CN105285819A - Manufacturing method for instant vegetable - Google Patents
Manufacturing method for instant vegetable Download PDFInfo
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- CN105285819A CN105285819A CN201510787939.1A CN201510787939A CN105285819A CN 105285819 A CN105285819 A CN 105285819A CN 201510787939 A CN201510787939 A CN 201510787939A CN 105285819 A CN105285819 A CN 105285819A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a manufacturing method for instant vegetable. The manufacturing method comprises taking fresh vegetable which is compact in tissue, tender in texture, fleshy in mesophyll and not easy to soften as a main material, performing dipping fermentation on vegetable blank by utilizing a lactic acid fermentation liquid and cane sugar, concretely, performing preparation of the lactic acid fermentation liquid, preparation of the vegetable blank, mixing with sugar, seasoning, dipping brewing and the like, sealing for 7-30 days and taking out, so as to form the vegetable finished product which is moderate in sweet-sour taste, mellow in fragrance, crispy, and refreshing in aftertaste.
Description
The present invention relates to a kind of preparation method of convenient vegetable.
Existing pickles process technology, mainly utilizes the hyperosmosis effect of salt, impels dewatering vegetable, suppress harmful microorganism, produce lactic acid by beneficial microorganism fermentation, breaks down proteins effect and a series of biochemical physical action occur, become the salty agreeable to the taste appetizing food of acid.Because it is easy to make, with low cost, nutrition health, local flavor is good to eat and to become China among the people the most extensive, one of the most popular fruits and vegetables product.
The object of the invention is on the basis of pickled vegetable making technology, develop a kind of new convenient vegetable manufacture craft, it is made both to have retained convenient, the with low cost advantage of pickled vegetable making, unique new characteristic again, form a new independently fruits and vegetables style of cooking, for carrying forward China's folk tradition cooking culture, enrich the convenient vegetable category that people's lives provide new.
The convenient vegetable preparation method that the present invention relates to, be with dense structure, quality is tender and crisp, meat is plump and not easily softening fresh vegetables for major ingredient, utilize and containing sucrose lactic fermentation liquid, impregnation processability fermentation carried out to vegetables and form.Concrete operation method is as follows:
One, obtain lactic acid zymotic fluid:
Getting Pickles, Sichuan Style fermentation salt solution is lactic fermentation liquid, and concrete operations are as follows:
1). press salt with salt and cold boiling water: boiling water=1: the proportions salt water of 10 ~ 8;
2). in above-mentioned salt water, add the old salt solution of pickles that weight ratio is 1/3 ~ 1/2, make pickles mixed liquor;
3). in above-mentioned mixed liquor, add auxiliary material, with mixed liquor weight ratio be:
Ginger 1/10 ~ 1/8 Chinese prickly ash 1/300 ~ 1/200
Go clothing garlic 1/10 ~ 1/8 Bulbus Allii Fistulosi 1/10 ~ 1/8
Chilli 1/120 ~ 1/100 fresh vegetables 1/4 ~ 1/3
4). sealed fermenting 15 ~ 25 days, elimination auxiliary material slag, obtains desired lactic acid fermentation liquid, and its pH value is 4.2 ~ 3.9.
Two, prefabricated dish base:
1). with dense structure, quality is tender and crisp, meat is plump and not easily softening fresh vegetables as stem, fresh lotus root, taro, water chestnut, sweet potato, radish skin, carrot, long red pepper, garden pimento, fresh beans rice, bean sprouts etc. in garlic shoot, the head of garlic, tender ginger, Jerusalem artichoke, onion, Taipa head, cutworm knob, peeling kohlrabi, wild cabbage one or several, clear water cleans silt foreign material, drains surperficial moisture content;
2). by the shaping on demand of above vegetables, to cut into chunks shape, sheet, strip or bulk with stainless steel knife, with pickled 12 ~ 24 hours of the ratio of every 10kg fresh vegetables salt 1 ~ 0.5kg, to find out in vegetables moisture content too much;
3). take out pickled good vegetables and dry surperficial moisture content, be the dish base needed for this production technology.
Three, lactic fermentation liquid joins sugar:
Can carry out in lactic fermentation liquid, also can carry out with input dish base, point brown sugar operation and white sugar (rock sugar) operate two kinds, and the two only gets one simultaneously:
1). brown sugar operates: brown sugar drops in lactic fermentation liquid by the ratio of joining 3 ~ 5kg brown sugar in every 5kg lactic fermentation liquid, makes it fully dissolve;
2). white sugar operates: the ratio of joining 4 ~ 6kg white sugar or rock sugar in every 5kg lactic acid fermentation liquid, first in white sugar or rock sugar (acinous), add a little clear water, make it into the pulpous state that can flow, be heated to boiling again, dry in the air and to be chilled in one kind of input lactic fermentation liquid after normal temperature, make it fully dissolve.
The mixed liquor of lactic fermentation liquid after joining sugar, is called lactic acid sugar ferment liquid.
Four, blending:
This operation be in order to make finished portion by different taste need there is multiple different flavor, operate before dipping brew as one auxiliary material operation, can after joining sugar or with join sugar and carry out simultaneously.Concrete operations divide oil-type operation, mellite type operates two kinds, and the two only gets one:
1). oil-type operate: by required single spices as the spices such as oil of badian, caryophyllus oil, cassia oil, attar of rose, cocoa butter, butter essence, vanilla simply in spices: edible alcohol=1: the ratio exchange of 0.8 ~ 1 becomes spiritus odoratus solution, again in lactic acid sugar ferment liquid weight 0.5 ~ 1% ratio single spiritus odoratus solution dropped in lactic acid sugar ferment liquid mix, then drop into dish base immediately and airtight.
2). mellite type operates: by honey in lactic acid sugar ferment liquid weight 5 ~ 10% ratio directly drop in lactic acid sugar ferment liquid and mix, then drop into dish base immediately and airtight.Lactic acid sugar ferment liquid should by reducing by 40 ~ 80% of honey amount by sugar amount before adding honey.
Five, adjust fresh: (one)
This operation is to make finished portion increase fresh and sweet degree and save dosage of sucrose, as one auxiliary material operation with join sugar and carry out simultaneously.Concrete operations are as follows:
The sweetener more than 45 times being steamed sugared sugariness drops in lactic acid sugar ferment liquid in the ratio of lactic acid sugar ferment liquid weight 0.3 ~ 0.5% and mixes, and then drops into dish base and airtight.Should reduce by sugar amount by 30 ~ 50 of sweetener consumption times before adding sweetener.Five, adjust fresh: (two)
This operation be in order to make finished portion by not perfuming or sweetener only this taste of tool, as one aided process operation after lactic fermentation liquid joins sugar, can carry out before input dish base or with input dish base simultaneously.Concrete operations are as follows:
By required bent wine or white wine a kind of in lactic acid liquid glucose weight 0.5 ~ 1% ratio add in lactic acid sugar ferment liquid, then drop into dish base and airtight.
Six, brew is flooded:
In lactic acid sugar ferment liquid: dish base=1: pickled good dish base drops in lactic acid sugar ferment liquid by the ratio of 1 ~ 2, within airtight 7 ~ 30 days, takes out, obtain sweet acid appropriateness, sweet-smelling, taste just, the fresh refreshing brew vegetables finished product of crispization slag, pleasant impression.
Join except sugared method of operating except above-mentioned, join sugared operation and also can carry out with input Lay base simultaneously, in lactic fermentation liquid, first drop into 10% end sugar of always joining sugar amount, then the limit sugaring of dish base is dropped on limit, finally stays 10% sugar material capping.
Lactic acid sugar ferment liquid completes first time brew dish base after taking out finished portion, the mother liquor of second time dipping brew dish base can be continued to serve as, constant by the sugar amount of joining needed for mother liquor second time dipping dish base, it is joined sugared ratio and changes into by every 10kg dish base weight by every 5kg lactic acid ferment liquid, the spices consumption of second time needed for blending then by after first time spices consumption subduction 20% ~ 50%, should be supplied.Mother liquor completes second time brew dish base after taking out finished portion, and can also continue circulation by above method and repeatedly use, other operational sequence of use procedure is constant.
With lactic acid and cold boiling water making lactic acid zymotic fluid, through join sugar, blending, tune fresh after the finished portion of brew, its taste is better, but cost is corresponding improves by a relatively large margin, and this compound method is:
Lactic acid: cold boiling water=1: 1 ~ 1.2, obtain diluting lactic acid liquid (pH value is about 3.7), mix with the cold salt water of 15 ~ 10% concentration, in above-mentioned mixed liquor, add auxiliary material, weight proportion is all identical with Pickles, Sichuan Style fermenting salt water law with method etc.
Be lactic fermentation liquid (pH value 3.9 ~ 3.7) with the old salt solution of Pickles, Sichuan Style, through joining sugar, adjust fresh, blending after brew can go out this technique finished portion of identical taste.But the fermentation time of the old salt solution of Pickles, Sichuan Style is longer, generally 25 days ~ 2 years or longer time, its principle of fermentation is substantially identical with this technique lactic fermentation liquid with method of operating, but brine fermentation phase domestic demand repeatedly changes dish and by the heavy salt adding 10 ~ 5% of dish.
The convenient vegetable that this convenient vegetable preparation method is produced is sweet, sour, fresh, fragrant, unique flavor, establish one's own system, and be of high nutritive value, instant is another wonderful work of the folk tradition cooking culture of excavating out.
Provide embodiment below:
Example 1:
Select 20kg garlic shoot, clear water cleans silt, is cut into 5 ~ 10cm section shape with stainless steel knife, is sprinkled into 1.2kg salt (powder or fine sand shape), uniform mixing, within pickled one day, takes out afterwards and dries, be this technique dish base.
Getting refined salt 1kg is dissolved in 8kg boiling water, put cold, allocate the old salt solution of Pickles, Sichuan Style (pH value about 3.7) 3.0kg into, again by ginger 1.2kg, peeling garlic 1.2kg, Bulbus Allii Fistulosi 1.2kg, radish 4kg, chilli 100g, Chinese prickly ash 50g (thin cotton gauze wrapping) etc. put into, and sealed fermenting 15 ~ 25 days, namely obtains the lactic fermentation liquid that pH value is about 4.0 after elimination ginger, garlic, Bulbus Allii Fistulosi, radish, capsicum, Chinese prickly ash.
Get brown sugar 8kg to drop in above-mentioned lactic fermentation liquid, make it fully dissolve, obtain lactic acid sugar ferment liquid.
Get Daqu spirit of China 80g and put into above-mentioned lactic acid sugar ferment liquid, seal up airtight in the sugared ferment liquid of lactic acid then 20kg garlic shoot dish base input is contained in terrine, took out after 15 days, obtain this taste lactic acid sugar dish (garlic shoot).
Example 2:
Select peeling kohlrabi 12kg, clear water cleans silt, is cut into the sheet of about 1cm with stainless steel knife, is sprinkled into 1.2kg salt, uniform mixing, takes out and dries, be dish base after pickled 12 hours, for subsequent use.
Extracting lactic acid 1kg is blended into cold boiling water 1.2kg, obtains diluted lactic acid liquid, salt 0.3kg is dissolved in 3kg boiling water, put cold after allocate in above diluting lactic acid liquid, again by ginger 600g, clothing garlic 600g, Bulbus Allii Fistulosi 600g, Chinese cabbage 1.5kg, chilli 60g, Chinese prickly ash 30g (thin cotton gauze wrapping) etc. is gone to add, sealed fermenting 15 ~ 25 days, namely obtains the lactic fermentation liquid of pH value about 4.0 after elimination old ginger, garlic, Bulbus Allii Fistulosi, Chinese cabbage, capsicum, Chinese prickly ash.
Get white sugar 4.5kg to add clear water and convert and to thick flow-like, enter pot and be heated to boiling, put cold, drop in above-mentioned lactic fermentation liquid, make it fully dissolve, obtain lactic acid sugar ferment liquid.
Get shortening honey 0.8kg to drop in above-mentioned lactic acid sugar ferment liquid.
12kg kohlrabi dish base is dropped in above-mentioned lactic acid sugar ferment liquid, seal up airtight, took out after 7 days, obtain sweet odor type lactic acid beet (kohlrabi).
Example 3:
Select scarlet long red pepper 12kg, clear water cleans silt, stalk, pricks some pinpricks with stainless pin on long red pepper, is sprinkled into 1.2kg salt, uniform mixing, within pickled one day, takes out afterwards and dries, be dish base.
The old salt solution of Pickles, Sichuan Style (pH value about 3.7) getting about 2 years is lactic fermentation liquid.
Get 5kg soft white sugar to drop in the old salt solution of 5kg Pickles, Sichuan Style, make it fully dissolve, obtain lactic acid sugar ferment liquid.
Get caryophyllus oil 20g, be blended into edible alcohol (100% concentration) 20g, after fully dissolving, add in above-mentioned lactic acid sugar ferment liquid, drop into by 12kg long red pepper dish base and seal up airtight, taking out after 30 days, obtain cloves type Sweet and sour pickled cabbage (long red pepper).
Claims (10)
1. a preparation method for convenient vegetable, with dense structure, quality is tender and crisp, meat is plump and not easily softening fresh vegetables for major ingredient, utilize lactic fermentation liquid and sucrose to carry out dipping fermentation to vegetables and form, its process operation is as follows:
One, obtain lactic acid zymotic fluid:
1). press salt with salt and cold boiling water: boiling water=1: the proportions salt water of 10 ~ 8;
2) in the cold food salt solution of above-mentioned concentration, add the old salt solution of pickles that weight ratio is 1/3 ~ 1/2, make pickles mixed liquor;
3). in above-mentioned mixed liquor, add auxiliary material, with mixed liquor weight ratio be:
Old ginger 1/10 ~ 1/8 Chinese prickly ash 1/300 ~ 1/200
Go clothing garlic 1/10 ~ 1/8 Bulbus Allii Fistulosi 1/10 ~ 1/8
Chilli 1/120 ~ 1/100 fresh vegetables 1/4 ~ 1/3
4) sealed fermenting 15 ~ 25 days, elimination old ginger, garlic, chilli, Chinese prickly ash, Bulbus Allii Fistulosi, fresh vegetables, obtain desired lactic acid fermentation liquid, and its pH value is 4.2 ~ 3.9.
2. two, prefabricated dish base:
1). select dense structure, quality is tender and crisp, meat is plump and one or several not easily softening fresh vegetables, clear water cleans silt, drains surperficial moisture content;
2). with stainless steel knife above-mentioned vegetables are cut into chunks, sheet, bar, bulk, throw salt in every 10kg vegetables ratio of salt 1 ~ 0.5kg, pickled 12 ~ 24 hours, find out moisture content too much in vegetables;
3). take out pickled good vegetables, dry surperficial moisture content, be major ingredient dish base.
3. three, join sugar (point brown sugar or white sugar (acinous rock sugar) operation, the two only gets one):
Brown sugar operates: drop in lactic fermentation liquid in the ratio of every 5kg lactic fermentation liquid 3 ~ 5kg brown sugar by brown sugar, make it fully dissolve;
White sugar (rock sugar) operates: in the ratio of every 5kg lactic fermentation liquid 4 ~ 6kg white sugar (or rock sugar), in white sugar (acinous rock sugar), first add a little clear water to the pulpous state that can flow, be heated to boiling again, dry in the air after being chilled to normal temperature and drop into.
4. join sugar to carry out with input dish base simultaneously, in lactic fermentation liquid, first throw in 10% end sugar of total reducing sugar amount, then limit Tou Caipi limit sugaring, finally stay 10% sugar material capping.
5. four, dipping brew:
That pickled good dish base thrown in lactic fermentation liquid in the ratio of the weight ratio 1: 1 ~ 2 of lactic fermentation liquid sugaring material sum joins in sugared mixed liquor, within airtight 7 ~ 30 days, take out, be sweet acid appropriateness, sweet-smelling, taste just, the fresh refreshing brew vegetables finished product of crispization slag, pleasant impression.
6. convenient vegetable preparation method according to claim 1, is characterized in that in manufacturing process, add blending operation, and this operation is carried out before dipping brew, also can after joining sugar or with join sugar and carry out simultaneously, concrete operation method is:
By required single spices as oil of badian or caryophyllus oil or cassia oil or attar of rose or cocoa butter or butter essence or vanilla simply with edible alcohol in 1: 0.8 ~ 1 ratio wiring solution-forming, after joining sugar in lactic fermentation liquid again weight 0.5 ~ 1% ratio the alcoholic solution of single spices is dropped into lactic fermentation liquid join in the mixed liquid after sugar and mix, then drop into dish base immediately and airtight.
7. the convenient vegetable preparation method according to claim 1 and/or 2, it is characterized in that adding in blending operation and join honey operation, concrete operation method is:
After honey is joined sugar in lactic fermentation liquid weight 5 ~ 10% ratio drop into lactic fermentation liquid and join in the mixed liquid after sugar and mix, then drop into dish base immediately and airtight, before lactic fermentation liquid joins sugar, first should reduce the adapted sucrose amount of honey weight 40 ~ 80%.
8. want 1 to ask according to right and/or convenient vegetable preparation method described in 2, it is characterized in that adding in blending operation and join sweetener operation, concrete operation method is:
After the sweetener being equivalent to 45 times of sweetness of cane sugar is joined sugar in lactic fermentation liquid weight 0.3 ~ 0.5% ratio drop into lactic fermentation liquid and join in the mixed liquid after sugar and mix, then drop into dish base airtight, before lactic fermentation liquid joins sugar, first should reduce the adapted sucrose amount of sweetener weight 30 ~ 50 times.
9. convenient vegetable preparation method according to claim 1, it is characterized in that lactic fermentation liquid join sugar after mixed liquor can repeatedly use, when reusing, join sugared constant rate, blending operation then by former spices consumption 20% ~ 50% reduce after drop into.
10. convenient vegetable preparation method according to claim 1, is characterized in that adding before airtight dipping dish base the grain wine (bent wine or white wine) that lactic fermentation liquid joins 0.5 ~ 1% of gross weight after sugar.
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| CN201510787939.1A CN105285819A (en) | 2015-11-17 | 2015-11-17 | Manufacturing method for instant vegetable |
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| CN201510787939.1A CN105285819A (en) | 2015-11-17 | 2015-11-17 | Manufacturing method for instant vegetable |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858470A (en) * | 2017-01-05 | 2017-06-20 | 广西金臣科技有限公司 | The salt-free anti-corrosion method for salting of carambola |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858470A (en) * | 2017-01-05 | 2017-06-20 | 广西金臣科技有限公司 | The salt-free anti-corrosion method for salting of carambola |
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Application publication date: 20160203 |