CN114304565A - Method for pickling pawpaw and pawpaw pickled product - Google Patents
Method for pickling pawpaw and pawpaw pickled product Download PDFInfo
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- CN114304565A CN114304565A CN202111675816.0A CN202111675816A CN114304565A CN 114304565 A CN114304565 A CN 114304565A CN 202111675816 A CN202111675816 A CN 202111675816A CN 114304565 A CN114304565 A CN 114304565A
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Abstract
The invention belongs to the field of food, and particularly relates to a method for pickling pawpaw, which comprises the following steps: mixing fructus Chaenomelis, Capsici fructus, Bulbus Allii and pickling material to obtain mixture; standing the mixture in a closed environment for 1-18 hours to obtain a pretreated substance; tumbling the pretreated substance for 1-8 hours under a vacuum condition, and carrying out optional solid-liquid separation to obtain a papaya pickling product; wherein the raw materials are in the following proportions by weight: 18-55 parts of pawpaw, 1-13 parts of hot pepper, 1-13 parts of garlic and 30-100 parts of marinade. The invention also relates to the prepared pawpaw pickled product. The method has the advantages of short pickling period, good color and luster of the prepared product, good oxidation resistance, crisp and tasty mouthfeel, strong sauce flavor and fresh and sweet aftertaste.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a method for pickling pawpaw, and a prepared pawpaw pickled product.
Background
The pickles are made by taking fresh vegetables as raw materials and adopting different pickling processes, have unique flavor and are deeply loved by consumers. The pickles include pickles, fermented/non-fermented pickles and waterlogging, and commonly include preserved vegetables, pickles, sweet and sour garlic, pickled cucumbers, dried turnips, root mustard and the like. However, existing pickle products have quality and safety problems, mainly due to: the pickling period of the pickled vegetables is long, the mechanization degree is low, and the potential risk is large; a large amount of food additives are added to solve the problems of gas generation and can expansion, so that the safety and the nutritional value of the product are reduced.
The pawpaw named Bai Yi Guo Wang has wide application range and rich nutrition, is especially suitable for growing the pawpaw in areas such as Guangxi, Guangdong and Hainan in China, is used as a common pickling raw material in southern areas in China, and has obvious industrial development advantages. However, the papaya pickling process also has the problems of long period, low mechanization degree, poor safety and the like. Moreover, in the food industry, the pawpaw skin is often used as a raw material for pickling or preparing food, and the pawpaw flesh is rarely used for pickling products.
At present, a method for pickling pawpaw is urgently needed to improve the production efficiency, the product quality and safety, and the appearance and taste of the product, so that the development of the pawpaw pickling industry is promoted.
Disclosure of Invention
The invention provides a method for pickling pawpaw, which has the advantages of short pickling period, production efficiency improvement, good color and oxidation resistance of the prepared product, crisp taste, strong sauce flavor, fresh and sweet aftertaste and good flavor. On the basis, the invention also provides a pawpaw pickled product.
In order to achieve the above object, the present invention relates to a method for pickling papaya, comprising the steps of:
(1) mixing fructus Chaenomelis, Capsici fructus, Bulbus Allii and pickling material to obtain mixture;
(2) standing the mixture in a closed environment for 1-18 hours (preferably 5-10 hours) to obtain a pretreatment substance;
(3) tumbling the pretreated substance under vacuum for 1-8 hours (preferably 1-5 hours, such as 2 hours and 3 hours), and optionally carrying out solid-liquid separation to obtain a papaya pickled product;
wherein the raw materials are in the following proportions by weight:
papaya 18 to 55 (preferably 20 to 50 parts by weight, for example, 22 parts by weight, 30 parts by weight, 40 parts by weight, 42 parts by weight, 45 parts by weight)
1 to 13 parts (preferably 1 to 10 parts by weight, for example, 3 parts by weight, 5 parts by weight, 8 parts by weight) of capsicum
1 to 13 parts (preferably 1 to 10 parts, for example, 3 parts, 5 parts, or 8 parts) by weight of garlic
The curing agent is 30 to 100 parts (preferably 40 to 80 parts by weight, for example, 50 parts by weight, 60 parts by weight, and 70 parts by weight).
In certain embodiments of the first aspect of the present invention, in step (2), the mixture is allowed to stand in a closed environment at normal temperature and pressure. Wherein, the normal pressure refers to an atmospheric pressure, namely the gas pressure generated by the atmosphere in our ordinary life; the normal temperature is also called as common temperature or room temperature, and is generally 0-30 ℃.
In certain embodiments of the first aspect of the present invention, in step (3), the tumbling is carried out under a vacuum of-0.9 to-0.1 MPa (e.g., -0.3MPa, -0.2 MPa).
In certain embodiments of the first aspect of the present invention, in step (1), the marinade comprises, in weight percent:
sugar 35% to 65% (preferably 40% to 60%, for example 45%, 50%, 55%)
Soy sauce 18-45% (preferably 20-40%, e.g. 25%, 30%, 35%)
Vinegar 9% -18% (preferably 10% -16%, for example 11%, 13%, 15%)
Cooking wine 1% -6% (preferably 1% -5%, e.g. 2%, 4%)
Food additive 0% -2% (preferably 0% -1%, e.g. 0.2%, 0.4%)
The balance of water;
the above weight percentages are based on the total weight of the marinade.
In some embodiments of the first aspect of the present invention, the marinade further comprises 70 to 200 parts by weight (preferably 80 to 150 parts by weight, for example 100 parts by weight) of water.
In some embodiments of the first aspect of the present invention, the food additive is selected from preservatives and antioxidants, for example in a mass ratio of 1: 1.
In some embodiments of the first aspect of the present invention, prior to step (1), the method further comprises: the pawpaw is sterilized, preferably by ozone.
In some embodiments of the first aspect of the present invention, prior to step (1), the method further comprises: sterilizing the chili and the garlic, preferably by using boiled water.
In some embodiments of the first aspect of the present invention, the method further comprises: and (4) carrying out disinfection and sterilization treatment on the papaya pickling product obtained in the step (3), preferably carrying out disinfection and sterilization treatment by adopting water bath.
In some embodiments of the first aspect of the present invention, prior to step (1) or step (1-1), the method further comprises: papaya (e.g., fresh papaya) is washed, peeled, chopped (e.g., into strands), optionally dried and screened.
In some embodiments of the first aspect of the present invention, prior to step (1) or step (1-2), the method further comprises: the Capsici fructus (such as fresh Capsici fructus) and Bulbus Allii can be optionally screened, washed, and crushed (such as into 5-10mm size).
In some embodiments of the first aspect of the present invention, the sugar is selected from white sugar and rock candy.
In some embodiments of the first aspect of the present invention, the soy sauce is a premium soy sauce. The special soy sauce is obtained by grading according to the conventional method in the field, wherein the content of amino acid nitrogen in the special soy sauce is more than or equal to 1.2g/100 mL.
In some embodiments of the first aspect of the present invention, the vinegar is brewed vinegar. For example, the brewed vinegar specified in the national standard GB/T18187-.
In certain embodiments of the first aspect of the present invention, in step (3), the solid-liquid separation is performed by filtration.
The second aspect of the invention relates to a papaya pickled product which is prepared by the method of the first aspect of the invention.
The invention has the following beneficial effects:
1. the method has short curing period and improves the production efficiency;
2. the papaya pickled product prepared by the method has the advantages of good color and oxidation resistance, crisp and tasty mouthfeel, strong sauce flavor, fresh and sweet aftertaste, good flavor and high safety.
Detailed Description
Embodiments of the present invention will now be described more fully hereinafter with reference to the accompanying examples, in which some, but not all embodiments of the invention are shown. The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way intended to limit the invention, its application, or uses. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
(1) Cleaning fresh pawpaw, peeling, shredding, drying, selecting to remove impurities, uniformly spreading on a goods shelf, and performing ozone sterilization treatment to obtain sterilized dried pawpaw shreds for later use;
(2) removing pedicles of fresh Capsici fructus, sieving to remove mildewed or rotten Capsici fructus and impurities, cleaning the sieved Capsici fructus and Bulbus Allii, sterilizing with boiled water, and crushing to 5-10 mm;
(3) according to the weight parts, 50 parts of rock sugar or white granulated sugar, 0.2 part of potassium sorbate (preservative) and 0.2 part of D-sodium erythorbate (antioxidant) are taken to be completely dissolved in hot water in a clean container, 30 parts of special-grade soy sauce (the content of amino acid nitrogen is more than or equal to 1.2g/100mL), 13 parts of brewed vinegar and 3 parts of cooking wine are added, water is added, the total weight is 100 parts, and the materials are completely mixed to obtain a material liquid;
(4) according to the parts by weight, 500 parts of the material taking liquid, 50 parts of sterilized chopped hot pepper, 30 parts of sterilized chopped garlic and 420 parts of sterilized dried papaya shreds are completely mixed in a clean material barrel, covered with a cover, completely sealed and kept stand for 5-10 hours under the conditions of normal temperature and normal pressure to obtain a pickled semi-finished product;
(5) cleaning and disinfecting vacuum rolling and kneading equipment according to a standard cleaning operation flow, putting the pickled semi-finished product into the vacuum rolling and kneading equipment, rolling and kneading for 2 hours under the condition of vacuum degree of-0.3 MPa, and then discharging in vacuum to obtain a pickled product;
(6) filtering the pickled product to remove feed liquid, packaging into bottles or bags, sterilizing the packaged product in water bath for 20 minutes, drying, sticking the label, boxing, and warehousing.
Example 2
(1) Cleaning fresh pawpaw, peeling, shredding, drying, selecting to remove impurities, uniformly spreading on a goods shelf, and performing ozone sterilization treatment to obtain sterilized dried pawpaw shreds for later use;
(2) removing pedicles of fresh Capsici fructus, sieving to remove mildewed or rotten Capsici fructus and impurities, cleaning the sieved Capsici fructus and Bulbus Allii, sterilizing with boiled water, and crushing to 5-10 mm;
(3) according to the weight parts, 50 parts of rock sugar or white granulated sugar, 0.2 part of potassium sorbate (preservative) and 0.2 part of D-sodium erythorbate (antioxidant) are taken to be completely dissolved in hot water in a clean container, 30 parts of special-grade soy sauce (the content of amino acid nitrogen is more than or equal to 1.2g/100mL), 13 parts of brewed vinegar and 3 parts of cooking wine are added, water is added, the total weight is 100 parts, and the materials are completely mixed to obtain a material liquid;
(4) according to the parts by weight, taking 700 parts of the material taking liquid, 30 parts of sterilized chopped hot pepper, 50 parts of sterilized chopped garlic and 220 parts of sterilized dried papaya shreds, completely mixing the materials in a clean material barrel, covering a cover, completely sealing, and standing for 5-10 hours under the conditions of normal temperature and normal pressure to obtain a pickled semi-finished product;
(5) cleaning and disinfecting vacuum rolling and kneading equipment according to a standard cleaning operation flow, putting the pickled semi-finished product into the vacuum rolling and kneading equipment, rolling and kneading for 2 hours under the condition of vacuum degree of-0. MPa and 3MPa, and then discharging in vacuum to obtain a pickled product;
(6) filtering the pickled product to remove feed liquid, packaging into bottles or bags, sterilizing the packaged product in water bath for 30 minutes, drying, sticking the label, boxing, and warehousing.
Comparative example 1 the procedure of sterilization, disinfection, vacuum tumbling and post-packaging sterilization was omitted
(1) Cleaning fresh pawpaw, peeling, shredding, drying, selecting and removing impurities, and then uniformly spreading on a goods shelf to obtain dried pawpaw shreds for later use;
(2) removing pedicles of fresh Capsici fructus, sieving to remove mildewed or rotten Capsici fructus and impurities, cleaning the sieved Capsici fructus and Bulbus Allii, and crushing to 5-10 mm;
(3) same as in step (3) of example 1;
(4) according to the weight parts, 500 parts of the material taking liquid, 50 parts of the chopped chili, 30 parts of the chopped garlic and 420 parts of the dried papaya shreds are completely and uniformly mixed in a clean material barrel, a cover is covered, the mixture is completely sealed, and the mixture is kept stand for 5 to 10 hours under the conditions of normal temperature and normal pressure to obtain a pickled product;
(5) filtering the pickled product to remove the feed liquid, and packaging into bottles or bags.
Comparative example 2 omitting the steps of sterilizing, disinfecting, vacuum tumbling and sterilizing after packaging
(1) Cleaning fresh pawpaw, peeling, shredding, drying, selecting and removing impurities, and then uniformly spreading on a goods shelf to obtain dried pawpaw shreds for later use;
(2) removing pedicles of fresh Capsici fructus, sieving to remove mildewed or rotten Capsici fructus and impurities, cleaning the sieved Capsici fructus and Bulbus Allii, and crushing to 5-10 mm;
(3) same as in step (3) of example 2;
(4) according to the weight parts, the material taking liquid is 700 parts, the pepper pieces are 30 parts, the garlic pieces are 50 parts, and the dried papaya shreds are 220 parts, and the materials are completely and uniformly mixed in a clean material barrel, covered with a cover, completely sealed and kept stand for 5-10 hours under the conditions of normal temperature and normal pressure to obtain a pickled product;
(5) filtering the pickled product to remove the feed liquid, and packaging into bottles or bags.
Comparative example 3
(a) The papaya slice pickles purchased from the market brand A;
(b) the papaya slice pickles purchased from the market are brand B.
Comparative example 4 No Vinegar and cooking wine were added to the feed solution
(1) - (2) Steps (1) - (2) of example 1;
(3) according to the parts by weight, 50 parts of rock sugar or white granulated sugar, 0.2 part of potassium sorbate and 0.2 part of D-sodium erythorbate are taken and completely dissolved in hot water in a clean container, 30 parts of special soy sauce (the content of amino acid nitrogen is more than or equal to 1.2g/100mL) and water are added, the total amount is 100 parts by weight, and the materials are completely mixed to obtain feed liquid;
(4) - (6) same as in steps (4) - (6) of example 1.
Product evaluation
The color of the pickled products of examples 1-2 and comparative examples 1-4 was visually observed by 10 professional evaluators, and the evaluation criteria of color from good to bad were: bright yellow, light yellow, dark and dark; after the above professional evaluator tasted the pickled products of examples 1 to 2 and comparative examples 1 to 4, the taste of each product was evaluated, and the evaluation criteria of flavor from good to bad were: the sauce has strong sauce flavor, good sauce flavor and common flavor; averaging the results;
(II) placing the pickled products of examples 1-2 and comparative examples 1-4 on a dish, exposing the pickled products to the air, and standing the pickled products for 30 min; if the product keeps the original color, the product is not oxidized; if the product is changed from the original color to a poorer color, the product is oxidized;
(III) the pickled products of examples 1-2 and comparative examples 1-4 were tested for total number of colonies (tested according to the method of national standard GB 4789.2-2016), number of coliform colonies (tested according to the method of national standard GB 4789.3-2016), number of salmonella colonies (tested according to the method of national standard GB 4789.4-2016), and number of staphylococcus aureus colonies (tested according to the method of national standard GB 4789.10-2016);
the above results are shown in Table 1.
TABLE 1 evaluation results of products
As can be seen from Table 1, compared with the pawpaw product pickled in the comparative example 1, the pawpaw product pickled by the method disclosed by the invention has the advantages of better color, less possibility of browning, better oxidation resistance and less total number of bacterial colonies; compared with the pawpaw products pickled in the comparative examples 2-3, the pawpaw products pickled by the method have the advantages of better color, less possibility of browning, better oxidation resistance, better mouthfeel brittleness, better flavor and less total bacterial colony number; compared with the pawpaw product pickled in the comparative example 4, the pawpaw product pickled by the method has better taste brittleness, better and more harmonious flavor and less total number of bacterial colonies. The pawpaw product pickled by the method has bright yellow color, difficult browning, good oxidation resistance, strong sauce flavor, crisp and refreshing mouthfeel, fresh and sweet aftertaste and extremely low level of colony count below 300CFU/g, is beneficial to improving the sanitary safety level of the product and promoting the upgrading and development of industry.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (9)
1. A method for pickling pawpaw comprises the following steps:
(1) mixing fructus Chaenomelis, Capsici fructus, Bulbus Allii and pickling material to obtain mixture;
(2) standing the mixture in a closed environment for 1-18 hours to obtain a pretreated substance;
(3) tumbling the pretreated substance for 1-8 hours under a vacuum condition, and carrying out optional solid-liquid separation to obtain a papaya pickling product;
wherein the raw materials are in the following proportions by weight:
2. the method according to claim 1, wherein, in the step (2), the mixture is allowed to stand in a closed environment at normal temperature and normal pressure.
3. A method according to claim 1 or 2, wherein in step (3), the tumbling treatment is carried out under a vacuum of-0.9 to-0.1 MPa.
4. A process according to any one of claims 1 to 3 wherein in step (1) the marinade comprises, in weight percent:
the balance of water.
5. The method according to any one of claims 1 to 4, wherein, prior to step (1), the method further comprises step (1-1): the pawpaw is sterilized, preferably by ozone.
6. The method according to any one of claims 1 to 5, wherein, prior to step (1), the method further comprises step (1-2): sterilizing the chili and the garlic, preferably by using boiled water.
7. The method of any one of claims 1 to 6, further comprising: and (4) carrying out disinfection and sterilization treatment on the papaya pickling product obtained in the step (3), preferably carrying out disinfection and sterilization treatment by adopting water bath.
8. The method according to any one of claims 1 to 7, characterized by one or more of the following:
(A) before step (1) or step (1-1), the method further comprises: cleaning fructus Chaenomelis, peeling, cutting, optionally drying and screening;
(B) before step (1) or step (1-2), the method further comprises: selecting pepper and garlic, cleaning and crushing;
(C) the sugar is selected from white sugar and crystal sugar;
(D) the soy sauce is special grade soy sauce;
(E) the vinegar is brewed vinegar;
(F) in the step (3), solid-liquid separation is performed by filtration.
9. A papaya pickled product obtained by the method of any one of claims 1 to 8.
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2021
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