CN116530661A - Pickling of pickled vegetables and preparation method thereof - Google Patents
Pickling of pickled vegetables and preparation method thereof Download PDFInfo
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 95
- 238000005554 pickling Methods 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000004615 ingredient Substances 0.000 claims abstract description 32
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 17
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- 238000007605 air drying Methods 0.000 claims description 33
- 244000269722 Thea sinensis Species 0.000 claims description 31
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- 235000002566 Capsicum Nutrition 0.000 claims description 11
- 239000006002 Pepper Substances 0.000 claims description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims description 11
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- 235000008184 Piper nigrum Nutrition 0.000 claims description 11
- 240000002234 Allium sativum Species 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000006468 Thea sinensis Nutrition 0.000 claims description 7
- 235000020279 black tea Nutrition 0.000 claims description 7
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- 238000009835 boiling Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000002985 plastic film Substances 0.000 claims description 6
- 229920006255 plastic film Polymers 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 29
- 239000002994 raw material Substances 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
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- 230000000052 comparative effect Effects 0.000 description 19
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- 241000722363 Piper Species 0.000 description 9
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- 235000019634 flavors Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 5
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- 238000003379 elimination reaction Methods 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 235000013555 soy sauce Nutrition 0.000 description 5
- 230000002401 inhibitory effect Effects 0.000 description 3
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- 235000013599 spices Nutrition 0.000 description 3
- 240000008067 Cucumis sativus Species 0.000 description 2
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- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000026811 Brassica nipposinica Species 0.000 description 1
- 244000304217 Brassica oleracea var. gongylodes Species 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 208000000461 Esophageal Neoplasms Diseases 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 201000004101 esophageal cancer Diseases 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
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- 231100000572 poisoning Toxicity 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a pickled vegetable and a preparation method thereof, which belong to the technical field of pickled foods and comprise the following steps: (1) cleaning and soaking vegetables, and then airing for the first time; (2) Naturally draining the vegetables after blanching, and uniformly kneading the vegetables by using crude salt; (3) first pickling: placing vegetables and tea leaves into a pickling jar at intervals for pickling for 10 days; (4) Cutting the vegetables obtained in the step 3 into required strips, and airing for the second time; (5) second pickling: uniformly mixing the dried vegetables with the ingredients; (6) The vegetables are placed in a pickling jar for pickling for 15-20 days, the production of nitrite is restrained as much as possible from the source through twice airing and dehydration, twice pickling and optimizing pickling time, a pickling environment is created through matching of ingredients, so that the pickled vegetables are more tasty, the method is simple, safe and reliable, the prepared pickled vegetables are tasty, the method reserves the nutritional value of pickled vegetable raw materials, improves crisp and tender mouthfeel, ensures edible safety, and has wide scale production development prospect.
Description
Technical Field
The invention relates to the technical field of pickled foods, in particular to a pickled vegetable and a preparation method thereof.
Background
The pickled vegetables are a general name of various vegetable products prepared by taking fresh vegetables, melons and fruits as raw materials and adopting different pickling processes, mainly comprise pickled papaya, cucumber, radish, kohlrabi and the like, and have long history in China in the pickling forms of soy sauce, vinegar, salt water, sugar and the like. The pickling forms comprise soy sauce, vinegar, salt water, sugar and the like, and have a long history in China. The soy sauce is easy to tasty, simple to operate, short in curing time, unique in flavor and certain in nutritional value, and has become a preferred form of several soy sauce cured dishes, so that the soy sauce is one of the essential and popular seasoning auxiliary foods in daily life.
However, during the pickling process, nitrite is generated due to the action of harmful microorganisms and nitrate reductase, excessive ingestion of nitrite can cause poisoning, gastric cancer, esophagus cancer and the like are seriously caused, the health of human bodies is endangered, the content of nitrite in pickled vegetables is regulated in China to be not more than 20mg/kg, and the problem severely restricts the development of pickled vegetable processing industry.
The Chinese patent application No. CN105361054A discloses a seasoning packet for reducing the nitrite content in the pickled vegetables, which consists of an adsorption packet and a spice packet, wherein the adsorption packet contains an adsorbent capable of adsorbing nitrite, the spice packet contains a spice capable of inhibiting nitrite production, the nitrite content in the pickled vegetables is effectively reduced through synergistic effect, the nitrite content in the pickled vegetables is adsorbed by adding the seasoning packet, only the surface treatment mode is adopted, the generation of nitrite is not controlled from the root, and the flavor of the pickled vegetables is seriously influenced by various chemical adsorbents and additives in the seasoning packet, and the nitrite content is reduced by adopting a food additive mode, so that a large food safety uncertainty factor exists after long-term eating.
By reasonably improving the pickling form, the pickling process of the pickled vegetables with low nitrite content and high edible safety is necessary, so that the nutritional value of the pickled vegetables can be ensured, and the edible safety can be improved.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the pickled vegetables and the preparation method thereof.
In order to achieve the above purpose, the technical scheme adopted is as follows:
a pickling method of pickled vegetables and a preparation method thereof comprise the following steps:
(1) Cleaning vegetables, soaking in 2% saline solution, cleaning, and air drying for the first time;
(2) Placing the vegetables obtained in the step 1 into boiling water for blanching, naturally draining, and uniformly kneading by using crude salt;
(3) Pickling for the first time: placing the vegetables and the tea leaves obtained in the step 2 into a pickling tank at intervals for pickling for 10 days;
(4) Separating the vegetables obtained in the step 3 from tea, removing surface impurities, cutting into required strips, and airing for the second time;
(5) And (3) pickling for the second time: and 4, uniformly mixing the dried vegetables with ingredients, wherein the formula of the ingredients is as follows: 70-80 parts of salt, 10-15 parts of chilli, 10-15 parts of garlic, 5-10 parts of pepper, 2-5 parts of white sugar and 1-3 parts of white spirit, wherein the mass ratio of ingredients to vegetables is 5-8:100;
(6) And (5) placing the vegetables obtained in the step (5) into a pickling jar, covering a layer of plastic film on the surface, and pickling for 15-20 days.
Preferably, the vegetable is one or more of radish, preserved szechuan pickle, cucumber and potherb mustard;
preferably, the soaking operation in step 1 is performed for 30 minutes to 1 hour;
preferably, the tea leaves in the step 3 are fermented black tea;
preferably, in the step 1, the first air drying and airing are performed for 10 days, and the air drying degree is observed to control the airing time according to weather conditions; step 4, the second air drying and airing are carried out for 10 days, and the airing time is controlled by observing the air drying degree according to weather conditions;
preferably, the formula of the ingredients in the step 5 is as follows in parts by weight: 80 parts of salt, 15 parts of chilli, 15 parts of garlic, 10 parts of pepper, 5 parts of white sugar and 3 parts of white spirit, wherein the mass ratio of ingredients to vegetables is 8:100.
the beneficial effects of adopting above-mentioned scheme are: according to the invention, the sauce pickled vegetables are dehydrated thoroughly through two times of airing and dehydration and two times of pickling, each time of airing and pickling is subjected to interval treatment, the pickling time is changed, the generation of nitrite is restrained as much as possible from the source, no food additive is added in the pickling process, a pickling environment is created through matching of ingredients, the sauce pickled vegetables are more tasty, the method is simple, safe and reliable, and the prepared sauce pickled vegetables are tasty. The method retains the nutritive value of pickle, improves crisp and tender taste, ensures edible safety, and has wide scale production and development prospect.
Detailed Description
The technical scheme of the present invention will be clearly and completely described in the following in connection with the specific embodiments of the present invention. The described embodiments are only some, but not all, embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
A pickling method of pickled vegetables and a preparation method thereof comprise the following steps:
(1) Cleaning vegetables, soaking in 2% saline solution, cleaning, and air drying for the first time;
(2) Placing the vegetables obtained in the step 1 into boiling water for blanching, naturally draining, and uniformly kneading by using crude salt;
(3) Pickling for the first time: placing the vegetables and the tea leaves obtained in the step 2 into a pickling tank at intervals for pickling for 10 days;
(4) Separating the vegetables obtained in the step 3 from tea, removing surface impurities, cutting into required strips, and airing for the second time;
(5) And (3) pickling for the second time: and 4, uniformly mixing the dried vegetables with ingredients, wherein the formula of the ingredients is as follows: 70 parts of salt, 10 parts of chilli, 10 parts of garlic, 5 parts of pepper, 2 parts of white sugar and 1 part of white spirit, wherein the mass ratio of ingredients to vegetables is 5:100;
(6) And (5) placing the vegetables obtained in the step (5) into a pickling jar, covering a layer of plastic film on the surface, and pickling for 15 days.
The vegetable uses radish as raw material;
the soaking operation in the step 1 is carried out for 30 minutes;
step 3, the tea leaves are fermented black tea;
step 4, the first air drying and airing in the step 1, wherein the airing time is 10 days, and the airing time is controlled by observing the air drying degree according to weather conditions; step 4, the second air drying and airing are carried out for 10 days, and the airing time is controlled by observing the air drying degree according to weather conditions;
example 2
A pickling method of pickled vegetables and a preparation method thereof comprise the following steps:
(1) Cleaning vegetables, soaking in 2% saline solution, cleaning, and air drying for the first time;
(2) Placing the vegetables obtained in the step 1 into boiling water for blanching, naturally draining, and uniformly kneading by using crude salt;
(3) Pickling for the first time: placing the vegetables and the tea leaves obtained in the step 2 into a pickling tank at intervals for pickling for 10 days;
(4) Separating the vegetables obtained in the step 3 from tea, removing surface impurities, cutting into required strips, and airing for the second time;
(5) And (3) pickling for the second time: and 4, uniformly mixing the dried vegetables with ingredients, wherein the formula of the ingredients is as follows: 75 parts of salt, 12 parts of chilli, 12 parts of garlic, 8 parts of pepper, 3.5 parts of white sugar and 2 parts of white spirit, wherein the mass ratio of ingredients to vegetables is 6.5:100;
(6) And (5) placing the vegetables obtained in the step (5) into a pickling jar, covering a layer of plastic film on the surface, and pickling for 15 days.
The vegetable uses radish as raw material;
the soaking operation in the step 1 is carried out for 30 minutes;
step 3, the tea leaves are fermented black tea;
step 4, the first air drying and airing in the step 1, wherein the airing time is 10 days, and the airing time is controlled by observing the air drying degree according to weather conditions; step 4, the second air drying and airing are carried out for 10 days, and the airing time is controlled by observing the air drying degree according to weather conditions;
example 3
A pickling method of pickled vegetables and a preparation method thereof comprise the following steps:
(1) Cleaning vegetables, soaking in 2% saline solution, cleaning, and air drying for the first time;
(2) Placing the vegetables obtained in the step 1 into boiling water for blanching, naturally draining, and uniformly kneading by using crude salt;
(3) Pickling for the first time: placing the vegetables and the tea leaves obtained in the step 2 into a pickling tank at intervals for pickling for 10 days;
(4) Separating the vegetables obtained in the step 3 from tea, removing surface impurities, cutting into required strips, and airing for the second time;
(5) And (3) pickling for the second time: and 4, uniformly mixing the dried vegetables with ingredients, wherein the formula of the ingredients is as follows: 80 parts of salt, 15 parts of chilli, 15 parts of garlic, 10 parts of pepper, 5 parts of white sugar and 3 parts of white spirit, wherein the mass ratio of ingredients to vegetables is 8:100;
(6) And (5) placing the vegetables obtained in the step (5) into a pickling jar, covering a layer of plastic film on the surface, and pickling for 15 days.
The vegetable uses radish as raw material;
the soaking operation in the step 1 is carried out for 30 minutes;
step 3, the tea leaves are fermented black tea;
step 4, the first air drying and airing in the step 1, wherein the airing time is 10 days, and the airing time is controlled by observing the air drying degree according to weather conditions; step 4, the second air drying and airing are carried out for 10 days, and the airing time is controlled by observing the air drying degree according to weather conditions;
example 4
A pickling method of pickled vegetables and a preparation method thereof comprise the following steps:
(1) Cleaning vegetables, soaking in 2% saline solution, cleaning, and air drying for the first time;
(2) Placing the vegetables obtained in the step 1 into boiling water for blanching, naturally draining, and uniformly kneading by using crude salt;
(3) Pickling for the first time: placing the vegetables and the tea leaves obtained in the step 2 into a pickling tank at intervals for pickling for 10 days;
(4) Separating the vegetables obtained in the step 3 from tea, removing surface impurities, cutting into required strips, and airing for the second time;
(5) And (3) pickling for the second time: and 4, uniformly mixing the dried vegetables with ingredients, wherein the formula of the ingredients is as follows: 80 parts of salt, 15 parts of chilli, 15 parts of garlic, 10 parts of pepper, 5 parts of white sugar and 3 parts of white spirit, wherein the mass ratio of ingredients to vegetables is 5:100;
(6) And (5) placing the vegetables obtained in the step (5) into a pickling jar, covering a layer of plastic film on the surface, and pickling for 20 days.
The vegetable uses radish as raw material;
the soaking operation in the step 1 is carried out for 30 minutes;
step 3, the tea leaves are fermented black tea;
step 4, the first air drying and airing in the step 1, wherein the airing time is 10 days, and the airing time is controlled by observing the air drying degree according to weather conditions; step 4, the second air drying and airing are carried out for 10 days, and the airing time is controlled by observing the air drying degree according to weather conditions;
comparative example 1
The difference from example 4 is that step (5) is a second curing: the formula of the ingredients is as follows: 65 parts of salt, 8 parts of chilli, 8 parts of garlic, 3 parts of pepper, 1 part of white sugar and 0 part of white spirit, wherein the mass ratio of ingredients to vegetables is 3:100, the other steps are the same as in example 4.
Comparative example 2
The difference from example 4 is that step (5) is a second curing: the formula of the ingredients is as follows: 85 parts of salt, 16 parts of pepper, 16 parts of garlic, 12 parts of pepper, 6 parts of white sugar and 4 parts of white spirit, wherein the mass ratio of ingredients to vegetables is 9:100, the other steps are the same as in example 4.
Comparative example 3
The difference from example 4 is that tea She Jiange is not used in the first pickling in step (3), and the other steps are the same as in example 4.
Comparative example 4
The difference from example 4 is that the first air drying operation is eliminated, and the other steps are the same as in example 4.
Comparative example 5
The difference from example 4 is that the second air-drying operation is canceled, and the other steps are the same as in example 4.
Experimental example 1 evaluation of flavor Functions
The 5 age groups of test groups were randomly selected, 180 groups of each age group were randomly divided into 6 groups of 30 groups, and the pickles prepared in examples 1 to 4 and comparative examples 1 to 2 of the present invention were subjected to flavor function evaluation, the flavor function evaluation criteria are shown in Table 1, and the flavor function evaluation results are shown in Table 2.
TABLE 1 flavor functional evaluation criteria
TABLE 2 evaluation criteria for flavor Functions
| Group of | Age 10-20 years old | Age 20-30 years | Age of 30-40 years | Age of 40-55 years | 55-65 years old | Overall scoring | Satisfaction rate |
| Example 1 | 2 | 3 | 4 | 4 | 3 | 3.2 | 64% |
| Example 2 | 3 | 4 | 4 | 4 | 4 | 3.8 | 76% |
| Example 3 | 4 | 5 | 4 | 5 | 4 | 4.4 | 88% |
| Example 4 | 5 | 5 | 5 | 5 | 4 | 4.8 | 96% |
| Comparative example 1 | 2 | 3 | 2 | 2 | 1 | 2 | 40% |
| Comparative example 2 | 1 | 2 | 3 | 2 | 2 | 2 | 40% |
As can be seen from the results of the flavor-function evaluation in Table 2, the overall flavor-function evaluation and satisfaction of the pickles prepared in examples 1-4 were significantly higher than those of the pickles prepared in comparative examples 1-2.
As can be seen from the evaluation data of examples 1-4, the evaluation satisfaction rate of example 4 is highest, and it can be seen that the formulation effect of example 4 is better than other examples, and is preferable in the present invention.
Experimental example 2 determination of nitrite residual amount and nitrite elimination Rate
After the completion of the curing, the sausage prepared in examples 1 to 4 and comparative examples 1 to 5 of the present invention were subjected to flavor-functional evaluation of each group of nitrite-remaining amount (mg/kg) and nitrite-eliminating rate (%), and the results are shown in Table 3.
TABLE 3 nitrite residual amount and nitrite elimination rate
| Group of | Nitrite residual quantity (mg/kg) | Nitrite elimination rate (%) |
| Example 1 | 10.9 | 68 |
| Example 2 | 8.12 | 72 |
| Example 3 | 7.86 | 75 |
| Example 4 | 9.23 | 70 |
| Comparative example 1 | 16.12 | 20 |
| Comparative example 2 | 15.58 | 22 |
| Comparative example 3 | 17.55 | 19 |
| Comparative example 4 | 21.11 | 12 |
| Comparative example 5 | 22.08 | 11 |
The data of the nitrite residue and the nitrite elimination rate are measured according to experimental example 2, and the nitrite residue in the radish pickle prepared by the pickling method is 7.86-10.9mg/kg, and the nitrite elimination rate is 68-75% and is lower than the nitrite content (the requirement is less than or equal to 20 mg/kg) in the pickled radish pickle in China.
White sugar and white spirit are added in proportion from the raw materials of the ingredients adopted in the examples 1-4 except the most basic seasoning ingredients, the white sugar contains elements such as maltose, lactose and the like, the effect of inhibiting nitrite production can be achieved, the white spirit can achieve the effect of disinfection and sterilization in the pickling process, and the crispness of the pickled vegetables can be improved, so that the pickled vegetables are more fragrant, sweet and delicious.
The tea leaves which are not used in the comparative example 3 are used as ingredients for primary curing, the residual amount of nitrite is obviously more than that in the comparative example 1 and the comparative example 2, the tea leaves which are used for primary curing in the invention, preferably fermented black tea, have low moisture content, avoid the occurrence of spoilage in the curing process, the tea polyphenol in the tea leaves is a natural antioxidant, have strong antioxidation, can prolong the curing time of pickled vegetables, avoid the occurrence of spoilage, and the catechin substances in the tea leaves have the effect of blocking the synthesis of nitrosamine and have the effect of inhibiting nitrite to a certain extent.
As can be seen from the experimental data of comparative examples 4 and 5, there was no pickles prepared by performing the air-drying and airing operation twice according to the steps of the present invention, in which the residual amount of nitrite exceeded the nitrite content (required to be 20 mg/kg) in the pickles of the country.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are, therefore, to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present disclosure describes embodiments, not every embodiment is provided with a separate embodiment, and that this description is provided for clarity only, and that the disclosure is not limited to the embodiments described in detail below, and that the embodiments described in the examples may be combined as appropriate to form other embodiments that will be apparent to those skilled in the art.
Claims (6)
1. A method for pickling pickled vegetables and a preparation method thereof are characterized by comprising the following steps:
(1) Cleaning vegetables, soaking in 2% saline solution, cleaning, and air drying for the first time;
(2) Placing the vegetables obtained in the step 1 into boiling water for blanching, naturally draining, and uniformly kneading by using crude salt;
(3) Pickling for the first time: placing the vegetables and the tea leaves obtained in the step 2 into a pickling tank at intervals for pickling for 10 days;
(4) Separating the vegetables obtained in the step 3 from tea, removing surface impurities, cutting into required strips, and airing for the second time;
(5) And (3) pickling for the second time: and 4, uniformly mixing the dried vegetables with ingredients, wherein the formula of the ingredients is as follows: 70-80 parts of salt, 10-15 parts of chilli, 10-15 parts of garlic, 5-10 parts of pepper, 2-5 parts of white sugar and 1-3 parts of white spirit, wherein the mass ratio of ingredients to vegetables is 5-8:100;
(6) And (5) placing the vegetables obtained in the step (5) into a pickling jar, covering a layer of plastic film on the surface, and pickling for 15-20 days.
2. The pickled vegetable and its preparation method as claimed in claim 1, wherein: the vegetable is one or more of radix Raphani, caulis et folium Brassicae Capitatae, fructus Cucumidis Sativi, and caulis et folium Brassicae Junceae.
3. The pickled vegetable and its preparation method as claimed in claim 1, wherein: and (3) the soaking operation in the step (1) is carried out for 30 minutes to 1 hour.
4. The pickled vegetable and its preparation method as claimed in claim 1, wherein: and 3, the tea leaves in the step are fermented black tea.
5. The pickled vegetable and its preparation method as claimed in claim 1, wherein: the first air drying and airing in the step 1, wherein the airing time is 10 days, and the airing time is controlled by observing the air drying degree according to weather conditions; and (4) airing the second air-drying, wherein the airing time is 10 days, and particularly, the airing time is controlled by observing the air-drying degree according to weather conditions.
6. The pickled vegetable and its preparation method as claimed in claim 1, wherein: the formula of the ingredients in the step 5 is as follows in parts by weight: 80 parts of salt, 15 parts of chilli, 15 parts of garlic, 10 parts of pepper, 5 parts of white sugar and 3 parts of white spirit, wherein the mass ratio of ingredients to vegetables is 8:100.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103815321A (en) * | 2014-02-18 | 2014-05-28 | 华南农业大学 | Method for reducing content of nitrite in pickled vegetables |
| CN105410792A (en) * | 2015-11-18 | 2016-03-23 | 湖南尔康制药股份有限公司 | Method for making pickled vegetables with tea powder |
| CN105533576A (en) * | 2015-12-30 | 2016-05-04 | 四川宜宾蜀戎坊食品有限责任公司 | Pickled turnips and pickling method thereof |
| CN105901593A (en) * | 2016-06-15 | 2016-08-31 | 贵州省黎平县筑绿康农业发展贸易有限公司 | Method for processing pickled vegetables |
| CN106174266A (en) * | 2016-07-19 | 2016-12-07 | 贵州省桐梓县康利绿色食品有限公司 | Pickle process technique |
| CN114847460A (en) * | 2022-05-11 | 2022-08-05 | 天津农学院 | Low-salt radish leaf pickle processing technology |
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2023
- 2023-04-27 CN CN202310469332.3A patent/CN116530661A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815321A (en) * | 2014-02-18 | 2014-05-28 | 华南农业大学 | Method for reducing content of nitrite in pickled vegetables |
| CN105410792A (en) * | 2015-11-18 | 2016-03-23 | 湖南尔康制药股份有限公司 | Method for making pickled vegetables with tea powder |
| CN105533576A (en) * | 2015-12-30 | 2016-05-04 | 四川宜宾蜀戎坊食品有限责任公司 | Pickled turnips and pickling method thereof |
| CN105901593A (en) * | 2016-06-15 | 2016-08-31 | 贵州省黎平县筑绿康农业发展贸易有限公司 | Method for processing pickled vegetables |
| CN106174266A (en) * | 2016-07-19 | 2016-12-07 | 贵州省桐梓县康利绿色食品有限公司 | Pickle process technique |
| CN114847460A (en) * | 2022-05-11 | 2022-08-05 | 天津农学院 | Low-salt radish leaf pickle processing technology |
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