CN104026521A - Pickles fermented in bamboo tube and preparation method thereof - Google Patents
Pickles fermented in bamboo tube and preparation method thereof Download PDFInfo
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- CN104026521A CN104026521A CN201410123237.9A CN201410123237A CN104026521A CN 104026521 A CN104026521 A CN 104026521A CN 201410123237 A CN201410123237 A CN 201410123237A CN 104026521 A CN104026521 A CN 104026521A
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- thick bamboo
- bamboo tube
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention optimizes a preparation technology and a formula of pickles. A moso bamboo is used as a fermentation container of the pickles, in the fermentation process, the fermentation liquid of the pickles fully comes into contact with the bamboo tube, and the flavor substances of the moso bamboo is merged with the fermentation liquid of the pickles, so that bitter and astringent tastes of the pickles after fermentation are removed, the color and the luster of the pickles are simple and elegant, and the mouth feel of the pickles is rich, fragrant and pure; after the pickles are eaten, fragrance is remained in a mouth, and aftertastes are endless.
Description
Technical field
The invention belongs to food technology field, pickles of a kind of thick bamboo tube fermentation and preparation method thereof are specifically provided.
Background technology
Pickles are vegetables processed goods of a kind of not only safety but also nutrition, and primary raw material is various vegetables, and the content of mineral substances such as element-vitamine compound wherein and calcium, iron, phosphorus are abundant.Lot of research shows, pickles have the human body alimentary canal of maintaining system health, fat-reducing, anticancer, Anti-bacterium, prevention food poisoning and plurality kinds of health care and the medical functions such as cardiovascular and cerebrovascular disease, anti-organism aging process.Pickles by fermentation, contain a large amount of lactic acid bacterias, and lactic acid bacteria can not only increase the quantity of human body beneficial bacterium, suppress harmful bacteria, prevent microbial activities in abnormal human body, improve flora environment in enteron aisle, can also make the interior flora of enteron aisle maintain the state of relative equilibrium.After a large amount of lactic acid bacterias that pickle fermentation maturation produces are afterwards absorbed by the body, can promote the pepsic secretion of human body, suppress harmful microbe breeding in human body alimentary canal, make microbial profile normalization in enteron aisle.In the vegetables of pickles raw material, contain abundant dietary fiber, it is strong that crude fibre absorbs moisture ability in rectum, can impel intestinal tube to wriggle, and refuse excreted in time, with various diseases such as Constipation, enteritis and colitis.
China's pickles industry entirety level of processing is lower at present, substantially still follows conventional machining process, is mostly workshop-based production, and its production scale is little, kind rareness, and packaging is simple, and added value is low, especially rarely has large breakthrough at the local flavor to pickles and mouthfeel.The sweat of traditional pickle production generally carries out in earthen container or canister, is provided with water sealed tank outward in vessel port, and the water logging in the time of sealing and fermenting container in water sealed tank there is not the cover rim of container cover, thereby can in container, form the space of sealing.
Both at home and abroad relevant scholar to round the local flavor to pickles and mouthfeel compare study in great detail less, domestic production enterprise is in pickles actual production process, the improvement of pickle flavor and mouthfeel, mainly by means of production management personnel's knowhow, is also comparatively lacked the process management of pickle fermentation process flavor mouthfeel.
Number of patent application is that 94111749.9 Chinese invention patents disclose a kind of technique of utilizing purebred lactic acid bacteria to produce pickles, and the pickles of this explained hereafter need be in the brewed 15d of normal temperature left and right, and adds up to 13.5～15.0% salt.The information demonstration of issuing according to nutrient health authoritative institution, the average edible salt intake of domestic resident far exceeds reasonable demand scope, and following less salt pickles will become the mainstream development direction of domestic and international fermented vegetable.In addition, the zymotechnique of high salinity very easily destroys the flavor substance in pickles, affects local flavor and the mouthfeel of product.The kimchi products of obvious above-mentioned explained hereafter can not adapt to the demand for development of current healthy food.
Patent CN100589710C discloses a kind of instant pickles containing live probiotics and preparation method thereof.Its requirement is cleaned fresh vegetables, dry, and adds purebred probio at 28～30 DEG C of anaerobic fermentation 60～72h, the pickles that ferment is carried out after simple seasoning to vacuum packaging.This process requires to add during the fermentation a certain amount of Lactobacillus casei and along with fermentation Lactobacillus casei in finished product pickles will have the residual quantity of certain number.Although Lactobacillus casei belongs to probio, not yet finding has direct harm to human body, but the security for probio also exists dispute, can not get rid of the pathogenic risk of its drug resistance transfer that may exist after long-term absorption, septicemia, generation toxic metabolite.And the output of the domestic biological inoculum of China and second-rate, cannot meet the requirement of manufacturing enterprise far away, and the external bacterial classification of import will directly strengthen the cost of manufacturing enterprise at present, and obvious this method does not really meet the production reality of current domestic pickles industry.
Therefore,, along with the raising of people's living standard and the enhancing of health care consciousness, the pickles converted products that development has special local flavor and health care has boundless market prospects.
Summary of the invention
The object of the invention is to provide the pickles of a kind of nutrition and health care, the fermentation of unique flavor is pure and fresh, rich in taste is salubrious thick bamboo tube
Another object of the present invention is to provide a kind of pickle preparation method that meets the simple and practical of domestic current production reality and do not affect again former zestful thick bamboo tube fermentation simultaneously.
For achieving the above object, the concrete technical scheme of the present invention is a kind of pickles of thick bamboo tube fermentation, it is characterized in that comprising: vegetable raw-material 1000～2000 weight portions, celery 10～50 weight portions, garlic shoot 10～50 weight portions, ginger splices 10～50 weight portions, salt 10～50 weight portions, fennel 10～50 weight portions, anistree 10～50 weight portions, the head of garlic 10～50 weight portions, auxiliary material wine 100～150 weight portions, distilled water 1000～1500 weight portions.
A kind of pickle preparation method of thick bamboo tube fermentation:
1) select materials: raw material, after fully washing, as the rotten point of blackspot on tertia, thick muscle, fibrous root, Lao Ye and surface, is rejected clean by inapplicable part one by one;
2) dry water: the raw material after cleaning is placed in to 37 DEG C of constant temperature drying 90min, and making its surperficial percentage of water loss is 15%～20%;
3) pickle making: water is better with hard water, can protect crisp; Salt should be selected pure, impure few;
4) fitted tube: ready vegetable raw-material is packed in clean smooth thick bamboo tube of the smooth end, till dress raw material is extremely permitted apart from altar mouth 2cm, inject immediately the pickled vegetable brine of preparing, salt solution can be flooded vegetables, add after the flavorings such as auxiliary material wine, Chinese prickly ash, ginger, garlic, the thick bamboo tube lid of getting a bore and can link closely slightly greatly and just end thick bamboo tube covers end thick bamboo tube, the end thick bamboo tube that is buckled with thick bamboo tube lid is placed in to brine pit, salt solution floods thick bamboo tube lid 2/3rds height just, make to form water seal between end thick bamboo tube and thick bamboo tube lid, let alone fermentation;
5) fermentation: approximately need 7～9 days maturations under 18～26 DEG C of room temperatures;
6) finished product: be packaged into packed or canned under clean environment.
In described preparation method, the Chinese prickly ash, ginger, the garlic that when fitted tube, add respectively must be pre-processed into powder
In described preparation method, end thick bamboo tube and thick bamboo tube lid are selected the thick bamboo tube of bamboo with complete ring.
In described preparation method, be 4% for the concentration of the brine pit salt solution of thick bamboo tube at the bottom of water seal and thick bamboo tube lid.
Technique effect:
1. the pickles of the present invention taking bamboo as round fully contact with thick bamboo tube at sweat, along with the passing of fermentation time, alcoholic strength and net content in pickle juice slightly reduce, but pickles quality is better, and the flavor substance of bamboo and pickle juice merge, not only remove the puckery bitter taste after pickle fermentation, make the color and luster of pickles simple and elegant, rich in taste, delicate fragrance is pure, and lasting profusely after edible, enjoys endless aftertastes;
2. the present invention optimizes preparation technology and accessory formula, does not affect traditional zymotic pickle flavor and mouthfeel simultaneously, also makes the peculiar delicate fragrance of thick bamboo tube on pickles band;
3. the present invention meets the production reality of domestic fermented vegetable processing industry, and process is simple and practical, and can produce equally the kimchi products of high-quality safety and Health.
Detailed description of the invention
Below with reference to specific embodiment, the present invention is described in further details.
Step:
1) select materials: raw material, after fully washing, as the rotten point of blackspot on tertia, thick muscle, fibrous root, Lao Ye and surface, is rejected clean by inapplicable part one by one;
2) dry water: the raw material after cleaning is placed in to 37 DEG C of constant temperature drying 90min, and making its surperficial percentage of water loss is 15%～20%;
3) pickle making: water is better with hard water, can protect crisp; Salt should be selected pure, impure few;
4) fitted tube: ready vegetable raw-material is packed in clean smooth thick bamboo tube of the smooth end, till dress raw material is extremely permitted apart from altar mouth 2cm, inject immediately the pickled vegetable brine of preparing, salt solution can be flooded vegetables, add white wine and be pre-processed into after the flavorings such as the Chinese prickly ash, ginger, garlic of powder, the thick bamboo tube lid of getting a bore and can link closely slightly greatly and just end thick bamboo tube covers end thick bamboo tube, the end thick bamboo tube that is buckled with thick bamboo tube lid is placed in to brine pit, salt solution floods thick bamboo tube lid 2/3rds height just, make to form water seal between end thick bamboo tube and thick bamboo tube lid, let alone fermentation;
5) fermentation: approximately need 7～9 days maturations under 18～26 DEG C of room temperatures;
6) finished product: be packaged into packed or canned under clean environment.
Below be only the preferred embodiment of the present invention, protection scope of the present invention is also not only confined to above-described embodiment, and all technical schemes belonging under thinking of the present invention all belong to protection scope of the present invention.It should be pointed out that for those skilled in the art, some improvements and modifications without departing from the principles of the present invention, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (8)
1. pickles for thick bamboo tube fermentation, is characterized in that comprising: vegetable raw-material 1000～2000 weight portions, celery 10～50 weight portions, garlic shoot 10～50 weight portions, ginger splices 10～50 weight portions, salt 10～50 weight portions, fennel 10～50 weight portions, anistree 10～50 weight portions, the head of garlic 10～50 weight portions, auxiliary material wine 100～150 weight portions, distilled water 1000～1500 weight portions.
2. the preparation method of the pickles that a kind of thick bamboo tube ferments according to claim 1, is characterized in that concrete steps comprise:
1) select materials: raw material, after fully washing, as the rotten point of blackspot on tertia, thick muscle, fibrous root, Lao Ye and surface, is rejected clean by inapplicable part one by one;
2) dry water: the raw material after cleaning is placed in to 37 DEG C of constant temperature drying 90min, and making its surperficial percentage of water loss is 15%～20%;
3) pickle making: water is better with hard water, can protect crisp; Salt should be selected pure, impure few;
4) fitted tube: ready vegetable raw-material is packed in clean smooth thick bamboo tube of the smooth end, till dress raw material is extremely permitted apart from altar mouth 2cm, inject immediately the pickled vegetable brine of preparing, salt solution can be flooded vegetables, add after the flavorings such as auxiliary material wine, Chinese prickly ash, ginger, garlic, the thick bamboo tube lid of getting a bore and can link closely slightly greatly and just end thick bamboo tube covers end thick bamboo tube, the end thick bamboo tube that is buckled with thick bamboo tube lid is placed in to brine pit, salt solution floods thick bamboo tube lid 2/3rds height just, make to form water seal between end thick bamboo tube and thick bamboo tube lid, let alone fermentation;
5) fermentation: approximately need 7～9 days maturations under 18～26 DEG C of room temperatures;
6) finished product: be packaged into packed or canned under clean environment.
3. the pickle preparation method that a kind of thick bamboo tube ferments according to claim 2, is characterized in that: described thick bamboo tube and thick bamboo tube lid are all selected the thick bamboo tube of bamboo with complete ring.
4. according to the pickle preparation method of a kind of thick bamboo tube fermentation described in claim 2 and 3, it is characterized in that: its lid mouthful interior diameter of described thick bamboo tube lid, than the large 1～5mm of the overall diameter of thick bamboo tube, can cover on thick bamboo tube thick bamboo tube lid just.
5. according to the pickle preparation method of a kind of thick bamboo tube fermentation described in claim 2-4, it is characterized in that: its lid of described thick bamboo tube lid mouthful is roughly equal to distance and thick bamboo tube height at the bottom of ring.
6. the pickle preparation method that a kind of thick bamboo tube ferments according to claim 2, is characterized in that: in described brine pit, brine strength is 4%.
7. according to the pickle preparation method of a kind of thick bamboo tube fermentation described in claim 2-6, it is characterized in that: when described thick bamboo tube covers thick bamboo tube lid and is placed in brine pit, in brine pit, salt solution can flood thick bamboo tube lid 2/3rds height by salt solution just just.
8. the pickle preparation method that a kind of thick bamboo tube ferments according to claim 2, is characterized in that: the Chinese prickly ash, ginger, the garlic that when fitted tube, add respectively must be pre-processed into powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410123237.9A CN104026521A (en) | 2014-03-31 | 2014-03-31 | Pickles fermented in bamboo tube and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410123237.9A CN104026521A (en) | 2014-03-31 | 2014-03-31 | Pickles fermented in bamboo tube and preparation method thereof |
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| CN104026521A true CN104026521A (en) | 2014-09-10 |
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| CN201410123237.9A Pending CN104026521A (en) | 2014-03-31 | 2014-03-31 | Pickles fermented in bamboo tube and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028843A (en) * | 2015-09-02 | 2015-11-11 | 青岛长丰园海产品专业合作社 | Peel tea preparing method |
| CN105433263A (en) * | 2015-12-29 | 2016-03-30 | 广西大学 | Bamboo-flavored Guangdong-style soybean paste and preparation method thereof |
| CN105533575A (en) * | 2015-12-30 | 2016-05-04 | 广西大学 | Preparation technology of double-tube cover-type fermented pickles |
| CN105639464A (en) * | 2015-12-31 | 2016-06-08 | 广西大学 | Staged fried braised meat single-barrel-cover steaming processing process |
| CN107212338A (en) * | 2017-06-20 | 2017-09-29 | 严展鹏 | A kind of fermentation utensil for being used to make Tian jin cabbage pickled in sweet and sour |
| CN108117948A (en) * | 2016-11-30 | 2018-06-05 | 广西大学 | A kind of glutinous fragrant and sweet liquor method for making |
| CN108117950A (en) * | 2016-11-30 | 2018-06-05 | 广西大学 | A kind of fragrant and sweet wine brewing allotment zymotechnique of pilose antler |
| CN108130258A (en) * | 2016-11-30 | 2018-06-08 | 广西大学 | A kind of cordyceps sinensis allocates pilose antler fermentation technique |
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| CN1097098A (en) * | 1994-03-03 | 1995-01-11 | 余岗 | A kind of production technology of series food filled in bamboo tube |
| CN102250742A (en) * | 2011-06-28 | 2011-11-23 | 沈阳鸟王旅游发展有限公司 | Natural bamboo tube fruit health wine |
| CN102329708A (en) * | 2011-09-09 | 2012-01-25 | 瑞金市毛井共酒业有限公司 | Wine in bamboo box and preparation method thereof |
| CN102429186A (en) * | 2010-09-29 | 2012-05-02 | 南通玺运贸易有限公司 | Method for preparing crisp nutritional pickled vegetables |
| CN102715287A (en) * | 2012-06-25 | 2012-10-10 | 临安香雪茶业有限公司 | Postprocessing technique of bamboo-tube black tea |
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2014
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097098A (en) * | 1994-03-03 | 1995-01-11 | 余岗 | A kind of production technology of series food filled in bamboo tube |
| CN102429186A (en) * | 2010-09-29 | 2012-05-02 | 南通玺运贸易有限公司 | Method for preparing crisp nutritional pickled vegetables |
| CN102250742A (en) * | 2011-06-28 | 2011-11-23 | 沈阳鸟王旅游发展有限公司 | Natural bamboo tube fruit health wine |
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| CN102715287A (en) * | 2012-06-25 | 2012-10-10 | 临安香雪茶业有限公司 | Postprocessing technique of bamboo-tube black tea |
Non-Patent Citations (1)
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028843A (en) * | 2015-09-02 | 2015-11-11 | 青岛长丰园海产品专业合作社 | Peel tea preparing method |
| CN105433263A (en) * | 2015-12-29 | 2016-03-30 | 广西大学 | Bamboo-flavored Guangdong-style soybean paste and preparation method thereof |
| CN105533575A (en) * | 2015-12-30 | 2016-05-04 | 广西大学 | Preparation technology of double-tube cover-type fermented pickles |
| CN105639464A (en) * | 2015-12-31 | 2016-06-08 | 广西大学 | Staged fried braised meat single-barrel-cover steaming processing process |
| CN108117948A (en) * | 2016-11-30 | 2018-06-05 | 广西大学 | A kind of glutinous fragrant and sweet liquor method for making |
| CN108117950A (en) * | 2016-11-30 | 2018-06-05 | 广西大学 | A kind of fragrant and sweet wine brewing allotment zymotechnique of pilose antler |
| CN108130258A (en) * | 2016-11-30 | 2018-06-08 | 广西大学 | A kind of cordyceps sinensis allocates pilose antler fermentation technique |
| CN107212338A (en) * | 2017-06-20 | 2017-09-29 | 严展鹏 | A kind of fermentation utensil for being used to make Tian jin cabbage pickled in sweet and sour |
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Application publication date: 20140910 |