CN108967969A - A kind of production method of the peppery fresh perillaseed leaf of system - Google Patents
A kind of production method of the peppery fresh perillaseed leaf of system Download PDFInfo
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- CN108967969A CN108967969A CN201810809937.1A CN201810809937A CN108967969A CN 108967969 A CN108967969 A CN 108967969A CN 201810809937 A CN201810809937 A CN 201810809937A CN 108967969 A CN108967969 A CN 108967969A
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- China
- Prior art keywords
- perillaseed leaf
- leaf
- sauce
- perillaseed
- fresh
- Prior art date
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- Pending
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 52
- 235000015067 sauces Nutrition 0.000 claims abstract description 48
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 24
- 229930091371 Fructose Natural products 0.000 claims abstract description 12
- 239000005715 Fructose Substances 0.000 claims abstract description 12
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 12
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims abstract description 4
- 240000002234 Allium sativum Species 0.000 claims description 27
- 235000004611 garlic Nutrition 0.000 claims description 27
- 240000004160 Capsicum annuum Species 0.000 claims description 24
- 230000001954 sterilising effect Effects 0.000 claims description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims description 21
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 17
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 17
- 238000004140 cleaning Methods 0.000 claims description 16
- 230000018044 dehydration Effects 0.000 claims description 16
- 238000006297 dehydration reaction Methods 0.000 claims description 16
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 15
- 239000001511 capsicum annuum Substances 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 15
- 238000010612 desalination reaction Methods 0.000 claims description 12
- 241000234282 Allium Species 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- 241001454694 Clupeiformes Species 0.000 claims description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 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 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 238000009461 vacuum packaging Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005138 cryopreservation Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 235000019688 fish Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims 1
- 235000019513 anchovy Nutrition 0.000 claims 1
- 239000000460 chlorine Substances 0.000 claims 1
- 229910052801 chlorine Inorganic materials 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 14
- 244000005700 microbiome Species 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- 229920001285 xanthan gum Polymers 0.000 abstract description 3
- 229940082509 xanthan gum Drugs 0.000 abstract description 3
- 235000010493 xanthan gum Nutrition 0.000 abstract description 3
- 239000000230 xanthan gum Substances 0.000 abstract description 3
- 230000006378 damage Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 241000207961 Sesamum Species 0.000 description 8
- 238000005406 washing Methods 0.000 description 5
- 230000001681 protective effect Effects 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 238000003860 storage Methods 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B08—CLEANING
- B08B—CLEANING IN GENERAL; PREVENTION OF FOULING IN GENERAL
- B08B3/00—Cleaning by methods involving the use or presence of liquid or steam
- B08B3/04—Cleaning involving contact with liquid
- B08B3/08—Cleaning involving contact with liquid the liquid having chemical or dissolving effect
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Dispersion Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to food processing technology fields, and in particular to a kind of production method of the peppery fresh perillaseed leaf of system, pretreatment and sauce including perillaseed leaf are prepared.The present invention uses fresh perillaseed leaf, healthier, fresher, compared with the salt marsh perillaseed leaf that prior art uses, can effectively reduce the loss of nutrient in process.The time of salt marsh is substantially reduced, the destruction to perillaseed leaf nutritional ingredient itself is reduced.Pressure leaf process is increased, the moisture in product is reduced, perillaseed leaf can preferably absorb sauce, promote taste.Quick-frozen technique, the fresh perillaseed leaf of long-term preservation is added.Water is not added in ingredient when sauce is deployed, it is possible to reduce moisture content in finished product reduces the growth of microorganism；Salt is not added additionally, is only seasoned by the saline taste of soy sauce and fish sauce, it is possible to reduce the intake of consumer's salt is eaten healthier；Xanthan gum is not added, the viscosity that can guarantee sauce completely of fructose and malt sugar, the epicotyledonary effect of Soviet Union can be suspended to by reaching.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of production method of the peppery fresh perillaseed leaf of system.
Background technique
In current perillaseed leaf processing technology, perillaseed leaf cleaning efficiency is low, it is a large amount of artificial to need；Warm water cleaning expends big
Measure the energy, and microorganism easy to breed；Fresh perillaseed leaf product is not easy to maintain；Seasoning perillaseed leaf preliminary working needs two weeks or more
It the salt marsh time, takes time and effort；Salt amount is big in salting process, and the salt content in finished product is excessively high, is eaten for a long time to consumer's painstaking effort
Pipe health threatens；Long-time salt marsh can destroy the nutrition of perillaseed leaf itself；Prior art for product microorganism control not
In place, bacterium is spread unchecked in finished product, and the shelf-life is short, and food safety is also unable to get guarantee.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of production methods of peppery fresh perillaseed leaf of system.
Specific technical solution is as follows:
A kind of production method of the peppery fresh perillaseed leaf of system, specifically comprises the following steps:
(1) cleaning of perillaseed leaf: diameter 8-10 centimeters of fresh perillaseed leaf is selected, using air bubble machine cold water wash line, clearly
It is cleaned during washing using 15 DEG C of sodium hypochlorite below；Cleaning final finishing simultaneously cuts off too long petiole, is put into sieve；It uses
12-18 DEG C of flowing water rinses 15 minutes, guarantees that sodium hypochlorite residual concentration is lower than 0.5ppm；
(2) the slight salt marsh of perillaseed leaf: for 24 hours with salt water salt marsh perillaseed leaf, perillaseed leaf partial moisture itself is sloughed, softened soft
Along perillaseed leaf；
(3) freezing of perillaseed leaf, slow freeze and desalination: the good perillaseed leaf of salt marsh is put into quick-freezing room, after quick freeze, is sent
Enter cryo-conservation in -17 DEG C of freezer；
(4) after being thawed to perillaseed leaf with 15 DEG C of cold water below, foreign matter is removed；
(5) dehydration of perillaseed leaf: the perillaseed leaf after selecting is placed in automation pressure leaf dewaterer, carries out pressure in three times
Dehydration, presses 3-5min every time；
(6) sauce is deployed: being ground into after garlic, the garlic stems being pickled, onion, fresh chilli are cleaned up with clear water
Pureed is deployed with the score by weight of soy sauce, anchovy fish sauce, white granulated sugar, fructose, malt sugar, monosodium glutamate, paprika, sesame；It will be deployed
Ingredient be put into blender, be sufficiently stirred after 30min to be put into sauce case and stand 2-3h, send out sauce and the abundant treacle of paprika；
(7) product handling system: by cleaned perillaseed leaf with every 3-5 piece for a unit, by manually that perillaseed leaf is positive and negative
Face is put into vacuum packaging in vacuum packaging bag after smearing sauce, and is put into sterilization kettle, and Pasteur is carried out in a manner of high pressure low temperature
Sterilization is higher than 71.5 DEG C of sterilization 15min, is quickly cooled down after the completion of sterilization with cold water, after so that product center temperature is down to 30 DEG C of right sides
It is sent into freezer, fast cooling is to 5 DEG C or less in quick-freezing room.
Sodium hypochlorite concentration described in step (1) is 30ppm.
The mass concentration of salt water described in step (2) is 6.5-8.5%.
Step (3) may be directly with 15 DEG C of cold rinse desalination 2h below.
The dehydration of pressure described in step (4), first time pressure are 450Pa, second and third secondary pressure
The weight ratio of each component is as follows in step (6): garlic 25-30, the garlic stems 10-15 being pickled, onion 28-33, new
Bright red hot pepper 8-13, soy sauce 40-45, anchovy fish sauce 35-40, white granulated sugar 2.3-4.2, fructose 20-30, malt sugar 290-320, monosodium glutamate
3.8-5.1, paprika 30-35, sesame 1.5-2.8.
The weight ratio of sauce described in step (7) and perillaseed leaf is 6:4.
Compared with prior art, the present invention has following advantageous effects:
(1) in existing perillaseed leaf processing technology, perillaseed leaf cleaning efficiency is low, needs a large amount of artificial problems, the present invention
Air bubble machine cold water wash line has been used, production efficiency is considerably increased, has saved cost, in the unit time, air bubble machine cold water is clear
The cleaning efficiency for washing line is 3-4 times manually cleaned, and cleaner, more thoroughly.And it does not need using warm water, more green ring
It protects, it is easier to control the micro organism quantity in product.Cleaning final finishing simultaneously cuts off too long petiole, is put into sieve, can be to prevent
The perillaseed leaf only put in order when rinsing is broken up by flowing water.
(2) in existing perillaseed leaf processing technology, fresh perillaseed leaf product problem not easy to maintain, present invention uses clear
- quick-frozen the technique of salt marsh-is washed, freezen protective is carried out to perillaseed leaf, it is ensured that the year-round provision of fresh perillaseed leaf product.
(3) in existing perillaseed leaf processing technology, the problem of preliminary working needs the time of two weeks or more, the present invention
It is substituted using fresh perillaseed leaf, it is only necessary to which slight salt marsh for 24 hours can be put in storage preservation or processing, not need to prepare for a long time.
Process using fresh perillaseed leaf it is healthier, it is fresher, can be effective compared with the salt marsh perillaseed leaf that prior art uses
Reduce for example ascorbic loss of nutrient in process.Product colour, color are much better than existing product.Mouthfeel is more preferably new
It is fresh, it can preferably set off out the fresh fragrance of sauce.
(4) in existing perillaseed leaf processing technology, the big problem of salt dosage in production process, the present invention is in salting process
Salt dosage is greatly reduced, after desalination, perillaseed leaf salt content itself greatly reduces.Salt is not added in blending process additionally, uses sauce
The salinity of oil and fish sauce itself promotes saline taste.Fresh perillaseed leaf needs slight salt marsh for 24 hours, sloughs the moisture of perillaseed leaf itself, and
Keep perillaseed leaf submissive.Compared to prior art, the time is greatly shortened.Salting process salt dosage is the one third of script salt dosage
To half；Additional salt is not added in subsequent seasoning.Total salt dosage is far smaller than prior art, healthier.In addition, existing
In perillaseed leaf processing technology, the problem of long-time salt marsh can destroy the nutrition of perillaseed leaf itself, the present invention substantially reduces salt marsh
Time, the destruction reduced for 24 hours to perillaseed leaf nutritional ingredient itself is shortened to from two weeks.
(5) present invention introduces automations to press leaf dewaterer, increases pressure leaf process, reduces the moisture in product, perillaseed
Leaf can preferably absorb sauce, promote taste.Press the use of leaf machine: the advantage of dehydration is can to effectively reduce perillaseed leaf itself
Moisture content, as few as possible brings moisture extra in product into, is conducive to the control of finished product microorganism.At the same time, it revives
The moisture of cotyledon itself is forced out, and can preferably absorb the flavor of sauce.Pressure dehydration in three times is obtained through practicing, three times
Pressure is dehydrated the moisture that can most effectively extrude perillaseed leaf itself.
(6) in existing perillaseed leaf processing technology, the problem not in place for product microorganism control, the present invention is being cleaned
During used sodium hypochlorite concentration be 30ppm cold water wash, effectively inhibit perillaseed leaf itself microorganism growth.And
And in process, so being controlled at 15 DEG C with water hereinafter, being unfavorable for microorganism growth.Additional water is discharged in finished product as far as possible
Point, destroy microorganism growing environment.It is rinsed 15 minutes after cleaning using 12-18 DEG C of flowing water, guarantees sodium hypochlorite residual concentration
Lower than 0.5ppm.
(7) quick-frozen technique, the fresh perillaseed leaf of long-term preservation is added.It is quick-frozen and be stored in can in -17 DEG C of freezers below
The year-round provision of fresh perillaseed leaf products is effectively ensured.Had while Desalination cleansing after quick-frozen using cold rinse 30min
Effect removes remaining sodium hypochlorite.
(8) water, salt and xanthan gum is not added in ingredient when sauce is deployed.Water is not added, it is possible to reduce moisture content in finished product,
Reduce the growth of microorganism；Salt is not added additionally, is only seasoned by the saline taste of soy sauce and fish sauce, it is possible to reduce consumer's salt is taken the photograph
Enter, eats healthier；It does not add xanthan gum and is because moisture is few enough in finished product, the complete of fructose and malt sugar can be with
The viscosity for guaranteeing sauce, the epicotyledonary effect of Soviet Union can be suspended to by making up to.Relatively new salt marsh mistake is added in ingredient
Garlic stems, be to be easy to cause the taste of garlic to be converted by irritating fresh pungent mature because having sterilization operation in down-stream
The garlic taste of system, the garlic taste of shortening can seriously affect the fresh peppery mouthfeel of finished product.It has been proved by practice that the garlic stems generation crossed using salt marsh
The garlic taste of shortening in finished product can be ideally reduced for part garlic.
(9) in existing perillaseed leaf processing technology, the problem short for shelf life of products joined after present invention processing
The operation of sterilization, kills microorganism while not destroying product special flavour.Finished product is sent into freezer and is saved, and can effectively inhibit
Microbial growth extends the shelf life.
Detailed description of the invention
Fig. 1 is that leaf dewaterer oblique view is pressed in present invention automation；
Fig. 2 is that leaf dewaterer metallic screen floor diagram is pressed in present invention automation.
In figure, 1-pedestal；2-infiltration slots；3-protective plates；4-pressure vessels；5-hydraulic secondary bars；6-hydraulic stems；
7-link platforms；8-flowlines；9-master switch；10-hydraulic pumps；11-pulsometers；12-consoles；13-petroleum pipelines；
14-fuel reserve tanks；15-metallic screens；16-sieve pores；17-metal bottom screening plates；18-raised lines；19-convex blocks；20-vibra shoots；
21-axis；22-vibrators.
Specific embodiment
The present invention is described in detail combined with specific embodiments below, but protection scope of the present invention is not by embodiment institute
Limit.
Using to automation pressure leaf dewaterer in embodiment, Fig. 1 is that leaf dewaterer oblique view, Fig. 2 are pressed in present invention automation
Pressure leaf dewaterer metallic screen floor diagram is automated for the present invention, as shown, automation pressure leaf dewaterer includes by pedestal
1, the frame that the protective plate 3 of two sides and link platform 7 are constituted, the top installation pulsometer 11 and hydraulic pump 10 of link platform 7,
Pulsometer 11 and hydraulic pump 10 are controlled by console 12；The lower part for linking platform 7 connects a hydraulic stem 6 and two hydraulic secondary bars
5, with 5 integrally connected pressure vessel 4 of hydraulic stem 6 and hydraulic secondary bar；4 lower section housing metallic screen 15 of pressure vessel, 15 side of metallic screen
Wall and bottom plate uniformly open up sieve pore 16, and alternate raised line 18 and convex block 19 are provided on the metal bottom screening plate of 15 bottom of metallic screen；
Hydraulic stem 6 and hydraulic secondary bar 5 are controlled by pulsometer 11 and hydraulic pump 10, and pressure vessel 4 is driven to carry out in metallic screen 15 up and down
It moves back and forth.One infiltration slot 2 is set below metallic screen 15, vibra shoot 20 is offered on protective plate 3,15 side wall of metallic screen is logical
It crosses axis 21 to be stuck in vibra shoot 20,15 bottom center of metallic screen installation vibrator 22, it is closed by plastic shell outside vibrator 22
Package.15 material of metallic screen is 304 stainless steels.
In use, first starting the vibrator 22 of 15 bottom of metallic screen, hydraulic stem 6 and hydraulic secondary bar 5 are controlled by console 12
It is pressed downward leaf, leaf is pressed in three times, once presses 3-5min, lifts hydraulic stem 6 and hydraulic secondary bar；It presses 3-5min again for the second time, lifts
Get up hydraulic stem 6 and hydraulic secondary bar；Third time presses 3-5min again.
Embodiment 1
A kind of production method of the peppery fresh perillaseed leaf of system, specifically comprises the following steps:
(1) cleaning of perillaseed leaf: diameter 8-10 centimeters of fresh perillaseed leaf is selected, using air bubble machine cold water wash line, clearly
It is cleaned during washing using 15 DEG C of sodium hypochlorite below；Cleaning final finishing simultaneously cuts off too long petiole, is put into sieve；It uses
12 DEG C of flowing water rinses 15 minutes, guarantees that sodium hypochlorite residual concentration is lower than 0.5ppm；
(2) the slight salt marsh of perillaseed leaf: for 24 hours with salt water salt marsh perillaseed leaf, perillaseed leaf partial moisture itself is sloughed, softened soft
Along perillaseed leaf；
(3) freezing of perillaseed leaf, slow freeze and desalination: the good perillaseed leaf of salt marsh is put into quick-freezing room, after quick freeze, is sent
Enter cryo-conservation in -17 DEG C of freezer；
(4) after being thawed to perillaseed leaf with 15 DEG C of cold water below, foreign matter is removed；
(5) dehydration of perillaseed leaf: the perillaseed leaf after selecting is placed in automation pressure leaf dewaterer, carries out pressure in three times
Dehydration, presses 3min every time；
(6) sauce is deployed: being ground into after garlic, the garlic stems being pickled, onion, fresh chilli are cleaned up with clear water
Pureed is deployed with the score by weight of soy sauce, anchovy fish sauce, white granulated sugar, fructose, malt sugar, monosodium glutamate, paprika, sesame；It will be deployed
Ingredient be put into blender, be sufficiently stirred after 30min to be put into sauce case and stand 2-3h, send out sauce and the abundant treacle of paprika；
(7) product handling system: by cleaned perillaseed leaf with every 3-5 piece for a unit, by manually that perillaseed leaf is positive and negative
Face is put into vacuum packaging in vacuum packaging bag after smearing sauce, and is put into sterilization kettle, and Pasteur is carried out in a manner of high pressure low temperature
Sterilization is higher than 71.5 DEG C of sterilization 15min, is quickly cooled down after the completion of sterilization with cold water, after so that product center temperature is down to 30 DEG C of right sides
It is sent into freezer, fast cooling is to 5 DEG C or less in quick-freezing room.
Sodium hypochlorite concentration described in step (1) is 30ppm.
The mass concentration of salt water described in step (2) is 6.5%.
Step (3) may be directly with 15 DEG C of cold rinse desalination 2h below.
The dehydration of pressure described in step (4), first time pressure are 450Pa, second and third secondary pressure is 550Pa.
The weight ratio of each component is as follows in step (6): garlic 25, the garlic stems 10 being pickled, onion 28, fresh chilli 8,
Soy sauce 40, anchovy fish sauce 35, white granulated sugar 2.3, fructose 20, malt sugar 290, monosodium glutamate 3.8, paprika 30, sesame 1.5.Step (7)
Described in sauce and perillaseed leaf weight ratio be 6:4.
Embodiment 2
A kind of production method of the peppery fresh perillaseed leaf of system, specifically comprises the following steps:
(1) cleaning of perillaseed leaf: diameter 8-10 centimeters of fresh perillaseed leaf is selected, using air bubble machine cold water wash line, clearly
It is cleaned during washing using 15 DEG C of sodium hypochlorite below；Cleaning final finishing simultaneously cuts off too long petiole, is put into sieve；It uses
15 DEG C of flowing water rinses 15 minutes, guarantees that sodium hypochlorite residual concentration is lower than 0.5ppm；
(2) the slight salt marsh of perillaseed leaf: for 24 hours with salt water salt marsh perillaseed leaf, perillaseed leaf partial moisture itself is sloughed, softened soft
Along perillaseed leaf；
(3) freezing of perillaseed leaf, slow freeze and desalination: the good perillaseed leaf of salt marsh is put into quick-freezing room, after quick freeze, is sent
Enter cryo-conservation in -17 DEG C of freezer；
(4) after being thawed to perillaseed leaf with 15 DEG C of cold water below, foreign matter is removed；
(5) dehydration of perillaseed leaf: the perillaseed leaf after selecting is placed in automation pressure leaf dewaterer, carries out pressure in three times
Dehydration, presses 4min every time；
(6) sauce is deployed: being ground into after garlic, the garlic stems being pickled, onion, fresh chilli are cleaned up with clear water
Pureed is deployed with the score by weight of soy sauce, anchovy fish sauce, white granulated sugar, fructose, malt sugar, monosodium glutamate, paprika, sesame；It will be deployed
Ingredient be put into blender, be sufficiently stirred after 30min to be put into sauce case and stand 2.5h, send out sauce and the abundant treacle of paprika；
(7) product handling system: by cleaned perillaseed leaf with every 3-5 piece for a unit, by manually that perillaseed leaf is positive and negative
Face is put into vacuum packaging in vacuum packaging bag after smearing sauce, and is put into sterilization kettle, and Pasteur is carried out in a manner of high pressure low temperature
Sterilization is higher than 71.5 DEG C of sterilization 15min, is quickly cooled down after the completion of sterilization with cold water, after so that product center temperature is down to 30 DEG C of right sides
It is sent into freezer, fast cooling is to 5 DEG C or less in quick-freezing room.
Sodium hypochlorite concentration described in step (1) is 30ppm.
The mass concentration of salt water described in step (2) is 7.5%.
Step (3) may be directly with 15 DEG C of cold rinse desalination 2h below.
The dehydration of pressure described in step (4), first time pressure are 450Pa, second and third secondary pressure is 550Pa.
The weight ratio of each component is as follows in step (6): garlic 28, the garlic stems 12 being pickled, onion 30, fresh chilli
10, soy sauce 42, anchovy fish sauce 38, white granulated sugar 4.0, fructose 25, malt sugar 300, monosodium glutamate 4.5, paprika 32, sesame 2.5.
Sauce described in step (7) and perillaseed leaf weight ratio are 6:4.
Embodiment 3
A kind of production method of the peppery fresh perillaseed leaf of system, specifically comprises the following steps:
(1) cleaning of perillaseed leaf: diameter 8-10 centimeters of fresh perillaseed leaf is selected, using air bubble machine cold water wash line, clearly
It is cleaned during washing using 15 DEG C of sodium hypochlorite below；Cleaning final finishing simultaneously cuts off too long petiole, is put into sieve；It uses
18 DEG C of flowing water rinses 15 minutes, guarantees that sodium hypochlorite residual concentration is lower than 0.5ppm；
(2) the slight salt marsh of perillaseed leaf: for 24 hours with salt water salt marsh perillaseed leaf, perillaseed leaf partial moisture itself is sloughed, softened soft
Along perillaseed leaf；
(3) freezing of perillaseed leaf, slow freeze and desalination: the good perillaseed leaf of salt marsh is put into quick-freezing room, after quick freeze, is sent
Enter cryo-conservation in -17 DEG C of freezer；
(4) after being thawed to perillaseed leaf with 15 DEG C of cold water below, foreign matter is removed；
(5) dehydration of perillaseed leaf: the perillaseed leaf after selecting is placed in automation pressure leaf dewaterer, carries out pressure in three times
Dehydration, presses 5min every time；
(6) sauce is deployed: being ground into after garlic, the garlic stems being pickled, onion, fresh chilli are cleaned up with clear water
Pureed is deployed with the score by weight of soy sauce, anchovy fish sauce, white granulated sugar, fructose, malt sugar, monosodium glutamate, paprika, sesame；It will be deployed
Ingredient be put into blender, be sufficiently stirred after 30min to be put into sauce case and stand 3h, send out sauce and the abundant treacle of paprika；
(7) product handling system: by cleaned perillaseed leaf with every 3-5 piece for a unit, by manually that perillaseed leaf is positive and negative
Face is put into vacuum packaging in vacuum packaging bag after smearing sauce, and is put into sterilization kettle, and Pasteur is carried out in a manner of high pressure low temperature
Sterilization is higher than 71.5 DEG C of sterilization 15min, is quickly cooled down after the completion of sterilization with cold water, after so that product center temperature is down to 30 DEG C of right sides
It is sent into freezer, fast cooling is to 5 DEG C or less in quick-freezing room.
Sodium hypochlorite concentration described in step (1) is 30ppm.
The mass concentration of salt water described in step (2) is 8.5%.
Step (3) may be directly with 15 DEG C of cold rinse desalination 2h below.
The dehydration of pressure described in step (4), first time pressure are 450Pa, second and third secondary pressure is 550Pa.
The weight ratio of each component is as follows in step (6): garlic 30, the garlic stems 15 being pickled, onion 33, fresh chilli
13, soy sauce 45, anchovy fish sauce 40, white granulated sugar 4.2, fructose 30, malt sugar 320, monosodium glutamate 5.1, paprika 35, sesame 2.8.
Sauce described in step (7) and perillaseed leaf weight ratio are 6:4.
Claims (7)
1. a kind of production method of the peppery fresh perillaseed leaf of system, which is characterized in that specifically comprise the following steps:
(1) cleaning of perillaseed leaf: diameter 8-10 centimeters of fresh perillaseed leaf is selected to clean using air bubble machine cold water wash line
It is cleaned in journey using 15 DEG C of sodium hypochlorite below；Cleaning final finishing simultaneously cuts off too long petiole, is put into sieve；Use 12-
18 DEG C of flowing water rinses 15 minutes, guarantees that sodium hypochlorite residual concentration is lower than 0.5ppm；
(2) the slight salt marsh of perillaseed leaf: for 24 hours with salt water salt marsh perillaseed leaf, perillaseed leaf partial moisture itself is sloughed, submissive Soviet Union is softened
Cotyledon；
(3) freezing of perillaseed leaf, slow freeze and desalination: the good perillaseed leaf of salt marsh is put into quick-freezing room, after quick freeze, is sent into -17
DEG C freezer in cryo-conservation；
(4) after being thawed to perillaseed leaf with 15 DEG C of cold water below, foreign matter is removed；
(5) dehydration of perillaseed leaf: the perillaseed leaf after selecting is placed in automation pressure leaf dewaterer, and it is de- to carry out pressure in three times
Water presses 3-5min every time；
(6) sauce is deployed: being ground into mud after garlic, the garlic stems being pickled, onion, fresh chilli are cleaned up with clear water
Shape is deployed with the score by weight of soy sauce, anchovy fish sauce, white granulated sugar, fructose, malt sugar, monosodium glutamate, paprika, sesame；It will be deployed
Ingredient is put into blender, is sufficiently stirred after 30min to be put into sauce case and stands 2-3h, sends out sauce and the abundant treacle of paprika；
(7) product handling system: by cleaned perillaseed leaf with every 3-5 piece for a unit, by manually applying perillaseed leaf front and back sides
It is put into vacuum packaging in vacuum packaging bag after smearing sauce, and is put into sterilization kettle, pasteurize is carried out in a manner of high pressure low temperature,
Higher than 71.5 DEG C sterilization 15min, are quickly cooled down with cold water after the completion of sterilization, are sent into after so that product center temperature is down to 30 DEG C of right sides cold
Zang Ku, fast cooling is to 5 DEG C or less in quick-freezing room.
2. the production method of the peppery fresh perillaseed leaf of system according to claim 1, it is characterised in that: time chlorine described in step (1)
Sour na concn is 30ppm.
3. the production method of the peppery fresh perillaseed leaf of system according to claim 1, it is characterised in that: salt water described in step (2)
Mass concentration be 6.5-8.5%.
4. the production method of the peppery fresh perillaseed leaf of system according to claim 1, it is characterised in that: step (3) may be straight
It connects with 15 DEG C of cold rinse desalination 2h below.
5. the production method of the peppery fresh perillaseed leaf of system according to claim 1, it is characterised in that: pressure described in step (4)
Dehydration, first time pressure are 450Pa, second and third secondary pressure is 550Pa.
6. the production method of the peppery fresh perillaseed leaf of system according to claim 1, which is characterized in that each component in step (6)
Weight ratio is as follows: garlic 25-30, the garlic stems 10-15 being pickled, onion 28-33, fresh chilli 8-13, soy sauce 40-45, Anchovy
Fish fish sauce 35-40, white granulated sugar 2.3-4.2, fructose 20-30, malt sugar 290-320, monosodium glutamate 3.8-5.1, paprika 30-35, sesame
1.5-2.8。
7. the production method of the peppery fresh perillaseed leaf of system according to claim 1, it is characterised in that: sauce described in step (7)
The weight ratio of material and perillaseed leaf is 6:4.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810809937.1A CN108967969A (en) | 2018-07-23 | 2018-07-23 | A kind of production method of the peppery fresh perillaseed leaf of system |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810809937.1A CN108967969A (en) | 2018-07-23 | 2018-07-23 | A kind of production method of the peppery fresh perillaseed leaf of system |
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| CN1775084A (en) * | 2005-11-04 | 2006-05-24 | 胡佩骅 | Method for making crisp root mustard |
| CN103181530A (en) * | 2013-04-10 | 2013-07-03 | 大连民族学院 | Perilla frutescens leaf dish and method for processing same |
| CN106490549A (en) * | 2016-12-10 | 2017-03-15 | 李永明 | A kind of preparation method of seasoning Folium Capsici |
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| CN1775084A (en) * | 2005-11-04 | 2006-05-24 | 胡佩骅 | Method for making crisp root mustard |
| CN103181530A (en) * | 2013-04-10 | 2013-07-03 | 大连民族学院 | Perilla frutescens leaf dish and method for processing same |
| CN106490549A (en) * | 2016-12-10 | 2017-03-15 | 李永明 | A kind of preparation method of seasoning Folium Capsici |
| CN106690184A (en) * | 2016-12-10 | 2017-05-24 | 李永明 | Preparation method of perilla frutescens used for seasoning |
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Application publication date: 20181211 |