CN104187506B - Three sections of method for salting of a kind of radish jam product and its less salt - Google Patents
Three sections of method for salting of a kind of radish jam product and its less salt Download PDFInfo
- Publication number
- CN104187506B CN104187506B CN201410331010.3A CN201410331010A CN104187506B CN 104187506 B CN104187506 B CN 104187506B CN 201410331010 A CN201410331010 A CN 201410331010A CN 104187506 B CN104187506 B CN 104187506B
- Authority
- CN
- China
- Prior art keywords
- radish
- salting
- parts
- jam product
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000220259 Raphanus Species 0.000 title claims abstract description 92
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 92
- 150000003839 salts Chemical class 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 40
- 238000009938 salting Methods 0.000 title claims abstract description 30
- 239000000843 powder Substances 0.000 claims description 27
- 241000894006 Bacteria Species 0.000 claims description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 17
- 235000021110 pickles Nutrition 0.000 claims description 16
- 239000008223 sterile water Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 13
- 235000015067 sauces Nutrition 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 9
- 241000234282 Allium Species 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 9
- 240000002234 Allium sativum Species 0.000 claims description 9
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- 241000237502 Ostreidae Species 0.000 claims description 9
- 244000203593 Piper nigrum Species 0.000 claims description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 9
- 235000013614 black pepper Nutrition 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 239000001630 malic acid Substances 0.000 claims description 9
- 235000011090 malic acid Nutrition 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 235000020636 oyster Nutrition 0.000 claims description 9
- 239000001931 piper nigrum l. white Substances 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 9
- 239000008158 vegetable oil Substances 0.000 claims description 9
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 7
- 238000010612 desalination reaction Methods 0.000 claims description 7
- 239000008101 lactose Substances 0.000 claims description 7
- 238000009928 pasteurization Methods 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 6
- 239000001527 calcium lactate Substances 0.000 claims description 6
- 229960002401 calcium lactate Drugs 0.000 claims description 6
- 235000011086 calcium lactate Nutrition 0.000 claims description 6
- 239000004330 calcium propionate Substances 0.000 claims description 6
- 235000010331 calcium propionate Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000013409 condiments Nutrition 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 3
- 241000235017 Zygosaccharomyces Species 0.000 claims description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 claims 1
- 238000005303 weighing Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000013311 vegetables Nutrition 0.000 abstract description 9
- 230000009467 reduction Effects 0.000 abstract description 6
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 3
- 238000004090 dissolution Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000004904 shortening Methods 0.000 abstract description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 229930182843 D-Lactic acid Natural products 0.000 description 4
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000036772 blood pressure Effects 0.000 description 3
- 210000004204 blood vessel Anatomy 0.000 description 3
- 229960005069 calcium Drugs 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 208000029078 coronary artery disease Diseases 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000000087 stabilizing effect Effects 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000002269 spontaneous effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses three sections of method for salting of a kind of radish jam product and its less salt.The jam product is that radish is salted by three sections of less salt；The method can effectively reduce radish catsup and pickled vegetables salt content using three sections of salt reduction method for salting, and the cycle is pickled in shortening；Using ferment technological adjustment local flavor agent structure after temperature control and promote the enrichment of an aroma compounds and character flavor compound, promote effective dissolution of nutriment, gained radish jam product pure color, unique flavor, less salt are high crisp, are of high nutritive value.
Description
Technical field
The present invention relates to jam product manufacture field, and in particular to three sections of method for salting of a kind of radish jam product and its less salt.
Background technology
Radish belongs to Cruciferae as the good merchantable brand in vegetables, is the fresh loose root of crucifer, originates in China,
The trip of alias Lay, reed trip, native melon, mustard root, are one, biennial root class vegetable plant.Its strong adaptability, cultivated area is wide.Radish heat
Low, moisture is high, containing abundant vitamin, protein, the mineral matter such as dietary fiber and calcium, phosphorus, iron, potassium, digestive ferment and
The content of folic acid is also higher, is the popular vegetable that a kind of consumer likes.Radish doctor's food homology from ancient times, with highly important guarantor
Health-care function, has functions that reduction blood fat, softening blood vessel, stabilizing blood pressure, prevention coronary heart disease, artery sclerosis, gall stone.
Pickle be fresh-retaining preserving fresh vegetables a kind of means, be also improve vegetable product local flavor a kind of method, so
Vegetables pickle that principle is more complicated, including the physics of a series of complex, chemistry and biochemical change.Being summed up mainly has
Two aspects：On the one hand it is in curing process, the osmosis of salt all to be there is from start to finish, is on the other hand curing process
In have substantial amounts of growth of microorganism, breed, die out, be microorganism fermentation through curing process all the time；Furthermore
It is exactly that the effect of spice is suppressed harmful microorganism activity, while also increased color to curing food.Due to micro-
The materials such as biological effect, the change of chemical environment, carbohydrate, protein in radish, in curing process is processed, can also occur
A series of chemical reaction, generates the material with special color, fragrance.Radish is pickled with its unique taste and flavor depth
Liked by consumers in general, especially in oriental countries such as China, South Korea, Japan.
Found by retrieving domestic and international prior art, prepared with ferment technology after temperature control there is presently no being pickled with three sections of less salt
The document report of radish jam product.
The content of the invention
The problem that the present invention exists for existing jam product developing thought, there is provided three sections of a kind of radish jam product and its less salt
Method for salting.Three sections of the method less salt pickle with ferment technology after temperature control, can effectively reduce radish sauce using three sections of salt reduction method for salting
The cycle is pickled in salted vegetables salt content, shortening；Using ferment technological adjustment local flavor agent structure after temperature control and promote an aroma compounds and spy
The enrichment of flavor substance is levied, promotes effective dissolution of nutriment, gained radish jam product pure color, unique flavor, less salt are high
It is crisp, it is of high nutritive value.Rich in vitamin, protein, the mineral matter such as dietary fiber and calcium, phosphorus, iron, potassium, with reduction blood fat, soft
The effects such as changing blood vessel, stabilizing blood pressure, prevention coronary heart disease.
In order to realize above-mentioned purpose, the present inventor is studied and persistent exploration by lot of experiments, is finally obtained as follows
Technical scheme：
A kind of radish jam product, the radish jam product is that radish is salted by three sections of less salt.
A kind of method for salting of radish jam product, the method is comprised the following steps：
（1）The radish of fresh rounding is chosen, root is removed, is cleaned, be cut into strip, color protection, guarantor are crisp in soak；
（2）Radish cleaning is drained, 5%-6% is added according to the net weight of radish（W/W）Salt is mixed thoroughly, is controlled at a temperature of 80-85 DEG C
Temperature pickles 48-72h, and ambient humidity is 80%-90%；
（3）Radish is taken out, rinsed with sterile water desalination is used, 3%-5% is added according to the net weight of radish（W/W）Salt is mixed thoroughly, in 45-50
Temperature control pickles 48-72h at a temperature of DEG C, and ambient humidity is 70%-80%；
（4）Rinsed with sterile water radish, by weight addition 2%-4%（W/W）Salt, 1%-2%（W/W）Lactose, and access lactic acid bacteria
With the mixed bacteria liquid of yeast, ferment 30-60d at a temperature of 10-15 DEG C；
（5）After the completion of fermentation, auxiliary and condiment, pasteurization after being mixed is added to be packaged to be radish jam product.
Preferably, the method for salting of radish jam product as described above, wherein step（1）Described in soak be containing
0.1%-1%（W/V）Citric acid, 0.1%-1%（W/V）Calcium chloride, 0.1%-1%（W/V）Calcium lactate and 0.1%-1%（W/
V）The mixed liquor of calcium propionate.
It is further preferred that the method for salting of radish jam product as described above, wherein strip radish is soaked in the soak
Bubble 4-12h, with color protection, protects crisp.
Preferably, the method for salting of radish jam product as described above, wherein step（4）Described in lactic acid bacteria for plant breast
Bacillus CICC20764, described yeast is Lu Shi Zygosaccharomyceses CICC1417.
Preferably, the method for salting of radish jam product as described above, wherein step（4）Described in lactic acid bacteria and yeast
Mixed bacteria liquid is that CFU ratios are 1-2：The mixed bacteria liquid of 1 Lactobacillus plantarum CICC20764 and Lu Shi Zygosaccharomyces CICC1417.
It is further preferred that the method for salting of radish jam product as described above, wherein the mixing of described lactic acid bacteria and yeast
Effective total viable count is 2.34 × 10 in bacterium solution10~5.18 × 1010Individual/g, inoculum concentration is 4%-7%（W/W）.
Preferably, the method for salting of radish jam product as described above, wherein described auxiliary and condiment includes onion, garlic, five
Face powder, white pepper powder, chilli powder, oyster sauce, vegetable oil, sucrose, monosodium glutamate and malic acid.
It is further preferred that the method for salting of radish jam product as described above, wherein described auxiliary and condiment is by following weight
The component composition of part：Onion 25-30 parts, garlic 20-30 parts, five-spice powder 15-20 parts, white pepper powder 8-16 parts, chilli powder 12-20
Part, oyster sauce 15-25 parts, vegetable oil 10-20 parts, sucrose 8-15 parts, monosodium glutamate 6-10 parts, 05-0.07 parts of malic acid 0..
Still further preferably, the method for salting of radish jam product as described above, wherein described radish includes ternip and Hu
Radish.
Compared with prior art, radish jam product of the present invention and its method for salting have the following advantages that and significantly
It is progressive：
（1）The present invention uses three sections of method for salting of less salt first, and radish sauce can be effectively reduced using three sections of salt reduction method for salting
The cycle is pickled in salted vegetables salt content, shortening.
（2）Using ferment technological adjustment local flavor agent structure after temperature control and promote the richness of an aroma compounds and character flavor compound
Collection, promotes effective dissolution of nutriment.
（3）Gained radish jam product pure color, unique flavor, less salt are high crisp, are of high nutritive value.Rich in vitamin, albumen
The mineral matter such as matter, dietary fiber and calcium, phosphorus, iron, potassium, with reduction blood fat, softening blood vessel, stabilizing blood pressure, prevention coronary heart disease etc.
Effect.
Specific embodiment
Below in conjunction with specific embodiment, the technical scheme and technique effect in the present invention are clearly and completely retouched
State.It should be noted that in each embodiment and comparative example, lactic acid bacteria is Lactobacillus plantarum CICC20764, yeast is engaged for Lu Shi
Yeast CICC1417, is taken from Chinese industrial Microbiological Culture Collection administrative center；The mixing of described lactic acid bacteria and yeast
Effective total viable count is 4.0 × 10 in bacterium solution10Individual/g or so.
Embodiment 1
A kind of three sections of method for salting of radish jam product and its less salt, its step is as follows：
（1）Choose the ternip 250g of fresh rounding, carrot 250g to remove root, clean, cut into the strip of finger size, in
4h is soaked in 0.1% citric acid, 0.1% calcium chloride, 0.1% calcium lactate, 0.1% calcium propionate mixed liquor, with color protection, protects crisp；
（2）Radish cleaning is drained, adds 5% salt to mix thoroughly according to the net weight of radish, temperature control pickles 48h, ring at a temperature of 80 DEG C
Border humidity is 80%；
（3）Radish is taken out, rinsed with sterile water desalination is used, adds 3% salt to mix thoroughly according to the net weight of radish, controlled at a temperature of 45 DEG C
Temperature pickles 48h, and ambient humidity is 70%；
（4）Rinsed with sterile water radish, by weight 2% salt of addition, 1% lactose, and is that 4% access CFU ratios are 1 by inoculum concentration:
1 lactic acid bacteria and yeast mixed bacteria liquid, ferment 30d at a temperature of 10 DEG C；
（5）After the completion of fermentation, onion 25g, garlic 20g, the g of five-spice powder 15, white pepper powder 8g, the g of chilli powder 12, oyster are added
Oily 15g, the g of vegetable oil 10, sucrose 8g, monosodium glutamate 6g, the 05g of malic acid 0., pasteurization after being mixed are packaged to be radish jam product.
Embodiment 2
A kind of three sections of method for salting of radish jam product and its less salt, its step is as follows：
（1）Choose the ternip 280g of fresh rounding, carrot 280g to remove root, clean, cut into the strip of finger size, in
12h is soaked in 1% citric acid, 1% calcium chloride, 1% calcium lactate, 1% calcium propionate mixed liquor, with color protection, protects crisp；
（2）Radish cleaning is drained, adds 6% salt to mix thoroughly according to the net weight of radish, temperature control pickles 72h, ring at a temperature of 85 DEG C
Border humidity is 90%；
（3）Radish is taken out, rinsed with sterile water desalination is used, adds 5% salt to mix thoroughly according to the net weight of radish, controlled at a temperature of 50 DEG C
Temperature pickles 72h, and ambient humidity is 80%；
（4）Rinsed with sterile water radish, by weight 4% salt of addition, 2% lactose, and is that 7% access CFU ratios are 2 by inoculum concentration:
1 lactic acid bacteria and yeast mixed bacteria liquid, ferment 60d at a temperature of 15 DEG C；
（5）After the completion of fermentation, add onion 30g, garlic 30g, the g of five-spice powder 20, the g of white pepper powder 16, the g of chilli powder 20,
The g of oyster sauce 25, the g of vegetable oil 20, the g of sucrose 15, the g of monosodium glutamate 10, the g of malic acid 0.07, pasteurization after being mixed are packaged to be radish
Jam product.
Embodiment 3
A kind of three sections of method for salting of radish jam product and its less salt, its step is as follows：
（1）Choose the ternip 270g of fresh rounding, carrot 260g to remove root, clean, cut into the strip of finger size, in
8h is soaked in 0.5% citric acid, 0.5% calcium chloride, 0.5% calcium lactate, 0.5% calcium propionate mixed liquor, with color protection, protects crisp；
（2）Radish cleaning is drained, adds 5.5% salt to mix thoroughly according to the net weight of radish, temperature control pickles 60h at a temperature of 83 DEG C,
Ambient humidity is 85%；
（3）Radish is taken out, rinsed with sterile water desalination is used, adds 4% salt to mix thoroughly according to the net weight of radish, controlled at a temperature of 48 DEG C
Temperature pickles 60h, and ambient humidity is 75%；
（4）Rinsed with sterile water radish, by weight 3% salt of addition, 1.5% lactose, and is that 6% access CFU ratios are by inoculum concentration
1.5:1 lactic acid bacteria and yeast mixed bacteria liquid, ferment 45d at a temperature of 13 DEG C；
（5）After the completion of fermentation, add onion 28g, garlic 25g, the g of five-spice powder 16, the g of white pepper powder 12, the g of chilli powder 16,
The g of oyster sauce 20, the g of vegetable oil 15, sucrose 12g, monosodium glutamate 8g, the g of malic acid 0. 06, pasteurization after being mixed are packaged to be radish sauce
Product.
Comparative example 1：Radish is not soaked
A kind of three sections of method for salting of radish jam product and its less salt, its step is as follows：
（1）Choose the ternip 270g of fresh rounding, carrot 260g to remove root, clean, cut into the strip of finger size；
（2）Net weight according to radish adds 5.5% salt to mix thoroughly, and temperature control pickles 60h at a temperature of 83 DEG C, and ambient humidity is 85%；
（3）Radish is taken out, rinsed with sterile water desalination is used, adds 4% salt to mix thoroughly according to the net weight of radish, controlled at a temperature of 48 DEG C
Temperature pickles 60h, and ambient humidity is 75%；
（4）Rinsed with sterile water radish, by weight 3% salt of addition, 1.5% lactose, and is that 6% access CFU is by inoculum concentration
1.5:1 lactic acid bacteria and yeast mixed bacteria liquid, ferment 45d at a temperature of 13 DEG C；
（5）After the completion of fermentation, add onion 28g, garlic 25g, the g of five-spice powder 16, the g of white pepper powder 12, the g of chilli powder 16,
The g of oyster sauce 20, the g of vegetable oil 15, sucrose 12g, monosodium glutamate 8g, the g of malic acid 0. 06, pasteurization after being mixed are packaged to be radish sauce
Product.
Comparative example 2：Radish uses spontaneous fermentation
A kind of three sections of method for salting of radish jam product and its less salt, its step is as follows：
（1）Choose the ternip 270g of fresh rounding, carrot 260g to remove root, clean, cut into the strip of finger size, in
8h is soaked in 0.5% citric acid, 0.5% calcium chloride, 0.5% calcium lactate, 0.5% calcium propionate mixed liquor, with color protection, protects crisp；
（2）Radish cleaning is drained, adds 5.5% salt to mix thoroughly according to the net weight of radish, temperature control pickles 60h at a temperature of 83 DEG C,
Ambient humidity is 85%；
（3）Radish is taken out, rinsed with sterile water desalination is used, adds 4% salt to mix thoroughly according to the net weight of radish, controlled at a temperature of 48 DEG C
Temperature pickles 60h, and ambient humidity is 75%；
（4）Rinsed with sterile water radish, by weight 3% salt of addition, 1.5% lactose, the spontaneous fermentation 45d at a temperature of 13 DEG C；
（5）After the completion of fermentation, add onion 28g, garlic 25g, the g of five-spice powder 16, the g of white pepper powder 12, the g of chilli powder 16,
The g of oyster sauce 20, the g of vegetable oil 15, sucrose 12g, monosodium glutamate 8g, the g of malic acid 0. 06, pasteurization after being mixed are packaged to be radish sauce
Product.
The color and luster of the product of table 1, form, flavour, brittleness standards of grading
The organoleptic indicator of each embodiment of table 2 and comparative example gained sample compares
Claims (6)
1. a kind of method for salting of radish jam product, it is characterised in that the method is comprised the following steps：
（1）The radish of fresh rounding is chosen, root is removed, is cleaned, be cut into strip, color protection, guarantor are crisp in soak；
（2）Radish cleaning is drained, 5%-6% is added according to the net weight of radish（W/W）Salt is mixed thoroughly, and temperature control salts down at a temperature of 80-85 DEG C
48-72h processed, ambient humidity is 80%-90%；
（3）Radish is taken out, rinsed with sterile water desalination is used, 3%-5% is added according to the net weight of radish（W/W）Salt is mixed thoroughly, in 45-50 DEG C of temperature
The lower temperature control of degree pickles 48-72h, and ambient humidity is 70%-80%；
（4）Rinsed with sterile water radish, by weight addition 2%-4%（W/W）Salt, 1%-2%（W/W）Lactose, and access lactic acid bacteria and ferment
Female mixed bacteria liquid, ferment 30-60d at a temperature of 10-15 DEG C；
（5）After the completion of fermentation, auxiliary and condiment, pasteurization after being mixed is added to be packaged to be radish jam product；
Step（4）Described in lactic acid bacteria and yeast mixed bacteria liquid be CFU ratios be 1-2：1 Lactobacillus plantarum CICC20764
With the mixed bacteria liquid of Lu Shi Zygosaccharomyceses CICC1417,
Step（1）Described in soak be to contain 0.1%-1%（W/V）Citric acid, 0.1%-1%（W/V）Calcium chloride,
0.1%-1%（W/V）Calcium lactate and 0.1%-1%（W/V）The mixed liquor of calcium propionate.
2. the method for salting of radish jam product according to claim 1, it is characterised in that：Strip radish is soaked in the soak
Bubble 4-12h, with color protection, protects crisp.
3. the method for salting of radish jam product according to claim 1, it is characterised in that：Described lactic acid bacteria and yeast it is mixed
Effectively total viable count is 2.34 × 10 in closing bacterium solution10~5.18 × 1010Individual/g, inoculum concentration is 4%-7%（W/W）.
4. the method for salting of radish jam product according to claim 1, it is characterised in that：Described auxiliary and condiment include onion,
Garlic, five-spice powder, white pepper powder, chilli powder, oyster sauce, vegetable oil, sucrose, monosodium glutamate and malic acid.
5. the method for salting of radish jam product according to claim 4, it is characterised in that：Described auxiliary and condiment by weighing as follows
Measure the component composition of part：Onion 25-30 parts, garlic 20-30 parts, five-spice powder 15-20 parts, white pepper powder 8-16 parts, chilli powder 12-
20 parts, oyster sauce 15-25 parts, vegetable oil 10-20 parts, sucrose 8-15 parts, monosodium glutamate 6-10 parts, 05-0.07 parts of malic acid 0..
6. according to claim any one of 1-5 radish jam product method for salting, it is characterised in that：Described radish includes white
Radish and carrot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410331010.3A CN104187506B (en) | 2014-07-14 | 2014-07-14 | Three sections of method for salting of a kind of radish jam product and its less salt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410331010.3A CN104187506B (en) | 2014-07-14 | 2014-07-14 | Three sections of method for salting of a kind of radish jam product and its less salt |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104187506A CN104187506A (en) | 2014-12-10 |
| CN104187506B true CN104187506B (en) | 2017-07-07 |
Family
ID=52073021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410331010.3A Active CN104187506B (en) | 2014-07-14 | 2014-07-14 | Three sections of method for salting of a kind of radish jam product and its less salt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187506B (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747162A (en) * | 2016-03-25 | 2016-07-13 | 贵州大学 | Compound crisp-keeping agent for pickling cabbages |
| CN106107716B (en) * | 2016-06-27 | 2019-10-15 | 神农架金丰收科技发展有限公司 | The fresh-keeping fermentation process of salt standing grain ginger |
| CN106666563A (en) * | 2017-01-05 | 2017-05-17 | 广西金臣科技有限公司 | Plum pickled product and method for pickling same |
| CN106666564A (en) * | 2017-01-05 | 2017-05-17 | 广西金臣科技有限公司 | Pickled allium chinensis product and pickling method thereof |
| CN106820010A (en) * | 2017-01-05 | 2017-06-13 | 广西金臣科技有限公司 | A kind of cabbage curing food and its method for salting |
| CN108634252A (en) * | 2018-05-15 | 2018-10-12 | 湖北聚汇农业开发有限公司 | A kind of preparation method of dual fermentation Fried three slices |
| CN108402426A (en) * | 2018-05-24 | 2018-08-17 | 湖北聚汇农业开发有限公司 | A kind of preparation method of rapid lactic acid fermentation mixed nuts soy preserved radish |
| CN108713714A (en) * | 2018-06-06 | 2018-10-30 | 湖北工业大学 | A kind of preparation method that drifting fragrance soy preserved radish is dry |
| CN110179077A (en) * | 2018-12-31 | 2019-08-30 | 湖北大学 | A kind of production method that radish is pickled based on solid state fermentation |
| CN110301574A (en) * | 2019-07-17 | 2019-10-08 | 湖北聚汇农业开发有限公司 | A kind of method of composite fermentation leek gumbo |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1887114A (en) * | 2006-07-17 | 2007-01-03 | 海通食品集团股份有限公司 | Process of making frozen light pickled seasoning vegetable |
| CN102334664A (en) * | 2010-07-23 | 2012-02-01 | 童秋法 | Bottled, canned or bagged salted and fermented radish with raw juice soup and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04311344A (en) * | 1991-04-09 | 1992-11-04 | Sanyo Electric Co Ltd | Preservation of low-salt lightly-pickled vegetable |
| KR20120111105A (en) * | 2011-03-31 | 2012-10-10 | 한국식품연구원 | Low salt lactic acid bacteria fermented food containing rosemary and method for suppression capability of harmful microbe |
-
2014
- 2014-07-14 CN CN201410331010.3A patent/CN104187506B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1887114A (en) * | 2006-07-17 | 2007-01-03 | 海通食品集团股份有限公司 | Process of making frozen light pickled seasoning vegetable |
| CN102334664A (en) * | 2010-07-23 | 2012-02-01 | 童秋法 | Bottled, canned or bagged salted and fermented radish with raw juice soup and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《常规酱渍法降盐处理生产低盐酱菜的试验报告》;顾林昂;《江苏调味副食品》;20011231(第68期);第27-29页 * |
| 《浅谈我国酱腌菜的生产现状及发展》;尹立明等;《中国调味品》;20121231;第37卷(第9期);第16-18页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104187506A (en) | 2014-12-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187506B (en) | Three sections of method for salting of a kind of radish jam product and its less salt | |
| CN105595272A (en) | Preparing method for novel flavor Lao Yun pickled vegetables | |
| CN103039949B (en) | Radish chutney and production process thereof | |
| CN110122812B (en) | Composite lactic acid bacteria agent for rapidly fermenting food and application thereof | |
| CN108185384A (en) | A kind of the Fish with Chinese Sauerkraut condiment and preparation method thereof | |
| CN110167360A (en) | The production method of bouillon composition | |
| JP7087064B2 (en) | Foie gras using the liver of a duck that does not use the breeding method of force-feeding, its composition and its manufacturing method. | |
| CN105995917B (en) | Pickled pepper sauce and preparation method thereof | |
| KR101583804B1 (en) | pickles of mustard leaf and manufacturing method thereof | |
| KR101121738B1 (en) | A method of preparing kimchi | |
| CN107495275A (en) | It is a kind of effectively to prevent chafing dish bottom flavorings of Oxidation of Fat and Oils and preparation method thereof | |
| CN105995776A (en) | Low-nitrite-content jar changing pickled vegetables and preparing method thereof | |
| US20060210670A1 (en) | Kimchi containing puerh tea leaves | |
| KR100665682B1 (en) | A Ginseng Pickle and Product Method of It | |
| KR20110082849A (en) | Instant old fermented kimchi soup and a manufacturing method thereof | |
| KR101915708B1 (en) | Method for manufacturing functionality Kimchi | |
| CN105053167A (en) | Making method of sour and hot agrocybe cylindracea | |
| KR20120128269A (en) | Kimchi Manufacturing Method Having Drying Process of Kimchi Materials | |
| CN109875007A (en) | A kind of processing technology of salt-free salt dish | |
| CN105029375A (en) | Preparation method of sour-and-hot flammulina velutipes | |
| KR100367577B1 (en) | mushroom kimchi manufacturing method | |
| CN106343400B (en) | A kind of prefabricated cooking processing method of sauerkraut flavor freshwater fish | |
| CN112042907A (en) | Selenium-rich broccoli pickle and preparation method thereof | |
| KR102440036B1 (en) | Kimchi for chinese and manufacturing method thereof | |
| KR20160125729A (en) | Manufacturing method of fruit pickles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: Wang Chao Inventor after: Xu Ning Inventor after: Hu Yong Inventor after: Qi Yonggang Inventor after: Zhu Yupeng Inventor after: Gong Yuanyuan Inventor after: Xu Mei Inventor after: Wu Yongchao Inventor after: Wu Yongkang Inventor after: Li Jieao Inventor after: You Zhineng Inventor after: Li Dongsheng Inventor after: Cao Yueze Inventor after: Zou Guihuai Inventor after: Song Aijie Inventor after: Gao Bing Inventor after: Lu Zhongcheng Inventor before: Wang Chao Inventor before: Hu Yong Inventor before: Qi Yonggang Inventor before: Zhu Yupeng Inventor before: Gong Yuanyuan Inventor before: Xu Mei Inventor before: Wu Yongchao Inventor before: Wu Yongkang Inventor before: You Zhineng Inventor before: Li Dongsheng Inventor before: Cao Yueze Inventor before: Zou Guihuai Inventor before: Song Aijie Inventor before: Gao Bing Inventor before: Lu Zhongcheng Inventor before: Xu Ning |
|
| CB03 | Change of inventor or designer information | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |