201410054480 A CN 201410054480A CN 103815321 A CN103815321 A CN 103815321A
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- salted
- nitrite
- preserved vegetable
- pickling
- vegetables
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 115
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 title claims abstract description 92
- 238000000034 method Methods 0.000 title claims abstract description 63
- 238000005554 pickling Methods 0.000 claims abstract description 64
- 241000220259 Raphanus Species 0.000 claims abstract description 46
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 46
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 46
- 239000004310 lactic acid Substances 0.000 claims abstract description 23
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 23
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims abstract description 19
- 238000012545 processing Methods 0.000 claims abstract description 18
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- 150000003839 salts Chemical class 0.000 claims abstract description 17
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 43
- 235000021110 pickles Nutrition 0.000 claims description 34
- 239000002994 raw material Substances 0.000 claims description 29
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 18
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 18
- 239000007921 spray Substances 0.000 claims description 14
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
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- UEUXEKPTXMALOB-UHFFFAOYSA-J tetrasodium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxylatomethyl)amino]acetate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O UEUXEKPTXMALOB-UHFFFAOYSA-J 0.000 description 5
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- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 4
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 108090000913 Nitrate Reductases Proteins 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 2
- 208000005374 Poisoning Diseases 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
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- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 2
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- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
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- 241000040710 Chela Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 208000000461 Esophageal Neoplasms Diseases 0.000 description 1
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 1
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- 229910002651 NO3 Inorganic materials 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 108010025915 Nitrite Reductases Proteins 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
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- 239000003183 carcinogenic agent Substances 0.000 description 1
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- 230000000052 comparative effect Effects 0.000 description 1
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- 150000002083 enediols Chemical class 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
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- 210000003754 fetus Anatomy 0.000 description 1
- 238000002376 fluorescence recovery after photobleaching Methods 0.000 description 1
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- 235000012631 food intake Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 210000002826 placenta Anatomy 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 229940075554 sorbate Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 201000000498 stomach carcinoma Diseases 0.000 description 1
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- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for reducing the content of nitrite in pickled vegetables, and belongs to the technical field of food processing. The method comprises raw vegetable selection, cleaning, sorting, drying in the sun, pickling, airing or drying, ripening, microwave sterilization and packaging processes. In the pickling process, edible lactic acid, ethylenediamine tetraacetic acid disodium salt and fresh radish slices with nitrite degradation effect are added as accessories, the pickling process is performed in a pickling pool with a pickling liquid circulation and spraying device to improve the diffusion uniform degree of a salt impregnation and nitrite degradation solution to ensure that vegetables are sufficiently pickled. The method has the advantages of simple process, safety and strong practicability, nitrite residual quantity in the pickled vegetables is much lower than the national standard for the nitrite residual quantity in the pickled vegetables, safety of pickled vegetables is improved, the original color, fragrance, taste and shape of the pickled vegetables can be kept, a lot of destruction on nutrients can be prevented, and the product is excellent in quality and in accordance with the national relevant food hygiene standard.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to the deep process technology of fruits and vegetables, more specifically, relate to a kind of method that reduces salted & preserved vegetable nitrite.
Background technology
Traditional pickling process dish, in the production history of the existing more than one thousand years of China, its delicious fresh perfume (or spice), is well received by consumers.But it due to the effect of harmful microorganism and nitrate reductase (NRA), can produce nitrite in curing process, and this problem has seriously restricted the development of salted & preserved vegetable secondary industry.
Nitrite can be combined by the protein catabolite amine substance in salted & preserved vegetable or in human body, thereby forms strong carcinogen nitrosamine, causes cancer of the stomach, cancer of the esophagus etc., is detrimental to health.According to zoopery, volume or long-term absorption all can cause cancer.In addition, nitrite can see through placenta and enter in fetus body, and 6 months responsive especially to nitrite with interior baby, and the relative risk that the cancer of the brain occurs children below 5 years old increases relevant through food intake nitrite amount with parent.Nitrite also can enter in infants by milk, causes baby's body tissue anoxic, and pelidnoma appears in skin, mucous membrane.
Nitrite absorption too much will cause poisoning, can cause the hemoglobin in blood to become ferrihemoglobin, make red blood cell lose the function with oxygen, cause histanoxia, there is skin and lip is livid purple, headache, dizziness, n and V, the poisoning symptom such as have palpitation, serious also can cause death.Studies have reported that the edible nitrite of people has 81.2% to be to derive from vegetables, the pertinent regulations according to country about salted & preserved vegetable nitrite, the content of nitrite in salted & preserved vegetable can not be higher than 20mg/kg.
At present, the method that reduces cure foods nitrite residue is mainly to reduce salt addition, adds the natural materials such as garlic juice, ginger juice, asparagus juice and carrys out the synthetic of blocking nitrosamine formation.In addition, have by adding the additives such as sorbate, fumarate, partly substitute the effect of nitrite.Also studies have reported that and utilize microorganism fermentation, enzyme process etc. to carry out degrading nitrite.Suitably improving brine concentration and extending salting period is the effective way that reduces Pickle nitrite.But, too much the adding membership and affect the local flavor of salted & preserved vegetable itself of other materials, additive is excessive also can be harmful to human body, microorganism and enzymic degradation require relatively high to pickling environment and process conditions, improve salt addition be also inadvisable because salt take in too much still unfavorable to health.
Summary of the invention
The technical problem to be solved in the present invention is to overcome existing salted & preserved vegetable processing nitrite to exceed standard, affect the defects such as salted & preserved vegetable quality, provide one can reduce salted & preserved vegetable content of nitrite, and can keep the original color of salted & preserved vegetable, shape, prevent the salted & preserved vegetable manufacture craft of nutrient considerable damage.
The object of this invention is to provide a kind of method that reduces salted & preserved vegetable nitrite.
Above-mentioned purpose of the present invention is achieved through the following technical solutions:
The invention provides a kind of method that reduces salted & preserved vegetable nitrite, comprise the selecting of raw material vegetables, clean, arrangement, airing, pickle, dry or oven dry, after-ripening, microwave disinfection and packaging process.The method has solved current salted & preserved vegetable processing nitrite and has exceeded standard, and obviously affects the problem of salted & preserved vegetable quality.The method effectively reduces the content of salted & preserved vegetable nitrite, and is conducive to keep the original color of salted & preserved vegetable, shape, has prevented the considerable damage of nutrient, and product superior in quality meets national related food sanitary standard.
The method of reduction salted & preserved vegetable nitrite of the present invention, concrete steps are as follows:
S1. select raw material vegetables, clean, arrange;
S2. pretreated S1 raw material vegetables are carried out to airing;
S3. raw material vegetables good airing are put into pickling pool, add auxiliary material together to pickle; Described auxiliary material is edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet;
S4. material surface covers with non-toxic film, and presses tight with weight;
S5. every 8～10d, extract out with the pickling liquid of pump handle bottom, spray is to the surface of material;
S6. pickle after 1～2 month, pull material draining out, salted & preserved vegetable and radish sheet are separated, dry or dry;
S7. salted & preserved vegetable press seal is stacked, and enrobe carries out after-ripening processing;
S8. put into microwave sterilizer and carry out microwave treatment;
S9. cooling, packing, obtains salted & preserved vegetable product.
Wherein, the time of airing is preferably 1～2d described in S2, makes raw material vegetables water content reduce 3～10%.
Described in S3, pickling pool is the pickling pool with pickling liquid circulation, spray equipment of anticipating clean and sterilizing.
Preferably, described in S3, the addition of edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet accounts for respectively 10～15%, 0.25～0.35,0.015～0.025% and 6～8% of raw material vegetables gross weight; The thickness of described fresh radish sheet is 0.8～1.5cm.
More preferably, described in S3, the addition of edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet accounts for respectively 11～13%, 0.28～0.32,0.018～0.022% and 6.5～8% of raw material vegetables gross weight; The thickness of described fresh radish sheet is 0.9～1.1cm.
The method of together pickling described in S3 is to put one deck auxiliary material according to the raw material vegetables of one deck 6～9cm to pickle.Preferably, described method of together pickling is to put one deck auxiliary material according to the raw material vegetables of one deck 7～8cm to pickle.
Described in S6, dry or dry to water content and reach 50～75%, as a kind of selection scheme, dry if weather can be put into well on the clean place on threshing ground or shelf, can in heated-air drying equipment, use hot-air seasoning processing if weather is bad; Preferably, the condition of described oven dry is 60～65 ℃ of oven dry 5～8h.
Described in S7, the time of after-ripening processing is 15～30d, will avoid miscellaneous bacteria and nuisance to pollute between latter stage of ripening.
Described in S8, the microwave power of microwave sterilizer is 3～20 KW, and frequency is 2450 ± 50MHz, transmission speed 2.5～3.5m/min, and the time of sterilization is 1.5～3min, makes the temperature of salted & preserved vegetable reach 72～75 ℃;
Preferably, described microwave sterilizer is tunnel type micro wave sterilizing unit.
The present invention can produce by said method that content of nitrite is low, the salted & preserved vegetable of raciness, can also process simultaneously and pickle radish.Pickle the later stage and salted & preserved vegetable and radish sheet are not separated, also can make mixing salted & preserved vegetable, taste is abundanter, is applicable to how different consumer demands.
The basic principle of the method for reduction salted & preserved vegetable nitrite of the present invention is as follows:
(1) the present invention is a kind of organic acid at the edible lactic acid of pickling middle interpolation, can hinder the generation of nitrite.Lactic acid can react with nitrite and produce nitrous acid, and nitrous acid is unstable, further decomposes and produces NH
4+thereby, decompose and destroy nitrite.And lactic acid can reduce the pH value of pickling liquid, can comparatively fast reduce the quantity of vegetables Central Asia nitric acid production bacterium, accelerate lactic acid bacteria reproduction speed, promote lactic fermentation.Owing to containing nitrite reductase in lactic acid bacteria, this enzyme can decompose nitrite, makes " the nitrous peak " of salted & preserved vegetable lower more than one times than control group.In addition, the present invention is a kind of chelating agent and antioxidant pickling the disodium ethylene diamine tetraacetate of middle interpolation (EDETATE SODIUM), it can with the water soluble complex of the multivalent ion such as iron, copper chela synthesizing stable, prevent the salted & preserved vegetable variable color causing due to metal, also play antioxidation, can impel nitrite to be reduced into NH
4+.Salted & preserved vegetable adds after lactic acid and disodium ethylene diamine tetraacetate, and the elimination factor of nitrite presents positive correlation.When lactic acid concn is 2.5～3.5 g/kg, disodium ethylene diamine tetraacetate concentration while being 0.15～0.25 g/kg, the elimination factor of nitrite reaches 45～65%.By adding lactic acid and disodium ethylene diamine tetraacetate, salted & preserved vegetable nitrite residue meets the requirement of country to salted & preserved vegetable nitrite, thus the security that has improved salted & preserved vegetable goods.
(2) the present invention is the vegetables that a kind of non-oxidizability is stronger the radish of pickling middle interpolation, and its Vitamin C content is about 17mg/100g, and polyphenol content is about 39mg/kg.Aldehydes matter antioxidant effect in vegetables is even higher than well-known vitamin C, vitamin E, carrotene etc.The anti-oxidant value (FRAP value) of radish reaches 0.83mmol/100g.Because vitamin C has stronger reproducibility, can impel nitrite to be reduced into NH
4+.Meanwhile, vitamin C has an extremely unstable enediol base, can dissociate H
+, and H
+can react with nitrite, consume nitrite, thereby and the reduction that suppresses nitrate reduce its content.Polyphenols has the synthetic effect of blocking-up N-nitroso compound, and its effect is similar with ascorbic effect, nitrite can be reduced to NH
4+.Curing process adds radish sheet, and after dehydration, it is containing working in polyphenols and ascorbic diffusate infiltration salted & preserved vegetable.When fresh radish sheet ratio reach salted & preserved vegetable 6～8% time, the elimination factor of nitrite reaches 18～26%.The method of this reduction salted & preserved vegetable nitrite, can not produce harmful effect to product, and color and luster, local flavor and the nutritive value of product can remain unchanged substantially, can also process and pickle radish simultaneously.
(3) curing process of the present invention is to carry out in the pickling pool with pickling liquid circulation, spray equipment.At set intervals, use the pickling liquid of pump handle bottom to extract out, spray arrives the surface of material, the uniformity coefficient spreading to improve the solution of soaking with sodium chloride and degrading nitrite, and assurance dish body is fully pickled; This pickling pool overcome common pickling pool need to be in curing process by upper strata and lower floor's salted & preserved vegetable to change place, change pond and turn over the problem salting down, improved effect, reduced the damage to salted & preserved vegetable.
The present invention has following beneficial effect:
The invention provides a kind of method that reduces salted & preserved vegetable nitrite, described method technique is simple, safety, product is had no adverse effects, practicality is stronger, there is the edible lactic acid of degrading nitrite by interpolation, disodium ethylene diamine tetraacetate (EDETATE SODIUM) and fresh radish sheet, having solved current salted & preserved vegetable processing nitrite exceeds standard, obviously affect the problem of salted & preserved vegetable quality, the method effectively reduces the content of salted & preserved vegetable nitrite, the salted & preserved vegetable nitrite residue making is the standard to salted & preserved vegetable nitrite residue far below country, improve the security of salted & preserved vegetable goods, and kept the original color of salted & preserved vegetable, shape, nutritive value can remain unchanged substantially, product superior in quality, meets enterprise-quality standard and national related food sanitary standard.
Curing process of the present invention is to carry out in the pickling pool with pickling liquid circulation, spray equipment, at set intervals, with the pickling liquid extraction of pump handle bottom, spray is to the surface of material, the uniformity coefficient spreading to improve the solution of soaking with sodium chloride and degrading nitrite, assurance dish body is fully pickled; This pickling pool overcome common pickling pool need to be in curing process by upper strata and lower floor's salted & preserved vegetable to change place, change pond and turn over the problem salting down, improved effect, reduced the damage to salted & preserved vegetable.
In addition, the present invention is produced that content of nitrite is low, when the salted & preserved vegetable of raciness, can also be processed simultaneously and pickle radish by said method.Salted & preserved vegetable and radish sheet are not separated if pickle the later stage, also can make mixing salted & preserved vegetable, taste is abundanter, is applicable to how different consumer demands, has extraordinary popularizing application prospect.
The specific embodiment
Further illustrate the present invention below in conjunction with specific embodiment, but embodiment does not limit in any form to the present invention.Unless stated otherwise, reagent, the method and apparatus that the present invention adopts is the conventional reagent of the art, method and apparatus.
The mensuration of content of nitrite adopts GB/T 5009.33-2010 AAS.
Unless stated otherwise, following examples vegetable raw-material used and auxiliary material are commercial.
salt down the processing of cauliflower of embodiment 1 low nitrite content
1, method for salting
S1. select cauliflower raw material, clean, arrange.
S2. airing is carried out on the threshing ground that pretreated S1 cauliflower raw material is placed on to clean place; The airing time is controlled at 1d, makes material moisture reduce 3%.
S3. the pickling pool of the good cauliflower of airing being put into totally, had pickling liquid circulation, spray equipment, adds auxiliary material together to pickle.Described auxiliary material is edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet.The addition of auxiliary material adds edible salt 13kg, edible lactic acid 0.28kg, disodium ethylene diamine tetraacetate (EDETATE SODIUM) 0.018kg and fresh radish sheet (thickness 1cm) 8kg according to every 100kg cauliflower raw material.Described together pickling is to put with one deck cauliflower (thickness 8cm) auxiliary material that one deck pickles to pickle.
S4. material surface covers with non-toxic film, and presses tight with the weight such as plank, stone.
S5. every 10d, extract out with the pickling liquid of pump handle bottom, spray is to the surface of material, and assurance dish body is pickled fully.
S6. pickle after 45d, pull material draining out, pickle cauliflower and radish sheet separately after, be put on the shelf on threshing ground and dry.Flash-off time is 2d, makes the water content of pickling cauliflower reach 62%.
S7. in clean place, stack pickling cauliflower press seal, and enrobe carries out after-ripening processing, ripening time is 21d.Between latter stage of ripening, to avoid miscellaneous bacteria and nuisance to pollute.
S8., after after-ripening completes, put into microwave sterilizer and process, with killing microorganisms.The microwave power of microwave sterilizer is 6 KW, and frequency is 2450 ± 50MHz, transmission speed 3.0m/min, and the time of sterilization is 1.8min, makes to pickle cauliflower temperature and reaches 73 ℃.
S9. cooling, packing, must pickle cauliflower product.
2, the preparation-obtained nitrate residue of pickling cauliflower of the present embodiment is 6.32mg/kg, far below country to salted & preserved vegetable nitrite (≤20mg/mg) requirement, the elimination factor of nitrite reaches 87.3%.Product quality meets enterprise-quality standard and national food hygienic standard.
Meanwhile, also obtain pickling radish, pickling radish nitrite residue is 4.38mg/kg, and the elimination factor of nitrite reaches 23.1%.Product quality meets enterprise-quality standard and national food hygienic standard.In addition, will not pickle cauliflower and radish separately, and can obtain the mixing salted & preserved vegetable of cauliflower and radish, taste is good.
In addition, by the experience of vision, sense of smell, the sense of taste, kept the original color of salted & preserved vegetable, shape, nutritive value can remain unchanged substantially, and product superior in quality meets enterprise-quality standard and national related food sanitary standard.
the processing of embodiment 2 low nitrite content plum dishes
1, method for salting
S1. select plum dish raw material, clean, arrange;
S2. pretreated S1 plum dish raw material is placed on the shelf on threshing ground and carries out airing.The airing time is controlled at 1.5d, makes material moisture reduce 6%.
S3. the pickling pool of plum dish raw material good airing being put into totally, had pickling liquid circulation, spray equipment, adds auxiliary material together to pickle.Described auxiliary material is edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet.The addition of auxiliary material adds edible salt 12kg, edible lactic acid 0.32kg, disodium ethylene diamine tetraacetate (EDETATE SODIUM) 0.020kg and fresh radish sheet (thickness 1.1cm) 6.5kg according to every 100kg raw material.Described together pickling is to put with one deck plum dish (thickness 7cm) auxiliary material that one deck pickles to pickle.
S4. material surface covers with non-toxic film, and presses tight with the weight such as plank, stone.
S5. every 8d, use the pickling liquid of pump handle bottom to extract out, spray arrives the surface of material, the uniformity coefficient spreading to improve the solution of soaking with sodium chloride and degrading nitrite, and assurance dish body is pickled fully.
S6. pickle after 50d, pull material draining out, pickling plum dish and radish sheet separately, be put into and in heated-air drying equipment, carry out hot-air seasoning processing.The temperature of hot-air seasoning is 65 ℃, and the time is 6h.By drying, make the water content of salted & preserved vegetable reach 58%.
S7. in clean place, salted & preserved vegetable press seal is stacked, and enrobe carries out after-ripening processing, ripening time is 25d.Between latter stage of ripening, to avoid miscellaneous bacteria and nuisance to pollute.
S8., after after-ripening completes, put into microwave sterilizer and carry out microwave treatment.The microwave power of microwave sterilizer is 15 KW, and frequency is 2450 ± 50MHz, transmission speed 3.5m/min, and the time of sterilization is 2.0min, makes the temperature of pickling plum dish reach 75 ℃.
S9. cooling, packing, must pickle plum dish product.
2, the preparation-obtained plum dish nitrite residue of pickling of the present embodiment is 7.12mg/kg, far below country to salted & preserved vegetable nitrite (≤20mg/kg) requirement, the elimination factor of nitrite reaches 84.9%.Product quality meets enterprise-quality standard and national food hygienic standard.
Meanwhile, also obtain pickling radish, pickling radish nitrite residue is 3.76mg/kg, and the elimination factor of nitrite reaches 21.9%.Product quality meets enterprise-quality standard and national food hygienic standard.In addition, will not pickle plum dish and radish separately, and can obtain the mixing salted & preserved vegetable of plum dish and radish, taste is good.
In addition, by the experience of vision, sense of smell, the sense of taste, kept the original color of salted & preserved vegetable, shape, nutritive value can remain unchanged substantially, and product superior in quality meets enterprise-quality standard and national related food sanitary standard.
the processing of embodiment 3 low nitrite content root-mustards
1, method for salting
S1. select root-mustard raw material, clean, arrange;
S2. pretreated S1 root-mustard raw material is placed on the shelf on threshing ground and carries out airing.The airing time is controlled at 1.5d, makes material moisture reduce 9%.
S3. the pickling pool of root-mustard raw material good airing being put into totally, had pickling liquid circulation, spray equipment, adds auxiliary material together to pickle.Described auxiliary material is edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet.The addition of auxiliary material adds edible salt 11kg, edible lactic acid 0.30kg, disodium ethylene diamine tetraacetate (EDETATE SODIUM) 0.022kg and fresh radish sheet (thickness 0.9cm) 7kg according to every 100kg raw material.Described together pickling is to put with one deck root-mustard (thickness 7.5cm) auxiliary material that one deck pickles to pickle.
S4. material surface covers with non-toxic film, and presses tight with the weight such as plank, stone.
S5. every 9d, use the pickling liquid of pump handle bottom to extract out, spray arrives the surface of material, the uniformity coefficient spreading to improve the solution of soaking with sodium chloride and degrading nitrite, and assurance dish body is pickled fully.
S6. pickle after 40d, pull material draining out, pickling root-mustard and radish sheet separately, be put into and in heated-air drying equipment, carry out hot-air seasoning processing.The temperature of hot-air seasoning is 62 ℃, and the time is 6.5h.By drying, make the water content of salted & preserved vegetable reach 62%.
S7. in clean place, salted & preserved vegetable press seal is stacked, and enrobe carries out after-ripening processing, ripening time is 20d.Between latter stage of ripening, to avoid miscellaneous bacteria and nuisance to pollute.
S8., after after-ripening completes, put into microwave sterilizer and carry out microwave treatment.The microwave power of microwave sterilizer is 18 KW, and frequency is 2450 ± 50MHz, transmission speed 3.0m/min, and the time of sterilization is 2.2min, makes the temperature of pickling root-mustard reach 72 ℃.
S9. cooling, packing, must pickle root-mustard product.
2, the preparation-obtained root-mustard nitrite residue of pickling of the present embodiment is 8.58mg/kg, far below country to salted & preserved vegetable nitrite (≤20mg/kg) requirement, the elimination factor of nitrite reaches 61.4%.Product quality meets enterprise-quality standard and national food hygienic standard.
Meanwhile, also obtain pickling radish, pickling radish nitrite residue is 3.05mg/kg, and the elimination factor of nitrite reaches 19.8%.Product quality meets enterprise-quality standard and national food hygienic standard.In addition, will not pickle root-mustard and radish separately, and can obtain the mixing salted & preserved vegetable of root-mustard and radish, taste is good.
In addition, by the experience of vision, sense of smell, the sense of taste, kept the original color of salted & preserved vegetable, shape, nutritive value can remain unchanged substantially, and product superior in quality meets enterprise-quality standard and national related food sanitary standard.
embodiment 4 comparative examples
1, raw material vegetables: cauliflower
2, method for salting
(1) experimental group: method for salting is with embodiment 1.
(2) control group CK1: do not add edible lactic acid in curing process, other are with embodiment 1.
Control group CK2: do not add disodium ethylene diamine tetraacetate in curing process, other are with embodiment 1.
Control group CK3: do not add radish sheet in curing process, other are with embodiment 1.
Control group CK4: curing process carries out in the common pickling pool without pickling liquid circulation, and other are with embodiment 1.
3, after having pickled, measure nitrate residue (mg/kg) and the nitrite elimination factor (%) of each group, result is as shown in table 1.
Table 1
From table 1 data, the nitrate residue of experimental group (mg/kg) is significantly lower than each control group, and nitrite elimination factor (%) is apparently higher than each control group.The method that has shown reduction salted & preserved vegetable nitrite of the present invention is fairly obvious to the reduction effect of salted & preserved vegetable nitrite.
A large amount of repetition and contrast tests show, simple, the safe, practical property of method technique of reduction salted & preserved vegetable nitrite of the present invention is stronger, the salted & preserved vegetable nitrite residue making is the standard to salted & preserved vegetable nitrite residue far below country, has improved the security of salted & preserved vegetable goods; And kept the original color of salted & preserved vegetable, shape, prevented the considerable damage of nutrient, product superior in quality, meets national related food sanitary standard.Also can obtain more pickling radish simultaneously or mix salted & preserved vegetable.
Claims (10)
1. a method that reduces salted & preserved vegetable nitrite, is characterized in that, step is as follows:
S1. select raw material vegetables, clean, arrange;
S2. pretreated S1 raw material vegetables are carried out to airing;
S3. raw material vegetables good airing are put into pickling pool, add auxiliary material together to pickle; Described auxiliary material is edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet;
S4. material surface covers with non-toxic film, and presses tight with weight;
S5. every 8～10d, extract out with the pickling liquid of pump handle bottom, spray is to the surface of material;
S6. pickle after 1～2 month, pull material draining out, salted & preserved vegetable and radish sheet are separated, dry or dry;
S7. salted & preserved vegetable press seal is stacked, and enrobe carries out after-ripening processing;
S8. put into microwave sterilizer and carry out microwave treatment;
S9. cooling, packing, obtains salted & preserved vegetable product.
2. the method that reduces according to claim 1 salted & preserved vegetable nitrite, is characterized in that, the time of airing is 1～2d described in S2, makes raw material vegetables water content reduce 3～10%.
3. the method that reduces according to claim 1 salted & preserved vegetable nitrite, is characterized in that, pickling pool is the pickling pool with pickling liquid circulation, spray equipment of anticipating clean and sterilizing described in S3.
4. reduce according to claim 1 the method for salted & preserved vegetable nitrite, it is characterized in that, the addition of edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet accounts for respectively 10～15%, 0.25～0.35,0.015～0.025% and 6～8% of raw material vegetables gross weight described in S3;
The thickness of described fresh radish sheet is 0.8～1.5cm.
5. reduce according to claim 4 the method for salted & preserved vegetable nitrite, it is characterized in that, the addition of edible salt, edible lactic acid, disodium ethylene diamine tetraacetate and fresh radish sheet accounts for respectively 11～13%, 0.28～0.32,0.018～0.022% and 6.5～8% of raw material vegetables gross weight described in S3;
The thickness of described fresh radish sheet is 0.9～1.1cm.
6. the method that reduces according to claim 1 salted & preserved vegetable nitrite, is characterized in that, the method for together pickling described in S3 is to put one deck auxiliary material according to the raw material vegetables of one deck 6～9cm to pickle.
7. the method that reduces according to claim 1 salted & preserved vegetable nitrite, is characterized in that, dries described in S6 or dry to water content to reach 50～75%.
8. according to the method that reduces salted & preserved vegetable nitrite described in claim 1 or 7, it is characterized in that, described oven dry is to use 60～65 ℃ of heated-air drying equipment to dry 5～8h.
9. the method that reduces according to claim 1 salted & preserved vegetable nitrite, is characterized in that, the time of after-ripening processing is 15～30d described in S7, avoids miscellaneous bacteria and nuisance to pollute between latter stage of ripening.
10. reduce according to claim 1 the method for salted & preserved vegetable nitrite, it is characterized in that, described in S8, the microwave power of microwave sterilizer is 3～20 KW, frequency is 2450 ± 50MHz, transmission speed 2.5～3.5m/min, the time of sterilization is 1.5～3min, and material product temperature reaches 72～75 ℃.
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