CN115777890A - Method for making aged jar low-salt dry-state fermented sauced bean sprouts - Google Patents
Method for making aged jar low-salt dry-state fermented sauced bean sprouts Download PDFInfo
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses a method for making a sauced bean sprout by using low-salt dry fermentation in an old jar, and belongs to the field of bean sprout making. The method for making the sauced bean sprouts subjected to the low-salt dry fermentation in the old jar comprises the following steps: a. cleaning fresh leaf mustard, draining, adding salt with the mass of 6-10% of that of the leaf mustard, kneading and stirring uniformly, and pickling overnight; b. flexibly squeezing and dehydrating the pickled mustard leaves, controlling the water content to be 20-40%, adding a proper amount of seasonings according to the requirement, and uniformly stirring; c. and (3) putting the treated mustard into an inverted jar, compacting, sealing the jar, and then inverting the inverted jar in a stone groove or a pot, sealing and fermenting for at least three months by adopting clear water to obtain the old jar low-salt dry fermented sauce-flavor sprout. The old jar low-salt dry-state fermented sauced bean sprout product has good flavor and simple processing technology; and desalting is not needed, so that the production water is greatly reduced, and the problems that the production efficiency is low and the salt content of the traditional method for cutting and air-drying the bean sprouts is high in the traditional method for fermenting the bean sprouts are effectively solved.
Description
Technical Field
The invention belongs to the field of bean sprout production, and particularly relates to a production method of a sauced bean sprout by low-salt dry fermentation in an old jar.
Background
Yibin bean sprouts are one of the four pickled vegetables in Sichuan, are deeply loved by consumers due to unique taste and rich nutrition, and have a certain degree of popularity in China. The traditional method for making Yibin bean sprouts is to take She Gai tender stems as raw materials, remove leaves and hard heads, cut the tender stems into shreds with a special small curved knife, air-dry until partial water is lost, add salt for pickling, remove astringent water, stir, clean, water sugar, clean, mix vegetables, put into a pool, seal, after-ripen and other 10 procedures for fermentation, and sterilize to obtain the finished products.
Patent CN101940287A discloses a method for making Yibin bean sprouts through rapid fermentation, wherein the bean sprouts are processed by adopting a strip-cutting and air-drying mode to dehydrate leaf mustard. However, the green vegetables are cut into root strips after leaves are removed, and farmers cut the root strips with a knife or with a simple tool, so that the production efficiency is low; the original tissue of the green vegetables is seriously damaged due to the cutting into the root strips, and the green vegetables are more easily rotten than the green vegetables, so that the green vegetables are not suitable for batch production, and the product quality can not be ensured.
The salinity of the bean sprouts is more than 15 percent, and a large amount of high-salinity wastewater is generated in the pickling and processing processes. The requirement on sewage treatment facilities of enterprises is extremely high, and the treatment cost is difficult to bear by small enterprises. Bud vegetable processing enterprises are distributed in Yangtze river basin in the south of the Sichuan, if the enterprises and cooperative society directly discharge untreated saline water, the Yangtze river basin is polluted, if the saline water is discharged and flows through surrounding creeks and farmlands, the alkalinity of the soil is enhanced, the soil is hardened and hardened, the soil in the farmlands is damaged and difficult to recover, and the sustainable development of vegetable industry is not facilitated. The flavor loss of the bean sprouts in the cleaning and desalting process is large: the bean sprouts can bring impurities, dust and other pollutants in the processes of slitting, airing and pickling at the early stage, so that the bean sprouts need to be thoroughly cleaned before the rear-end processing; in addition, the sprouts are fermented and have high salinity for preservation, so the desalting treatment is needed before the back-end processing. A large amount of flavor components and nutrient components are lost in the washing and dehydration process of leaf vegetable products.
Patent CN114766645a discloses a fermentation method of low-salt bean sprouts, which still keeps the mode of taking fresh leaf mustard, cleaning, cutting into strips, naturally drying in the air and airing. The fermentation method comprises hermetically fermenting a small part of mustard by conventional fermentation method, taking out fermentation liquid at initial stage, middle stage and later stage of fermentation, and lyophilizing the fermentation liquid to obtain initial stage lyophilized powder, middle stage lyophilized powder and later stage lyophilized powder; pickling mustard with high salt for a short time, washing with low-concentration salt solution, adding brown sugar water and adjuvants, mixing lyophilized powder with Lactobacillus plantarum as microbial inoculum, adding into different stages of mustard fermentation, and continuously fermenting under sealed condition to obtain low-salt bean sprouts. The method has complex process and is difficult to control; the energy consumption for freeze drying the fermentation liquor is too high; the low-salt bean sprout is a product obtained by desalting high-salt fermented bean sprouts and performing secondary fermentation, and the process can also generate a large amount of high-salt wastewater and cause the loss of the flavor of the bean sprouts.
Disclosure of Invention
The invention aims to solve the technical problems that the traditional method for cutting and air-drying the bean sprouts is low in production efficiency and high in salt consumption of the traditional fermented bean sprouts.
The technical scheme adopted by the invention for solving the technical problems is as follows: the method for making the sauced bean sprouts fermented in the old jar in a low-salt dry state comprises the following steps:
a. cleaning fresh leaf mustard, draining, adding salt with the mass of 6-10% of that of the leaf mustard, kneading and stirring uniformly, and pickling overnight;
b. b, flexibly squeezing and dehydrating the mustard pickled in the step a, controlling the water content to be 20-40%, and then adding a proper amount of seasonings according to the requirement and stirring uniformly;
c. and c, putting the mustard treated in the step b into an inverted jar, compacting, sealing the jar, then inverting the inverted jar in a stone groove or a pot, and sealing and fermenting for at least three months by adopting clear water to obtain the old jar low-salt dry fermented sauce-flavor bud vegetable.
In the step a, the leaves and stems of the cleaned and drained leaf mustard can be separated according to the needs of products, and the leaves and stems are respectively subjected to subsequent treatment to obtain the old jar of low-salt dry fermented soy sauce flavor bud or the old jar of low-salt dry fermented soy sauce flavor granular bud.
In the step a, the step of kneading and stirring the mustard uniformly is to knead and stir the mustard uniformly by a manual or flexible stirring machine, and the dehydration is accelerated.
In the step b, the flexible pressing is slow standing pressing by adopting large stones or flexible pressing dehydration by adopting flexible pressing bags.
In the step b, after the flexible squeezing dehydration, the water content can be controlled to be 20-40% by airing, air drying or drying.
Further, the water content is controlled to be 20-30%.
In the step b, the seasoning is traditional spice, and the adding amount of the seasoning is 0.1-0.2% of the mass of the dehydrated mustard.
Further, the traditional spice is seasoning powder of star anise, fennel and pepper, and the mass ratio of star anise, fennel and pepper in the seasoning is 1.5-2: 0.8-1.2: 0.4-0.6.
Furthermore, the mass ratio of the star anise, the fennel and the pepper in the seasoning is 2: 1: 0.5.
In the step c, after the mustard is filled into the inverted jar and compacted, the jar is covered with cleaned artichoke leaves, banana leaves or palm leaves and is lightly compressed, and then the mustard is well fixed at the neck opening of the jar by splicing bamboo strips or bamboo blocks into a cross frame to prevent the mustard from leaking.
In the step c, the pot is made of aluminum, plastic or earthenware.
In the step c, the water in the stone groove or the pot needs to be cleaned and replaced in time in the fermentation process, and maintenance is well carried out.
In the step c, the aged jar low-salt dry-state fermented soy sauce-flavor bean sprouts can be obtained after sealed fermentation for more than three months, the flavor of the bean sprouts is more intense along with the prolonging of the fermentation time, and the shelf life of the aged jar low-salt dry-state fermented soy sauce-flavor bean sprouts hermetically stored in the inverted jar is two years.
The invention has the beneficial effects that: the invention provides a method for fermenting soy sauce-flavor bean sprouts in a low-salt dry state in an old jar. Compared with the traditional method of cutting, air drying and dehydrating, the method does not need cutting, saves a large amount of labor force, simultaneously keeps the integrity of the mustard tissue and reduces the loss of nutrient components; the salt is infiltrated into the tissues for efficient dehydration by low-salt kneading; the flexible pressing is combined, the dehydration efficiency is greatly improved, the dehydration is reduced to 3-5d from the original dehydration in half a month, and the completeness of mustard tissues is kept.
The moisture content can not be well controlled under the traditional fermentation process conditions, and the open type salting tank is adopted for fermentation, so that high-salt fermentation is required. If the fermentation salinity is too low, bacteria and saccharomycetes are greatly propagated in the fermentation process, so that the problems of over-low acidity of a fermentation system, insufficient sauce flavor, easy biochemical reaction of the fermentation system, even generation of peculiar smell and the like are caused. The salt content of the traditional fermentation sprout is up to 15 percent, the salt content is high, the processing procedures are complicated, a large amount of high-salt wastewater is generated, and the environmental protection pressure is increased. The invention adopts low-salt solid fermentation, and the conditions of low moisture content and water activity inhibit the growth of most of mixed bacteria; the sprouts are compacted and fermented in a reverse jar to isolate oxygen and form a second layer of barrier factors for inhibiting the growth of infectious microbes. The method comprises fermenting sprout gradually to generate flavor components such as mellow flavor, ester flavor, sauce flavor (such as allyl isothiocyanate, methoxyphenol, and 2-ethylfuran) by weak microbial fermentation, enzymolysis reaction, and chemical reaction.
The old jar low-salt dry-state fermented sauced bean sprout product has better flavor, can be eaten instantly or eaten after being directly processed, and has simple processing technology, strong operability and low energy consumption; desalting is not needed, so that the production water is greatly reduced, the discharge of high-salinity wastewater is greatly reduced, and the environmental protection pressure of a factory is reduced; the processing procedures are reduced, the production cost is reduced, and the strategic guidelines of national low-carbon clean production are met. On the other hand, the bud vegetables are not required to be washed by a large amount of water after being fermented, a squeezing link is not required, and the original flavor components and nutrient components of the bud vegetables can be retained to the maximum extent.
Detailed Description
The technical solution of the present invention can be specifically implemented as follows.
The preparation method of the sauced bean sprouts in the old jar by low-salt dry fermentation comprises the following steps: selecting fresh and high-quality leaf mustard, selecting and removing impurities, and then manually cleaning or cleaning by a raw material cleaning machine; draining water for a short time, adding salt accounting for 6-10% of the weight of the mustard, stirring uniformly, kneading and stirring uniformly by a manual or flexible stirring machine, dehydrating at an accelerated speed, and pickling overnight. Slowly standing and pressing by using large stones or flexibly pressing and dehydrating by using a flexible pressing bag; then the water content is reduced to 20-40% by sun drying, air drying or baking. Adding proper amount of seasonings according to the requirement: and (3) seasoning powder such as star anise, fennel, pepper and the like is uniformly mixed. Preferably, the moisture is reduced to 20-30%.
Selecting a high-quality inverted jar, checking that the sealing performance is good, and cleaning. The leaf mustard is put into a reversed jar, compacted, blocked by cleaned leaf of jerusalem artichoke, leaf of banana or palm, lightly pressed, and then spliced by bamboo strips or bamboo blocks to form a cross frame which is well fixed at the neck opening of the jar, so that the leaf mustard is prevented from leaking out. Then the upside-down jar is placed in a stone groove, an aluminum, plastic and earthenware pot, and clear water is added for sealing treatment. In order to keep the water for a longer time, the water in the stone groove or the pot is cleaned in time for changing the water, and the maintenance is well done. The bean sprout sauce flavor is obtained after the sealing is carried out for about 3 months, the bean sprout flavor is more intense along with the extension of the fermentation time, and the shelf life of the bean sprout sauce flavor obtained by the low-salt dry fermentation in the old jar hermetically stored in the inverted jar is about two years. The bean sprouts can be colored and flavored by boiling brown sugar according to the needs before eating.
The technical solution and effects of the present invention will be further described below by way of practical examples.
Examples
Example 1
Selecting fresh high-quality leaf mustard, removing impurities, manually cleaning, draining, adding edible salt with the mass of 8% of that of the leaf mustard, uniformly stirring, kneading, uniformly distributing the salt on the surface of the leaf mustard, partially permeating into tissues, and standing overnight. Packaging mustard with food-grade numb bag, statically pressing with big stone overnight, air drying for 6-24 hr, and controlling water content to 25%.
Seasoning powder (pepper: star anise: fennel = 2: 1: 0.5) is prepared in advance, and the seasoning powder is added according to 0.1 percent of the mass of the mustard and is stirred uniformly. Selecting 20kg of inverted jar, cleaning, adding mustard, and compacting. Sealing with cleaned Jerusalem artichoke leaf, and fixing the jar well with bamboo block to form cross. And (4) inverting the inverted jar into the earthenware jar pot, adding a proper amount of clear water, and cleaning and replacing the clear water every week. And (5) inverted fermenting for more than 3 months to obtain the old jar low-salt dry fermented soy sauce-flavor bud vegetable. Taking out for eating once or continuously compressing after taking out for eating each time, and sealing.
Example 2
Selecting fresh and high-quality leaf mustard, selecting to remove impurities, and primarily cleaning by using an automatic cleaning machine; separating leaf and stem of mustard, adding edible salt 8% of the mass of mustard, stirring, kneading, dewatering, and pickling overnight. The flexible pressing bag is used for flexible pressing dehydration, and the drying room is used for further drying and dehydrating the mustard, wherein the water content is about 25 percent.
Seasoning powder (pepper: star anise: fennel = 2: 1: 0.5) is prepared in advance, and the seasoning powder is added according to 0.1 percent of the mass of the mustard and is stirred uniformly. Selecting 10 kg, 20kg and 50kg of upside down jar respectively, cleaning, adding mustard, and compacting. Sealing with cleaned Jerusalem artichoke leaf, and fixing the jar well with bamboo block to form cross. And (4) inverting the inverted jar into the earthenware jar pot, adding a proper amount of clear water, and cleaning and replacing the clear water every week. And (5) inverted fermenting for more than 3 months to obtain the old jar of low-salt dry fermented sauced bean sprouts. Taking out for eating once or continuously compressing after taking out for eating each time, and sealing.
Comparative example 1
Producing bean sprouts by adopting a traditional process, cutting mustard into strips, and airing until the water content in the green vegetables is about 30%; putting into a pool for pickling; adding 15% of salt into the vegetables in the layer, and pickling and fermenting for more than 3 months. Turning over and selecting the salted vegetables, and removing impurities. The content of old stem and leaf should not be higher than 3%. And (3) carrying out washing and desalting on the vegetable blank, wherein the washing water amount is 20 times of that of the pickled vegetables, and the sediment content is lower than three ten-thousandth. Controlling water to 80%, adding flavoring powder (fructus Zanthoxyli: fructus Anisi Stellati: fructus Foeniculi = 2: 1: 0.5), adding flavoring powder 0.1% of the weight of caulis et folium Brassicae Junceae, and stirring.
The test and sensory evaluation were performed on the sprouts prepared in examples 1 to 2 and comparative example 1, and the results are shown in table 1.
TABLE 1 test results
Claims (10)
1. The method for making the sauced bean sprouts in the old jar in the low-salt dry state is characterized by comprising the following steps:
a. cleaning fresh leaf mustard, draining, adding salt with the mass of 6-10% of that of the leaf mustard, kneading and stirring uniformly, and pickling overnight;
b. b, flexibly squeezing and dehydrating the pickled mustard in the step a, controlling the water content to be 20-40%, and then adding a proper amount of seasoning according to the requirement and uniformly stirring;
c. and c, putting the mustard treated in the step b into a reversed jar, compacting, sealing the jar, then inverting the reversed jar, sealing and fermenting in a stone groove or a pot for at least three months by adopting clear water, and thus obtaining the old jar of low-salt dry fermented sauced bean sprouts.
2. The method for making the aged jar low-salt dry fermented soy sauce-flavor sprout as claimed in claim 1, wherein the method comprises the following steps: in the step a, the step of kneading and stirring the mustard uniformly is to knead and stir the mustard uniformly by a manual or flexible stirring machine, and the dehydration is accelerated.
3. The method for making the aged jar low-salt dry fermented soy sauce-flavor sprout as claimed in claim 1, wherein the method comprises the following steps: in the step b, the flexible pressing is slow standing pressing by adopting large stones or flexible pressing dehydration by adopting flexible pressing bags.
4. The method for making the sauced and flavored bean sprouts in the old jar with the low salt and the dry state according to claim 1, is characterized in that: in the step b, after the flexible squeezing dehydration, the water content can be controlled to be 20-40% by airing, air drying or drying.
5. The method for making the aged jar low-salt dry fermented soy sauce-flavor sprout as claimed in claim 4, wherein the method comprises the following steps: controlling the water content to be 20-30%.
6. The method for making the aged jar low-salt dry fermented soy sauce-flavor sprout as claimed in claim 1, wherein the method comprises the following steps: in the step b, the seasoning is traditional spice, and the adding amount of the seasoning is 0.1-0.2% of the mass of the dehydrated leaf mustard.
7. The method for making the aged jar low-salt dry fermented soy sauce-flavor sprout as claimed in claim 6, wherein the method comprises the following steps: the traditional spice is seasoning powder of star anise, fennel and pepper, and the mass ratio of star anise, fennel and pepper in the seasoning is 1.5-2: 0.8-1.2: 0.4-0.6.
8. The method for making the aged jar low-salt dry fermented soy sauce-flavor sprout as claimed in claim 7, wherein the method comprises the following steps: the mass ratio of star anise, fennel and pepper in the seasoning is 2: 1: 0.5.
9. The method for making the aged jar low-salt dry fermented soy sauce-flavor sprout as claimed in claim 1, wherein the method comprises the following steps: in the step c, the jar sealing step includes filling the mustard into a reversed jar, compacting, covering the compacted mustard with cleaned artichoke leaves, banana leaves or palm leaves, slightly compacting, and fixing the mustard at the neck of the jar by splicing stripes or bamboo blocks into a cross frame to prevent the mustard from leaking.
10. The method for making the aged jar low-salt dry fermented soy sauce-flavor sprout as claimed in claim 1, wherein the method comprises the following steps: in the step c, the water in the stone groove or the pot needs to be cleaned and replaced in time in the fermentation process, and maintenance is well carried out.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000027584A (en) * | 1998-10-28 | 2000-05-15 | 신희수 | Process for preparing a carikina denticulata-denticulata de haan leaf-mustard kimchi |
| CN100998395A (en) * | 2006-12-22 | 2007-07-18 | 熊新安 | Method for pickling leaf mustard |
| CN103125901A (en) * | 2013-03-27 | 2013-06-05 | 重庆尝必乐农业开发有限公司 | Method for making salt vegetable |
| CN106616664A (en) * | 2016-11-15 | 2017-05-10 | 黄山天旺农业科技有限责任公司 | Low-salt long-stem cabbage and preparation method thereof |
| CN109875007A (en) * | 2019-03-21 | 2019-06-14 | 通道有嚼头食品有限公司 | A kind of processing technology of salt-free salt dish |
| CN111631369A (en) * | 2020-07-18 | 2020-09-08 | 四川民福记食品有限公司 | Leaf mustard low-salt pottery jar pickling processing technology |
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2022
- 2022-10-27 CN CN202211323643.0A patent/CN115777890A/en active Pending
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| KR20000027584A (en) * | 1998-10-28 | 2000-05-15 | 신희수 | Process for preparing a carikina denticulata-denticulata de haan leaf-mustard kimchi |
| CN100998395A (en) * | 2006-12-22 | 2007-07-18 | 熊新安 | Method for pickling leaf mustard |
| CN103125901A (en) * | 2013-03-27 | 2013-06-05 | 重庆尝必乐农业开发有限公司 | Method for making salt vegetable |
| CN106616664A (en) * | 2016-11-15 | 2017-05-10 | 黄山天旺农业科技有限责任公司 | Low-salt long-stem cabbage and preparation method thereof |
| CN109875007A (en) * | 2019-03-21 | 2019-06-14 | 通道有嚼头食品有限公司 | A kind of processing technology of salt-free salt dish |
| CN111631369A (en) * | 2020-07-18 | 2020-09-08 | 四川民福记食品有限公司 | Leaf mustard low-salt pottery jar pickling processing technology |
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