CN104207068B - A kind of production method of non-fermented type dipping seasoning hot pickled mustard tube - Google Patents
A kind of production method of non-fermented type dipping seasoning hot pickled mustard tube Download PDFInfo
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- CN104207068B CN104207068B CN201410488497.6A CN201410488497A CN104207068B CN 104207068 B CN104207068 B CN 104207068B CN 201410488497 A CN201410488497 A CN 201410488497A CN 104207068 B CN104207068 B CN 104207068B
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 27
- 241000219198 Brassica Species 0.000 title claims abstract description 18
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 18
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 18
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 18
- 235000010460 mustard Nutrition 0.000 title claims abstract description 18
- 238000007598 dipping method Methods 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 24
- 239000011521 glass Substances 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 6
- 235000021110 pickles Nutrition 0.000 claims description 13
- 230000005684 electric field Effects 0.000 claims description 12
- 238000010612 desalination reaction Methods 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 210000001161 mammalian embryo Anatomy 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 230000005855 radiation Effects 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 3
- 239000002671 adjuvant Substances 0.000 claims description 3
- 239000004411 aluminium Substances 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical group [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 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 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000011033 desalting Methods 0.000 abstract description 2
- 239000012467 final product Substances 0.000 abstract description 2
- 239000003792 electrolyte Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000005470 impregnation Methods 0.000 description 3
- 244000178993 Brassica juncea Species 0.000 description 2
- 235000011332 Brassica juncea Nutrition 0.000 description 2
- 238000009792 diffusion process Methods 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 239000007785 strong electrolyte Substances 0.000 description 2
- 235000011158 Prunus mume Nutrition 0.000 description 1
- 244000018795 Prunus mume Species 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000006174 pH buffer Substances 0.000 description 1
- 238000013456 study Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The production method of a kind of non-fermented type dipping seasoning hot pickled mustard tube, belongs to food processing technology field。The present invention chooses specific Caulis et Folium Brassicae junceae and cuts into slices, then carry out pickling and desalting processing, it is seasoned the modulation of liquid simultaneously, make feed liquid relative dielectric constant at 1 hz, dielectric loss factor, electrical conductivity is in certain limit, then Caulis et Folium Brassicae junceae section is loaded glass jar and be immersed in baste, and whole glass jar is placed in two blocks of foursquare parallel-plates。Parallel-plate is connected on the two poles of the earth of power function signal generator, processes, then pull dewatering out, carry out vacuum packet immediately and dress up bag under room temperature, wherein needs to add Oleum sesami, and final product processes in ultraviolet irradiation disinfection equipment and obtains finished product seasoning hot pickled mustard tube。The present invention is suitable for producing the non-fermented type instant seasoning hot pickled mustard tube of high-quality, and the cycle is relatively short compared with traditional handicraft, and technique is standardization more, adds in selection more fine so that the finished product taste that this technique obtains is finer and smoother, fragrant, peppery, salty merges completely。
Description
Technical field
The present invention relates to the production method of a kind of non-fermented type dipping seasoning hot pickled mustard tube, the method adds false impulse electric field dipping seasoning technique, is conducive to the impregnation process of taste compound, belongs to food processing technology field。
Background technology
Hot pickled mustard tube is liked by masses deeply as the curing food of tubers, and product is enjoyed great prestige at home and abroad, and raw material sources are in Caulis et Folium Brassicae junceae root nodule, and it is nutritious, belong to medicinal and edible food。Plant material all has certain porosity, and in conventional curing process, solute is slowly to inside plant tissues infiltration and diffusion, and internal and external environment is isolated by cell membrane as main functional structure, and internal for Cytoplasm, outside is intercellular substance space。In order to improve the efficiency of mass transfer, existing many correlational studyes are reported, such as fluctuation pressure dipping, ultrasonic assistant dipping, supertension assistant soakage and vacuum impregnation。At present many hot pickled mustard tube products based on class of ferment, smear the main stem of mustard green after salt and wear bunchiness and be hung on outdoor long-time dry in the sun, and while air-dry dehydration and adjoint a degree of fermentation, the main stem of mustard green after desalination sometimes also needs to carry out secondary and pickles and desalination。Conventionally produced loaded down with trivial details, the time is longer and mechanization degree is not high, is unsuitable for the developing direction of modern food industry, namely quickly, scale, standardized production。
In order to shorten the hot pickled mustard tube production cycle, making technique more standardization, product is more stable, it is therefore necessary to develop the instant hot pickled mustard tube product of a kind of non-fermented type。Utilizing electrolyte principle, namely under the low frequency alternating magnetic field impact between pole plate, the ionic conduction of solution system is occupied an leading position, and is conducive to the acceleration of ions infiltration to cellular plant material and diffusion。Can be divided into strong electrolyte and weak electrolyte because of the electrolyte in seasoning impregnation liquid, strong electrolyte can be ionized into zwitterion in the solution completely, mostly is metal ion compound and some salts。Weak electrolyte ionization not exclusively, mostly is covalent compound, but ionization level can pass through pH buffer and solute concentration changes, and is improved the efficiency of seasoning by this technology so that it is product taste is stronger, and quality is more stable。
Summary of the invention
It is an object of the invention to overcome above-mentioned weak point, it is provided that the production method of a kind of non-fermented type dipping seasoning hot pickled mustard tube
Technical scheme, the production method of a kind of non-fermented type dipping seasoning hot pickled mustard tube, cut including cleaning, pickle, desalination, baste modulation, low-frequency pulse electric field auxiliary seasoning, dewatering, vacuum packaging, radiation sterilizing；Concretely comprise the following steps:
(1) cleaning is cut: choosing without going mouldy, size is uniform, and porosity is the Caulis et Folium Brassicae junceae of 10% ~ 14%, cleaning section of peeling, Caulis et Folium Brassicae junceae sheet thickness 2 ~ 3mm；
(2) pickle: the Sal adopting Caulis et Folium Brassicae junceae tablet quality 4% ~ 5% when pickling is adjuvant, uniform application is in Caulis et Folium Brassicae junceae sheet surface and mixes thoroughly, put into and pickle cylinder, suppress with the weight of bamboo net and Caulis et Folium Brassicae junceae tablet quality 30% ~ 40%, it is easy to dehydration, pickles temperature 8 ~ 12 DEG C, pickle 20 ~ 24h, cylinder is turned over 1 time in midway, obtains salt embryo Caulis et Folium Brassicae junceae sheet；
(3) desalination: being soaked in clear water by step (2) gained salt embryo Caulis et Folium Brassicae junceae sheet, solid-liquid volume ratio is 13, stands 2 ~ 3h, obtains desalination Caulis et Folium Brassicae junceae sheet；
(4) baste modulation: by water 300 ~ 400g, white sugar 10 ~ 12g, monosodium glutamate 8 ~ 10g, anistree 3 ~ 4g, Herba Pelargonii Graveolentis 1 ~ 2g, citric acid 2 ~ 5g, chilli 10 ~ 20g, mix homogeneously boiling 2h, be cooled to room temperature；
Take 3g mixed liquor in electric impedance analyzer, measure its relative dielectric constant at 1 hz and dielectric loss factor, when the relative dielectric constant of feed liquid is 20 ~ 33, dielectric loss factor is 36 ~ 42, with conductivity meter detect the electrical conductivity of its feed liquid be 24 ~ 30S/m time, be ready for use on and carry out electric field-assisted seasoning process；
(5) low-frequency pulse electric field auxiliary seasoning: step (3) gained desalination Caulis et Folium Brassicae junceae sheet is loaded glass jar and is immersed in step (4) gained baste, solid-liquid volume ratio 13, under room temperature, carry out low-frequency pulse electric field auxiliary seasoning process, the voltage adopted is 15 ~ 18V, dutycycle 30%, frequency is 1Hz, and the process time is 70 ~ 80min；
(6) dewatering: low-frequency pulse electric field auxiliary seasoning is pulled Caulis et Folium Brassicae junceae section out after processing and drained surface moisture；
(7) vacuum packaging: carry out vacuum packet according to Caulis et Folium Brassicae junceae tablet quality 115-125g and dress up bag, every bag need to add 15g Oleum sesami；
(8) radiation sterilizing: the packed Caulis et Folium Brassicae junceae sheet of step (7) gained processes 2min in ultraviolet irradiation disinfection equipment, and sterilization conditions is wavelength 254.7nm, effective light, from 250mm, power 3.25kW, obtains product non-fermented type dipping seasoning hot pickled mustard tube。
In step (5), described glass jar is square shape, and Caulis et Folium Brassicae junceae section contains to the 3/4 of glass jar volume；The glass jar outer length of side≤200mm, thickness 5mm, whole glass jar is placed in two blocks of foursquare parallel-plates, and parallel-plate is aluminium sheet material, thickness 2mm, and the parallel-plate length of side is consistent with the glass jar length of side。Parallel-plate is connected on the two poles of the earth of power function signal generator。
Beneficial effects of the present invention: the present invention can produce the instant hot pickled mustard tube of non-fermented type of high-quality, and the production cycle is relatively short compared with traditional handicraft, and technique is standardization more so that finished product taste that this technique obtains is finer and smoother and fragrant, peppery, salty to be merged completely。
Detailed description of the invention
Embodiment 1
Choose without going mouldy, Caulis et Folium Brassicae junceae of uniform size, it is ensured that raw material porosity is 12%, and during process, Caulis et Folium Brassicae junceae needs cleaning section of peeling, thickness 2 ~ 3mm, then carrying out pickling process, the Sal adopting Caulis et Folium Brassicae junceae quality 5% when pickling is adjuvant, and uniform application is in Caulis et Folium Brassicae junceae surface and mixes thoroughly, put into and pickle in cylinder, adopt the weight compacting of bamboo net and Caulis et Folium Brassicae junceae quality 40%, it is simple to dehydration, in high temperature storehouse (Shanghai Xian Le refrigerating equipment corporation, Ltd), pickle 24h, temperature 10 DEG C, cylinder is turned over 1 time in midway。Carrying out desalting processing after pickling, salt embryo clear water soaks, and its solid-liquid volume ratio 13 stands 3h。
Simultaneously, it is seasoned the modulation of liquid, example adds following ingredients in mass ratio: water 400g, white sugar 12g, monosodium glutamate 10g, anistree 3g, Herba Pelargonii Graveolentis 1g, citric acid 5g, chilli 18g, mix homogeneously boiling 2h, it is cooled to room temperature, take 3g mixed liquor in electric impedance analyzer (Shenzhen Wen Ke Electron equipment Co., Ltd, model 65120B) in measure its relative dielectric constant at 1 hz and dielectric loss factor, feed liquid relative dielectric constant now is 23, dielectric loss factor is 38, adopt conductivity meter (prunus mume (sieb.) sieb.et zucc. Teller-Tuo benefit, model FE30) electrical conductivity of measuring its feed liquid is 29S/m。
Then low-frequency pulse electric field assistant soakage seasoning is carried out, Caulis et Folium Brassicae junceae section is loaded glass jar and is immersed in baste, solid-liquid volume ratio 13, glass jar is square shape, contains to the 3/4 of glass jar volume, the outer length of side of glass jar is 200mm, thickness 5mm, whole glass jar is placed in two blocks of foursquare parallel-plates, and parallel-plate is aluminium sheet material, thickness 2mm, the length of side is consistent with glass jar。Parallel-plate is connected on the two poles of the earth of power function signal generator (Jinan universal electronic company limited, model EM1643), and the voltage adopted during process is 18V, dutycycle 30%, and frequency is 1Hz, processes 80min under room temperature。
Then pulling dewatering out, carry out vacuum packaging (Qingdao Ai Xun Coating Equipment Co., Ltd, model DZ600/2S) immediately, carry out vacuum packet according to quality 120 ± 5g and dress up bag, wherein every bag need to add 15g Oleum sesami。Final product processes 2min in ultraviolet irradiation disinfection equipment (Dongguan City Hui Tai Machinery Co., Ltd., model HT-UVS-1500), and sterilization conditions is wavelength 254.7nm, and effective light, from 250mm, power 3.25kW, obtains product。
Obviously, above-described embodiment is only for clearly demonstrating example, not the restriction to embodiment。For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description。Here without also cannot all of embodiment be given exhaustive。And the apparent change thus extended out or variation are still among the protection domain of the invention。
Claims (2)
1. the production method of a non-fermented type dipping seasoning hot pickled mustard tube, it is characterized in that: with Caulis et Folium Brassicae junceae for raw material, cleaned cut, pickle, desalination, baste modulation, low-frequency pulse electric field auxiliary seasoning, dewatering, vacuum packaging, radiation sterilizing step prepare non-fermented type dipping seasoning hot pickled mustard tube；Concretely comprise the following steps:
(1) clean and cut: choose without going mouldy, size uniformly, porosity be the Caulis et Folium Brassicae junceae of 10% ~ 14%, cleaning section of peeling, Caulis et Folium Brassicae junceae sheet thickness 2 ~ 3mm；
(2) pickle: the Sal adopting Caulis et Folium Brassicae junceae tablet quality 4% ~ 5% when pickling is adjuvant, uniform application is in Caulis et Folium Brassicae junceae sheet surface and mixes thoroughly, put into and pickle cylinder, suppress with the weight of bamboo net and Caulis et Folium Brassicae junceae tablet quality 30% ~ 40%, it is easy to dehydration, pickles temperature 8 ~ 12 DEG C, pickle 20 ~ 24h, cylinder is turned over 1 time in midway, obtains salt embryo Caulis et Folium Brassicae junceae sheet；
(3) desalination: being soaked in clear water by step (2) gained salt embryo Caulis et Folium Brassicae junceae sheet, solid-liquid volume ratio is 13, stands 2 ~ 3h, obtains desalination Caulis et Folium Brassicae junceae sheet；
(4) baste modulation: by water 300 ~ 400g, white sugar 10 ~ 12g, monosodium glutamate 8 ~ 10g, anistree 3 ~ 4g, Herba Pelargonii Graveolentis 1 ~ 2g, citric acid 2 ~ 5g, chilli 10 ~ 20g, mix homogeneously boiling 2h, be cooled to room temperature；
Take 3g mixed liquor in electric impedance analyzer, measure its relative dielectric constant at 1 hz and dielectric loss factor, when the relative dielectric constant of feed liquid is 20 ~ 33, dielectric loss factor is 36 ~ 42, with conductivity meter detect the electrical conductivity of its feed liquid be 24 ~ 30S/m time, be ready for use on and carry out electric field-assisted seasoning process；
(5) low-frequency pulse electric field auxiliary seasoning: step (3) gained desalination Caulis et Folium Brassicae junceae sheet is loaded glass jar and is immersed in step (4) gained baste, solid-liquid volume ratio 13, under room temperature, carry out low-frequency pulse electric field auxiliary seasoning process, the voltage adopted is 15 ~ 18V, dutycycle 30%, frequency is 1Hz, and the process time is 70 ~ 80min；
(6) dewatering: low-frequency pulse electric field auxiliary seasoning is pulled Caulis et Folium Brassicae junceae sheet out after processing and drained surface moisture；
(7) vacuum packaging: carry out vacuum packet according to Caulis et Folium Brassicae junceae tablet quality 115-125g and dress up bag, every bag need to add 15g Oleum sesami；
(8) radiation sterilizing: the packed Caulis et Folium Brassicae junceae sheet of step (7) gained processes 2min in ultraviolet irradiation disinfection equipment, and sterilization conditions is wavelength 254.7nm, effective light, from 250mm, power 3.25kW, obtains product non-fermented type dipping seasoning hot pickled mustard tube。
2. non-fermented type impregnates the production method of seasoning hot pickled mustard tube according to claim 1, it is characterised in that: in step (5), described glass jar is square shape, and Caulis et Folium Brassicae junceae sheet contains to the 3/4 of glass jar volume；The glass jar outer length of side≤200mm, thickness 5mm, whole glass jar is placed in two blocks of foursquare parallel-plates, and parallel-plate is aluminium sheet material, thickness 2mm, and the parallel-plate length of side is consistent with the glass jar length of side, and parallel-plate is connected on the two poles of the earth of power function signal generator。
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| CN201410488497.6A CN104207068B (en) | 2014-09-23 | 2014-09-23 | A kind of production method of non-fermented type dipping seasoning hot pickled mustard tube |
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| WO2016177819A1 (en) * | 2015-05-07 | 2016-11-10 | Koninklijke Philips N.V. | Food preparation apparatus and method |
| CN104938606B (en) * | 2015-07-07 | 2018-12-28 | 成都大学 | A method of stewed meat products are processed using impulse electric field and impulse ultrasound |
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| SG11201811777RA (en) * | 2016-07-06 | 2019-01-30 | Mccormick & Co Inc | Method of predicting flavor performance |
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| CN106798281A (en) * | 2017-01-17 | 2017-06-06 | 重庆市曾巧食品有限公司 | A kind of production technology for pickling hot pickled mustard tube |
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| CN103750219A (en) * | 2011-11-28 | 2014-04-30 | 张宝春 | Leaf mustard preserving method |
| CN103652252B (en) * | 2013-12-03 | 2015-01-14 | 云南大理洱宝实业有限公司 | Flower plum and preparation method thereof |
| CN103783465A (en) * | 2014-02-13 | 2014-05-14 | 彭聪 | Method for processing pickle of main stem of mustard green |
| CN104012919B (en) * | 2014-06-06 | 2017-01-18 | 邵素英 | Preparation method for seasoning medlar |
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