CN113100412A - Pickled cucumber product and pickling method thereof - Google Patents
Pickled cucumber product and pickling method thereof Download PDFInfo
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- CN113100412A CN113100412A CN202110570002.4A CN202110570002A CN113100412A CN 113100412 A CN113100412 A CN 113100412A CN 202110570002 A CN202110570002 A CN 202110570002A CN 113100412 A CN113100412 A CN 113100412A
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- 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
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- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
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- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
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Abstract
The invention discloses a pickled cucumber product and a pickling method thereof, wherein the pickled cucumber product comprises the following components in parts by weight: 40-50 parts of cucumbers, 30-40 parts of water, 5-7 parts of high fructose corn syrup, 5-7 parts of brewed soy sauce, 0.5-0.7 part of hydrolyzed vegetable protein powder, 1.8-2.0 parts of edible salt and a food additive.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a pickled cucumber product and a pickling method thereof.
Background
The cucumber belongs to Cucurbitaceae melon plant, also called cucumber and green cucumber; the stems and branches are extended and have furrows, and the surface is attached with white coarse bristles; fine curled hair; the petiole is slightly rough and has rough and hard bristles; the leaf is wide, oval, heart-shaped, membranous, lobe triangular and toothed; the male and female are the same; the fruits are in long round or cylindrical shapes, are yellow green after being matured, have rough surfaces, are widely planted in temperate and tropical regions and are distributed in various parts of China; the flower and fruit period is summer, is the main vegetable in summer, and the stem and vine are medicinal, and can diminish inflammation, eliminate phlegm and relieve spasm.
In the household, the production process of the cucumbers is diversified, but in the prior art, the cucumbers are mainly processed by salting and storing and transporting in order to improve the mouthfeel of the cucumbers.
As in patent application No.: CN201610366852.1 discloses a preparation method of cucumber peel, which comprises the following preparation steps: 1) selecting fresh cucumbers, weighing, cleaning and punching; 2) carrying out enzymolysis in melons; 3) soaking the Chinese medicinal materials; 4) pickling, squeezing with clean stone, packaging, and sterilizing to obtain the final product.
As another example, the patent application number is: cn201410246152.x discloses a preparation method of pickled vegetables, comprising the following process steps: selecting raw materials, salting, finishing, cleaning, forming, desalting, dehydrating, mixing materials, metering, subpackaging, sterilizing, boxing and warehousing; the preparation method of the pickled vegetable can prevent the pickled vegetable from rotting and deteriorating and generating carcinogen, and can improve the taste of the pickled vegetable.
The preparation method adopts traditional Chinese medicines to soak and pickle to prepare the finished cucumber food, but the prior cucumber pickling method has complex integral structure and complicated pickling procedures, the period for preparing the finished cucumber food is long, the practicability is greatly reduced, the integral manufacturing cost is high due to the adoption of the traditional Chinese medicines to soak, and the economic benefit is reduced.
Disclosure of Invention
The invention aims to solve the main technical problem of providing a pickled cucumber product which has simple production method, rich nutrition and good taste of the finished product and improves the edible effect.
In order to solve the technical problems, the invention provides the following technical scheme:
the pickled cucumber product specifically comprises the following components in parts by weight: 40-50 parts of cucumber, 30-40 parts of water, 5-7 parts of high fructose corn syrup, 5-7 parts of brewed soy sauce, 0.5-0.7 part of hydrolyzed vegetable protein powder, 1.8-2.0 parts of edible salt and a food additive.
The following is a further optimization of the above technical solution of the present invention:
the food additive specifically comprises the following components in parts by weight: 0.6-0.8 part of sodium glutamate, 0.1-0.3 part of L-alanine, 0.1-0.3 part of citric acid, 0.05-0.2 part of disodium succinate, 0.1-0.3 part of glacial acetic acid, 0.04-0.06 part of capsicum oleoresin, 0.04-0.06 part of potassium sorbate, 0.005-0.02 part of sucralose and 0.005-0.02 part of perilla alcohol.
Further optimization: the water is used as a matrix, and the water is pure water.
The invention also discloses a pickling method of the pickled cucumber product, which comprises the following steps: processing raw materials of semi-finished products of cucumber pickling; a finished product production step; a post-finished product processing step;
the finished product production steps comprise:
s8, preparing pickling raw materials: preparing under normal temperature environment, firstly taking 30-40 parts of purified water as a substrate, pouring the purified water into a mixing barrel, then adding 5-7 parts of high fructose corn syrup, 5-7 parts of brewed soy sauce, 0.5-0.7 part of hydrolyzed vegetable protein powder, 1.8-2.0 parts of edible salt, 0.6-0.8 part of sodium glutamate, 0.1-0.3 part of L-alanine, 0.1-0.3 part of citric acid, 0.05-0.2 part of disodium succinate, 0.1-0.3 part of glacial acetic acid, 0.04-0.06 part of capsicum oleoresin, 0.04-0.06 part of potassium sorbate, 0.005-0.02 part of sucralose and 0.005-0.02 part of perilla alcohol into the mixing barrel in sequence, stirring and mixing uniformly to obtain a pickling raw material;
s9, bagging, namely selecting the semi-finished cucumber and the pickling raw materials which are processed by the semi-finished cucumber pickling raw material processing step, mixing the semi-finished cucumber and the pickling raw materials in proportion, and then filling the mixture into a packaging bag.
The following is a further optimization of the above technical solution of the present invention:
the processing steps of the raw materials of the semi-finished product for pickling cucumbers comprise:
s1, inputting salting raw materials: selecting a semi-finished product of pickled cucumber which is subjected to salting treatment as a raw material;
s2, cleaning raw materials: cleaning the semi-finished product pickled in the cucumber for 10-15 minutes, and removing impurities to obtain cleaned cucumbers;
s3, selecting raw materials: selecting bad products and foreign matters of impurities from the cleaned cucumbers to obtain qualified cucumbers;
s4, cucumber slicing: conveying the qualified cucumbers to a slitting process to be slit into slices to obtain cucumber slices;
s5, raw material and foreign matter inspection: detecting the cucumber slices, and selecting out products and foreign matters with inconsistent specifications to obtain clean cucumber slices;
s6, desalting: putting clean cucumber slices into a desalting container, and soaking and desalting with clear water;
s7, squeezing to remove water: and (4) putting the desalted cucumber slices into a squeezing barrel for squeezing and dewatering.
Further optimization: the post-finished product processing step comprises:
s10, vacuum packaging: carrying out vacuum packaging on the packaged packaging bags to obtain subpackaged finished products;
s11, sterilization: sterilizing the packaged finished product by adopting a pasteurization method, wherein the sterilization temperature is as follows: the sterilization time is as follows at 86-90 deg.C: 25-30 minutes;
s12, cooling: the subpackage finished product that will disinfect and accomplish is transported to the cooling bath and is cooled off with mobile cooling water, and mobile cooling water's temperature is: cooling at 15-18 deg.C for 6-10 min to obtain packed product with a temperature of 25-27 deg.C;
s13, drying: removing water on the packaging bag by using a strong-flow water remover;
s14, visual foreign matter detection: detecting the dried subpackaged finished products;
s15, X-ray machine detection: detecting each bag of subpackaged finished products by adopting an X-ray machine;
s16, boxing: respectively filling the detected subpackaged finished products into packing boxes;
s17, detecting physical and chemical indexes: detecting the pH value, the concentration and the salinity of each batch of finished products by using a detection instrument, and warehousing the finished products after the finished products are qualified;
s18, pressure test: and standing the qualified finished products in the warehouse for more than 48 hours, detecting whether the liquid leakage problem exists, and waiting for delivery after the qualified finished products are qualified.
Further optimization: in the step S1, the salinity of the cucumber pickling semi-finished product is 20-24 degrees.
Further optimization: in step S4, the thickness of cucumber slices finished by slicing cucumber is 6-7 mm.
Further optimization: in the step S6, the desalting time is 8-10 hours, the salinity of the cucumber slices is detected after the desalting is finished, and the salinity of the desalted cucumber slices is below 0.5 ℃.
Further optimization: the squeezing rate of the squeezing dehydration in the squeezing barrel in the step S7 is 60-65%.
The invention adopts the technical scheme, the conception is ingenious, the pickled cucumber and the pickling method can prevent the pickled cucumber from mildewing, rotting and deteriorating and generating carcinogens, further improve the safety of the pickled cucumber, improve the taste of pickled vegetables, and the pickled vegetables obtained according to the method can not generate adverse effects on human health.
And after the pickled cucumber product is detected, the detection conclusion is as follows: through inspection, the detected items meet the standard requirements of GB 2762-.
Sensory detection shows that the pickled cucumber product is reddish brown in color, glossy, sauced, free of unpleasant odor and has the following taste: has no sour taste and no peculiar smell, has the specifications of various products, has uniform thickness and no impurities, has no turbid bittern, and has crisp and tender texture.
The invention is further illustrated with reference to the following figures and examples.
Drawings
FIG. 1 is a process flow diagram of a pickling method in an embodiment of the present invention;
FIG. 2 is a test report of pickled cucumber in the example of the present invention;
FIG. 3 is a test report of pickled cucumber in the example of the present invention.
Detailed Description
Example 1:
the pickled cucumber product specifically comprises the following components: cucumber, water, high fructose corn syrup, brewed soy sauce, hydrolyzed vegetable protein powder, edible salt and food additives.
The components are as follows according to the weight portion: 40 parts of cucumber, 30 parts of water, 5 parts of high fructose corn syrup, 5 parts of brewed soy sauce, 0.5 part of hydrolyzed vegetable protein powder, 1.8 parts of edible salt and a food additive.
The food additive comprises the following components: sodium glutamate, L-alanine, citric acid, disodium succinate, glacial acetic acid, capsicum oleoresin, potassium sorbate, sucralose and perillyl alcohol.
The food additive comprises the following components in parts by weight: 0.6 part of sodium glutamate, 0.1 part of L-alanine, 0.1 part of citric acid, 0.05 part of disodium succinate, 0.1 part of glacial acetic acid, 0.04 part of capsicum oleoresin, 0.04 part of potassium sorbate, 0.005 part of sucralose and 0.005 part of perilla alcohol.
The water is used as a matrix, and the water is purified water.
The high fructose corn syrup is starch sugar crystal prepared by hydrolyzing and isomerizing plant starch, and is a sweetener.
The brewed soy sauce is brewed from soybean, wheat and edible salt.
A method for pickling a pickled cucumber product specifically comprises the following steps:
s1, inputting salting raw materials: selecting a semi-finished product of pickled cucumber after salting treatment as a raw material, wherein the salinity of the semi-finished product of pickled cucumber is 24 ℃, and detecting whether impurities such as impurities or metals exist in the semi-finished product of pickled cucumber by adopting metal detection and X-ray machine detection.
The sundries in the step S1 include: glass, ceramic, hair, silt and other sundries.
In the step S1, a salinity detector is used to detect the semi-finished product of pickled cucumber, so as to ensure that the salinity of the raw material of the semi-finished product of pickled cucumber is 24 degrees, and the detection frequency is at least once per batch.
S2, cleaning raw materials: and cleaning the semi-finished product pickled in the cucumber by using a cleaning machine, wherein the cleaning time is 10 minutes, and during cleaning, impurities such as nylon ropes, hairs and silt mixed in the semi-finished product pickled in the cucumber are removed, so that the cleaned cucumber is obtained.
In the step S2, during cleaning, visual inspection is performed in real time by a worker, and impurities such as nylon ropes, hair, silt and the like mixed in the semi-finished product of pickled cucumber are removed in real time, wherein the frequency of the visual inspection is real-time detection.
S3, selecting raw materials: selecting the cleaned cucumbers by manual selection, and selecting rotten, hollow and flower skin defective products and other foreign impurities in the cleaned cucumbers to obtain the qualified cucumbers.
The frequency of the raw material selection in the step S3 is performed manually in real time.
S4, cucumber slicing: the method comprises the steps of conveying qualified cucumbers to a slitting process, slitting qualified cucumbers into slices to obtain cucumber slices, wherein the thickness of the cucumber slices is 6-7mm, periodically detecting the thickness of the cucumber slices when the cucumbers are slit to ensure that the thickness of the cucumber slices is 6-7mm, and detecting at least once every one hour of the cucumber slices in a detection period.
In the step S4, a micrometer is used to measure the thickness of the cucumber slices, so as to ensure that the thickness of the cucumber slices is 6-7 mm.
S5, raw material and foreign matter inspection: the cucumber slices are detected manually during detection, products and other foreign matters with inconsistent specifications are selected to obtain clean cucumber slices, and the detection frequency is at least once for each batch.
S6, desalting: conveying the clean cucumber slices to a desalting process for desalting, wherein the clean cucumber slices are firstly put into a desalting container during desalting, then soaking and desalting are carried out by adopting clear water, the desalting time is 8 hours, the salinity of the cucumber slices is detected after desalting is finished, and the salinity of the desalted cucumber slices is below 0.5 ℃, so that the desalted cucumber slices are obtained.
In the step S6, a salinity detector is used to detect the desalted cucumber slices, so as to ensure that the salinity of the desalted cucumber slices is below 0.5 degrees, and the detection frequency is at least once for each desalting container.
S7, squeezing to remove water: and (3) putting the desalted cucumber slices into a squeezing barrel to squeeze and dewater, wherein the squeezing rate is controlled to be 60%, and thus obtaining a semi-finished cucumber product.
S8, preparing pickling raw materials: taking 30 parts of water as a substrate, pouring the water into a mixing barrel, then adding 5 parts of high fructose corn syrup, 5 parts of brewed soy sauce, 0.5 part of hydrolyzed vegetable protein powder, 1.8 parts of edible salt, 0.6 part of sodium glutamate, 0.1 part of L-alanine, 0.1 part of citric acid, 0.05 part of disodium succinate, 0.1 part of glacial acetic acid, 0.04 part of capsicum oleoresin, 0.04 part of potassium sorbate, 0.005 part of sucralose and 0.005 part of perilla alcohol into the mixing barrel in sequence for stirring and mixing, and obtaining the pickling raw material after ensuring uniform mixing.
The curing raw material is prepared at normal temperature in the step S8.
S9, bagging: mixing the semi-finished cucumber and the pickling raw materials, and then putting the mixture into a packaging bag, wherein the ratio of the semi-finished cucumber to the pickling raw materials is 1: 1.08-1.09.
In this embodiment, the ratio of the semi-finished cucumber to the pickling raw materials is as follows: 490g of semi-finished cucumber and 530g of pickling raw materials.
S10, vacuum packaging: and carrying out vacuum packaging on the packaging bags subjected to bagging to obtain subpackaged finished products, wherein the vacuum packaging is carried out according to vacuum requirements, and whether the sealing strength and the vacuumizing condition of the packaging bags are qualified or not is detected after the vacuum packaging is finished, and the detection frequency is at least one time for each bag.
S11, sterilization: sterilizing the packaged finished product by adopting a pasteurization method, wherein the sterilization temperature is as follows: and (3) sterilizing at 86 ℃ for the following time: for 30 minutes.
S12, cooling: the subpackage finished product that will disinfect and accomplish is transported to and is cooled off in the cooling bath, adopt mobile cooling water to cool off in the cooling bath, mobile cooling water's temperature is: the cooling time is 10 minutes at 18 ℃, and the temperature in the packed finished product after cooling is 26 ℃.
S13, drying: and conveying the cooled subpackaged finished products to a strong-flow water remover for air cooling and water removal for removing water on the packaging bags.
S14, visual foreign matter detection: and detecting the dried subpackaged finished products by manpower, detecting whether impurities such as hair, nylon ropes, silt, glass, ceramics, metal and the like exist inside and outside the packaging bag, and detecting whether the packaging bag is labeled.
In step S14, the detection frequency is detected at least once for each packaged finished product.
S15, X-ray machine detection: and detecting each bag of subpackaged finished products by adopting an X-ray machine, and removing impurities such as glass, ceramics, metal and the like in the subpackaged finished products.
In step S15, the detection frequency is detected at least once for each packaged finished product.
S16, boxing: and respectively filling the detected subpackaged finished products into the packaging boxes.
S17, detecting physical and chemical indexes: and (4) detecting the finished products of each batch, measuring the pH value, the concentration and the salinity of the products by using a detection instrument, and warehousing the products after the products are qualified.
S18, pressure test: and standing the qualified finished products in the warehouse for more than 48 hours, detecting whether the liquid leakage problem exists, if the paper boxes are observed to be soaked, picking out and replacing, and waiting for delivery after the qualified finished products are qualified.
Example 2:
the pickled cucumber product comprises the following components in parts by weight: 49 parts of cucumber, 34.89 parts of water, 6 parts of high fructose corn syrup, 6 parts of brewed soy sauce, 0.6 part of hydrolyzed vegetable protein powder, 1.9 parts of edible salt and a food additive.
The food additive specifically comprises the following components in parts by weight: 0.7 part of sodium glutamate, 0.2 part of L-alanine, 0.2 part of citric acid, 0.1 part of disodium succinate, 0.2 part of glacial acetic acid, 0.05 part of capsicum oleoresin, 0.05 part of potassium sorbate, 0.01 part of sucralose and 0.01 part of perilla alcohol.
The water is used as a matrix, and the water is purified water.
A method for pickling a pickled cucumber product specifically comprises the following steps:
s1, inputting salting raw materials: selecting a semi-finished product of pickled cucumber which is subjected to salting treatment as a raw material, detecting the salinity of the semi-finished product of pickled cucumber to be 20 ℃ by adopting a salinity detection instrument, detecting at least once every batch at a detection frequency, and detecting whether impurities such as impurities or metals exist in the semi-finished product of pickled cucumber by adopting metal detection and X-ray machine detection.
S2, cleaning raw materials: cleaning the semi-finished product pickled in the cucumber by adopting a cleaning machine, wherein the cleaning time is 13 minutes, during cleaning, visual inspection is carried out by workers in real time, and impurities such as nylon ropes, hairs and silt mixed in the semi-finished product pickled in the cucumber are removed to obtain cleaned cucumbers, and the frequency of the visual inspection is real-time detection.
S3, selecting raw materials: selecting the cleaned cucumbers by manual selection, selecting rotten, hollow and flower skin defective products and other foreign impurities in the cleaned cucumbers to obtain qualified cucumbers, wherein the raw material selection is performed manually in real time.
S4, cucumber slicing: the method comprises the steps of conveying qualified cucumbers to a slitting process, slitting the qualified cucumbers into slices to obtain cucumber slices, periodically detecting the thickness of the cucumber slices by using a micrometer when the cucumbers are slit, and ensuring that the thickness of the cucumber slices is 6-7mm, wherein the detection period is at least one time when each cucumber slice is slit for one hour.
S5, raw material and foreign matter inspection: the cucumber slices are detected manually during detection, products and other foreign matters with inconsistent specifications are selected to obtain clean cucumber slices, and the detection frequency is at least once for each batch.
S6, desalting: conveying the clean cucumber slices to a desalting process for desalting, wherein the clean cucumber slices are firstly put into a desalting container during desalting, then soaking and desalting are carried out by adopting clear water, the desalting time is 9 hours, a salinity detection instrument is adopted to detect the desalted cucumber slices after desalting is finished, the salinity of the desalted cucumber slices is below 0.5 ℃, and the desalted cucumber slices are obtained, wherein the detection frequency is that each desalting container is used for detecting at least once.
S7, squeezing to remove water: and (3) putting the desalted cucumber slices into a squeezing barrel to squeeze and dewater, wherein the squeezing rate is controlled to be 63%, and thus obtaining a semi-finished cucumber product.
S8, preparing pickling raw materials: the preparation method comprises the steps of preparing at normal temperature, firstly taking 34.89 parts of water as a substrate, pouring the water into a mixing barrel, then sequentially adding 6 parts of high fructose corn syrup, 6 parts of brewed soy sauce, 0.6 part of hydrolyzed vegetable protein powder, 1.9 parts of edible salt, 0.7 part of sodium glutamate, 0.2 part of L-alanine, 0.2 part of citric acid, 0.1 part of disodium succinate, 0.2 part of glacial acetic acid, 0.05 part of capsicum oleoresin, 0.05 part of potassium sorbate, 0.01 part of sucralose and 0.01 part of perilla alcohol into the mixing barrel for stirring and mixing, and obtaining the pickling raw material after uniform mixing.
S9, bagging: mixing the semi-finished cucumber and the pickling raw materials, and then putting the mixture into a packaging bag, wherein the ratio of the semi-finished cucumber to the pickling raw materials is 1: 1.08-1.09.
S10, vacuum packaging: and carrying out vacuum packaging on the packaging bags subjected to bagging to obtain subpackaged finished products, wherein the vacuum packaging is carried out according to vacuum requirements, and whether the sealing strength and the vacuumizing condition of the packaging bags are qualified or not is detected after the vacuum packaging is finished, and the detection frequency is at least one time for each bag.
S11, sterilization: sterilizing the packaged finished product by adopting a pasteurization method, wherein the sterilization temperature is as follows: and (6) sterilizing at the temperature of 88 ℃ for: for 27 minutes.
S12, cooling: the subpackage finished product that will disinfect and accomplish is transported to and is cooled off in the cooling bath, adopt mobile cooling water to cool off in the cooling bath, mobile cooling water's temperature is: the cooling time is 8 minutes at 16 ℃, and the bag temperature of the cooled subpackaged finished products is 25 ℃.
S13, drying: and conveying the cooled subpackaged finished products to a strong-flow water remover for air cooling and water removal for removing water on the packaging bags.
S14, visual foreign matter detection: the method comprises the steps of detecting the dried subpackage finished products manually, detecting whether sundries such as hair, nylon ropes, silt, glass, ceramics, metal and the like exist inside and outside a packaging bag, detecting whether labels are adhered on the packaging bag, and detecting at least once for each subpackage finished product at a detection frequency.
S15, X-ray machine detection: and detecting each bag of subpackaged finished products by adopting an X-ray machine, removing impurities such as glass, ceramics, metal and the like in the subpackaged finished products, and detecting at least once for each subpackaged finished product at a detection frequency.
S16, boxing: and respectively filling the detected subpackaged finished products into the packaging boxes.
S17, detecting physical and chemical indexes: and (4) detecting the finished products of each batch, measuring the pH value, the concentration and the salinity of the products by using a detection instrument, and warehousing the products after the products are qualified.
S18, pressure test: and standing the qualified finished products in the warehouse for more than 48 hours, detecting whether the liquid leakage problem exists, if the paper boxes are observed to be soaked, picking out and replacing, and waiting for delivery after the qualified finished products are qualified.
Example 3:
the pickled cucumber product comprises the following components in parts by weight: 50 parts of cucumber, 40 parts of water, 7 parts of high fructose corn syrup, 7 parts of brewed soy sauce, 0.7 part of hydrolyzed vegetable protein powder, 2.0 parts of edible salt and a food additive.
The food additive specifically comprises the following components in parts by weight: 0.8 part of sodium glutamate, 0.3 part of L-alanine, 0.3 part of citric acid, 0.2 part of disodium succinate, 0.3 part of glacial acetic acid, 0.06 part of capsicum oleoresin, 0.06 part of potassium sorbate, 0.02 part of sucralose and 0.02 part of perilla alcohol.
The water is used as a matrix, and the water is purified water.
A method for pickling a pickled cucumber product specifically comprises the following steps:
s1, inputting salting raw materials: selecting a semi-finished product of pickled cucumber which is subjected to salting treatment as a raw material, detecting the salinity of the semi-finished product of pickled cucumber to be 22 degrees by adopting a salinity detection instrument, detecting at least once every batch at a detection frequency, and detecting whether impurities such as impurities or metals exist in the semi-finished product of pickled cucumber by adopting metal detection and X-ray machine detection.
S2, cleaning raw materials: the semi-finished product pickled in the cucumber is cleaned by a cleaning machine, the cleaning time is 15 minutes, during cleaning, visual inspection is carried out by workers in real time, impurities such as nylon ropes, hair and silt mixed in the semi-finished product pickled in the cucumber are removed, cleaned cucumbers are obtained, and the frequency of the visual inspection is real-time detection.
S3, selecting raw materials: selecting the cleaned cucumbers by manual selection, selecting rotten, hollow and flower skin defective products and other foreign impurities in the cleaned cucumbers to obtain qualified cucumbers, wherein the raw material selection is performed manually in real time.
S4, cucumber slicing: the method comprises the steps of conveying qualified cucumbers to a slitting process, slitting the qualified cucumbers into slices to obtain cucumber slices, periodically detecting the thickness of the cucumber slices by using a micrometer when the cucumbers are slit, and ensuring that the thickness of the cucumber slices is 6-7mm, wherein the detection period is at least one time when each cucumber slice is slit for one hour.
S5, raw material and foreign matter inspection: the cucumber slices are detected manually during detection, products and other foreign matters with inconsistent specifications are selected to obtain clean cucumber slices, and the detection frequency is at least once for each batch.
S6, desalting: conveying the clean cucumber slices to a desalting process for desalting, wherein the clean cucumber slices are firstly put into a desalting container during desalting, then soaking and desalting are carried out by adopting clear water, the desalting time is 10 hours, a salinity detection instrument is adopted to detect the desalted cucumber slices after desalting is finished, the salinity of the desalted cucumber slices is below 0.5 ℃, and the desalted cucumber slices are obtained, wherein the detection frequency is that each desalting container is used for detecting at least once.
S7, squeezing to remove water: and (3) putting the desalted cucumber slices into a squeezing barrel for squeezing and dehydrating, wherein the squeezing rate is controlled to be 65%, and thus obtaining a semi-finished cucumber product.
S8, preparing pickling raw materials: the preparation method comprises the steps of preparing the pickling raw materials under a normal temperature environment, taking 40 parts of water as a base body, pouring the water into a mixing barrel, then sequentially adding 7 parts of high fructose corn syrup, 7 parts of brewed soy sauce, 0.7 part of hydrolyzed vegetable protein powder, 2.0 parts of edible salt, 0.8 part of sodium glutamate, 0.3 part of L-alanine, 0.3 part of citric acid, 0.2 part of disodium succinate, 0.3 part of glacial acetic acid, 0.06 part of capsicum oleoresin, 0.06 part of potassium sorbate, 0.02 part of sucralose and 0.02 part of perilla alcohol into the mixing barrel, stirring and mixing, and obtaining the pickling raw materials after uniform mixing.
S9, bagging: mixing the semi-finished cucumber and the pickling raw materials, and then putting the mixture into a packaging bag, wherein the ratio of the semi-finished cucumber to the pickling raw materials is 1: 1.08-1.09.
S10, vacuum packaging: and carrying out vacuum packaging on the packaging bags subjected to bagging to obtain subpackaged finished products, wherein the vacuum packaging is carried out according to vacuum requirements, and whether the sealing strength and the vacuumizing condition of the packaging bags are qualified or not is detected after the vacuum packaging is finished, and the detection frequency is at least one time for each bag.
S11, sterilization: sterilizing the packaged finished product by adopting a pasteurization method, wherein the sterilization temperature is as follows: and (3) sterilizing at 90 ℃ for: for 25 minutes.
S12, cooling: the subpackage finished product that will disinfect and accomplish is transported to and is cooled off in the cooling bath, adopt mobile cooling water to cool off in the cooling bath, mobile cooling water's temperature is: the cooling time is 6 minutes at 15 ℃, and the temperature in the packed finished product after cooling is 27 ℃.
S13, drying: and conveying the cooled subpackaged finished products to a strong-flow water remover for air cooling and water removal for removing water on the packaging bags.
S14, visual foreign matter detection: the method comprises the steps of detecting the dried subpackage finished products manually, detecting whether sundries such as hair, nylon ropes, silt, glass, ceramics, metal and the like exist inside and outside a packaging bag, detecting whether labels are adhered on the packaging bag, and detecting at least once for each subpackage finished product at a detection frequency.
S15, X-ray machine detection: and detecting each bag of subpackaged finished products by adopting an X-ray machine, removing impurities such as glass, ceramics, metal and the like in the subpackaged finished products, and detecting at least once for each subpackaged finished product at a detection frequency.
S16, boxing: and respectively filling the detected subpackaged finished products into the packaging boxes.
S17, detecting physical and chemical indexes: and (4) detecting the finished products of each batch, measuring the pH value, the concentration and the salinity of the products by using a detection instrument, and warehousing the products after the products are qualified.
S18, pressure test: and standing the qualified finished products in the warehouse for more than 48 hours, detecting whether the liquid leakage problem exists, if the paper boxes are observed to be soaked, picking out and replacing, and waiting for delivery after the qualified finished products are qualified.
In the above embodiments 1 to 3, the steps S1 to S7 are processing steps of raw materials of semi-finished products of cucumber pickling; the steps S8-S9 are finished product production steps; the steps S10-S18 are post-finishing processing steps.
The pickled cucumbers prepared in the above examples 1 to 3 are detected, and the specific detection is as follows:
the judgment basis is as follows: GB 2762-.
And (4) checking and detecting items: lead (in terms of Pb), nitrite (in terms of sodium nitrite), benzoic acid and its sodium salt (in terms of benzoic acid), sorbic acid and its potassium salt (in terms of sorbic acid juice), dehydroacetic acid and its sodium salt (in terms of dehydroacetic acid), sodium saccharin (in terms of saccharin), sucralose, cyclamate (in terms of cyclamic acid), neotame, aspartame, and the like.
The specific test report is shown in fig. 2-3: FIGS. 2-3 show the test data of examples 1-3.
It can be seen from this that: after the inspection and detection, the inspection and detection result is as follows: through inspection, the detected items meet the standard requirements of GB 2762-.
And sensory detection shows that the pickled cucumber product is reddish brown in color, glossy, sauced, free of unpleasant odor and has the following taste: has no sour taste and no peculiar smell, has the specifications of various products, has uniform thickness and no impurities, has no turbid bittern, and has crisp and tender texture.
It will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in the embodiments described above without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims.
Claims (10)
1. A pickled cucumber product is characterized in that: the composition specifically comprises the following components in parts by weight: 40-50 parts of cucumber, 30-40 parts of water, 5-7 parts of high fructose corn syrup, 5-7 parts of brewed soy sauce, 0.5-0.7 part of hydrolyzed vegetable protein powder, 1.8-2.0 parts of edible salt and a food additive.
2. The cucumber pickle as claimed in claim 1, wherein: the food additive specifically comprises the following components in parts by weight: 0.6-0.8 part of sodium glutamate, 0.1-0.3 part of L-alanine, 0.1-0.3 part of citric acid, 0.05-0.2 part of disodium succinate, 0.1-0.3 part of glacial acetic acid, 0.04-0.06 part of capsicum oleoresin, 0.04-0.06 part of potassium sorbate, 0.005-0.02 part of sucralose and 0.005-0.02 part of perilla alcohol.
3. The cucumber pickle as claimed in claim 2, wherein: the water is used as a matrix, and the water is pure water.
4. The method for pickling a pickled cucumber as claimed in any one of claims 1 to 3, wherein the method comprises the following steps: the pickling method specifically comprises the following steps: processing raw materials of semi-finished products of cucumber pickling; a finished product production step; a post-finished product processing step;
the finished product production steps comprise:
s8, preparing pickling raw materials: preparing under normal temperature environment, firstly taking 30-40 parts of purified water as a substrate, pouring the purified water into a mixing barrel, then adding 5-7 parts of high fructose corn syrup, 5-7 parts of brewed soy sauce, 0.5-0.7 part of hydrolyzed vegetable protein powder, 1.8-2.0 parts of edible salt, 0.6-0.8 part of sodium glutamate, 0.1-0.3 part of L-alanine, 0.1-0.3 part of citric acid, 0.05-0.2 part of disodium succinate, 0.1-0.3 part of glacial acetic acid, 0.04-0.06 part of capsicum oleoresin, 0.04-0.06 part of potassium sorbate, 0.005-0.02 part of sucralose and 0.005-0.02 part of perilla alcohol into the mixing barrel in sequence, stirring and mixing uniformly to obtain a pickling raw material;
s9, bagging, namely selecting the semi-finished cucumber and the pickling raw materials which are processed by the semi-finished cucumber pickling raw material processing step, mixing the semi-finished cucumber and the pickling raw materials in proportion, and then filling the mixture into a packaging bag.
5. The method for pickling a pickled cucumber as claimed in claim 4, wherein the method comprises the following steps: the processing steps of the raw materials of the semi-finished product for pickling cucumbers comprise:
s1, inputting salting raw materials: selecting a semi-finished product of pickled cucumber which is subjected to salting treatment as a raw material;
s2, cleaning raw materials: cleaning the semi-finished product pickled in the cucumber for 10-15 minutes, and removing impurities to obtain cleaned cucumbers;
s3, selecting raw materials: selecting bad products and foreign matters of impurities from the cleaned cucumbers to obtain qualified cucumbers;
s4, cucumber slicing: conveying the qualified cucumbers to a slitting process to be slit into slices to obtain cucumber slices;
s5, raw material and foreign matter inspection: detecting the cucumber slices, and selecting out products and foreign matters with inconsistent specifications to obtain clean cucumber slices;
s6, desalting: putting clean cucumber slices into a desalting container, and soaking and desalting with clear water;
s7, squeezing to remove water: and (4) putting the desalted cucumber slices into a squeezing barrel for squeezing and dewatering.
6. The method for pickling a pickled cucumber as claimed in claim 5, wherein the method comprises the following steps: the post-finished product processing step comprises:
s10, vacuum packaging: carrying out vacuum packaging on the packaged packaging bags to obtain subpackaged finished products;
s11, sterilization: sterilizing the packaged finished product by adopting a pasteurization method, wherein the sterilization temperature is as follows: the sterilization time is as follows at 86-90 deg.C: 25-30 minutes;
s12, cooling: the subpackage finished product that will disinfect and accomplish is transported to the cooling bath and is cooled off with mobile cooling water, and mobile cooling water's temperature is: cooling at 15-18 deg.C for 6-10 min to obtain packed product with a temperature of 25-27 deg.C;
s13, drying: removing water on the packaging bag by using a strong-flow water remover;
s14, visual foreign matter detection: detecting the dried subpackaged finished products;
s15, X-ray machine detection: detecting each bag of subpackaged finished products by adopting an X-ray machine;
s16, boxing: respectively filling the detected subpackaged finished products into packing boxes;
s17, detecting physical and chemical indexes: detecting the pH value, the concentration and the salinity of each batch of finished products by using a detection instrument, and warehousing the finished products after the finished products are qualified;
s18, pressure test: and standing the qualified finished products in the warehouse for more than 48 hours, detecting whether the liquid leakage problem exists, and waiting for delivery after the qualified finished products are qualified.
7. The method for pickling a pickled cucumber as claimed in claim 6, wherein the method comprises the following steps: in the step S1, the salinity of the cucumber pickling semi-finished product is 20-24 degrees.
8. The method for pickling a pickled cucumber as claimed in claim 7, wherein the method comprises the following steps: in step S4, the thickness of cucumber slices finished by slicing cucumber is 6-7 mm.
9. The method for pickling a pickled cucumber as claimed in claim 8, wherein the method comprises the following steps: and in the step S6, the desalting time is 8-10 hours, the salinity of the cucumber slices is detected after the desalting is finished, and the salinity of the desalted cucumber slices is below 0.5 ℃.
10. The method for pickling a pickled cucumber as claimed in claim 9, wherein the method comprises the following steps: the squeezing rate of the squeezing dehydration in the squeezing barrel in the step S7 is 60-65%.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876728A (en) * | 2016-05-31 | 2016-08-24 | 天津谦德食品有限公司 | Pickling processing method of whole cucumbers |
| CN106036660A (en) * | 2016-05-31 | 2016-10-26 | 天津谦德食品有限公司 | Pickling and processing method of assorted cucumber strips |
| CN108201101A (en) * | 2017-12-28 | 2018-06-26 | 天津谦德食品有限公司 | The cucumber method for pickling that a kind of color and luster is excellent, taste is beautiful |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876728A (en) * | 2016-05-31 | 2016-08-24 | 天津谦德食品有限公司 | Pickling processing method of whole cucumbers |
| CN106036660A (en) * | 2016-05-31 | 2016-10-26 | 天津谦德食品有限公司 | Pickling and processing method of assorted cucumber strips |
| CN108201101A (en) * | 2017-12-28 | 2018-06-26 | 天津谦德食品有限公司 | The cucumber method for pickling that a kind of color and luster is excellent, taste is beautiful |
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