CN115053949A - Preparation method of pickled Chinese cabbage - Google Patents
Preparation method of pickled Chinese cabbage Download PDFInfo
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- CN115053949A CN115053949A CN202210654829.8A CN202210654829A CN115053949A CN 115053949 A CN115053949 A CN 115053949A CN 202210654829 A CN202210654829 A CN 202210654829A CN 115053949 A CN115053949 A CN 115053949A
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- Life Sciences & Earth Sciences (AREA)
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- Chemical & Material Sciences (AREA)
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Abstract
The invention discloses a preparation method of pickled Chinese cabbage, which comprises the following steps: the first fermentation, selecting pollution-free vegetables not less than 1kg, removing stems, removing rotten leaves, removing impurities, putting into a fermentation tank, adding edible salt with a proportion of 4.5-8% according to the weight of the vegetables, uniformly mixing, and sealing the fermentation tank for fermentation; preparing Chinese herbal medicine spice water, weighing the Chinese herbal medicine ingredient raw materials according to the ratio of 50: 1 of the saline water to the Chinese herbal medicine ingredient raw materials, grinding the Chinese herbal medicine ingredient raw materials into powder, putting the powder into a gauze bag, and soaking the gauze bag in 4.5-8% of saline water to prepare the Chinese herbal medicine spice water for later use; cleaning the vegetables subjected to the primary fermentation treatment, putting the cleaned vegetables into a ceramic jar, adding the prepared Chinese herbal medicine spice water and saline water with the salinity of 4.5-8% according to the ratio of the vegetables to the Chinese herbal medicine spice water of 500: 1, sealing the mouth of the ceramic jar by adopting a saline water bag sealing method, controlling the temperature to be not higher than 25 ℃, and naturally fermenting for not less than 60 days to finish the secondary fermentation. The invention reduces the use of additives and preservatives, the salinity is suitable for direct eating standards, the loss of nutrient components is avoided, and the sour taste is pure, fragrant, crisp and tasty.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of pickled Chinese cabbage.
Background
The kimchi is named in ancient times, and is fermented vegetables for long-term storage. The pickle is a lactobacillus fermented vegetable product with unique flavor, has the advantages of various raw materials, simple and convenient preparation, low cost, convenient eating, good sensory quality, proper taste and the like. However, some food safety problems also exist in the fermentation process of kimchi, and among them, nitrite is most of the concern. Nitrite poisoning is usually manifested in 3 types: after the nitrite enters a human body, the nitrite oxidizes normal hemoglobin in human blood into methemoglobin, so that the oxygen carrying capacity of the blood is reduced, and methemoglobinemia is caused; nitrite synthesizes nitrosamine in vivo to induce cancer; leading to enlargement of the glomeruli of the renal glands. But the nitrite is controlled in a safe range without causing harm to human bodies.
Vegetables contain more nitrate and nitrite after picking. The nitrite content of the vegetables is low in the initial stage of pickling and storage, but a large amount of nitrate in the vegetables is converted into nitrite due to the action of nitrate reductase of miscellaneous bacteria (enterobacteriaceae, fungi and the like) in the initial stage of fermentation, so that the nitrite content is increased rapidly. With the reduction of oxygen in a fermentation system, the growth of lactic acid bacteria causes the reduction of pH value, the propagation of mixed bacteria is limited and even dead, and the lactic acid bacteria gradually evolve into dominant flora. The lactic acid produced by the metabolism of lactic acid bacteria and the enzyme system of the lactic acid bacteria degrade a considerable part of nitrite and weaken the capability of reducing nitrate, so the lactic acid bacteria fermentation process of the whole pickle is particularly important.
In order to promote the quick fermentation of vegetables and facilitate the storage of the vegetables during the preparation and eating of the pickle, about 12 percent of high-salt pickling is generally adopted, and then citric acid, glacial acetic acid, a preservative and the like are added for sale, so that attention needs to be paid to whether the additive meets the national standard besides nitrite, and although the additive is low in toxicity, the injury to human bodies is inevitable. The artificial addition of lactic acid is adopted for secondary fermentation, clear water is required to be added before eating for cleaning and desalting, the high-salt food is not good for body health, nutritional ingredients such as probiotics, amino acid and the like generated in the vegetable fermentation process can be washed away by cleaning and desalting, and citric acid and glacial acetic acid are added for adjusting acidity, so that the prepared pickle loses the original flavor of the pickle.
Disclosure of Invention
In order to solve the problems in the background art, the invention aims to provide a preparation method of pickled Chinese cabbage, which reduces the use of additives and preservatives, ensures that the pickled Chinese cabbage can be directly eaten without being cleaned within the salinity range of 4.5-8 percent, avoids the loss of nutrient components, and has pure sour taste, and is crisp and tasty.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of pickled Chinese cabbage comprises the following steps:
step A, performing primary fermentation, namely selecting pollution-free vegetables with uniform size, removing stems, rotten leaves and impurities, putting the treated vegetables into a fermentation tank, adding edible salt with the proportion of 4.5-8% according to the weight of the vegetables, uniformly mixing, and performing tank sealing fermentation to finish the primary fermentation;
b, preparing Chinese herbal medicine spice water, weighing the Chinese herbal medicine ingredient raw materials according to the ratio of 50: 1 of the saline water to the Chinese herbal medicine ingredient raw materials, grinding the Chinese herbal medicine ingredient raw materials into powder, putting the powder into a gauze bag, and soaking the gauze bag in 4.5-8% saline water to prepare the Chinese herbal medicine spice water for later use;
and C, performing secondary fermentation, namely cleaning the vegetables subjected to the primary fermentation treatment, putting the cleaned vegetables into a ceramic jar, adding the prepared Chinese herbal medicine spice water and saline water with the salinity of 4.5-8% according to the ratio of the vegetables to the Chinese herbal medicine spice water of 500: 1, sealing the opening of the ceramic jar by adopting a saline water bag sealing method, controlling the temperature to be not higher than 25 ℃, and performing natural fermentation for not less than 60 days to finish the secondary fermentation.
The further technical scheme is as follows: in the step B, C, saline with the degree of 4.5% -5% is adopted.
The further technical scheme is as follows: the Chinese herbal medicine ingredients are as follows:
9 to 10 percent of star anise, 6 to 7 percent of cassia bark, 7 to 8 percent of tsaoko amomum fruit, 5 to 6 percent of rhizoma kaempferiae, 2 to 3 percent of clove, 5 to 6 percent of white cardamom, 5 to 6 percent of sand kernel, 5 to 6 percent of galangal, 5 to 6 percent of allspice, 4 to 5 percent of vanilla, 5 to 6 percent of nutmeg, 5 to 6 percent of costus root, 5 to 6 percent of perilla, 4 to 5 percent of common fennel, 7 to 8 percent of garlic, 5 to 6 percent of coriander, 4 to 5 percent of myrcia and 5 to 6 percent of liquorice.
The further technical scheme is as follows: the saline bag sealing method comprises the following steps:
C1. filling 4.5-8% of saline water into a bag, sealing, putting the sealed bag right above vegetables at the opening of the pottery jar, and completely covering the opening of the pottery jar for primary sealing treatment;
C2. covering the opening of the pottery jar with a PE film, tightly binding the PE film with the opening of the pottery jar with a rope, and carrying out secondary sealing treatment;
C3. and then the pressing object is placed on the PE film to apply certain pressure to the interior of the pottery jar so as to prevent air from entering.
The further technical scheme is as follows: the lower parts 1/3-1/2 of the pottery jar are arranged underground.
Compared with the prior art, the invention has the beneficial effects that:
the preparation method of the pickled Chinese cabbage reduces the use of additives and preservatives, has the salinity of 4.5-8 percent, can be directly eaten without being cleaned, avoids the loss of nutrient components, and has pure sour taste, and is crisp and tasty.
Drawings
Fig. 1 is a flow chart of a preparation method of pickled Chinese cabbage according to an embodiment of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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
The preparation method of the pickled Chinese cabbage comprises the following steps:
A. first fermentation
Selecting pollution-free mustard with uniform size not less than 1kg, removing stems, rotten leaves and impurities, putting into a fermentation tank, uniformly mixing according to the proportion of 45 kg-80 kg of edible salt of 1000 kg of green vegetables, and sealing the fermentation tank for fermentation;
B. preparation of Chinese herbal medicine perfume
Weighing Chinese herbal medicine ingredient raw materials according to the ratio of 50: 1 of saline water to Chinese herbal medicine ingredient raw materials, grinding the Chinese herbal medicine ingredient raw materials into powder, filling the powder into a gauze bag, and soaking the gauze bag in 4.5-8% of saline water to prepare Chinese herbal medicine spice water for later use;
preferably, the saline water of the present embodiment is prepared by using 4.5% to 5% saline water, edible salt and clean water. Long-term tests prove that after 4.5% -5% saline water fermentation is completed, salinity is suitable to be directly used and does not need to be washed and desalted. Compared with the high-hydrochloric acid dishes with the salinity of about 12 percent produced by other processes on the market, the method can avoid the cleaning and desalting steps before eating, and avoid the washing of the nutritional ingredients such as probiotics, amino acid and the like generated in the pickled vegetables in the pickling and cleaning process. Because the mustard is subjected to pedicel removal, leaf rotting removal, impurity removal and cleaning treatment before being put into the pottery jar, the nutritional ingredients such as probiotics, amino acid and the like generated in the fermentation process of the pickled mustard can be reserved when the pickled mustard is eaten, and the taste is better.
In the embodiment, the Chinese herbal medicine ingredients are adopted to replace food additives and preservatives, so that natural fermentation can be performed subsequently. The Chinese herbal medicine ingredients are as follows:
9 to 10 percent of star anise, 6 to 7 percent of cassia bark, 7 to 8 percent of tsaoko amomum fruit, 5 to 6 percent of rhizoma kaempferiae, 2 to 3 percent of clove, 5 to 6 percent of white cardamom, 5 to 6 percent of sand kernel, 5 to 6 percent of galangal, 5 to 6 percent of allspice, 4 to 5 percent of vanilla, 5 to 6 percent of nutmeg, 5 to 6 percent of costus root, 5 to 6 percent of perilla, 4 to 5 percent of common fennel, 7 to 8 percent of garlic, 5 to 6 percent of coriander, 4 to 5 percent of myrcia and 5 to 6 percent of liquorice.
The Chinese herbal medicine is prepared according to 500g of Chinese herbal medicine ingredients, wherein about 500g of Chinese herbal medicine ingredients are prepared from 45-50 g of anise, 30-35 g of cassia bark, 35-40 g of tsaoko amomum fruit, 25-30 g of rhizoma kaempferiae, 10-15 g of clove, 25-30 g of cardamom, 25-30 g of sand kernel, 25-30 g of galangal, 25-30 g of allspice, 20-25 g of vanilla, 25-30 g of nutmeg, 25-30 g of costus root, 25-30 g of perilla frutescens, 20-25 g of fennel, 35-40 g of garlic, 25-30 g of coriander, 20-25 g of myrcia and 25-30 g of liquorice.
C. Second fermentation
Cleaning the mustard subjected to the primary fermentation treatment, putting the cleaned and dried mustard into a pottery jar, adding prepared Chinese herbal medicine spice water and saline water with the salinity of 4.5-8% according to the ratio of the mustard to the Chinese herbal medicine spice water of 500: 1, sealing the opening of the pottery jar by adopting a saline water bag sealing method, controlling the temperature to be not higher than 25 ℃, and naturally fermenting for not less than 60 days to finish secondary fermentation; a large amount of probiotics, amino acid and the like which are beneficial to human bodies can be generated through two fermentation processes, various nutrients of the leaf mustard can be reserved, Chinese herbal medicine spice water and the leaf mustard are more easily and fully mixed, the finished product of the pickled vegetable is fermented more fully, Chinese herbal medicine residues are not generated, and a unique salty and sour flavor can be formed.
In this embodiment, a brine bag sealing method is adopted to seal the mouth of a pottery jar, and specifically includes:
C1. filling 4.5-8% of saline water into a bag, sealing the bag, putting the sealed bag right above the mustard at the port of the pottery jar, and completely covering the port of the pottery jar for primary sealing treatment; preferably, 4.5 to 5 percent of saline is adopted;
C2. covering the opening of the pottery jar with a plastic film, tightly binding the plastic film and the opening of the pottery jar with a rope, and performing secondary sealing treatment, wherein the pottery jar is preferably made of a PE film;
C3. the pressure-placing object is placed on the plastic film so as to apply certain pressure in the pottery jar and prevent air from entering and polluting the pickled vegetables.
Compared with the traditional sealing method of adding water and then adding a cover in the edge of the traditional jar, the saline bag sealing method of the embodiment has the following advantages that:
according to a traditional sealing mode, a jar edge is arranged outside a pickled Chinese cabbage jar, water is discharged from the jar edge, a cover is added for sealing, the jar edge is filled with clear water, the jar edge is exposed in the air and is easily polluted and deteriorated, and even if water is changed every day, the jar edge cannot be completely cleaned. When the temperature is raised in the daytime for fermentation, gas and mustard can be generated in the jar and expanded and extruded, and the saline water in the jar rises and flows into the jar edge to be mixed with the water on the jar edge and deteriorate; and the gas generated in the jar can extrude the jar cover, so that the gas is exhausted into the air. When the temperature is reduced at night, the leaf mustard in the jar shrinks, and air pressure difference is generated between the leaf mustard and the outside, so that the mixed and deteriorated jar can absorb water into the jar, the leaf mustard is polluted, and the leaf mustard is deteriorated;
the sealing method of the saline water bag is changed into a sealing method of the saline water bag, the saline water bag is directly sealed in the jar opening, and the opening outside is tied by a plastic film. When the mustard in the pottery jar is fermented, gas is generated, the mustard expands, extrudes, lifts and seals the water bag, rises, and the gas pushes the water bag to be discharged; when the temperature is reduced at night, the leaf mustard shrinks, the sealing water bag naturally descends, the leaf mustard is always sealed and isolated from the outside, and the problem of pollution of water along the jar is solved.
Example 2
The preparation method of pickled Chinese cabbage in the embodiment comprises the preparation method of the embodiment 1, and before the step C, the lower parts 1/3-1/2 of the pottery jar are arranged underground. The lower part of the pottery jar is arranged underground, so that the effect of being warm in winter and cool in summer can be achieved, and the temperature can be effectively controlled.
Example 3
The method for preparing pickled Chinese cabbage in this embodiment includes the preparation method in embodiment 1, and in the second fermentation process in step C, the mustard and the Chinese herbal medicine spice water are fully mixed, so that the finished pickled Chinese cabbage is fermented more fully without Chinese herbal medicine residues, and a unique salty and sour flavor can be formed. And the time of the second natural fermentation is not less than 60 days, and the flavor is optimal.
The preparation method of the pickled Chinese cabbage is not only suitable for leaf mustard, but also suitable for the pickled vegetable raw materials of rhizome vegetables and leaf vegetables such as ginger, cowpea, radish, capsicum frutescens, green pepper, red pepper, Chinese cabbage and the like. The invention reduces the use of additives and preservatives, the salinity is suitable for direct eating standards, the cleaning and the desalination are not needed, the loss of nutrient components is avoided, and the sour taste is pure, fragrant, crisp and tasty.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (5)
1. The preparation method of the pickled Chinese cabbage is characterized by comprising the following steps:
step A, performing primary fermentation, namely selecting pollution-free vegetables not less than 1kg, removing stems, rotten leaves and impurities, putting the treated vegetables into a fermentation tank, adding edible salt in a proportion of 4.5-8% according to the weight of the vegetables, uniformly mixing, and performing tank sealing fermentation;
b, preparing Chinese herbal medicine spice water, weighing the Chinese herbal medicine ingredient raw materials according to the ratio of 50: 1 of the saline water to the Chinese herbal medicine ingredient raw materials, grinding the Chinese herbal medicine ingredient raw materials into powder, putting the powder into a gauze bag, and soaking the gauze bag in 4.5-8% saline water to prepare the Chinese herbal medicine spice water for later use;
and C, performing secondary fermentation, namely cleaning the vegetables subjected to the primary fermentation treatment, putting the cleaned vegetables into a ceramic jar, adding the prepared Chinese herbal medicine spice water and saline water with the salinity of 4.5-8% according to the ratio of the vegetables to the Chinese herbal medicine spice water of 500: 1, sealing the opening of the ceramic jar by adopting a saline water bag sealing method, controlling the temperature to be not higher than 25 ℃, and performing natural fermentation for not less than 60 days to finish the secondary fermentation.
2. The method for preparing pickled Chinese cabbage according to claim 1, wherein in the steps B and C, saline water with the concentration of 4.5-5% is adopted.
3. The preparation method of pickled Chinese cabbage according to claim 1, wherein the Chinese herbal medicine ingredients are prepared in the following proportion:
9 to 10 percent of star anise, 6 to 7 percent of cassia bark, 7 to 8 percent of tsaoko amomum fruit, 5 to 6 percent of rhizoma kaempferiae, 2 to 3 percent of clove, 5 to 6 percent of white cardamom, 5 to 6 percent of sand kernel, 5 to 6 percent of galangal, 5 to 6 percent of allspice, 4 to 5 percent of vanilla, 5 to 6 percent of nutmeg, 5 to 6 percent of costus root, 5 to 6 percent of perilla, 4 to 5 percent of common fennel, 7 to 8 percent of garlic, 5 to 6 percent of coriander, 4 to 5 percent of myrcia and 5 to 6 percent of liquorice.
4. The method for preparing pickled Chinese cabbage according to claim 1, wherein the sealing method of the brine bag comprises:
C1. filling 4.5% -8% of saline water into a bag, sealing, putting the sealed bag right above vegetables at the jar opening, and completely covering the jar opening of the pottery jar for primary sealing treatment;
C2. covering the opening of the pottery jar with a PE film, tightly binding the PE film and the opening of the pottery jar with a rope, and performing secondary sealing treatment;
C3. and then the pressing object is placed on the PE film to apply certain pressure to the interior of the pottery jar so as to prevent air from entering.
5. The method for preparing pickled Chinese cabbage according to any one of claims 1 to 4, wherein the lower part of the pottery jar is 1/3 to 1/2 which is disposed underground.
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