CN109418851A - A kind of instant pickled vegetable and its manufacture craft - Google Patents
A kind of instant pickled vegetable and its manufacture craft Download PDFInfo
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- CN109418851A CN109418851A CN201710717536.9A CN201710717536A CN109418851A CN 109418851 A CN109418851 A CN 109418851A CN 201710717536 A CN201710717536 A CN 201710717536A CN 109418851 A CN109418851 A CN 109418851A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 65
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000021110 pickles Nutrition 0.000 claims abstract description 81
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 239000002994 raw material Substances 0.000 claims abstract description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000015067 sauces Nutrition 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 10
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 10
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 6
- 244000000626 Daucus carota Species 0.000 claims abstract description 6
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 6
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 6
- 238000010612 desalination reaction Methods 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000005695 dehalogenation reaction Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 5
- 239000006260 foam Substances 0.000 claims description 5
- 238000005470 impregnation Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract description 6
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- ROBFUDYVXSDBQM-UHFFFAOYSA-N hydroxymalonic acid Chemical compound OC(=O)C(O)C(O)=O ROBFUDYVXSDBQM-UHFFFAOYSA-N 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 abstract description 2
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 abstract description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 abstract description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract description 2
- 229930003270 Vitamin B Natural products 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 229930003427 Vitamin E Natural products 0.000 abstract description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 2
- 235000010081 allicin Nutrition 0.000 abstract description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 abstract description 2
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 abstract description 2
- 235000015295 alliin Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003925 fat Substances 0.000 abstract description 2
- 235000019197 fats Nutrition 0.000 abstract description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 2
- 235000019155 vitamin A Nutrition 0.000 abstract description 2
- 239000011719 vitamin A Substances 0.000 abstract description 2
- 235000019156 vitamin B Nutrition 0.000 abstract description 2
- 239000011720 vitamin B Substances 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 235000019165 vitamin E Nutrition 0.000 abstract description 2
- 229940046009 vitamin E Drugs 0.000 abstract description 2
- 239000011709 vitamin E Substances 0.000 abstract description 2
- 229940045997 vitamin a Drugs 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 241000196324 Embryophyta Species 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Natural products CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000004568 cement Substances 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of instant pickled vegetables, are made of following raw material: cucumber, needle mushroom, agaric, carrot, white radishes, salt, monosodium glutamate, chickens' extract, honey element, white granulated sugar, garlic bulblet, chili oil, citric acid.The manufacture craft of instant pickled vegetable, comprising the following steps: (1) vegetables pre-process；(2) pickles billet is made；(3) cut processing；(4) water logging desalination；(5) spice；(6) saucing；(7) it packs.One kind of the present invention, the beneficial effect is that: it joined garlic bulblet in the liquid that salts down, alliin generates allicin under allinase effect, can inhibit the generation of cholesterolemia；It joined cucumber in raw material, hydroxymalonic acid contained by cucumber can be effectively suppressed glucide and be changed into fat, vitamin A, vitamin B, vitamin C and vitamin E also rich in；In saucing step, saucing is carried out in three times, different sauce liquid has been used respectively, has saved the dosage of sauce liquid, while being effectively saved production cost, remains best flavor.
Description
Technical field
The present invention relates to a kind of field of food, especially a kind of instant pickled vegetable and its manufacture craft.
Background technique
Pickled vegetable is product of the vegetables after pickling processing.Salt can make vegetable tissue thin by very high osmotic pressure
Moisture and soluble solid intracellular infiltrates.Salt penetrates into vegetable plant cells, until the salt in vegetable plant cells contains
The concentration balance of amount and salt solution keeps vegetable tissue fine and close.Certain density salt water can inhibit harmful microbe to breed.
After salt makes dewatering vegetable, plasm and cell wall is caused to be detached from, the physiological metabolism activity of vegetables is suppressed, until vegetable plant cells
It stops growing or dead.So, so that it may so that marinated vegetables are never degenerated in certain storage life, without putrefaction.Because salt penetration arrives
In vegetable plant cells, make nutriment in dish that chemical change occur, in addition lactic acid, ethyl alcohol and acetic acid etc. that fermentation generates, make vegetables
Generate fragrance.Pickles are, through salt pickling at pickles billet, the method for salting, drop to be impregnated with squeezing or clear water with fresh vegetables
The salinity of low pickles billet.Then again with difference do sauce or soy sauce carry out saucing, make sugar, amino acid, aroma etc. in sauce
It is immersed in pickles billet, becomes delicious flavour, pickled vegetable full of nutrition.
Summary of the invention
The present invention proposes a kind of instant pickled vegetable that convenient, healthy, the delicious and resting period is long.
A kind of instant pickled vegetable of the present invention is made of following raw material by weight: A, 30-50 parts of cucumber, gold
20-30 parts of needle mushroom, 20-40 parts of agaric, 30-40 parts of carrot, 20-30 parts of white radishes, 17-36 parts of salt, monosodium glutamate 3-5
Part, 2-3 parts of chickens' extract, 0.3-0.5 part of honey element, 8-12 parts of white granulated sugar, 20-40 parts of garlic bulblet, 30-50 parts of chili oil, lemon
1-3 parts of lemon acid.
Further, pickled vegetable manufacture craft is eaten, comprising the following steps:
(1) vegetables pre-process: the fresh vegetables for choosing six, medium well is raw material, is put into foam cleaner and cleans, places
It dries and air-dries under sun deck, dissipate the moisture of raw material 40-60%, then the raw material that sunning reaches requirement is cleaned,
Remove dust and impurities；
(2) it makes pickles billet: the edible salt of vegetables total weight 16-22% being added in cleaned raw material, is put into stirring
Machine, which is uniformly mixed, to be put into the pickle pond being protected from light on raw material surface, sealing storage；
(3) pickles billet pickled cut processing: is cut into the shapes such as silk, piece, item as needed；
(4) water logging desalination: the pickles billet cut clear water is rinsed into 2-4min, then is immersed in clear water, is not had just with clear water
It crosses subject to pickles billet, when water is identical with the salinity of pickles billet, changes water, until salt is divided into 7-9%, dries moisture, place into pressure
It squeezes dewaterer to be dehydrated, so that the water content of pickle is 20-30%；
(5) spice: monosodium glutamate, chickens' extract, honey element, white granulated sugar and citric acid is added in the pickle that step (4) is obtained, and adds
Chili oil and garlic bulblet, are put into blender and are sufficiently stirred, and are put into vacuum impregnation container, save 2-3 days；
(6) saucing: the pickle that step (5) obtains is put into pickle cylinder, and the sauce used twice is added in pickle cylinder, with
It does not cross subject to pickle, makes pickle dehalogenation, inverted engine after 6-8 days adds and used primary sauce, and it is subject to and does not cross pickle,
Inverted engine after 6-8 days places into the sauce having not been used, and is subject to and does not cross pickle, takes out after 6-8 days；
(7) it packs: packaging bag being put into disinfection cabinet and is sterilized, at 95-98 DEG C, sterilization time is controlled for sterilising temp control
In 25-30min, the pickled vegetable that step (6) obtains is packed in vacuum machine, packaged pickled vegetable is placed in boiling water
It sterilizes, instant pickled vegetable is obtained after sterilizing.
One kind of the present invention, the beneficial effect is that: it joined garlic bulblet in the liquid that salts down, alliin is under allinase effect
Allicin is generated, the generation of cholesterolemia can be inhibited；It joined cucumber in raw material, hydroxymalonic acid contained by cucumber can be effectively suppressed
Glucide is changed into fat, vitamin A, vitamin B, vitamin C and vitamin E also rich in；In saucing step, point
Saucing is carried out three times, has been used different sauce liquid respectively, has been saved the dosage of sauce liquid, while being effectively saved production cost,
Remain best flavor.
Specific embodiment
Embodiment 1
A kind of instant pickled vegetable is made of following raw material by weight:
30 parts of cucumber, 20 parts of needle mushroom, 20 parts of agaric, 30 parts of carrot, 20 parts of white radishes, 17 parts of salt, 3 parts of monosodium glutamate, chicken
Smart 2-parts, 0.3 part of honey element, 8 parts of white granulated sugar, 20 parts of garlic bulblet, 30 parts of chili oil, 1 part of citric acid.
The manufacture craft of instant pickled vegetable, comprising the following steps:
(1) vegetables pre-process: the fresh vegetables for choosing six, medium well is raw material, is put into foam cleaner and cleans, places
It dries and air-dries under sun deck, dissipate the moisture of raw material 40%, then the raw material that sunning reaches requirement is cleaned, remove
Dust and impurities；
(2) it makes pickles billet: the edible salt of vegetables total weight 16% being added in cleaned raw material, it is equal to be put into blender
Even mixing is put into the pickle pond being protected from light on raw material surface, sealing storage；
(3) pickles billet pickled cut processing: is cut into the shapes such as silk, piece, item as needed；
(4) water logging desalination: the pickles billet cut clear water is rinsed into 2min, then is immersed in clear water, was not had just with clear water
Subject to pickles billet, when water is identical with the salinity of pickles billet, water is changed, until salt is divided into 7%, moisture is dried, it is de- to place into squeezing
Water dispenser is dehydrated, so that the water content of pickle is 20%；
(5) spice: monosodium glutamate, chickens' extract, honey element, white granulated sugar and citric acid is added in the pickle that step (4) is obtained, and adds
Chili oil and garlic bulblet, are put into blender and are sufficiently stirred, and are put into vacuum impregnation container, save 2 days；
(6) saucing: the pickle that step (5) obtains is put into pickle cylinder, and the sauce used twice is added in pickle cylinder, with
It does not cross subject to pickle, makes pickle dehalogenation, inverted engine after 6-8 days adds and used primary sauce, and it is subject to and does not cross pickle, 6
Inverted engine after it places into the sauce having not been used, and is subject to and does not cross pickle, takes out after 6 days；
(7) it packs: packaging bag being put into disinfection cabinet and is sterilized, at 95 DEG C, sterilization time control exists for sterilising temp control
25min packs the pickled vegetable that step (6) obtains in vacuum machine, and packaged pickled vegetable, which is placed in boiling water, goes out
Bacterium obtains instant pickled vegetable after sterilizing.
Embodiment 2
A kind of instant pickled vegetable is made of following raw material by weight:
40 parts of cucumber, 25 parts of needle mushroom, 30 parts of agaric, 35 parts of carrot, 25 parts of white radishes, 20 parts of salt, 4 parts of monosodium glutamate, chicken
Smart 2.5 parts, 0.4 part of honey element, 10 parts of white granulated sugar, 30 parts of garlic bulblet, 40 parts of chili oil, 2 parts of citric acid.
The manufacture craft of instant pickled vegetable, comprising the following steps:
(1) vegetables pre-process: the fresh vegetables for choosing six, medium well is raw material, is put into foam cleaner and cleans, places
It dries and air-dries under sun deck, dissipate the moisture of raw material 50%, then the raw material that sunning reaches requirement is cleaned, remove
Dust and impurities；
(2) it makes pickles billet: the edible salt of vegetables total weight 19% being added in cleaned raw material, it is equal to be put into blender
Even mixing is put into the pickle pond being protected from light on raw material surface, sealing storage；
(3) pickles billet pickled cut processing: is cut into the shapes such as silk, piece, item as needed；
(4) water logging desalination: the pickles billet cut clear water is rinsed into 3min, then is immersed in clear water, was not had just with clear water
Subject to pickles billet, when water is identical with the salinity of pickles billet, water is changed, until salt is divided into 8%, moisture is dried, it is de- to place into squeezing
Water dispenser is dehydrated, so that the water content of pickle is 25%；
(5) spice: monosodium glutamate, chickens' extract, honey element, white granulated sugar and citric acid is added in the pickle that step (4) is obtained, and adds
Chili oil and garlic bulblet, are put into blender and are sufficiently stirred, and are put into vacuum impregnation container, save 2.5 days；
(6) saucing: the pickle that step (5) obtains is put into pickle cylinder, and the sauce used twice is added in pickle cylinder, with
It does not cross subject to pickle, makes pickle dehalogenation, inverted engine after 7 days adds and used primary sauce, is subject to and does not cross pickle, after 7 days
Inverted engine places into the sauce having not been used, and is subject to and does not cross pickle, takes out after 7 days；
(7) it packs: packaging bag being put into disinfection cabinet and is sterilized, at 96 DEG C, sterilization time control exists for sterilising temp control
28min packs the pickled vegetable that step (6) obtains in vacuum machine, and packaged pickled vegetable, which is placed in boiling water, goes out
Bacterium obtains instant pickled vegetable after sterilizing.
Embodiment 3
A kind of instant pickled vegetable is made of following raw material by weight:
50 parts of cucumber, 30 parts of needle mushroom, 40 parts of agaric, 40 parts of carrot, 30 parts of white radishes, 36 parts of salt, 5 parts of monosodium glutamate, chicken
Smart 3 parts, 0.5 part of honey element, 12 parts of white granulated sugar, 40 parts of garlic bulblet, 50 parts of chili oil, 3 parts of citric acid.
The manufacture craft of instant pickled vegetable, comprising the following steps:
(1) vegetables pre-process: the fresh vegetables for choosing six, medium well is raw material, is put into foam cleaner and cleans, places
It dries and air-dries under sun deck, dissipate the moisture of raw material 60%, then the raw material that sunning reaches requirement is cleaned, remove
Dust and impurities；
(2) it makes pickles billet: the edible salt of vegetables total weight 22% being added in cleaned raw material, it is equal to be put into blender
Even mixing is put into the pickle pond being protected from light on raw material surface, sealing storage；
(3) pickles billet pickled cut processing: is cut into the shapes such as silk, piece, item as needed；
(4) water logging desalination: the pickles billet cut clear water is rinsed into 4min, then is immersed in clear water, was not had just with clear water
Subject to pickles billet, when water is identical with the salinity of pickles billet, water is changed, until salt is divided into 9%, moisture is dried, it is de- to place into squeezing
Water dispenser is dehydrated, so that the water content of pickle is 30%；
(5) spice: monosodium glutamate, chickens' extract, honey element, white granulated sugar and citric acid is added in the pickle that step (4) is obtained, and adds
Chili oil and garlic bulblet, are put into blender and are sufficiently stirred, and are put into vacuum impregnation container, save 3 days；
(6) saucing: the pickle that step (5) obtains is put into pickle cylinder, and the sauce used twice is added in pickle cylinder, with
It does not cross subject to pickle, makes pickle dehalogenation, inverted engine after 8 days adds and used primary sauce, is subject to and does not cross pickle, after 8 days
Inverted engine places into the sauce having not been used, and is subject to and does not cross pickle, takes out after 8 days；
(7) it packs: packaging bag being put into disinfection cabinet and is sterilized, at 98 DEG C, sterilization time control exists for sterilising temp control
30min packs the pickled vegetable that step (6) obtains in vacuum machine, and packaged pickled vegetable, which is placed in boiling water, goes out
Bacterium obtains instant pickled vegetable after sterilizing.
Embodiment 2 is most preferred embodiment.
Using the method for applying sauce saucing, the sauce used every time is continuously applied 3 times.I.e. the 1st pickled vegetable base is put into use
After sauce twice, make pickle dehalogenation, the bad smell in dish base is oozed out；2nd pickled vegetable base, which is put into, used 1 sauce
Juice, remaining effective component penetrates into pickled vegetable base in sauce, continues to cement out the dish halogen in pickled vegetable base；3rd time, by sauce
When the effective component in effective component and sauce permeated in pickles billet reaches balance, saucing terminates.
Claims (2)
1. a kind of instant pickled vegetable, by weight, which is characterized in that be made of following raw material:
30-50 parts of cucumber, 20-30 parts of needle mushroom, 20-40 parts of agaric, 30-40 parts of carrot, 20-30 parts of white radishes, salt
17-36 parts, 3-5 parts of monosodium glutamate, 2-3 parts of chickens' extract, 0.3-0.5 part of honey element, 8-12 parts of white granulated sugar, 20-40 parts of garlic bulblet,
30-50 parts of chili oil, 1-3 parts of citric acid.
2. a kind of manufacture craft of instant pickled vegetable as described in claim 1, which comprises the following steps:
(1) vegetables pre-process: the fresh vegetables for choosing six, medium well is raw material, is put into foam cleaner and cleans, is placed on dew
It dries and air-dries under balance table, dissipate the moisture of raw material 40-60%, then the raw material that sunning reaches requirement is cleaned, remove
Dust and impurities；
(2) it makes pickles billet: the edible salt of vegetables total weight 16-22% being added in cleaned raw material, it is equal to be put into blender
Even mixing is put into the pickle pond being protected from light on raw material surface, sealing storage；
(3) pickles billet pickled cut processing: is cut into the shapes such as silk, piece, item as needed；
(4) water logging desalination: the pickles billet cut clear water is rinsed into 2-4min, then is immersed in clear water, just with clear water and does not salt down
Subject to dish base, when water is identical with the salinity of pickles billet, water is changed, until salt is divided into 7-9%, moisture is dried, it is de- to place into squeezing
Water dispenser is dehydrated, so that the water content of pickle is 20-30%；
(5) spice: monosodium glutamate, chickens' extract, honey element, white granulated sugar and citric acid is added in the pickle that step (4) is obtained, and it is peppery to add oil
Green pepper and garlic bulblet, are put into blender and are sufficiently stirred, and are put into vacuum impregnation container, save 2-3 days；
(6) saucing: the pickle that step (5) obtains is put into pickle cylinder, and the sauce used twice is added in pickle cylinder, with no mistake
Subject to pickle, making pickle dehalogenation, inverted engine after 6-8 days adds and used primary sauce, and it is subject to and does not cross pickle, 6-8 days
Inverted engine afterwards places into the sauce having not been used, and is subject to and does not cross pickle, takes out after 6-8 days；
(7) it packs: packaging bag being put into disinfection cabinet and is sterilized, at 95-98 DEG C, sterilization time control exists for sterilising temp control
25-30min pack the pickled vegetable that step (6) obtains in vacuum machine, packaged pickled vegetable be placed in boiling water into
Row sterilizing, obtains instant pickled vegetable after sterilizing.
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| CN113854521A (en) * | 2021-10-15 | 2021-12-31 | 怀化市酱香和农业科技股份有限公司 | Preparation method of low-salt pickles |
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