CN103844231A - Acid product and brewing method thereof - Google Patents
Acid product and brewing method thereof Download PDFInfo
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- CN103844231A CN103844231A CN201210512193.XA CN201210512193A CN103844231A CN 103844231 A CN103844231 A CN 103844231A CN 201210512193 A CN201210512193 A CN 201210512193A CN 103844231 A CN103844231 A CN 103844231A
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to an acid product and a brewing method thereof. The brewing method specifically comprises the steps of preparing materials, entering a tank, pressing the tank, preparing material water, injecting the material water, carrying out secondary fermentation, preparing material water for primary fermentation, injecting the material water, carrying out primary fermentation, supplementing acid, sealing the tank, carrying out post-fermentation to obtain a finished product, packing and coming into the market, storing the product in one tank to obtain the finished product, packing and coming into the market, wherein the acid product provided by the invention is brewed by adopting low salt, the fermentation is carried out by applying lactic acid bacteria which can restrain the generation of harmful bacteria, and the fermented acid product is strong in lactic acid flavor, and keeps unique flavors such as color, fragrance and crispness of original fruits and vegetables. Through the implementation of the acid product and the brewing method thereof, the storage way of the finished product of the acid product realizes the transformation and upgrading from high salt and low acid to high acid and low salt of lactic acid bacteria fermentation. Meanwhile, compared with a conventional production method, the used salt is reduced by more than 50%, and nitrite is reduced by more than five times, so that the acid product industry is upgraded and updated, and acid products are led to a safe, nutritional and healthy new height.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of sour goods and brewing method thereof.
Background technology
Acid goods, be pick up from various fruits and vegetables and become through pickling that sweet and sour taste, delicious and crisp are agreeable to the taste, appetite-stimulating indigestion-relieving, the characteristic snack that shows unique characteristics, at Guangdong and Guangxi Provinces another name “ Suan Ye ".“ Suan Ye " can whet the appetite ante cibum, also can separate after meal greasy, also can softening blood vessel, be the leisure food that liked by consumers in general.
Traditional “ Suan Ye " method for salting is all generally to take the mode of high salt (20% salinity) salt marsh to pickle, and then through desalting processing and finished product.Not only waste of material is serious to take this mode, and in the fruits and vegetables that make to pickle, some nutrition meeting is lost, and quality is difficult to ensure consistent, and the cycle of pickling is long.The more important thing is, fruits and vegetables are pickled salt solution later and are difficult to process, and can bring very large pollution to environment.Also someone applies glacial acetic acid speed and salts down and form, this mode pickle the cycle short, kept nutrition in fruits and vegetables not run off, but sour goods have obvious excitant, the mouth of choking while eating, eats rear thorn tooth, mouthfeel is poor.
Summary of the invention
Object of the present invention is exactly to overcome the deficiencies in the prior art and brand-new one acid goods and brewing method thereof are provided.Specifically comprise: the pond of getting the raw materials ready → enter → pressure pond → formulation water → material feeding water → inferior fermentation → preparation main fermentation material water → material feeding water → main fermentation → benefit acid → envelope pond → after fermentation → finished product → packaging listing → product pond storage → finished product → packaging listing; Wherein, the present invention adopts low salt brewed, and applies lactic acid bacteria and ferment.Lactic acid bacteria can suppress harmful bacteria and generate, and not only lactic acid is with rich flavor for the sour goods through fermenting, and taste is good; By implementing the present invention, than traditional method of production, use salinity to reduce more than 50%, nitrite reduces more than 5 times, and sour product property excellence, is highly profitable to health.
The present invention is achieved through the following technical solutions:
1, sour goods and a brewing method thereof, comprise the steps: in technical scheme
(1) get the raw materials ready: select fresh tender and crisp, without disease and pest, the normal raw material for standby of color and luster;
(2) enter pond: the salt marsh pond on edge, select tape pond, put into circulating barrel at salt marsh Chi Chi angle, qualified raw material is dropped in pond, be filled to a little less than edge, pond;
(3) press pond: raw material is filled behind pond, be laid in raw material surface with plastic grid, and be pressed in above plastic grid with weight, raw material is fixed to Chi Yanxia;
(4) formulation water: with edible salt, water is deployed into the salt solution of 8-10 ° of B é (Baume degrees), circulation is more than 1 hour;
(5) material feeding water: will expect that water injects salt marsh pond, more than making to expect that water logging there is not raw material 10～20cm;
(6) inferior fermentation: by layer of plastic film, whole salt marsh pond is sealed, standing for fermentation 18～30 hours, then takes first salt solution away;
(7) preparation main fermentation material water: the salt solution that with edible salt, water is deployed into 10-11 ° of B é (Baume degrees), add according to quantity glucose and sodium pyrosulfite according to the weight of raw material again, the weight ratio of raw material and glucose, sodium pyrosulfite is 0.3kg: 0.3kg: 1000kg, glucose and sodium pyrosulfite are dissolved in salt solution, and circulation is more than 1 hour; Then be the ratio of 1000kg: 3kg according to the weight ratio of the summation of raw material and salt solution and citric acid, citric acid is dissolved in salt solution, circulation is more than 30 minutes; Finally will after lactic acid bacteria activation, add in salt solution and circulate more than 1 hour;
(8) material feeding water: main fermentation material water is injected to salt marsh pond, more than the water logging of main fermentation material there is not raw material 10～20cm;
(9) main fermentation: whole salt marsh pond is sealed by layer of plastic film to standing for fermentation 36-48 hour;
(10) mend acid: after main fermentation, it is the ratio of 1000:kg: 2.0kg according to the weight ratio of the summation of raw material and water and glacial acetic acid, glacial acetic acid is added in salt marsh pond and circulated more than 4 hours, and circulation time is immersed in delivery port in salt solution and prevents that in air, assorted mattress pollutes;
(11) envelope pond: the 3rd day time, whole salt marsh pond is sealed by layer of plastic film;
(12) in after fermentation: Feng Chihou 7 days, every day, circulating brine 3～4 hours, circulated 3～4 hours with circulating pump for every 7 days afterwards, and circulation time need be immersed in delivery port in salt solution and prevent that in air, assorted mattress pollutes, and continuing fermentation is more than 25 days;
(13) finished product: clean up with clear water after product maturation, then add auxiliary material, then by checking into finished product;
(14) packaging listing: will wire up according to quantity by the finished product of inspection the listing of can dispatching from the factory;
(15) product pond storage: while needing to store for a long time after product maturation, need to and adopt product pond and supplement salt solution continuation fermentation, and also need to clean up with clear water before launch, then add auxiliary material, then by checking into finished product, then wire up according to quantity the listing of dispatching from the factory.
2, a kind of sour goods and brewing method thereof, the structure of the circulating barrel described in technical scheme is that a diameter is the circular socket that 15～25cm, height conform to pond height, and at the bottom of socket, be in the socket whole body along upper 1 meter and beat the hole that several diameters are 2～4cm, distance upper and lower, left and right between Kong Yukong is 1～2cm, and perforated area is 1/4th of socket length.
3, sour goods and a brewing method thereof, its consumption of lactic acid bacteria described in technical scheme and activation method are as follows:
(1) consumption: the weight ratio of lactic acid bacteria and raw material is 60g: 1000kg;
(2) activation method: according to the total amount of raw material, lactic acid bacteria is positioned over according to quantity in the warm water of 25～30 DEG C, and is stirred to it is fully dissolved, then leave standstill more than 30 minutes.
4, sour goods and a brewing method thereof, auxiliary material described in technical scheme is white sugar, honey element, potassium sorbate; Addition is: white sugar 8%, honey element 0.6%, potassium sorbate 0.3%.
5, sour goods and a brewing method thereof, described in technical scheme fill salt solution continue fermentation mode as follows:
(1) supplement salt: according to and salt marsh used pond, pond cubic number 1% supplement add salt;
(2) supplement material water: behind product pond, be laid in raw material surface with plastic grid, and weight is pressed in above plastic grid, more former pond material water is injected in salt marsh pond by circulating barrel, raw material is depressed into and is submerged in salt solution;
(3) continue fermentation: by layer of plastic film, continuation is sealed in whole salt marsh pond and ferment.
Beneficial effect of the present invention is as follows:
1, sour goods brewing method technique proposed by the invention is simple, easily implements.
2, traditional sour goods take the mode of high salt (20% salinity) salt marsh to pickle, and the nutrition meeting of curing food is lost, and content of nitrite is high.By implementing the present invention, adopt low salt brewed, and apply lactic acid bacteria and ferment.Lactic acid bacteria can suppress harmful bacteria and generate, and not only lactic acid is with rich flavor for the sour goods through fermenting, and taste is good; By implementing the present invention, than traditional method of production, use salinity to reduce more than 50%, nitrite reduces more than 5 times, and sour product property excellence, is highly profitable to health.
3,, by implementing the present invention, make the finished product storing mode of sour goods realize the transformation upgrading of the peracid less salt from the low acid of high salt to lactobacillus-fermented.
4, by implementing the present invention, anticorrisive agent addition is few, makes sour goods upgrading of industries, sour goods is led to the new highland of safety, nutrition, health.
5, by implementing the present invention, it is short that sour goods are pickled the cycle, and brewed sour goods keep the look, perfume (or spice) of former fruits and vegetables, the peculiar flavour such as crisp.
6, by implementing the present invention, the every raw material that can make sour goods can be brewed to characteristic, delicious food, tasty and refreshing “ Suan Ye ".
Brief description of the drawings
Shown in Fig. 1, be exactly one acid goods and the brewing method technological process thereof described in the embodiment of the present invention.
Detailed description of the invention
Below in conjunction with embodiment, method of the present invention is further illustrated.
A kind of sour goods and brewing method thereof, detailed description of the invention is as follows:
Embodiment 1:
1, get the raw materials ready: select fresh tender and crisply, without disease and pest, color and luster green grass or young crops is bright, micro-Huang go base of a fruit millet green pepper for subsequent use.
2, enter pond: the salt marsh pond on edge, select tape pond, put into circulating barrel at salt marsh Chi Chi angle, qualified millet green pepper is dropped in pond, be filled to a little less than edge, pond.
3, press pond: millet green pepper is filled behind pond, be laid in millet green pepper surface with plastic grid, and be pressed in above plastic grid with weight, millet green pepper is fixed to Chi Yanxia.
4, formulation water: with edible salt, water is deployed into the salt solution of 8-10 ° of B é (Baume degrees), circulation is more than 1 hour, and the Work tool using in operating process must not have greasy dirt.
5, material feeding water: will expect that water injects salt marsh pond, more than making to expect that water logging there is not millet green pepper 10cm.
6, inferior fermentation: by layer of plastic film, whole salt marsh pond is sealed, standing for fermentation 24 hours, then takes first salt solution away.
7, preparation main fermentation material water: the salt solution that with edible salt, water is deployed into 10-11 ° of B é (Baume degrees), add according to quantity fermentation glucose and sodium pyrosulfite according to the weight of millet green pepper again, the weight ratio of millet green pepper and glucose, sodium pyrosulfite is 0.3kg: 0.3kg: 1000kg, glucose and sodium pyrosulfite are dissolved in salt solution, and circulation is more than 1 hour; Then be the ratio of 1000kg: 3kg according to the weight ratio of the summation of millet green pepper and salt solution and citric acid, citric acid is dissolved in salt solution, circulation is more than 30 minutes; Last is the ratio of 60g: 1000kg according to the weight ratio of millet green pepper and lactic acid bacteria, lactic acid bacteria is positioned over according to quantity in the warm water of 30 DEG C, and be stirred to it is fully dissolved, then leave standstill and activate above for 30 minutes, finally the lactic acid bacteria bag after activation is added in salt solution and circulated more than 1 hour.
8, material feeding water: main fermentation material water is injected to salt marsh pond, more than the water logging of main fermentation material there is not millet green pepper 10cm.
9, main fermentation: whole salt marsh pond is sealed by layer of plastic film to standing for fermentation 48 hours.
10, mend acid: after main fermentation, according to the weight ratio of the summation of millet green pepper and water and glacial acetic acid be: 1000: kg: the ratio of 2.0kg, glacial acetic acid is added in salt marsh pond and circulated more than 4 hours, and circulation time is immersed in delivery port in salt solution and prevents that in air, assorted mattress pollutes.
11, Feng Chi: the 3rd day time, whole salt marsh pond is sealed by layer of plastic film.
12, in after fermentation: Feng Chihou 7 days, every day, circulating brine 3～4 hours, circulated 3～4 hours with circulating pump for every 7 days afterwards, and circulation time need be immersed in delivery port in salt solution and prevent that in air, assorted mattress pollutes, and continuing fermentation is more than 25 days.
13, finished product: clean up with clear water after product maturation, then add the auxiliary material being made up of white sugar, honey element, potassium sorbate, addition is: white sugar 8%, honey element 0.6%, potassium sorbate 0.3%, then by checking into finished product.
14, packaging listing: will wire up according to quantity by the finished product of inspection the listing of can dispatching from the factory.
15, product pond storage: while needing to store for a long time after product maturation, need to and adopt product pond and supplement salt solution continuation fermentation, according to and 1% the supplementing and add salt and more former pond material water is injected in salt marsh pond by circulating barrel of salt marsh used pond, pond cubic number, millet green pepper is depressed into and is submerged in salt solution, then by layer of plastic film, continuation fermentation is sealed in whole salt marsh pond.Before launch, also need to clean up with clear water, then add the auxiliary material being made up of white sugar, honey element, potassium sorbate, addition is the same, then by checking into finished product, then wires up according to quantity the listing of dispatching from the factory.
Embodiment 2:
1, get the raw materials ready: select fresh tender and crisply, without disease and pest, the normal pearl radish of color and luster is for subsequent use.
2, enter pond: the salt marsh pond on edge, select tape pond, put into circulating barrel at salt marsh Chi Chi angle, qualified pearl radish is dropped in pond, be filled to a little less than edge, pond.
3, press pond: pearl radish is filled behind pond, be laid in pearl radish surface with plastic grid, and be pressed in above plastic grid with weight, pearl radish is fixed to Chi Yanxia.
4, formulation water: with edible salt, water is deployed into the salt solution of 8-10 ° of B é (Baume degrees), circulation is more than 1 hour, and the Work tool using in operating process must not have greasy dirt.
5, material feeding water: will expect that water injects salt marsh pond, more than making to expect that water logging there is not pearl radish 20cm.
6, inferior fermentation: by layer of plastic film, whole salt marsh pond is sealed, standing for fermentation 36 hours, then takes first salt solution away.
7, preparation main fermentation material water: the salt solution that with edible salt, water is deployed into 10-11 ° of B é (Baume degrees), add according to quantity fermentation glucose and sodium pyrosulfite according to the weight of pearl radish again, the weight ratio of pearl radish and glucose, sodium pyrosulfite is 0.3kg: 0.3kg: 1000kg, glucose and sodium pyrosulfite are dissolved in salt solution, and circulation is more than 1 hour; Then be the ratio of 1000kg: 3kg according to the weight ratio of the summation of pearl radish and salt solution and citric acid, citric acid is dissolved in salt solution, circulation is more than 30 minutes; Last is the ratio of 60g: 1000kg according to the weight ratio of pearl radish and lactic acid bacteria, lactic acid bacteria is positioned over according to quantity in the warm water of 30 DEG C, and be stirred to it is fully dissolved, then leave standstill and activate above for 30 minutes, finally the lactic acid bacteria bag after activation is added in salt solution and circulated more than 1 hour.
8, material feeding water: main fermentation material water is injected to salt marsh pond, more than the water logging of main fermentation material there is not pearl radish 20cm.
9, main fermentation: whole salt marsh pond is sealed by layer of plastic film to standing for fermentation 48 hours.
10, mend acid: after main fermentation, according to the weight ratio of the summation of pearl radish and water and glacial acetic acid be: 1000: kg: the ratio of 2.0kg, glacial acetic acid is added in salt marsh pond and circulated more than 4 hours, and circulation time is immersed in delivery port in salt solution and prevents that in air, assorted mattress pollutes.
11, Feng Chi: the 3rd day time, whole salt marsh pond is sealed by layer of plastic film.
12, in after fermentation: Feng Chihou 7 days, every day, circulating brine 3～4 hours, circulated 3～4 hours with circulating pump for every 7 days afterwards, and circulation time need be immersed in delivery port in salt solution and prevent that in air, assorted mattress pollutes, and continuing fermentation is more than 25 days.
13, finished product: clean up with clear water after product maturation, then add the auxiliary material being made up of white sugar, honey element, potassium sorbate, addition is: white sugar 8%, honey element 0.6%, potassium sorbate 0.3%, then by checking into finished product.
14, packaging listing: will wire up according to quantity by the finished product of inspection the listing of can dispatching from the factory.
15, product pond storage: while needing to store for a long time after product maturation, need to and adopt product pond and supplement salt solution continuation fermentation, according to and 1% the supplementing and add salt and more former pond material water is injected in salt marsh pond by circulating barrel of salt marsh used pond, pond cubic number, pearl radish is depressed into and is submerged in salt solution, then by layer of plastic film, continuation fermentation is sealed in whole salt marsh pond.Before launch, also need to clean up with clear water, then add the auxiliary material being made up of white sugar, honey element, potassium sorbate, addition is the same, then by checking into finished product, then wires up according to quantity the listing of dispatching from the factory.
Embodiment 3:
1, get the raw materials ready: select fresh tender and crisply, without disease and pest, the normal chinese bulbous onion of color and luster is for subsequent use.
2, enter pond: the salt marsh pond on edge, select tape pond, put into circulating barrel at salt marsh Chi Chi angle, qualified chinese bulbous onion is dropped in pond, be filled to a little less than edge, pond.
3, press pond: chinese bulbous onion is filled behind pond, be laid in chinese bulbous onion surface with plastic grid, and be pressed in above plastic grid with weight, chinese bulbous onion is fixed to Chi Yanxia.
4, formulation water: with edible salt, water is deployed into the salt solution of 8-10 ° of B é (Baume degrees), circulation is more than 1 hour, and the Work tool using in operating process must not have greasy dirt.
5, material feeding water: will expect that water injects salt marsh pond, more than making to expect that water logging there is not chinese bulbous onion 15cm.
6, inferior fermentation: by layer of plastic film, whole salt marsh pond is sealed, standing for fermentation 30 hours, then takes first salt solution away.
7, preparation main fermentation material water: the salt solution that with edible salt, water is deployed into 10-11 ° of B é (Baume degrees), add according to quantity fermentation glucose and sodium pyrosulfite according to the weight of chinese bulbous onion again, the weight ratio of chinese bulbous onion and glucose, sodium pyrosulfite is 0.3kg: 0.3kg: 1000kg, glucose and sodium pyrosulfite are dissolved in salt solution, and circulation is more than 1 hour; Then be the ratio of 1000kg: 3kg according to the weight ratio of the summation of chinese bulbous onion and salt solution and citric acid, citric acid is dissolved in salt solution, circulation is more than 30 minutes; Last is the ratio of 60g: 1000kg according to the weight ratio of chinese bulbous onion and lactic acid bacteria, lactic acid bacteria is positioned over according to quantity in the warm water of 30 DEG C, and be stirred to it is fully dissolved, then leave standstill and activate above for 30 minutes, finally the lactic acid bacteria bag after activation is added in salt solution and circulated more than 1 hour.
8, material feeding water: main fermentation material water is injected to salt marsh pond, more than the water logging of main fermentation material there is not chinese bulbous onion 15cm.
9, main fermentation: whole salt marsh pond is sealed by layer of plastic film to standing for fermentation 40 hours.
10, mend acid: after main fermentation, according to the weight ratio of the summation of chinese bulbous onion and water and glacial acetic acid be: 1000: kg: the ratio of 2.0kg, glacial acetic acid is added in salt marsh pond and circulated more than 4 hours, circulation time is immersed in delivery port in salt solution and prevents that in air, assorted mattress pollutes.
11, Feng Chi: the 3rd day time, whole salt marsh pond is sealed by layer of plastic film.
12, in after fermentation: Feng Chihou 7 days, every day, circulating brine 3～4 hours, circulated 3～4 hours with circulating pump for every 7 days afterwards, and circulation time need be immersed in delivery port in salt solution and prevent that in air, assorted mattress pollutes, and continuing fermentation is more than 25 days.
13, finished product: clean up with clear water after product maturation, then add the auxiliary material being made up of white sugar, honey element, potassium sorbate, addition is: white sugar 8%, honey element 0.6%, potassium sorbate 0.3%, then by checking into finished product.
14, packaging listing: will wire up according to quantity by the finished product of inspection the listing of can dispatching from the factory.
15, product pond storage: while needing to store for a long time after product maturation, need to and adopt product pond and supplement salt solution continuation fermentation, according to and 1% the supplementing and add salt and more former pond material water is injected in salt marsh pond by circulating barrel of salt marsh used pond, pond cubic number, chinese bulbous onion is depressed into and is submerged in salt solution, then by layer of plastic film, continuation fermentation is sealed in whole salt marsh pond.Before launch, also need to clean up with clear water, then add the auxiliary material being made up of white sugar, honey element, potassium sorbate, addition is the same, then by checking into finished product, then wires up according to quantity the listing of dispatching from the factory.
Embodiment 4:
1, get the raw materials ready: select fresh tender and crisp, without disease and pest, normal fresh kidney beans of color and luster, and it is for subsequent use to be cut into the sections of 3～5cm.
2, enter pond: the salt marsh pond on edge, select tape pond, put into circulating barrel at salt marsh Chi Chi angle, the fresh kidney beans that qualified and process are cut into sections drop in pond, are filled to a little less than edge, pond.
3, press pond: fresh kidney beans are filled behind pond, be laid in fresh kidney beans surface with plastic grid, and be pressed in above plastic grid with weight, fresh kidney beans are fixed to Chi Yanxia.
4, formulation water: with edible salt, water is deployed into the salt solution of 8-10 ° of B é (Baume degrees), circulation is more than 1 hour, and the Work tool using in operating process must not have greasy dirt.
5, material feeding water: will expect that water injects salt marsh pond, more than making to expect that water logging there is not fresh kidney beans 10cm.
6, inferior fermentation: by layer of plastic film, whole salt marsh pond is sealed, standing for fermentation 24 hours, then takes first salt solution away.
7, preparation main fermentation material water: the salt solution that with edible salt, water is deployed into 10-11 ° of B é (Baume degrees), add according to quantity fermentation glucose and sodium pyrosulfite according to the weight of fresh kidney beans again, the weight ratio of fresh kidney beans and glucose, sodium pyrosulfite is 0.3kg: 0.3kg: 1000kg, glucose and sodium pyrosulfite are dissolved in salt solution, and circulation is more than 1 hour; Then be the ratio of 1000kg: 3kg according to the weight ratio of the summation of fresh kidney beans and salt solution and citric acid, citric acid is dissolved in salt solution, circulation is more than 30 minutes; Last is the ratio of 60g: 1000kg according to the weight ratio of fresh kidney beans and lactic acid bacteria, lactic acid bacteria is positioned over according to quantity in the warm water of 30 DEG C, and be stirred to it is fully dissolved, then leave standstill and activate above for 30 minutes, finally the lactic acid bacteria bag after activation is added in salt solution and circulated more than 1 hour.
8, material feeding water: main fermentation material water is injected to salt marsh pond, more than the water logging of main fermentation material there is not fresh kidney beans 10cm.
9, main fermentation: whole salt marsh pond is sealed by layer of plastic film to standing for fermentation 36 hours.
10, mend acid: after main fermentation, according to the weight ratio of the summation of fresh kidney beans and water and glacial acetic acid be: 1000: kg: the ratio of 2.0kg, glacial acetic acid is added in salt marsh pond and circulated more than 4 hours, circulation time is immersed in delivery port in salt solution and prevents that in air, assorted mattress pollutes.
11, Feng Chi: the 3rd day time, whole salt marsh pond is sealed by layer of plastic film.
12, in after fermentation: Feng Chihou 7 days, every day, circulating brine 3～4 hours, circulated 3～4 hours with circulating pump for every 7 days afterwards, and circulation time need be immersed in delivery port in salt solution and prevent that in air, assorted mattress pollutes, and continuing fermentation is more than 25 days.
13, finished product: clean up with clear water after product maturation, then add the auxiliary material being made up of white sugar, honey element, potassium sorbate, addition is: white sugar 8%, honey element 0.6%, potassium sorbate 0.3%, then by checking into finished product.
14, packaging listing: will wire up according to quantity by the finished product of inspection the listing of can dispatching from the factory.
15, product pond storage: while needing to store for a long time after product maturation, need to and adopt product pond and supplement salt solution continuation fermentation, according to and 1% the supplementing and add salt and more former pond material water is injected in salt marsh pond by circulating barrel of salt marsh used pond, pond cubic number, fresh kidney beans are depressed into and are submerged in salt solution, then by layer of plastic film, continuation fermentation is sealed in whole salt marsh pond.Before launch, also need to clean up with clear water, then add the auxiliary material being made up of white sugar, honey element, potassium sorbate, addition is the same, then by checking into finished product, then wires up according to quantity the listing of dispatching from the factory.
Embodiment 5:
1, get the raw materials ready: select sixty percent ripe, fresh tender and crisp, without disease and pest, the normal mango of color and luster, and by fruit cut into 3～5 for subsequent use.
2, enter pond: the salt marsh pond on edge, select tape pond, put into circulating barrel at salt marsh Chi Chi angle, mango qualified and process section is dropped in pond, be filled to a little less than edge, pond.
3, press pond: mango is filled behind pond, be laid in mango surface with plastic grid, and be pressed in above plastic grid with weight, mango is fixed to Chi Yanxia.
4, formulation water: with edible salt, water is deployed into the salt solution of 8-10 ° of B é (Baume degrees), circulation is more than 1 hour, and the Work tool using in operating process must not have greasy dirt.
5, material feeding water: will expect that water injects salt marsh pond, more than making to expect that water logging there is not mango 20cm.
6, inferior fermentation: by layer of plastic film, whole salt marsh pond is sealed, standing for fermentation 36 hours, then takes first salt solution away.
7, preparation main fermentation material water: the salt solution that with edible salt, water is deployed into 10-11 ° of B é (Baume degrees), add according to quantity fermentation glucose and sodium pyrosulfite according to the weight of mango again, the weight ratio of mango and glucose, sodium pyrosulfite is 0.3kg: 0.3kg: 1000kg, glucose and sodium pyrosulfite are dissolved in salt solution, and circulation is more than 1 hour; Then be the ratio of 1000kg: 3kg according to the weight ratio of the summation of mango and salt solution and citric acid, citric acid is dissolved in salt solution, circulation is more than 30 minutes; Last is the ratio of 60g: 1000kg according to the weight ratio of mango and lactic acid bacteria, lactic acid bacteria is positioned over according to quantity in the warm water of 30 DEG C, and be stirred to it is fully dissolved, then leave standstill and activate above for 30 minutes, finally the lactic acid bacteria bag after activation is added in salt solution and circulated more than 1 hour.
8, material feeding water: main fermentation material water is injected to salt marsh pond, more than the water logging of main fermentation material there is not mango 20cm.
9, main fermentation: whole salt marsh pond is sealed by layer of plastic film to standing for fermentation 42 hours.
10, mend acid: after main fermentation, according to the weight ratio of the summation of mango and water and glacial acetic acid be: 1000: kg: the ratio of 2.0kg, glacial acetic acid is added in salt marsh pond and circulated more than 4 hours, circulation time is immersed in delivery port in salt solution and prevents that in air, assorted mattress pollutes.
11, Feng Chi: the 3rd day time, whole salt marsh pond is sealed by layer of plastic film.
12, in after fermentation: Feng Chihou 7 days, every day, circulating brine 3～4 hours, circulated 3～4 hours with circulating pump for every 7 days afterwards, and circulation time need be immersed in delivery port in salt solution and prevent that in air, assorted mattress pollutes, and continuing fermentation is more than 25 days.
13, finished product: clean up with clear water after product maturation, then add the auxiliary material being made up of white sugar, honey element, potassium sorbate, addition is: white sugar 8%, honey element 0.6%, potassium sorbate 0.3%, then by checking into finished product.
14, packaging listing: will wire up according to quantity by the finished product of inspection the listing of can dispatching from the factory.
15, product pond storage: while needing to store for a long time after product maturation, need to and adopt product pond and supplement salt solution continuation fermentation, according to and 1% the supplementing and add salt and more former pond material water is injected in salt marsh pond by circulating barrel of salt marsh used pond, pond cubic number, mango is depressed into and is submerged in salt solution, then by layer of plastic film, continuation fermentation is sealed in whole salt marsh pond.Before launch, also need to clean up with clear water, then add the auxiliary material being made up of white sugar, honey element, potassium sorbate, addition is the same, then by checking into finished product, then wires up according to quantity the listing of dispatching from the factory.
Claims (5)
1. sour goods and a brewing method thereof, its feature comprises the steps:
(1) get the raw materials ready: select fresh tender and crisp, without disease and pest, the normal raw material for standby of color and luster;
(2) enter pond: the salt marsh pond on edge, select tape pond, put into circulating barrel at salt marsh Chi Chi angle, qualified raw material is dropped in pond, be filled to a little less than edge, pond;
(3) press pond: raw material is filled behind pond, be laid in raw material surface with plastic grid, and be pressed in above plastic grid with weight, raw material is fixed to Chi Yanxia;
(4) formulation water: with edible salt, water is deployed into the salt solution of 8-10 ° of B é (Baume degrees), circulation is more than 1 hour;
(5) material feeding water: will expect that water injects salt marsh pond, more than making to expect that water logging there is not raw material 10～20cm;
(6) inferior fermentation: by layer of plastic film, whole salt marsh pond is sealed, standing for fermentation 18～30 hours, then takes first salt solution away;
(7) preparation main fermentation material water: the salt solution that with edible salt, water is deployed into 10-11 ° of B é (Baume degrees), add according to quantity glucose and sodium pyrosulfite according to the weight of raw material again, the weight ratio of raw material and glucose, sodium pyrosulfite is 0.3kg: 0.3kg: 1000kg, glucose and sodium pyrosulfite are dissolved in salt solution, and circulation is more than 1 hour; Then be the ratio of 1000kg: 3kg according to the weight ratio of the summation of raw material and salt solution and citric acid, citric acid is dissolved in salt solution, circulation is more than 30 minutes; Finally will after lactic acid bacteria activation, add in salt solution and circulate more than 1 hour;
(8) material feeding water: main fermentation material water is injected to salt marsh pond, more than the water logging of main fermentation material there is not raw material 10～20cm;
(9) main fermentation: whole salt marsh pond is sealed by layer of plastic film to standing for fermentation 36-48 hour;
(10) mend acid: after main fermentation, it is the ratio of 1000:kg: 2.0kg according to the weight ratio of the summation of raw material and water and glacial acetic acid, glacial acetic acid is added in salt marsh pond and circulated more than 4 hours, and circulation time is immersed in delivery port in salt solution and prevents that in air, assorted mattress pollutes;
(11) envelope pond: the 3rd day time, whole salt marsh pond is sealed by layer of plastic film;
(12) in after fermentation: Feng Chihou 7 days, every day, circulating brine 3～4 hours, circulated 3～4 hours with circulating pump for every 7 days afterwards, and circulation time need be immersed in delivery port in salt solution and prevent that in air, assorted mattress pollutes, and continuing fermentation is more than 25 days;
(13) finished product: clean up with clear water after product maturation, then add auxiliary material, then by checking into finished product;
(14) packaging listing: will wire up according to quantity by the finished product of inspection the listing of can dispatching from the factory;
(15) product pond storage: while needing to store for a long time after product maturation, need to and adopt product pond and supplement salt solution continuation fermentation, and also need to clean up with clear water before launch, then add auxiliary material, then by checking into finished product, then wire up according to quantity the listing of dispatching from the factory.
2. according to one acid goods and the brewing method thereof described in claim 1, the structure that it is characterized in that the circulating barrel described in step (2) is that a diameter is the circular socket that 15～25cm, height conform to pond height, and at the bottom of socket, be in the socket whole body along upper 1 meter and beat the hole that several diameters are 2～4cm, distance upper and lower, left and right between Kong Yukong is 1～2cm, and perforated area is 1/4th of socket length.
3. according to one acid goods and the brewing method thereof described in claim 1, it is characterized in that its consumption of lactic acid bacteria described in step (7) and activation method are as follows:
(1) consumption: the weight ratio of lactic acid bacteria and raw material is 60g: 1000kg;
(2) activation method: according to the total amount of raw material, lactic acid bacteria is positioned over according to quantity in the warm water of 25～30 DEG C, and is stirred to it is fully dissolved, then leave standstill more than 30 minutes.
4. according to one acid goods and the brewing method thereof described in claim 1, it is characterized in that described in step (13), auxiliary material is white sugar, honey element, potassium sorbate; Addition is: white sugar 8%, honey element 0.6%, potassium sorbate 0.3%.
5. according to one acid goods and the brewing method thereof described in claim 1, it is characterized in that the salt solution that fills described in step (15), to continue fermentation mode as follows:
(1) supplement salt: according to and salt marsh used pond, pond cubic number 1% supplement add salt;
(2) supplement material water: behind product pond, be laid in raw material surface with plastic grid, and weight is pressed in above plastic grid, more former pond material water is injected in salt marsh pond by circulating barrel, raw material is depressed into and is submerged in salt solution;
(3) continue fermentation: by layer of plastic film, continuation is sealed in whole salt marsh pond and ferment.
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| CN106616664A (en) * | 2016-11-15 | 2017-05-10 | 黄山天旺农业科技有限责任公司 | Low-salt long-stem cabbage and preparation method thereof |
| CN112471250A (en) * | 2020-11-20 | 2021-03-12 | 陕西中医药大学 | Low-salt pickling solution and preparation method of low-salt aralia chinensis bud |
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