CN105029323A - Sour and spicy low-salt pawpaw pickled vegetable and preparation method thereof - Google Patents
Sour and spicy low-salt pawpaw pickled vegetable and preparation method thereof Download PDFInfo
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- 238000000855 fermentation Methods 0.000 claims abstract description 41
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- 238000011081 inoculation Methods 0.000 claims abstract description 17
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- 241000218231 Moraceae Species 0.000 claims description 17
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- 230000001580 bacterial effect Effects 0.000 claims description 14
- 239000001390 capsicum minimum Substances 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 13
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
- 230000002045 lasting effect Effects 0.000 claims description 10
- 230000003203 everyday effect Effects 0.000 claims description 9
- 238000009938 salting Methods 0.000 claims description 9
- 238000001514 detection method Methods 0.000 claims description 7
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
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- 238000000034 method Methods 0.000 claims description 2
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- 230000000050 nutritive effect Effects 0.000 abstract description 8
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- 235000017317 Fortunella Nutrition 0.000 abstract 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000000540 analysis of variance Methods 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000011067 equilibration Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 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
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
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- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- AMSCMASJCYVAIF-QCVMBYIASA-N carpaine Chemical compound O([C@H]1CC[C@@H](CCCCCCCC(=O)O2)N[C@H]1C)C(=O)CCCCCCC[C@H]1N[C@@H](C)[C@@H]2CC1 AMSCMASJCYVAIF-QCVMBYIASA-N 0.000 description 1
- HXFUVYFNBRBBPM-UHFFFAOYSA-N carpaine Natural products CC1(CCCCCCCC(=O)O1)C2CCCN2 HXFUVYFNBRBBPM-UHFFFAOYSA-N 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- LECSHJWIACEDPZ-UHFFFAOYSA-N ethane-1,2-diamine naphthalene hydrochloride Chemical compound C(CN)N.C1=CC=CC2=CC=CC=C12.Cl LECSHJWIACEDPZ-UHFFFAOYSA-N 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
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- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the field of pickled food and particularly provides a sour and spicy low-salt pawpaw pickled vegetable and a preparation method thereof. The sour and spicy low-salt pawpaw pickled vegetable comprises 250-350 parts of pawpaws, 10-30 parts of garlic bulbs, 3-8 parts of kumquat peels, 3-8 parts of cinnamon, 25-75 parts of fermented soya beans, 4-10 parts of mulberry dried fruits, 15-25 parts of peppers and 250-350 parts of light soy sauce. The salt content of light soy sauce ranges from 6% to 10%. The preparation method of the pawpaw pickled vegetable includes the following steps of a, pawpaw pre-treatment; b, raw material mixing; c, ultrasonic preliminary pickling; d, fermentative strain inoculation; e, low-temperature storage fermentation. The pawpaw pickled vegetable is various in raw material quality, and the prepared pickled vegetable has various kinds of nutritive value and special taste; the salinity and the nitrous acid content of the pickled vegetable can be effectively reduced through ultrasonic preliminary prickling, and the prickling period is shortened; the fermentation speed of the pickled vegetable can be controlled through the cycle temperature control low-temperature fermentation technology, the nutritive value of the pickled vegetable is greatly reserved, and the pickled vegetable can have delicious and crisp taste.
Description
Technical field
The invention belongs to cure foods field, concrete provides a kind of vinegar-pepper less salt papaya pickle and preparation method thereof.
Background technology
Pawpaw is the common melon and fruit in subtropical zone, and it is rich in 17 kinds with upper amino acid and calcium, iron, carrotene, abundant vitamin C etc., also containing papain, carpaine etc.Pawpaw have the title of " papaw " in China, as the term suggests, eat more and can promote longevity.They also have very strong oxidation resistance, help body repair tissue, eliminate noxious material, strengthen body immunity, help body opposing to comprise the virus attack of first stream.
Cumquat, not only taste sweet and sour taste, and nutritive value is wherein higher, and cumquat is not only containing multivitamin, carbohydrate etc., and nutritive value comes out at the top in citrus fruit, is the sour-sweet fruit that people like eating.Cumquat skin, there is anti-inflammatory, remove phlegm, antiulcer, help help digestion, the effect such as hypotensive, cough-relieving, the medical value of visible cumquat skin is very high.
Mulberries, have another name called sorosis, also known as mulberry jujube, Sang Shi, Sang Zi etc., are the ripening fruits of perennial woody plant mulberry tree.Mulberries nutritive value is very high, not only edible but also can be used as medicine, and juice is dense like honey, fragrant and sweet good to eat, is described as " holy fruit among the people ".
People take pawpaw, radish etc. to pickle pickles usually, often mouthfeel is single, and the pickles salinity of pickling through long-time high salinity is high, and content of nitrite is high, the nutritive value of preserving raw material runs off more, often be unfavorable for edible, the demand of people to aspects such as nutrition, health, mouthfeels can not be met one by one.
Summary of the invention
A kind of vinegar-pepper less salt papaya pickle of the present invention, comprises the raw material of following weight portion: pawpaw 250-350 part, head of garlic 10-30 part, cumquat pericarp 3-8 part, cassia bark 3-8 part, fermented soya bean 25-75 part, mulberries do 4-10 part, capsicum 15-25 part, light soy sauce 250-350 part;
The light soy sauce of described light soy sauce to be salinity be 6-10%.
Present invention also offers a kind of preparation method of papaya pickle as above, comprise following step:
A, pawpaw pretreatment: pawpaw cleans peeling, and pulp is cut into papaw pieces, and papaw pieces is placed in pallet, the solar energy-heat pump joint drying system oven dry being CN203586739U through notification number stops when moisture reaches 16-18%;
B, raw material mix: take out the dried papaw pieces of step a, add that the head of garlic, cumquat pericarp, cassia bark, fermented soya bean, mulberries are dry in proportion, capsicum and light soy sauce, mix thoroughly and are placed in airtight container;
C, ultrasonicly just to salt down: airtight container is placed in ultrasonic device, starts ultrasonic device, tentatively pickle, and the salt content in periodic detection salted vegetables is until after tending to balance, stop ultrasonicly just salting down;
D, inoculation fermentation bacterial classification: in the pickles just salted down, add by pickles weight ratio 2.8-3.2% white granulated sugar, and press the zymophyte of pickles weight ratio inoculation 0.5-1.5%;
E, low temperature display fermentation: by the pickles after inoculation bacterial classification after 25-30 DEG C of condition bottom fermentation 4-24d, put into low temperature switch board and carry out loop temperature-control cold fermentation.
Preferably, in step a, drying system is set as baking temperature 55-65 DEG C, dehumidifier time 1-3min, dehumidifier 25-35min interval time.
Preferably, in step c, salt down as ultrasonic 10-20min every day, ultrasonic temperature 20-30 DEG C, ultrasonic power 100-200w at the beginning of ultrasonic.Until the salt content in salted vegetables is until after tending to balance, stop ultrasonicly just salting down.
Preferably, in described steps d, described fermented bacterium is lactic acid bacteria, saccharomycetic combination, and described lactic acid bacteria, saccharomycete are by weight 2:1-1:2 combination.
Preferably, in step e, described loop temperature-control cold fermentation condition is temperature 0-4 DEG C of lasting 6h, stops cooling, keeps constant temperature spontaneous fermentation 4-6h to be a cycle after being naturally warming up to 20 DEG C, continues to be cooled to 0-4 DEG C of lasting cool cycles cycle 8-12 time.
Beneficial effect of the present invention:
1, material quality is various, and make the pickles prepared have multiple nutrients and be worth and unique oral sensations, cumquat wherein and mulberries raw material make pickles possess natural acidity, and mouthfeel is better;
2, ultrasonic salting down in advance can have shortening salt equilibration time, shortens and pickles the cycle;
3, use strain fermentation to shorten salting period, preserve the nutritional labeling of pickles raw material, and effectively reduce content of nitrite;
4, loop temperature-control cold fermentation technology can control pickles fermenting speed, retains the nutritive value of pickles greatly, pickles can also be made to have the mouthfeel of more delicious and crisp.
Detailed description of the invention
Below preferably embodiment of the present invention is described in further detail:
Embodiment 1
Raw material: the light soy sauce 300g that pawpaw 300g, head of garlic 20g, cumquat pericarp 5g, cassia bark 5g, fermented soya bean 50g, mulberries do 5g, capsicum 20g, salinity is 8%.
A, pawpaw pretreatment: pawpaw cleans peeling, and pulp is cut into 1 × 1cm papaw pieces, and papaw pieces is placed in pallet, dry through solar energy-heat pump joint drying system and stop when moisture reaches 16%; Drying system is set as baking temperature 65 DEG C, dehumidifier time 2min, dehumidifier 35min interval time.
B, raw material mix: take out the dried papaw pieces of step a, add that the head of garlic, cumquat pericarp, cassia bark, fermented soya bean, mulberries are dry, capsicum and light soy sauce, mix thoroughly and are placed in airtight container;
C, ultrasonicly just to salt down: airtight container is placed in ultrasonic device, and every day starts ultrasonic device, tentatively pickles, and the salt content in periodic detection salted vegetables is until after tending to balance, stop ultrasonicly just salting down; Salt down as ultrasonic 10min every day at the beginning of ultrasonic, ultrasonic temperature 20 DEG C, ultrasonic power 100w.
D, inoculation fermentation bacterial classification: in the pickles just salted down, add 3% white granulated sugar by pickles weight, and press 1.5% inoculation fermentation bacterial classification of pickles weight; Described fermented bacterium is lactic acid bacteria, saccharomycetic combination, and described lactic acid bacteria, saccharomycete are by weight 2:1 combination.
E, low temperature display fermentation: by the pickles after inoculation bacterial classification after 25-30 DEG C of pre fermentation 24h, put into low temperature switch board and carry out loop temperature-control cold fermentation.Described loop temperature-control cold fermentation condition is temperature 0 DEG C of lasting 6h, stops cooling, keeps constant temperature spontaneous fermentation 4h to be a cycle after being naturally warming up to 20 DEG C, continues to be cooled to 0 DEG C of lasting cool cycles cycle 8 times.
Embodiment 2
Raw material: the light soy sauce 250g that pawpaw 250g, head of garlic 10g, cumquat pericarp 3g, cassia bark 3g, fermented soya bean 25g, mulberries do 4g, capsicum 15g, salinity is 6%.
A, pawpaw pretreatment: pawpaw cleans peeling, and pulp is cut into 1 × 1cm papaw pieces, and papaw pieces is placed in pallet, dry through solar energy-heat pump joint drying system and stop when moisture reaches 17%; Drying system is set as baking temperature 65 DEG C, dehumidifier time 3min, dehumidifier 35min interval time.
B, raw material mix: take out the dried papaw pieces of step a, add that the head of garlic, cumquat pericarp, cassia bark, fermented soya bean, mulberries are dry, capsicum and light soy sauce, mix thoroughly and are placed in airtight container;
C, ultrasonicly just to salt down: airtight container is placed in ultrasonic device, and every day starts ultrasonic device, tentatively pickles, and the salt content in periodic detection salted vegetables is until after tending to balance, stop ultrasonicly just salting down; Salt down as ultrasonic 20min every day at the beginning of ultrasonic, ultrasonic temperature 30 DEG C, ultrasonic power 200w.
D, inoculation fermentation bacterial classification: in the pickles just salted down, add 2.8% white granulated sugar by pickles weight, and press 0.5% inoculation fermentation bacterial classification of pickles weight; Described fermented bacterium is lactic acid bacteria, saccharomycetic combination, and described lactic acid bacteria, saccharomycete are by weight 1:1 combination.
E, low temperature display fermentation: by the pickles after inoculation bacterial classification after 25-30 DEG C of pre fermentation 12h, put into low temperature switch board and carry out loop temperature-control cold fermentation.Described loop temperature-control cold fermentation condition is temperature 4 DEG C of lasting 6h, stops cooling, keeps constant temperature spontaneous fermentation 6h to be a cycle after being naturally warming up to 20 DEG C, continues to be cooled to 4 DEG C of lasting cool cycles cycles 12 times.
Embodiment 3
Raw material: the light soy sauce 350g that pawpaw 350g, head of garlic 30g, cumquat pericarp 8g, cassia bark 8g, fermented soya bean 75g, mulberries do 10g, capsicum 25g, salinity is 10%.
A, pawpaw pretreatment: pawpaw cleans peeling, and pulp is cut into 1 × 1cm papaw pieces, and papaw pieces is placed in pallet, dry through solar energy-heat pump joint drying system and stop when moisture reaches 16%; Drying system is set as baking temperature 55 DEG C, dehumidifier time 1min, dehumidifier 25min interval time.
B, raw material mix: take out the dried papaw pieces of step a, add that the head of garlic, cumquat pericarp, cassia bark, fermented soya bean, mulberries are dry, capsicum and light soy sauce, mix thoroughly and are placed in airtight container;
C, ultrasonicly just to salt down: airtight container is placed in ultrasonic device, and every day starts ultrasonic device, tentatively pickles, and the salt content in periodic detection salted vegetables is until after tending to balance, stop ultrasonicly just salting down; Salt down as ultrasonic 15min every day at the beginning of ultrasonic, ultrasonic temperature 25 DEG C, ultrasonic power 150w.
D, inoculation fermentation bacterial classification: in the pickles just salted down, add 3.2% white granulated sugar by pickles weight, and press 1% inoculation fermentation bacterial classification of pickles weight; Described fermented bacterium is lactic acid bacteria, saccharomycetic combination, and described lactic acid bacteria, saccharomycete are by weight 1:2 combination.
E, low temperature display fermentation: by the pickles after inoculation bacterial classification after 25-30 DEG C of pre fermentation 20h, put into low temperature switch board and carry out loop temperature-control cold fermentation.Described loop temperature-control cold fermentation condition is temperature 2 DEG C of lasting 6h, stops cooling, keeps constant temperature spontaneous fermentation 6h to be a cycle after being naturally warming up to 20 DEG C, continues to be cooled to 2 DEG C of lasting cool cycles cycles 10 times.
Embodiment 4
1) detection method
1. salinity: adopt Direct precipitation titration, with reference to GB/T12457-2008
2. nitrite: adopt hydrochloric acid-naphthalene-ethylenediamine method, with reference to GB/T5009.33-2003
3. amino acid: with reference to GB/T5009.124-2003
2) results and analysis
The dry Orthogonal experiment results of table 1 papaw pieces
As shown in Table 1, the extreme difference of each combination is respectively: baking temperature is 0.567, and the dehumidifier time is 0.966, and dehumidifier is that 0.466, three factor extreme differences close interval time is R
b> R
a> R
c.Can find out that the dehumidifier time is the principal element affecting drying time, baking temperature takes second place, and dehumidifier impact interval time is minimum.The extreme difference 0.100 of blank column is minimum, and illustrate that accidental error is less, experimental result is more reliable.B
2a
3c
3for best of breed, namely baking temperature is 65 DEG C, and the dehumidifier time is 2min, and dehumidifier interval time is 35min.With this understanding, dry 2.0h can reach requirement moisture.
The dry orthogonal experiment the results of analysis of variance of table 2 papaw pieces
The ultrasonic Orthogonal experiment results of table 3 papaw pieces
As shown in Table 3, the extreme difference of each combination is respectively: ultrasonic time is 9.334, and ultrasonic temperature is 6.000, and ultrasonic power is 6.000, three factor extreme differences passes is R
a> R
b=R
c.Can find out that ultrasonic time is the principal element affecting salt equilibration time, ultrasonic temperature and ultrasonic power take second place.The extreme difference 2.000 of blank column is minimum, and illustrate that accidental error is less, experimental result is more reliable.A
1b
1c
1for best of breed, namely ultrasonic time is 10min, and ultrasonic temperature is 20 DEG C, and ultrasonic power is 100w.With this understanding, repeat experimental result and show that 28.5h salinity reaches balance.
The ultrasonic orthogonal experiment the results of analysis of variance of table 4 papaw pieces
3) end formulation and technological parameter are determined
Table 5 end formulation
| Material | Addition (g) | Proportion (%) |
| Papaw pieces | 30 | 42.55 |
| Salinity is the light soy sauce of 8% | 30 | 42.55 |
| The head of garlic | 2 | 2.84 |
| Cumquat pericarp (drying) | 0.5 | 0.71 |
| Cassia bark | 0.5 | 0.71 |
| Fermented soya bean | 5 | 7.10 |
| Mulberries are done | 0.5 | 0.71 |
| Capsicum | 2 | 2.84 |
Embodiment 5
Control group 1
Pawpaw is removed the peel, clean after draining away the water and dice, papaw pieces airing to moisture is after 16%, gets papaw pieces 300g, head of garlic 20g, cumquat pericarp 5g, cassia bark 5g, fermented soya bean 50g, mulberries do 5g, capsicum 20g, light soy sauce 300g puts into closed container after mixing thoroughly, obtained pickles after pickling 30d.
Control group 2
Pawpaw is removed the peel, and clean after draining away the water and dice, papaw pieces airing to moisture is after 16%, gets papaw pieces 300g, head of garlic 20g, cassia bark 5g, fermented soya bean 50g, capsicum 20g, light soy sauce 300g put into closed container after mixing thoroughly, obtained pickles after pickling 30d.
Control group 3
A, pawpaw pretreatment: pawpaw cleans peeling, pulp is cut into 1 × 1cm papaw pieces, papaw pieces is placed in pallet, controlling baking temperature through solar energy-heat pump joint drying system is 65 DEG C, the dehumidifier time is 2min, dehumidifier interval time is 35min, and dry 2.0h is dried, and dries and stops when moisture reaches 16%;
B, raw material mix: take out the papaw pieces that 300g step a is dried, get head of garlic 20g, cumquat pericarp 5g, cassia bark 5g, fermented soya bean 50g, mulberries do 5g, capsicum 20g, light soy sauce 300g mixes thoroughly and is placed in airtight container;
C, ultrasonicly just to salt down: airtight container is placed in ultrasonic device, and every day, ultrasonic time was 10min, and ultrasonic temperature is 20 DEG C, and ultrasonic power is 100w, and the salt content in periodic detection salted vegetables is until after tending to balance, stop ultrasonicly just salting down;
D, inoculation fermentation bacterial classification: add the white granulated sugar of 3%, the lactobacillus inoculum amount activated is 1%, saccharomycete is 0.5%, fermentation temperature 30 DEG C, fermentation 3d, obtained finished product pickles.
The pickles attributional analysis that embodiment and control group are prepared is as following table:
Table 6 mouthfeel sense organ is given a mark
Associative list 6 is known, and cumquat, mulberries raw material improve the acidity of pickles; Low-temperature circulating cooling technology maintains the brittleness of pickles, makes the pickles prepared have more excellent mouthfeel.
Measure the nutritive value that embodiment 1-3 and control group 1-3 prepares pickles, each nutritional labeling is as follows:
Table 7 pickles Major Nutrient is worth component list
Table 8 matter structure data
| Hardness (g) | Elasticity (mm) | Chewiness (mJ) | |
| Embodiment 1 | 34 | 0.81 | 0.50 |
| Embodiment 2 | 31 | 0.75 | 0.48 |
| Embodiment 3 | 29 | 0.71 | 0.45 |
| Contrast 1 | 13 | 0.38 | 0.21 |
| Contrast 2 | 11 | 0.27 | 0.19 |
| Contrast 3 | 23 | 0.56 | 0.34 |
Table 9 content of nitrite
| Content of nitrite (mg/kg) | |
| Embodiment 1 | 1.80 |
| Embodiment 2 | 2.15 |
| Embodiment 3 | 2.33 |
| Control group 1 | 12.37 |
| Control group 2 | 13.50 |
| Control group 3 | 2.87 |
From table 7-9, record its nitrite and reduce, also retain effective nutritional labeling, meet health regulation.
Above content is in conjunction with concrete preferred embodiment further description made for the present invention, can not assert that specific embodiment of the invention is confined to these explanations.For general technical staff of the technical field of the invention, without departing from the inventive concept of the premise, some simple deduction or replace can also be made, all should be considered as belonging to protection scope of the present invention.
Claims (7)
1. a vinegar-pepper less salt papaya pickle, it is characterized in that, comprise the raw material of following weight portion: pawpaw 250-350 part, head of garlic 10-30 part, cumquat pericarp 3-8 part, cassia bark 3-8 part, fermented soya bean 25-75 part, mulberries do 4-10 part, capsicum 15-25 part, light soy sauce 250-350 part; The light soy sauce of described light soy sauce to be salinity be 6-10%.
2. prepare a method for papaya pickle as claimed in claim 1, it is characterized in that, comprise following step:
A, pawpaw pretreatment: pawpaw cleans peeling, and pulp is cut into papaw pieces, and papaw pieces is placed in pallet, dry through solar energy-heat pump joint drying system and stop when moisture reaches 16-18%;
B, raw material mix: take out the dried papaw pieces of step a, add that the head of garlic, cumquat pericarp, cassia bark, fermented soya bean, mulberries are dry in proportion, capsicum and light soy sauce, mix thoroughly and are placed in airtight container;
C, ultrasonicly just to salt down: airtight container is placed in ultrasonic device, starts ultrasonic device, tentatively pickle, and the salt content in periodic detection salted vegetables is until after tending to balance, stop ultrasonicly just salting down;
D, inoculation fermentation bacterial classification: in the pickles just salted down, add by pickles weight ratio 2.8-3.2% white granulated sugar, and press the zymophyte of pickles weight ratio inoculation 0.5-1.5%;
E, low temperature display fermentation: the pickles after inoculation bacterial classification are put into low temperature switch board after 25-30 DEG C of pre fermentation 4-24h and carries out loop temperature-control cold fermentation.
3. preparation method as claimed in claim 2, it is characterized in that, in step a, drying system is set as baking temperature 55-65 DEG C, dehumidifier time 1-3min, dehumidifier 25-35min interval time.
4. preparation method as claimed in claim 2, is characterized in that, in step c, salts down as ultrasonic 10-20min every day, ultrasonic temperature 20-30 DEG C, ultrasonic power 100-200w at the beginning of ultrasonic.
5. preparation method as claimed in claim 2, it is characterized in that, in steps d, described fermented bacterium is lactic acid bacteria, saccharomycetic combination.
6. preparation method as claimed in claim 5, is characterized in that, described lactic acid bacteria, saccharomycete are by weight 2:1-1:2 combination.
7. preparation method as claimed in claim 2, it is characterized in that, in step e, described loop temperature-control cold fermentation condition is temperature 10-15 DEG C of lasting 8-10h, stop cooling, naturally keep constant temperature spontaneous fermentation 10-12h to be a cycle after being warming up to 25-30 DEG C, continue to be cooled to 10-15 DEG C of lasting cool cycles cycle 2-3 time.
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